My 5 Favorite Key Lime Cake Recipes (Easy Recipes)

Key lime cake is the perfect seasonal dessert, capturing the essence of warm days and cool breezes in a single dessert. Bake this goodness to enjoy the vibrant flavors this summer with sunshine in every bite. My key lime cake recipe is a delightful treat for any occasion, its bright citrus notes and smooth texture enhance the charm of backyard barbecues and lazy afternoons by the pool.

My top five favorite best key lime cake recipes are a refreshing twist on the classic lime cake. Bursting with tangy zest and subtle sweetness, these five recipes create the perfect balance of citrus flavors. Moreover, here are some vegan cake inspirations for my lovely readers adhering to a plant-based diet.

What is Key Lime?

Key limes, also known as Mexican limes, are smaller, rounder, and more yellow when ripe compared to the larger, greener Persian limes commonly found in American grocery stores. Real Key limes have a more intense aroma and flavor, with a higher acidity level and a slightly bitter taste. They’re also known for their thin, smooth skin and seeds that are often smaller and fewer in number.

key lime is admired for its unique balance of tartness and sweetness, which lends itself perfectly to desserts like key lime pie and key lime cake. While Persian limes are more widely available and commonly used in cooking and baking due to their larger size and juicier flesh, key limes offer a special culinary experience with bold and tropical flavors.

Key Lime Layer Cake With Cake Mix

What I love about this easy key lime cake recipe is how you can transform a simple white or yellow cake mix into a delicious key lime cake with a few added ingredients. Let’s get baking this flavorful and light citrus cake. This recipe serves 5-6 and takes around 1 hr 10 minutes to prepare.

Ingredients

To Prepare Lime Cake

• Egg whites from 4 large eggs
• This recipe called for 1 box (15.25 ounces) of white or yellow cake mix and 1 cup (121 grams) of all-purpose flour
• 1 cup (200 grams) of sugar
• 1 ½ sticks (179 grams) melted unsalted butter
• 1 teaspoon (5 grams) of baking powder
• ½ teaspoon (3 grams) of salt
• 1/3 cup vegetable oil
• 3/4 cup buttermilk
• Zest and juice of 3-4 key limes

For Whipped Cream Cheese Frosting

• 8 ounces full fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 teaspoons of vanilla extract
• 3 cups sifted powdered sugar
• 3 cups (696 grams) of heavy whipping cream
• Zest and juice of 1-2 limes

Instructions

• Set the oven to 350°F (175°C). Take two 9-inch round cake pans grease them and dust them with flour or line parchment paper for easy removal.
• In a large bowl, combine the cake mix, eggs, vegetable oil, buttermilk, and the zest and lime juice. Mix until well combined and smooth.
• Divide the batter between the cake pans evenly and use a spatula to smooth the tops. Also, gently tap the pans on the counter this will remove all the air bubbles.
• Bake for 25-30 minutes, use a toothpick to check when it is baked. Once done take out of the oven and allow to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
• While the cakes are cooling, prepare the cream cheese lime icing. In a large bowl, beat the softened cream cheese with butter to make a smooth and creamy mixture. Gradually add the powdered sugar, mixing until well combined. Finally, mix in the zest and juice of key limes until the frosting is smooth and fluffy.
• Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread frosting evenly over the top of the cake layer. Then place the other layer on top and cover the cake layers with frosting. Use the leftover frosting to crumb-coat the cake covering the top and sides.
• Garnish the cake with additional lime zest or slices. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.

Key Lime Pound Cake

Key Lime Pound Cake combines the classic richness of a pound cake with the refreshing twist of tangy key lime flavor. With its sweet-tart lime filling and buttery graham cracker swirl, every bite is a delightful blend of tangy citrus and comforting sweetness. Yeilds 14 servings and takes 2 hr 30 minutes.

Ingredients

To Prepare Cake Batter

• 3 cups (384 grams) of all-purpose flour
• 1 teaspoon kosher salt
• 2 ½ cups (500 grams) of granulated sugar
• 5 eggs
• 1/4 teaspoon baking soda
• ¾ cup (173 grams) room temperature softened butter (unsalted)
• 4 tablespoons (58 grams) of cream cheese at room temperature
• 2 tablespoons key lime zest
• 1 teaspoon vanilla extract
• 1 cup whole milk (to avoid excess saturated fat you can use plant source milk like almond milk)
• ¼ cup of freshly squeezed lime juice or regular lime juice

For the Graham Cracker Garnish

• 4 graham crackers ground in a food processor
• 2 tablespoons of brown sugar
• 2 tablespoons (29 grams) of melted butter

