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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
- 3 8 inch round cake pan
- 2 9 inch round cake pans
- 1 kitchenaid mixer
- 1 measuring cups and spoons
- 1 spatula set
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:
Can cake flour be used and buttermilk?
I made this today. I used the bottled Key Lime juice instead of fresh lime juice. I altered the frosting to my personal preference: only used 3 C. powdered sugar, and used 4 T. of the key lime juice. Delicious!
Why is this called key lime cake when it uses regular limes? Key limes are so much different.
I just made this cake and used bottled Key Lime Juice. As my cake is presently in the oven, I’m concerned that the instructions didn’t call for the pans to be floured, it just called for the pans to be sprayed with non-stick cooking spray.
Lovely cake a bit too much sugar for my taste so I reduced it by half cup . Really moist
What kind of flour do you use
I love Key Lime cake….especially when someone else bakes it. Ha! I have only baked this type of cake once before and that recipe called for a box of lemon cake mix and lime gelatin. It was easier and it tasted decent. I was a little intimidated by this recipe and honestly, if I had any gelatin in the Pantry, I would have probably used that same recipe. I mean, I had never zested any thing in my life. 😳
🥴 Let me tell you, though. This is the BEST Keylime Cake that I have ever eaten in my life, and I made it! 😁
Kudos for a GREAT recipe!
Oh Shannon, you just made my day! That is so awesome!! I laughed out loud that this is your first time zesting. I feel honored. I am so happy you loved the key lime cake recipe!
I was wondering the same thing. Also wondering if there is anywhere in the Philly area that sells fresh key limes (which I grew up eating, my mom being from Key West).
Does this recipe freeze well after its baked?
Hi I live in the Uk and was wondering what the weight are as I don’t use cups? Can’t wait to make this thank you
Louise,
1 Cup = 8 fluid ounces or 240 ml. 1 Tablespoon = 15 ml. 1 teaspoon = 5 ml. 1 Cup all purpose flour weighs 155 gm. 1 Cup Sugar weighs 260 gm. I hope this helps!
JULIE (Pharmacy Background)
Julie, 1 cup flour 120 gms, 1 cup sugar 200 gms. Your measurements are way off.. sorry.
I was about to ask the same question!
Louise, if you live in the UK then just Google the conversion chart. It’s super easy. That’s what I do. I live in the USA but only bake by weight also so that it’s more accurate & comes out perfect every time. Hope this helps!
Fabulous moist cake, super easy to make, and needs no substitutions, deletions, or additions
Thank you so much, Becky, for taking the time to comment and for trying out my lime cake recipe. So happy you loved it!
Really good! I only had 1 lime but that’s all I needed. I’d probably use half a cup less sugar next time , just cuz this is so sticky and the edges got crispy from the sugar melting (which I like but can be a bit much.) I halved the frosting and just covered the middle and top, used some lime concentrate for that and didnt measure the sugar, just added it till the consistency+taste was right, Delicious! Will try again in the future
Thank you so much for trying out my key lime cake recipe! I am glad you will make it again in the future. I appreciate it!
I used 1 1/2 cups of plain gluten free flour and 1/4 cup of besan flour and it turned out amazing! So happy…..not a dry gluten free cake , like many are.
Hi Belinda! I love that you make it into a gluten-free key lime cake and turned out amazing. I love to hear that and thank you so much for sharing and taking the time to comment.
This recipe is really good. I did add a bit of vanilla powder/paste and some lime green food gel to it. Lime cake needs to be green. 😉
I did change up the frosting for my key lime pie ‘cake filling’, which is a more liquidy ‘filling’ but not nearly as sweet as frosting.
That’s a great idea to add some green food coloring to give it that extra green color. Thank you so much for sharing that tip and for trying my lime cake recipe!
Thank you, Modern Honey, for this recipe, it’s delicious 😋 my husband loves it! I added just a drop of green food coloring to the batter and the frosting, beautiful!