If you’re a fan of key lime pie, then you’ll fall in love with this key lime cake recipe! It’s essentially key lime pie in cake form! You use key lime juice in both the cake layers and cream cheese frosting, so the tart lime flavor pops throughout the entire cake. It’s perfect for the citrus lover in your life or if you want a refreshing sweet and tart cake for the summer.
The best part about this cake is that it comes together easily. If you don’t want to make a layered cake, then down below I share how you can make this as a single-layered cake, making it even easier. If you like sweet and tart desserts, then try my lemon bar recipe, lemon cake recipe, and lemon cupcake recipe as well!
What You Need to Make This Recipe
Flour — this recipe uses all-purpose flour. I don’t suggest swapping it out for cake flour or another flour.
Leavening agents — make sure the baking soda and baking powder are fresh. Using expired baking soda or baking powder can lead to disappointing results.
Sour cream — always use full-fat sour cream. Adding sour cream to the cake batter will moisten the cake and give it a tender crumb without making the batter too thin. The sour cream will also help activate the baking soda.
Oil — adding oil to the cake batter helps to keep the cake layers moist and tender. Oil also keeps the cake fresh and moist for a longer period.
Key limes — key limes are more acidic and tart than regular limes, so they impart a stronger lime flavor to the cake and frosting.
Lime — since key limes are smaller than regular limes and have thinner skin, I recommend zesting a regular lime for the lime zest.
Butter — make sure the butter is at room temperature to whip smoothly into the cream cheese. The butter should be soft enough that your finger leaves a dent when pressing into it.
Cream cheese — I recommend using full-fat cream cheese for the best results. Do not buy the spreadable type from a tub. The spreadable cream cheese and low-fat cream cheese have a higher moisture content which can result in a runny frosting. To avoid lumpy frosting, bringing the cream cheese to room temperature before using it is important.
Powdered sugar — avoid swapping powdered sugar for another sugar, as the fine powder will yield a smooth frosting. You may find powdered sugar labeled as icing sugar or confectioners’ sugar.
How to Make Key Lime Cake
1. In a large bowl, whisk together flour, baking powder, salt, and baking soda.
2. In a medium mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, sour cream, and oil until combined.
3. Add the eggs, one at a time, scraping down the bowl between additions, beat until well combined.
4. Add the lime juice, zest, and vanilla and beat until combined. Combine the oil mixture and flour mixture and beat until just combined.
5. Divide the batter among three greased 8-inch round cake pans. Bake for 15 to 20 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 10 minutes, then invert and cool completely on a wire rack.
6. To make the frosting, beat together the butter and cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment until creamy and well combined. With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lime juice. Beat in the vanilla and increase the speed to medium-low and beat until smooth and fluffy. Place 1 cup of frosting in a piping bag fitted with a star tip.
7. Assemble the cake by placing one cooled cake layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Place another cake layer on top and repeat with 1 cup of frosting. Top with the final cake layer, and spread the remaining frosting all over the top and sides of the cake.
8. Pipe decorations on the top edge of the cake with the reserved frosting. Garnish with thin lime slices, if desired. Chill for 30 minutes to set the frosting before serving.
Pro Tips for Making This Recipe
- If the tops of the cake layers come out domed, you can use a serrated knife to cut off the top of the domes so you can stack them evenly. If you’re concerned the layers will not be even, you can use cake strips. Cake strips work by keeping the outside edge of the pan cooler to ensure that the entire cake rises at the same rate, preventing a dome from forming in the middle. If you don’t want to purchase cake strips to make this key lime cake, see my guide on how to DIY cake strips.
- I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with dense cake layers. If you don’t have a scale, then fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
- When zesting a lime, stop zesting once you reach the white layer, as the white is bitter.
- Give the cake pans a few gentle taps on the counter to burst any air bubbles in the batter.
- Did you know that cold cake layers are easier to assemble? Cakes are more fragile when warm or hot. If you’re worried about the cake breaking as you assemble it, make them ahead of time and place them in the refrigerator to chill them.
- Be careful not to overmix the cake batter, as doing so will lead to a tough, dense cake.
- For easy removal, line the bottoms of the round baking pans with parchment.
