Key Lime Cake Recipe

This Key Lime Cake is a burst of sunshine in every bite, blending zesty lime with a velvety, moist crumb. The tangy citrus flavor is perfectly balanced by a rich, creamy frosting, creating a dessert that’s both refreshing and indulgent. With just 50 minutes of prep and 40 minutes of baking, it’s surprisingly simple to whip up for any occasion.

The cake’s light, airy texture contrasts beautifully with the smooth, decadent frosting, making it a treat for both the eyes and the palate. Each slice offers a delightful harmony of sweet and tart, leaving you craving just one more bite. Perfect for sharing with friends or savoring solo, this dessert is sure to brighten your day in under 90 minutes.

Key Lime Cake Ingredients

• Cake:
• 2 ⅔ cups (333 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon table salt
• ½ cup (113 g) unsalted butter, cut into 8 pieces (softened)
• ¼ cup (60 ml) avocado, vegetable, or canola oil
• 1 Tablespoon lime or key lime zest (about 2 limes)
• 1 ½ Tablespoons key lime juice
• 1 ½ cups (333 ml) whole milk (scant)
• 2 large eggs (room temperature preferred)
• 1 teaspoon vanilla extract
• Curd:
• 2 large egg yolks
• ⅓ cup (80 ml) key lime juice
• 2 Tablespoons granulated sugar
• ¼ teaspoon table salt
• 2 Tablespoons (28 g) unsalted butter, cut into pieces
• Frosting:
• ¾ cup (170 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, softened
• 4-5 cups (500-625 g) powdered sugar
• ¼ cup (28 g) graham cracker crumbs (for decorating)
• ½ batch Stabilized whipped cream frosting (optional but recommended)

Step-by-Step Instructions

1. Prepare the Cake:
2. Preheat oven to 350°F (175°C). Grease and flour three 8” cake pans, tapping out excess flour, and line the bottoms with parchment paper.
3. In a large bowl (or stand mixer with paddle attachment), combine flour, sugar, baking powder, baking soda, and salt.
4. With mixer on low speed, add softened butter one Tablespoon at a time, fully incorporating each before adding the next. Mixture will be sandy and crumbly.
5. Add oil and lime zest, stirring until combined. Set aside.
6. In a large measuring cup, add key lime juice, then milk until it reaches 1 ½ cups. Whisk to combine.
7. Add eggs and vanilla to the milk mixture, whisking until smooth.
8. With mixer on low, slowly add the milk mixture to the batter until fully combined. Scrape the bowl as needed. Batter should be uniform and smooth.
9. Divide batter evenly into prepared pans (about 460g per pan). Bake on the center rack for 26-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Cool cakes in pans for 10-15 minutes, then run a knife along the edges and invert onto a cooling rack to cool completely.
11. Make the Curd:
12. In a small saucepan, whisk together egg yolks, key lime juice, sugar, and salt.
13. Add butter and cook over medium/low heat, whisking constantly until thickened (several minutes). The whisk should leave trails, and the curd should coat the back of a spoon.
14. Strain curd through a fine mesh sieve into a heatproof bowl. Cool completely (refrigerate to speed up).
15. Prepare the Frosting:
16. In a large bowl, beat softened butter and cream cheese until smooth and creamy.
17. Gradually add 4 cups (500g) powdered sugar, mixing until fully incorporated.
18. Add 5-6 Tablespoons of cooled curd, one at a time, scraping the bowl to ensure thorough mixing. Add remaining sugar if frosting is too soft or tart.
19. Assemble the Cake:
20. Level cake tops if necessary. Frost each layer evenly with prepared frosting, then frost the outside of the cake.
21. Press graham cracker crumbs around the bottom of the cake, about a quarter of the way up.
22. Pipe, swirl, or dollop stabilized whipped cream frosting on top, if using. Decorate with additional graham cracker crumbs or lime zest.
23. Chill in the refrigerator for at least 30 minutes before serving. Enjoy!

Perfect Pairings: Sauce and Topping Ideas

Elevate your Key Lime Cake with a drizzle of raspberry coulis or a dollop of mango puree for a fruity twist. For a richer experience, try a white chocolate ganache or a sprinkle of toasted coconut flakes. These additions complement the tangy lime flavor beautifully.

Serve It Right: Presentation Tips

Slice the cake with a warm knife for clean edges and serve on a chilled plate to keep the frosting firm. Garnish with fresh lime slices or edible flowers for a vibrant touch. Pair it with a glass of sparkling water or a light white wine for a refreshing dessert experience.

Keep It Fresh: Storage and Reheating

Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. Avoid microwaving to preserve the texture.

