Key Lime Cake Recipe

Get ready to meet your new favorite indulgence: the Key Lime Cake! This vibrant, zesty dessert packs all the tart citrus punch of the classic pie but transforms it into a tender, buttery layer cake with lush cream cheese frosting and a tangy homemade lime curd. Every bite bursts with fresh lime flavor, perfectly balanced with just the right amount of sweetness, and a sprinkle of graham cracker crumbs for a cheeky nod to the original. Whether you’re celebrating a milestone or just looking to brighten up a weeknight, this Key Lime Cake is guaranteed to steal the show at any table.

Ingredients You’ll Need

The ingredient list for Key Lime Cake is refreshingly straightforward, relying on a handful of pantry staples and a few citrusy stars. Each one plays a key role: lending flavor, creating the ideal crumb, or delivering that signature lime pop.

• All-purpose flour: The backbone of the cake, ensuring soft yet sturdy layers that hold up beautifully to the generous frosting.
• Granulated sugar: Sweetens and tenderizes the crumb, balancing the sharpness of the lime.
• Baking powder and baking soda: These leaveners make your cakes light and lofty.
• Table salt: Don’t skip it! A bit of salt enhances every other flavor in the cake.
• Unsalted butter: Adds richness and a buttery depth that pairs so well with the bright lime notes.
• Avocado, vegetable, or canola oil: A neutral oil boosts moisture without overpowering other flavors.
• Lime or key lime zest: The zest is where those aromatic citrus oils are hiding—essential for true lime flavor.
• Key lime juice: Both sharp and fragrant, it delivers that unmistakable tropical tang.
• Whole milk: Helps create a plush, tender cake crumb and gently rounds out the acidity.
• Vanilla extract: Softens the citrus and adds a layer of warmth.
• Eggs: The structuring agent—binding everything while keeping things fluffy.
• Additional key lime juice, sugar, salt, and butter: Transform into a puckery-sweet lime curd for the dreamy frosting.
• Cream cheese: Creamy, tangy, and the ultimate pairing for lime in the frosting.
• Powdered sugar: Sweetens and thickens the frosting to the perfect, spreadable consistency.
• Graham cracker crumbs: Adds a fun, pie-inspired finishing touch (and a little crunch!).
• Stabilized whipped cream frosting: Optional, but it gives your cake those fluffy, cloudlike swirls on top for a stunning presentation.

How to Make Key Lime Cake

Step 1: Prep Your Pans and Oven

Begin by preheating your oven to 350°F (175°C). Thoroughly grease and flour the sides of three 8-inch cake pans—this matters a lot, so don’t be shy. Tap out the excess flour, and line the bottoms with parchment paper to make sure your Key Lime Cake releases flawlessly.

Step 2: Mix the Dry Ingredients

In a big bowl (or the bowl of your stand mixer), combine your all-purpose flour, sugar, baking powder, baking soda, and salt. Give them a good whisk together to make sure everything is evenly distributed. This is the foundation for tender, even layers.

Step 3: Work in the Butter

With your mixer on low speed, add the room temperature butter one tablespoon at a time. Be patient and let each piece blend fully into the flour mixture before adding the next. You’re aiming for a sandy, crumbly texture—think wet sand at the beach. That’s when you know you’re ready for the next step.

Step 4: Add Oil and Zest

Pour in your neutral oil and scatter in that fragrant lime zest. Let it mix in until your batter smells so enticing you’ll want to dive right in. The zest is your secret weapon here—it brings serious citrus lift.

Step 5: Prepare the Liquid Mix

In a large measuring cup, add key lime juice, then fill with whole milk until you reach the 1½ cup line. Whisk together to combine. In a separate step, add the eggs and vanilla extract into this lime-milk base and whisk again. This extra blending makes for a super smooth batter later on.

Step 6: Combine Everything

Turn your mixer on low and slowly drizzle in the liquid mixture. Scrape the sides and bottom as needed to catch every dry patch. What you want is a uniform, silky batter—the dream start to your cake layers.

Step 7: Bake the Cakes

Evenly divide the batter between your prepared pans. If you’re a stickler for precision, each pan should get about 460 grams. Smooth the tops, and bake on the center rack for 26-28 minutes. Cakes are done when a toothpick comes out clean or with a few moist crumbs.

