This tangy, zesty cake is bursting with key lime flavor and topped with a creamy frosting—perfect for summer gatherings or anytime you crave a burst of citrus.

Why You’ll Love This Recipe
Bright, refreshing flavor: Made with real key lime juice and zest, balancing sweet and tart beautifully
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Ultra-moist crumb: The combination of oil (or butter), milk or buttermilk, and careful mixing delivers a tender, irresistible texture
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Delicious frosting: Cream cheese or buttercream frosting infused with lime adds a smooth, tangy finish that complements the cake perfectly
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ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake:

1 cup (240 ml) neutral oil (e.g., vegetable or canola) or softened unsalted butter

2 cups granulated sugar

4 large eggs, room temperature

1 Tbsp key lime zest (about 4–5 limes)

⅓ cup (80 ml) fresh key lime juice (bottled is fine)

2½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk (or whole milk plus 1 Tbsp vinegar)

1 tsp vanilla extract

Key Lime Cream Cheese Frosting:

8 oz (225 g) cream cheese, softened

½ cup (115 g) butter, softened

3–4 cups powdered sugar

2 Tbsp key lime juice

1 tsp key lime zest

1 tsp vanilla extract

Pinch of salt

directions
1. Prep
Preheat oven to 350 °F (175 °C). Grease and flour two 9‑inch round pans (or three 8‑inch pans); line bottoms with parchment for easy removal.

2. Mix dry & wet ingredients
In one bowl, whisk flour, baking powder, baking soda, and salt. In another, beat oil (or butter) with sugar until creamy. Add eggs one at a time, then lime zest, juice, and vanilla
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3. Combine batter
Alternately add dry mixture and buttermilk, beginning and ending with dry ingredients. Stir gently—do not overmix.
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4. Bake
Divide batter evenly among pans. Bake 25–30 min (9″ pans) or 20–26 min (8″ pans), until a toothpick inserted in the center comes out clean. Cool 10 min in pans, then transfer to a wire rack.

5. Make the frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar until desired consistency is reached. Mix in lime juice, zest, vanilla, and salt
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6. Assemble
Level cakes if needed. Spread frosting between layers, then frost the top and sides. Decorate with extra lime zest, lime slices, or piped whipped cream. Chill slightly before slicing.

Servings and timing
Makes: 12–16 servings

Prep: ~20 minutes

Bake: 25–30 minutes

Assembly: ~15 minutes

Total: ~1 hour (plus cooling/chilling)

storage
Refrigerator: Keep covered for up to 4 days. Let come to room temperature before serving to soften the frosting
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Freezer: Wrap tightly and freeze layers (without frosting) up to 1 month; thaw in fridge and finish before serving.

variations
Buttercream variant: Use lime buttercream instead of cream cheese for a smoother texture.

Whipped topping and curd: Add key lime curd and whipped cream between layers for extra citrus punch
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Water bath technique: Bake in a water bath to ensure extra moist texture and avoid cracks
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FAQs
Can I use regular limes?
Yes—Persian limes work well, though key limes offer a more delicate, authentic flavor
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Why separate wet and dry ingredients?
This method ensures even mixing and prevents overworking the batter, yielding a lighter crumb .

How do I prevent the cake from drying out?
Do not overbake—remove when a few moist crumbs cling to the toothpick. Also, measure flour correctly and include oil or buttermilk for moisture.

Should I frost chilled layers?
Yes—refrigerate layers for 30 min before frosting to reduce crumbs and improve appearance
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Can I make cupcakes?
Absolutely—bake in lined muffin tins for ~18–22 minutes.

What pan sizes are best?
Two 9″ pans make taller layers, while three 8″ pans bake slightly faster (~22–24 min)
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Is lime zest necessary?
Yes—the zest adds essential aromatic oils and depth of citrus flavor.

Can I reduce sugar?
Yes—reduce up to ¼ cup, but note that sweetness balances the tart lime flavor.

How to know frosting is ready?
It should be smooth, spreadable, and hold its shape without being runny.

Can I garnish differently?
Yes—complement with sliced key limes, toasted coconut, or piped whipped cream for flair.

Conclusion
This Key Lime Cake delivers a bright, zesty flavor and irresistibly moist texture in each bite. Topped with tangy lime cream cheese frosting, it’s a refreshing twist on classic cake—perfect for summer celebrations or anytime you crave a citrus escape. Enjoy every delicious slice!

Key Lime Cake

Print Recipe

This Key lime cake is refreshingly tangy, moist, and bursting with zesty lime flavor. Topped with a creamy lime frosting and optionally drizzled with key lime glaze, it’s the perfect tropical-inspired dessert that’ll brighten any occasion.

Author: Douaa
Prep Time: 20 min
Cook Time: ~25–35 min
Total Time: 36 minute
Yield: 12 slices (two 8" rounds) 1x
Category: Cakes
Method: Baking
Cuisine: American / Tropical
Diet: Vegetarian

Instructions

Prep & Preheat

Preheat oven to 350 °F (175 °C).
Grease and flour two 8-inch round pans (or one 9×13″ pan) and line with parchment.

2. Combine Dry Ingredients

In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

3. Mix Zests & Sugars

In a large bowl, beat granulated sugar, brown sugar, and lime zest until fragrant.

4. Add Wet Ingredients

Mix in sour cream (or yogurt), oil, and eggs until smooth.
Add milk, lime juice, and vanilla—mix until batter is uniform.

5. Fold in Dry Ingredients

Gradually add the flour mixture, stirring until just combined. Don’t overmix.

6. Bake

Divide batter between pans.
Bake for 22–28 minutes (round pans) or 30–35 minutes (9×13 pan), until a toothpick inserted in the center comes out clean.

7. Cool

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

8. Make the Frosting

Beat butter until creamy.
Gradually add powdered sugar, lime juice, zest, and salt. Adjust consistency if needed, adding more sugar (thicker) or juice (softer).

9. Assemble

Frost between layers and cover the top and sides of the cake.
Optionally, whisk a lime glaze and drizzle over the cake for extra lime punch.

10. Garnish & Serve

Decorate with lime slices or zest.
Chill for 30 minutes before slicing for cleaner cuts.

Notes

For stronger lime flavor, use more zest or switch to key lime juice.
Sour cream or yogurt ensures a moist, tender crumb.
Let the cake cool fully before frosting to prevent melting.
Store in an airtight container in the fridge for up to 4 days; bring to room temperature before serving.