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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cake / Key Lime Cake

Key Lime Cake

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By: Leigh Anne WilkesPosted: 7/12/20Updated: 2/25/22

This post may contain affiliate links. Please see disclosure policy here.

key lime cake with whipped cream on top

A slice of Key Lime Cake is almost as good as a visit to the tropics!  It is a light, fluffy, moist cake with a delicious lime cream cheese frosting. 

key lime cake on a white cake stand

What You’ll Love About this Recipe.

  • The lime flavor in this cake is just right, not too much and not too little. Your citrus lovers are going to go crazy over this dessert.
  • The cake has a light and tender crumb that is perfection.
  • The lime buttercream frosting is the perfect addition to this cake and has just the right amount of lime goodness.
key lime cake with whipped cream on top

Ingredients Needed

  • Flour. I use unbleached all purpose flour
  • Sugar. You will use granulated sugar in the cake and powdered sugar or confectioners’ sugar in the frosting.
  • Baking Powder and Baking Soda. Always make sure your powder and soda are fresh for best results.
  • Salt.
  • Eggs. I use large eggs.
  • Oil. Use canola oil or vegetable oil.
  • Key Lime Juice. See notes below. Fresh or bottled will work but make sure it is key lime juice, not regular lime juice.
  • Sour Cream. Full fat sour cream is best, it helps make this cake tender and moist. Can also substitute with plan Greek yogurt.
  • Butter. Use salted butter that is softened.
  • Cream Cheese. Make sure it is room temperature.
  • Vanilla Extract
  • Lime Zest. For garnish
  • Green food coloring. This is totally optional and I don’t use it
  • Whipped Cream. For garnish.
side of a key lime cake

What is Key Lime Juice?

Key limes are a small lime and it takes a lot of limes to get the amount of fresh lime juice you need for this recipe. I bought the bottled Nellie and Joe’s key lime juice you can find in the juice aisle of the grocery store.  It works great and the flavor is amazing!

How to Make Key Lime Cake Recipe

Cake

  • Preheat oven to 350 degrees. Grease and flour 2 8-inch or 9-inch cake pans or 3 6-inch pans. You can also line the bottom with wax paper or parchment paper.
  • Mix together flour, sugar, powder, soda and salt in the bowl of a stand mixer.
  • Add eggs, oil and lime juice. Beat until smooth.
  • Stir in sour cream until smooth.
  • Pour batter into prepared pans and bake for 20- 25 minutes or until a toothpick inserted comes out clean.
  • Cool and then split each layer into two. 
  • Frost
overhead shot of key lime cake

Lime Frosting

  • Mix together softened butter and cream cheese until smooth.
  • Add in powdered sugar
  • Pour in vanilla extract
  • Add in 1/4 cup of key lime juice.
  • Add a small amount of green food color if you’d like the frosting tinted.
top of key lime cake

Tips from Leigh Anne

  • The frosting uses cream cheese but you can also just use a plain buttercream frosting if you prefer.  Just use key lime juice instead of the milk in the frosting. The frosting recipe makes a lot so you can be generous when adding the frosting between the layers of cake.
  • If you want more of a green color to your cake and frosting you can add some green food coloring but I just went with the natural, lighter color that the lime juice gives.
sliced key lime cake

How to Decorate the Cake?

  • After frosting the cake, I garnished it with some sweetened whipped cream and lime zest.  Then, I used a piping bag and a large star tip to pipe the whip cream stars onto the cake. 
  • Add a piece of sliced lime to the top of the cake as a final touch.
slice of key lime cake

Frequently Asked Questions

Do I need to keep the cake in the refrigerator?

If you garnish the cake with whipped cream you will need to keep it in the refrigerator otherwise it can be kept stored at room temperature. Leftover cake will last up to a week in the refrigerator and 3-4 days at room temperature.

You can also freeze cake, wrapping it in plastic wrap so that it is airtight and it will last for 2-3 months. I recommend freezing individual slices of cake rather than the whole cake.

What is the best way to cut a cake?