- This recipe can also be made in a 13×9-inch pan for a quick and easy single-layer cake! Simply bake for 35 to 40 minutes or until lightly golden brown, the center of the cake springs back to the touch, and the sides are just starting to pull away from the pan.
Frequently Asked Questions
To prepare the cake ahead of time, you can bake the cake layers a day or two before assembling the cake. After you cool the cake layers, wrap them up and store them in the fridge until you are ready to use them. You can also make the key lime cream cheese frosting 2 to 3 days before assembling. Keep the frosting in an airtight container in the fridge. Bring the frosting to room temperature and re-whip with the mixer before using.
You can store the cake at room temperature for up to 5 days, just make sure to keep it covered. A cake dome is handy for keeping cakes covered without pressing down on the icing or piped frosting with plastic wrap.
You can freeze the cake layers with or without frosting. Wrap the cake layers in plastic wrap and transfer them to a freezer-safe bag in the freezer for up to three months. Thaw the frozen cakes at room temperature for a few hours before frosting. To freeze any leftover frosted cake, wrap it in plastic wrap and store it in a freezer-safe bag or container for up to three months.
If you cannot find key limes, you can use regular limes. However, keep in mind that key limes have a more robust lime flavor, so the lime flavor in the cake may not be as strong if you are using regular limes. In a pinch, you can even use bottled key lime juice.
If you love this recipe try these out!
If you’ve tried this Key Lime Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Key Lime Cake
Video
Equipment
- 3 8" round cake pans
- Wire cooling wrack
Ingredients
For the Cake:
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1½ cups granulated sugar (300g)
- ¾ cup sour cream (180g)
- ¾ cup vegetable oil (170g)
- 3 large eggs
- 2 tablespoons fresh key lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
For the Frosting:
- 1½ cups unsalted butter softened (340g)
- 14 ounces cream cheese softened (340g)
- 9 cups powdered sugar (1,080g)
- 2 tablespoons fresh key lime juice (about 2 limes)
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F. Grease 3 (8-inch) round cake pans.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda.
- In a medium mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, sour cream, and oil until combined, 1 to 2 minutes. Stopping to scrape down the sides of the bowl as needed. Add the eggs, one at a time, scraping down the bowl between additions, beat until well combined. Add the lime juice, zest, and vanilla and beat until combined.
- Add the oil mixture to the flour mixture and beat until just combined. Divide the batter among the prepared cake pans. (if using a stand mixer, you can add the flour mixture into the oil mixture already in the bowl.)
- Bake for 15 to 20 minutes or until the center of cakes are springy to the touch the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 10 minutes then invert and cool completely on a wire rack.
For the frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until creamy and well combined, about 1 minute.
- With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lime juice. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
For the Assembly:
- Place 1 cup of frosting in a piping bag fitted with a star tip.
- Place one cooled cake layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Place another cake layer on top and repeat with 1 cup of frosting. Top with final cake layer, and spread the remaining frosting all over the top and sides of the cake.
- Pipe decorations on the top edge of cake with the reserved frosting. Garnish with thin lime slices, if desired. Chill for 30 minutes to set the frosting before serving. Cake can be covered at stored at room temperature for up to 5 days.
Notes
- If the tops of the cake layers come out domed, you can use a serrated knife to cut off the top of the domes so you can stack them evenly. If you’re concerned the layers will not be even, you can use cake strips. Cake strips work by keeping the outside edge of the pan cooler to ensure that the entire cake rises at the same rate, preventing a dome from forming in the middle. If you don’t want to purchase cake strips to make this key lime cake, see my guide on how to DIY cake strips.
- I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with dense cake layers. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
- When zesting a lime, stop zesting once you reach the white layer, as it’s bitter.
- Give the cake pans a few gentle taps on the counter to burst any air bubbles in the batter.
- Did you know that cold cake layers are easier to assemble? Cakes are more fragile when hot. If you’re worried about the cake breaking as you assemble it, make them ahead of time and place them in the refrigerator to chill them.
- Be careful not to overmix the cake batter, as doing so will lead to a tough, dense cake.
- For easy removal, line the bottoms of the round baking pans with parchment.
- This recipe can also be made in a 13×9-inch pan for a quick and easy single-layer cake! Simply bake for 35 to 40 minutes or until lightly golden brown, the center of the cake springs back to the touch, and the sides are just starting to pull away from the pan.
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