Step 8: Cool the Layers

After baking, let the cakes cool in their pans for 10-15 minutes. Run a knife around the edges, then gently invert them onto cooling racks. Allow to cool completely before frosting—warm cakes and frosting are not friends!

Step 9: Make the Key Lime Curd

In a small non-reactive saucepan, whisk together egg yolks, key lime juice, granulated sugar, and salt. Add in your butter and cook over medium-low, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Strain the curd into a bowl and let it cool completely—chill in the fridge to speed things up.

Step 10: Prepare the Frosting

Beat softened butter and cream cheese together in a large bowl until creamy. Add powdered sugar gradually, mixing on low speed to avoid any sugar clouds. Spoon in your cooled lime curd, one tablespoon at a time (5-6 Tablespoons usually does it). If it’s too tart or soft, add extra powdered sugar until you reach your perfect spreadable consistency.

Step 11: Assemble and Frost

If your cakes are domed on top, level them for stable stacking. Frost between the cooled layers with your lime frosting, and then cover the outside in a smooth, generous layer. Press graham cracker crumbs around the bottom edge of the cake for a playful Key Lime Pie vibe.

Step 12: Decorate

Top your Key Lime Cake with playful swirls or dollops of stabilized whipped cream frosting, if you like, and sprinkle on a little more graham cracker or lime zest. Pop the cake in the fridge for at least 30 minutes to set, then slice, serve, and revel in your citrusy creation!

How to Serve Key Lime Cake

Garnishes

The finishing touches make your Key Lime Cake irresistible! Pile on whipped cream swirls, a sprinkle of graham cracker crumbs, or even a twist of fresh lime zest. For special occasions, try topping with candied lime slices or edible flowers for a showstopper centerpiece.

Side Dishes

Key Lime Cake is wonderfully rich and zesty on its own, but it also shines alongside light accompaniments. Serve with a bowl of fresh berries, a scoop of coconut or vanilla ice cream, or even a cooling minty fruit salad to keep things refreshing and bright.

Creative Ways to Present

Think outside the standard layer cake! Try making Key Lime Cake into cupcakes topped with miniature lime wedges, or bake in a loaf pan for easy slicing. For parties, turn it into a trifle with layers of cake cubes, whipped cream, and extra curd, or go bold with single-serving cake jars for a fun, portable dessert.

Make Ahead and Storage

Storing Leftovers

Have some Key Lime Cake left over? Lucky you! Simply cover the cake well with plastic wrap or store in an airtight container in the fridge. The cake stays moist and the flavors continue to meld nicely for up to four days—if it lasts that long.

Freezing

For longer storage, you can freeze frosted or unfrosted layers. Wrap each layer tightly in plastic wrap and then foil, placing them in a freezer bag. The Key Lime Cake will keep its flavor and texture for up to three months. Thaw in the fridge overnight before serving.

Reheating

While you don’t need to reheat Key Lime Cake (it’s best served chilled or at room temperature), if you want to take the chill off, allow slices to sit at room temperature for 20-30 minutes. Avoid microwaving, as it can melt the frosting and alter the texture.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes are traditional and offer a slightly sweeter, more aromatic flavor, regular Persian limes work wonderfully and are much easier to find. Your Key Lime Cake will still be zesty and delicious.

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day or two ahead. Once cool, wrap them tightly in plastic wrap, and keep at room temperature for up to 24 hours or refrigerated for up to 3 days. Assemble with frosting and curd just before serving for best texture.

What if I don’t have three 8-inch pans?

No problem! You can bake the batter in two 9-inch pans for slightly thicker layers, increasing the baking time a bit. Just check doneness with a toothpick in the center.

Can the frosting be made without cream cheese?

Cream cheese gives the frosting its tangy signature, but if you prefer, you can substitute with more butter for a classic buttercream. Keep in mind the flavor will be less sharp and more sweet.

Is stabilized whipped cream frosting necessary?

It’s totally optional, but highly recommended for that fluffy, bakery-style look and extra creamy topping. If you’re short on time, a generous cloud of regular whipped cream or even a dollop of plain Greek yogurt on each slice will still make your Key Lime Cake pop.

Final Thoughts

There’s really nothing quite like sharing a lively, sunshine-bright Key Lime Cake with friends or family. Each bite sings with citrus, sweetness, and a hint of nostalgia for summer days. Get creative, have fun, and I hope your kitchen smells as heavenly as mine does every time I make this cake. Don’t wait for a special occasion—go ahead and bake some tropical joy today!

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