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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:
I wanna make a citrus explosion with orange lemon and lime cake all mixed together. Deciding on what to put in between. Thinking maybe orange and lwmon and line curd but mixed on opposite layers maybe or maybe frosting, not sure yet. Do you have any ideas?
Hi Melissa! I love that idea. You could do lemon curd and orange cream cheese frosting. So instead of lime zest and lime juice in the frosting, substitute orange zest and orange juice. Let me know how it turns out! — Melissa
Just wanted to let you know that I made this over the weekend and it was a huge hit at the BBQ we attended. The crew asked me to make and bring this again for our next party. Definitely adding this to my recipe box. Many thanks!
I made this cake for Mother’s Day and it was absolutely delicious. It was a huge hit at my Mother’s Day lunch. Everyone was raving about the flavor and how moist it was. This was such an easy recipe and will definitely be a staple in my family for years to come.
The cake came out amazingly! It’s the best recipe for key lime cake I’ve found. I made it yesterday for mother’s day. Everyone loved it. It’s was so moist and was more like a pound cake. It was perfect! I have a feeling I’ll be asked to make this again soon. Thank you!
Made the lime and the orange cake for my moms 82 birthday. Both cakes were very moist but the key lime cake didn’t have as much flavour (and I added additional lime) however orange cake was very nice and was the winner.
Add pkg of 3 to 6 oz lime jello.
You might also substitute 1/3 cup milk for 1/3 cup lime juice.
I’m about to make this cake too. Did you use “lime jello” or lime jello pudding mix”
I subbed the 1/3 milk for lime juice, but didn’t add jello- it’s still a subtle lime flavour.
There aren’t words to describe how amazing this cake tastes! I will definitely be making this again! The only thing I’ll do differently is add more cooking spray to the pan. The recipe calls for a lot, and while I thought I put enough, the middles still stuck. Even still, this is one of the best cakes I’ve ever tasted!
I’d love to try this recipe today. I’d like to be certain that the flour required is all purpose flour.
Next time use parchment as well as spray. I always spray a small amount, and then lay the parchment. Nancy Birtwhistle also has a really good lining paste recipe that works like a charm.
Anyone know if this calls for cake flour or all purpose? Thanks!
Works fine with all purpose.
For the key lime cake, what is the baking time for a 9×13 pan?
I like you have always loved to bake. When I was about eight years old my mother had Santa bring me one of the first easy bake ovens. I LOVED IT! I can’t tell you how many cakes I baked in my little oven. I wish I still had it.
I think I better go grocery shopping so I can get started on your beautiful cakes.
Thank you so much for sharing.
Hello Miss Cake Lady! Am looking forward to making the Key Lime Cake, however, your above recipe for the cake calls for Lemon zest and Lime juice. And your instructions say lime zest and lime juice. Would that be a typo? Another question, have you tried this recipe with butter instead of oil? Thank you so much for sharing!
Is it lemon zest or lime zest in the cake mix? The ingredient list says lemon zest and the instructions say lime zest.
Never noticed the Lemon zest in the ingredient list!. I baked this multiple times with lime (zest and juice) and it turns out great.