Mix It Up: Recipe Variations

For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend. If you prefer a lighter cake, use Greek yogurt instead of butter. For a tropical twist, add shredded coconut to the batter or frosting. Experiment with different citrus zests like lemon or orange for unique flavors.

Quick Tips: Time-Saving Hacks

Prepare the curd and frosting a day ahead to save time. Use a food processor to quickly combine dry ingredients and zest the limes. If you’re short on time, skip the graham cracker crumbs and opt for a simple dusting of powdered sugar for a quick yet elegant finish.

Key Lime Cake

Rahat

This Key Lime Cake is a burst of sunshine in every bite, blending zesty lime with a velvety, moist crumb. With just 50 minutes of prep and 40 minutes of baking, it’s surprisingly simple to whip up for any occasion.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Servings 12 servings

Calories 665 kcal

Ingredients

  

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Cake

• 2 ⅔ cups all-purpose flour (333 g)
• 2 cups granulated sugar (400 g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon table salt
• ½ cup unsalted butter (113 g) cut into 8 pieces
• ¼ cup avocado, vegetable, or canola oil (60 ml)
• 1 Tablespoon lime or key lime zest usually about 2 limes
• 1 ½ Tablespoons key lime juice
• 1 ½ scant cups whole milk (333 ml)
• 1 teaspoon vanilla extract

Curd

• ⅓ cup key lime juice (80 ml)
• 2 Tablespoons granulated sugar
• ¼ teaspoon table salt
• 2 Tablespoons unsalted butter (28 g) cut into pieces

Frosting

• ¾ cup unsalted butter (170 g) softened
• 6 oz cream cheese (170 g) softened
• 4-5 cups powdered sugar (500-625 g)
• ¼ cup graham cracker crumbs (28 g) for decorating
• ½ batch Stabilized whipped cream frosting (optional but recommended) see note

Instructions

 

• Preheat oven to 350F (175C) and thoroughly grease and flour the sides of three 8” cake pans, tapping out any excess flour, and line the bottoms with parchment paper.
• In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), combine flour, sugar, baking powder, baking soda, and salt.
• With mixer on low speed, add softened butter one Tablespoon at a time, allowing each Tablespoon to be fully incorporated into the dry ingredients before adding the next. Once all butter is added, the mixture will have a sandy, crumbly texture.
• Add oil and lime zest and stir until well combined. Set aside.
• Add the key lime juice to a large measuring cup (at least 2-cup), then add the milk until it reaches the 1 ½ cup line and whisk to combine.
• Add eggs and vanilla to the milk mixture and whisk to combine.
• Turn mixer to low speed and slowly add the milk mixture into batter until fully combined, pausing to scrape the sides and bottom of the bowl as needed. Batter should be uniform, silky and smooth.
• Evenly divide batter into prepared pans (if weighing batter, each pan should have approximately 460 grams of batter) and bake in the center rack of preheated 350F (175C) oven for 26-28 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs.
• Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the edge of the pan to loosen from the edges and carefully invert onto a cooling rack to cool completely. While cakes are cooling, prepare your frosting.
• In a small, non-reactive saucepan (see note) whisk together egg yolks, key lime juice, sugar, and salt.
• Add butter and cook over medium/low heat, whisking constantly until mixture is thickened. This will take several minutes; once it is thickened the whisk should start to leave trails through the curd, and it should coat the back of a spoon.
• Pour curd through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (this may be placed in the refrigerator to cool faster).
• In a large mixing bowl, use an electric mixer to beat softened butter and cream cheese until smooth and creamy.
• Gradually add 4 cups (500g) of powdered sugar until completely incorporated.
• Add the cooled curd, one Tablespoon at a time, until you’ve added 5-6 Tablespoons. Be sure to scrape the sides and bottom of the bowl to be sure all ingredients are thoroughly combined. If the frosting seems too soft, too tart, or on the verge of breaking add the remaining sugar as needed.
• Once cakes are cooled, level the tops if necessary.
• Frost each layer evenly with the prepared frosting. Evenly frost the outside of the cake with the remaining frosting.
• Gently press graham cracker crumbs around the bottom of cake, about a quarter of the way up.
• Pipe, swirl, or dollop stabilized whipped cream frosting over the top of the cake, if using. Decorate with additional graham cracker crumbs or lime zest, if desired.
• Allow to chill in the refrigerator for at least 30 minutes before cutting and serving. Enjoy!

Nutrition

Calories: 665kcalCarbohydrates: 100gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 130mgSodium: 387mgPotassium: 99mgFiber: 1gSugar: 76gVitamin A: 932IUVitamin C: 3mgCalcium: 61mgIron: 2mg

Keyword baking, cake recipe, citrus dessert, key lime, lime frosting

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