Key Lime Cake

If you’ve ever had a true Key lime pie, you know it’s a real treat. Every bite of the pie is creamy, with a balanced sweetness and wonderful tanginess from prominent Key limes. But for those who prefer cake to pie, this Key lime cake recipe is the perfect alternative.

Like many layer cakes, this one has a moist, tender crumb with incredible flavor, all thanks to the juice and zest of Key limes. These aren’t the same as regular limes: They’re a bit smaller and their tart flavor is far more complex. When paired with cream cheese frosting and a sprinkle of graham cracker crumbs for garnish, this recipe for Key lime cake is sure to be a special treat.

Key Lime Cake Ingredients

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• Butter: The secret to a tender, flavorful cake is to start with butter as the base. Unsalted butter is creamed with sugar as the first step for this cake batter. Butter also serves as a base for the cream cheese frosting. Soften the butter to room temperature for smoother incorporation.
• Oil: Just a touch of oil helps provide additional moisture for this cake. Our Key lime cake recipe calls for canola oil, but you could swap in vegetable oil if needed.
• Sugar: Sugar is key to providing sweetness in a cake. It also plays a role in building a light and tender crumb.
• Eggs: Two large eggs are incorporated into the batter for richness and to help the cake layers rise. Use room-temperature eggs for baking to avoid overmixing the batter.
• Key lime zest and juice: The flavor in both the cake layers and the frosting comes from Key limes. These little limes are the star of the show!
• Vanilla extract: Just a touch of vanilla extract goes a long way in enhancing the flavor of this cake. A high-quality vanilla extract complements the lime best.
• All-purpose flour: All-purpose flour serves as the main dry ingredient in this cake with key lime.
• Baking powder and baking soda: A small amount of both baking powder and baking soda is incorporated into the dry ingredients mixture. These leavening agents are crucial to helping the cake rise while baking.
• Salt: While this recipe calls for only 1/2 teaspoon salt, that small amount is important for balancing out the sweetness for better flavor.
• Milk: Cake batters require liquid, and whole milk is used in this particular from-scratch cake recipe. If you don’t have whole milk, 2% will do just fine.
• Cream cheese: The cream cheese frosting on this cake also has hints of Key lime. Soften the cream cheese ahead of time to avoid any unwanted lumps in the frosting.
• Confectioners’ sugar: While confectioners’ sugar adds sweetness to the frosting, it’s also an important building block for thickening the frosting.
• Heavy whipping cream: Two tablespoons of heavy whipping cream are added to the frosting for proper consistency. If you don’t have whipping cream, you can use half-and-half cream or milk.
• Graham cracker crumbs: Graham cracker crumbs are an optional addition to this cake with Key lime, but they provide a nice garnish that mimics the graham cracker crust of a classic Key lime pie.

Directions

Step 1: Prep the cake pans

Preheat the oven to 350°F. Line three greased 8-inch round baking pans with parchment and set them aside.

Editor’s Tip: Lining a cake pan will make it that much easier to get your baked cake layers out. Learning how to grease and line a cake pan properly for this recipe will pay off in the long run!

Step 2: Cream the butter and sugar

In a large bowl, cream the sugar, butter and oil for five to six minutes until light and fluffy. Then, beat in the eggs, one at a time, until fluffy, two to three minutes. Finally, beat in the lime juice, lime zest and vanilla extract.

Step 3: Add the dry ingredients

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In a separate bowl, combine the flour, baking powder, baking soda and salt. Gradually add the dry ingredient mixture to the creamed mixture, alternating with the milk. Beat well after each addition. Evenly divide the batter between the three prepared cake pans.

Step 4: Bake the cakes

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Bake the cakes for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes. Remove the cakes to wire racks to finish cooling completely.

Step 5: Prep the frosting

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In a large bowl, beat the butter and cream cheese at medium speed until smooth, three to four minutes. Reduce the mixer speed to medium-low and beat in the confectioners’ sugar, cream, lime juice and lime zest. Increase the mixer speed to medium-high and beat until well combined.

Step 6: Frost and assemble

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Place one cake layer on a serving plate. Frost the top with 3/4 cup frosting and repeat this step with the second layer. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting. If desired, sprinkle the top with graham cracker crumbs.

Editor’s Tip: While it’s not necessary, a crumb coat will help make a smoother decorated cake. It’s one of our best tips for frosting a cake.

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Key Lime Cake Variations

• Use regular limes: While Key limes have a more concentrated, tart flavor, they may be difficult to find. If so, you can certainly make this cake with the zest and juice of regular limes.
• Go for lemon: Like lemon better than lime? Try swapping the citrus and using lemon zest and juice instead. You could even use a mixture of the two for a lemon-lime cake.
• Add berries: Key limes bring plenty of flavor to this cake, but they’re also a wonderful pairing with berries. Consider garnishing the cake with blackberries, blueberries or raspberries.
• Frost with whipped cream: While the cream cheese frosting in this Key lime cake recipe adds a nice tangy, creamy touch, you could opt for a fresh whipped cream frosting instead. Make homemade whipped cream and spread it over the sides and top of the cake before serving.

How to Store Key Lime Cake

Because this three-layer cake is topped with cream cheese frosting, it should be stored in the fridge. Wrap or cover the cake and store it chilled for up to three days.

Can you freeze Key lime cake?

You certainly can freeze cake, including this one. Place the leftover cake in the freezer for an hour to allow the frosting to set. Then, wrap it in storage wrap and aluminum foil, or use a layer of storage wrap and place it in a freezer bag. You can keep the cake in the freezer for up to two months. Allow it to thaw in the fridge.

Can you make Key lime cake ahead of time?

You can bake this cake and assemble it with frosting one day before serving. If you choose to prep ahead, store it covered in the fridge until you’re ready to eat. Another option is to bake the cake layers ahead of time. Allow the layers to cool, wrap them in storage wrap, and store them in the fridge for up to five days or in the freezer for up to two months. On the day of or the day before serving, prep the Key lime cream cheese frosting and frost the cake.

Key Lime Cake Tips

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Can you make Key lime cake in a different pan?

This Key lime cake recipe makes three layers of 8-inch round cakes, but you could easily use the same batter to make a three-layer square cake or to make a single-layer 13×9-inch cake for easy frosting and serving.

How do you level a domed cake?

It’s normal for cakes to rise and create a dome while baking. The trick to assembling a flat cake is to level the cake tops. Once the cake layers have cooled, use a serrated knife to slice horizontally across each layer to even things out.

What’s the best way to get a clean slice of cake?

Once you’ve put the effort into prepping a beautiful cake, you want to make sure it stays beautiful while serving! Choosing a very sharp knife is important when it comes to cutting a round cake like a pro. Wipe the knife off with a damp cloth in between cuts to keep any frosting residue from bleeding into the next slice.

What can you serve with Key lime cake?

This recipe for Key lime cake can certainly be served on its own, but for a special occasion, consider pairing it with a light sorbet such as coconut or raspberry sorbet. For a beverage, choose a glass of sparkling wine or sauvignon blanc to match the citrus notes of the cake with Key lime.