Check out my full tutorial on my favorite way to cut a cake here.

What other size cake pan can I use?

I used three 6 inch round cake pans for a 3 layer cake.  You can use an 8 inch or 9 inch round cake pan but you will only get two layers. Those two layers can be cut in half to make four layers if you like or you can just make the cake with two layers.

Can I use cake flour instead?

I have always just used all purpose flour but if you want to substitute I would recommend adding an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of all-purpose flour. So for this recipe, add in 4 extra tablespoons of cake flour.

For other yummy key lime recipes check out these:

  • How to Cut Cake
  • Key Lime Cookies
  • The Best Key Lime Bars
  • Frozen Key Lime Pie
  • Key Lime Pie

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4.82 from 126 votes
key lime cake on a white cake stand

Key Lime Cake

Recipe From: Leigh Anne Wilkes
A slice of Key Lime Cake is almost as good as a visit to the tropics!  It is a light, fluffy, moist cake with a delicious lime cream cheese frosting. 
serves: 20 servings
Prep:30 minutes
Cook:25 minutes
Total:55 minutes
Rate Recipe

Ingredients

Cake

  • 2 cups all purpose flour
  • 1 1/2 cup sugar
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 2/3 cup oil
  • 2/3 cup key lime juice
  • 3/4 cup sour cream
  • lime zest for garnish

Frosting

  • 1 cup butter softened
  • 1 8 oz. cream cheese softened
  • 6 cups powdered sugar add more if needed
  • 1 tsp vanilla
  • 1/4 cup key lime juice optional
  • green food coloring optional for color

Whipped Cream

  • 1 cup heavy whipping cream For garnish on cake
  • 1 tablespoons sugar
  • 1/2 teaspoon vanilla

Instructions

Cake

  • Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans or 3 6 inch pans.
  • Mix together flour, sugar, powder, soda and salt into mixer.
  • Add eggs, oil and lime juice. Beat until smooth.
  • Add sour cream and beat until smooth.
  • Pour in prepared pans and bake for 20- 25 minutes or until a toothpick inserted comes out clean. Cool and then split each layer into two.  Frost

Frosting

  • Mix together butter and cream cheese until smooth.
  • Add in powdered sugar
  • Add in vanilla.
  • Add in 1/4 cup of key lime juice.
  • Add a small amount of green food color if you’d like the frosting tinted.

Whipped Cream

  • In a chilled bowl whip cream with sugar and vanilla until stiff peaks form.
  • Garnish top of cake with whipped cream, sprinkle with lime zest

Tips & Notes:

  • After frosting the cake, I garnished it with some sweetened whipped cream and lime zest.  Then, I used a piping bag and a large star tip to pipe the whip cream stars onto the cake. 
  • Add a piece of sliced lime in the middle for the final touch.
  • If you add whipped cream, store leftover cake in the refrigerator otherwise it can be kept at room temperature.

Nutrition Facts:

Calories: 464kcal (23%) Carbohydrates: 63g (21%) Protein: 3g (6%) Fat: 24g (37%) Saturated Fat: 10g (63%) Cholesterol: 70mg (23%) Sodium: 225mg (10%) Potassium: 78mg (2%) Fiber: 1g (4%) Sugar: 51g (57%) Vitamin A: 552IU (11%) Vitamin C: 3mg (4%) Calcium: 35mg (4%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
key lime cake on a white cake stand
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Originally posted June 12, 2013

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  1. S says

    Posted on 12/12 at 9:19 pm

    This was an excellent cake. Made it for a friends 30th birthday party and it was such a hit. Plus it was quite easy! Will make again.

    Reply
  2. Wanda Jackson says

    Posted on 12/4 at 8:11 pm

    This cake turn out to be a good cake soft an moist love the recipe ❤ will keep this in my recipe box

    Reply
  3. Robert Washington says

    Posted on 11/14 at 12:24 pm

    You are recipes The Best of the Best.

    Reply
    • Leigh Anne Wilkes says

      Posted on 11/14 at 2:17 pm

      Thanks so much!

      Reply
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