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Moist key lime cake with sweet cream cheese frosting. A light and fluffy citrus lime cake with the perfect lime buttercream frosting! This is the best lime cake recipe!
Key Lime Cake with Cream Cheese Frosting
I work long and hard to perfect my cake recipes. I take baking cakes pretty seriously and want to pass on these tried and true recipes to my children, grandchildren, great-grandchildren…so they better be perfect!
I have been baking since the time I could climb up on a stool and help my Mom in the kitchen. Baking cakes and cookies for my friends and family have always been my favorite thing to bake! I shared how my kids get to choose the flavor of their birthday cake every year and they get pretty creative! Since my daughter, Sadie, is obsessed with anything lime flavored, I knew this had to be her special birthday cake.
This is literally one of my husband’s favorite cakes I have ever made. It is seriously the best lime cake!
Why you will love this Key Lime Cake Recipe:
- Tangy and Sweet: Fresh key lime juice and zest provide a burst of citrus flavor.
- Ultra-Moist: This is the moistest lime cake recipe!The oil-based cake batter and whole milk or buttermilk keep the crumb soft.
- Cream Cheese Frosting: Perfectly complements the zingy lime flavor, creating a balance of tart and sweet.
We just returned home from a Caribbean cruise with the family and had the best time! It was so nice to be away from cellphones and laptops and reconnects as a family. My kids felt like Kings and Queens with access to unlimited food and drinks! Our favorite virgin non-alcoholic drink was definitely the mojito — made with fresh lime juice and mint. This drink was the inspiration for this fresh key lime cake!
Key Lime Cake Ingredients:
Here is a list of ingredients used in this homemade lime cake recipe. Scroll down to near the bottom of the page to find the recipe card with the amounts listed.
KEY LIME CAKE INGREDIENTS:
- Canola, Vegetable or Olive Oil: A neutral-flavored oil (like canola or vegetable ensures moisture without altering the key lime flavor. It helps create a moist crumb.
- Eggs
- Whole Milk or Buttermilk: The acidity in buttermilk reacts with baking powder for extra lift and a softer crumb
- Fresh Lime Zest: Adds concentrated citrus oils and flavor.
- Fresh Lime Juice: Provides tangy flavor and acidity, helping tenderize the cake.
- Sugar
- Flour
- Baking Powder
- Baking Soda
- Salt
Lime Cream Cheese Frosting:
- Butter (softened): Use salted butter or if you use unsalted butter, add a pinch of salt for flavor.
- Cream Cheese (softened): Always use full-fat block cream cheese.
- Powdered Sugar: Sweetens and stabilizes the frosting. You can adjust the amount based on desired thickness.
- Fresh Lime Juice
- Fresh Lime Zest
- Fresh Limes (sliced for garnish)
What type of oil should I use in cake recipes?
A neutral oil like vegetable or canola is best. Olive oil can also be used but I would suggest using a mild olive oil. I have shared my Lemon Olive Oil Cake Recipe, my Olive Oil Cake Recipe and my Orange Olive Oil Cake Recipe and look for a mild tasting olive oil. I also share a Chocolate Olive Oil Cake Recipe.
How to make the Best Key Lime Cake (the best tips and tricks):
- Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, whole milk, lime zest, and lime juice. Cream for 2 minutes.
- In a large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
- Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 28-36 minutes. Cool.
To make Lime Cream Cheese Frosting:
- In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lime juice, lime zest, and cream together. Chill.
- Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place the other cooled cake layer on top and spread frosting all over. Garnish with fresh lime slices.
Frosting Tips:
Should I freeze the cake before frosting? I suggest doing so. Freezing (or refrigerating) the layers for 20-30 minutes can make them sturdier and reduce crumbs while frosting. This is especially helpful if your cake is very soft or you are frosting in warm conditions.
What is a crumb coat and how does it help? A crumb coat is a thin layer of frosting that locks in stray crumbs. After applying a thin coat, chill the cake for 15 minutes to let it set. Then apply a thicker, final coat of frosting on a smooth, crumb-free surface.
How to thicken cream cheese frosting? If your frosting feels soft, add 1/2 cup of powdered sugar at a time until the desired consistency is reached. Chilling the frosting can help too.
How to Decorate a Key Lime Cake:
Frosting Layers: Place one cake layer on a plate or cake stand. Spread frosting evenly on top. Top with the second layer (or continue stacking for 3 layers if you used 8-inch pans). Frost sides and top.
Piping & Garnish:
Use a piping bag to create decorative swirls along the edges.
Top with lime slices, lime zest, or candied lime peels for a pop of color.
Baking Times for Different Pan Sizes:
This Key Lime Cake with Cream Cheese Frosting can be made as a layered cake with two 9-inch cake pans or three 8-inch cake pans or in a 9 x 13 pan.
- Three 8-inch round pans: Bake for 20–26 minutes, checking at the 20-minute mark.
- Two 9-inch round pans: Bake for 28–35 minutes, checking at the 25-minute mark.
Every oven can vary slightly, so keep an eye on the cakes. If the surface springs back lightly when touched, it’s a good indicator they’re done.
Frequently Asked Questions (FAQ’s):
1. Can I use regular lime juice instead of key lime juice?
Yes! Regular lime juice is less intense and has a slightly different tang, but it still tastes delicious.
2. Should I freeze or refrigerate the cake layers before frosting?
It’s often helpful. Refrigerate your cooled cake layers for about 30–45 minutes or lightly freeze them for ease of frosting. This step is optional but recommended, especially if you are doing a crumb coat.
3. How do I thicken cream cheese frosting if it’s too soft?
Add more powdered sugar (½ cup at a time) or refrigerate the frosting for 15–20 minutes to let the butter and cream cheese solidify slightly.
5. What is a crumb coat and do I need one?
A crumb coat is a thin, initial layer of frosting that “locks in” crumbs before applying the final, thicker coat. It gives a cleaner, more professional finish.
6. How can I store leftover cake?
Place it in an airtight container and refrigerate for up to 3–4 days. Let slices sit at room temperature for ~15 minutes before serving so the frosting can soften.
If you love cakes, here are some of the most popular cake recipes:
Lemon Olive Oil Cake
Orange Cake
Love at First Sight Chocolate Cake
More Cake Recipes:
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Key Lime Cake
Equipment
Ingredients
Key Lime Cake:
- 1 cup Canola or Olive Oil
- 3 large Eggs
- 1 1/3 cup Whole Milk
- 2 Tablespoons Fresh Lime Zest
- 1 Tablespoon Fresh Lime Juice
- 2 cups Sugar
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Lime Cream Cheese Frosting:
- 1/2 cup Butter (softened)
- 8 ounce Cream Cheese (softened)
- 4 – 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lime Juice
- 1/2 teaspoon Fresh Lime Zest
- Fresh Limes (sliced for garnish)
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, add oil, eggs, whole milk, lime zest, and lime juice. Cream for 2 minutes.
- In a large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
- Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.
To make Lime Cream Cheese Frosting:
- In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lime juice, lime zest, and cream together. Chill.
- Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place the other cooled cake layer on top and spread frosting all over. Garnish with fresh lime slices.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Popular Lime Recipes:
Thanks for sharing this recipe!
Made this cake last night as I had some limes in the fridge I wanted to use up. Delicious! My only recommendation to others would be add more lime; the amount this recipe calls for leaves it a bit underwhelming on the lime flavor and I even added a bit extra to the icing. Otherwise, so good! Very moist and cream cheese icing is always a favorite of mine.
Made this cake last night to take to work. Omg it was delish! It’s a keeper !
Made the cake tonight and the family greatly enjoyed it. It was very simple to make. The lime taste was subtle, but very noticeable in a delicious way. My fiancée and I added a layer of crushed graham crackers in between the cakes and on top to bring out a key lime pie-like crust flavor. I was initially worried the crumbs would be a bit dry, but it ended up being just right. Thank you for the recipe!
This cake was really good! I wanted a margarita cake, so I brushed the layers with ready-to-drink margarita (although they were delightfully moist without that) and added the margarita to the frosting instead of lime juice. Next time I’ll probably up the amount of lime zest in the frosting just for a bigger lime kick. It was DELICIOUS. Thank you for a great from-scratch cake!
Thank you for sharing! This cake is super moist, and I love the cream cheese frosting. I did double the amount of lime juice and zest because I like things a bit tangier/acidic.
Made this cake for my son’s 2nd birthday. Wayyy too sweet. Clawing sweetness that kinda of reminded me of fruit loops. The frosting I altered to be less sweet and added probably about 3xs the lime. Half the amount of sugar it called for and added some heavy whipping cream. The frosting was super good. Did not like this cake recipe at all flavor wise but at least it’s moist? Lol. Too sweet! Won’t be making it again but will make the frosting again.
This cake is amazing!! So moist and delicious. I ended up using key limes instead of limes and there’s not one thing that I would change next time.
Hi!
This is my 1st time baking a key lime cake. Honestly I ONLY make poundcakes or red velvet cakes lol But I’ve been asked to make a key lime so your recipe stood out for me. I substituted buttermilk for whole milk, and I added a 3oz lime jello packet in the dry ingredients. Got it in the oven right now, and I can’t wait! I’m going to add 2sticks of butter for the icing instead, and just cut the confectioners sugar in half(from what your recipe calls for)Thanks for sharing!!
I made this key lime cake ytday on the Valentines. The cake came out fluffy, moist but no lime flavor at all, very sweet instead, both the cake and the frosting, Although the frosting is very nice, thick. I was debating a bit before I tried this recipe as 2 cups of suga for the cake and another 4-41/2 cups of powdered sugar for the frosting, seemed very sweet and it is, but didnt want to change the recipe. Thank you for your recipe tho.
This recipe has made my heart so happy!! I LOOOVE cake, and, after years of wanting to, finally decided to push my fears aside and actually “learn” cake. I’ve had fun, had highs, and lots of lows, with each attempt…until this Key Lime Cake. Oh my word. Tender, flavorful, zingy, beautifully zest-speckled party in my mouth! I also added crushed graham crackers between the layers and as a garnish on top…just like a key lime pie, but better because it’s cake!!
Thank you, thank you, Modern Honey, you’ve helped this novice Caker giddy to have something I feel proud and confident to share with others!
PS #goCOUGS!! 🙂
Hi Modern Honey!!
I only make pound cakes and red velvet cakes. But I was asked several times do I make key lime cake. So I did a search and your recipe and Trisha Yearwood recipe popped up. Read both…yours really had me interested(by using milk) and it was similar to making a red velvet(my opinion) but i tweeked it a little, and doubled thee ingredients since i was making 2. (9in and 8in) I used buttermilk instead, added 2 3oz lime jello packet, zest 2 whole limes (for batter), 1 lime (for icing) 1TBS of lime extract, 1TBS of fresh lime juice, and only use 2boxes in a half of confectioners sugar along with 2sticks of unsalted butter and baked @350°degrees 30-40mins…loveLOVElove this cake! OMG…it was soooooo moist! I made this on Friday night. Let’s say that I’ll be making another one tomorrow lol my family demolished it!!! Thanks for sharing
You didn’t tweak her recipe; you massacred it!