Instructions

• Preheat your oven to an accurate 325°F (162°C), you can check the temperature with an oven thermometer as many ovens may not reach this temperature precisely when set.
• Zest and juice 4-5 key limes (or 3 regular limes), separating the zest and juice into two small bowls. In a small cup, mix 1/4 cup of lime juice with the milk and let it sit to “sour”.
• Take a medium bowl, and combine the granulated sugar and 2 tbsp of lime zest in it. Rub the lime zest into the sugar to release the citrus oils, taking about 3-5 minutes. Set aside once done.
• Whisk all-purpose flour, kosher salt, and baking soda in a medium mixing bowl and set aside.
• In the bowl of your stand mixer or a large mixing bowl, cream together the room-temperature butter and cream cheese until smooth and combined. Add the infused granulated sugar and cream until light and fluffy.
• Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape the sides and bottom of the bowl as needed. Mix in the vanilla extract until thoroughly combined.
• Add half of the flour mixture and mix well. Then add all of the milk mixture and mix until just combined. Finally, add the remaining flour mixture and mix it all together. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure even mixing.
• Prepare a 10- or 12-cup bundt pan, add the batter to it and place it in the oven. Bake the moist cake mix in the preheated oven for 60-70 minutes, or until a skewer inserted in the cake comes out with a few crumbs.

To Make Graham Cracker Garnish

• Use a food processor or blender to crush the graham crackers. Then add the brown sugar in the food processor, and pulse until combined.
• Put the mixture in a medium bowl and drizzle over it the melted butter in an even layer.  Once you’ve combined everything, gently press the graham cracker mixture into the bowl.
• Place the Graham cracker garnish on top of the cake, then drizzle the lime glaze over it. Your delicious pound cake is ready!

Key Lime Cheesecake

This Key Lime Cheesecake is an absolute delight! Its flavor profile is a delightful balance of tartness and sweetness, complemented by a smooth and creamy texture. It takes longer to prepare this recipe, particularly the chilling time of 9 hours, but the flavors meld nicely and the cheesecake sets perfectly. While it requires patience, the end result is well worth the wait. Serving size 14, total time 10 hr, 45 mins.

Ingredients

For Crust

• 2 cups (230 grams) of crushed graham crackers (from 15 sheets)
• 1/2 cup (113 grams) of diced and melted salted butter
• 3 Tablespoons of (39 grams) of finely ground sugar

To Prepare Filling

• 1 Tablespoons (8 grams) of cornstarch
• 3 packages (almost 8 ounces) of softened package cream cheese
• 1 cup (236 grams) of sugar, granulated
• 4 large sized eggs
• 1/2 cup (120ml) key lime or fresh lime juice
• 2/3 cup (160 grams) of sour cream
• 1 1/2 teaspoon vanilla extract
• 1/3 cup (80 ml) heavy cream

For Topping and Cake Decoration

• 2 1/2 Tablespoon (33 grams) powdered sugar
• 1 cup (235ml) heavy cream
• Raspberry or strawberry slices, lime wedges, lime zest, and fresh mint for garnishing

Instructions

To Prepare the Crust

• Preheat the oven to 350°F (177°C). Prepare a 9-inch springform pan by lining it with heavy-duty aluminum foil and ensure a tight seal.
• In a mixing bowl, combine graham crackers and sugar. Stir until well combined, then add melted butter and mix with a fork until evenly moistened.
• Press the mixture evenly into the bottom and up the sides of the prepared springform pan, leaving about a 1-inch space from the top. Bake in the preheated oven for 10 minutes, then remove and cool on a wire rack.
• Reduce the temperature of the oven to 325°F or 162°C. Add about 4 quarts of water in a large roasting pan and bring it to boil.

To Prepare Cheesecake Filling

• Add sugar and cornstarch in a small bowl and mix until well combined. Then, mix cream cheese in a large mixing bowl using an electric hand mixer. Pour the sugar mixture over the cream cheese and mix until smooth.
• Add eggs one by one, and mix well. Then, add in the sour cream, heavy cream, lime juice, and vanilla and mix until everything is combined nicely.
• Tap the bowl against the countertop about 30 times to release any large air bubbles. Pour the filling over the cooled graham cracker crust. Place the springform pan in the prepared roasting pan and carefully pour enough boiling water around the cheesecake pan to reach halfway up the side.
• Bake in the preheated oven until the cheesecake is nearly set but still jiggly in the center, about 60-65 minutes should do the trick. Then, take it out of the oven and let the cake cool on a wire rack for 1 hour. Lastly, cover and place the cake in the refrigerator for 8 hours or overnight.

For the Topping

• Whip heavy cream using an electric hand mixer set on high speed in a medium-sized bowl. Once stiff peaks form, add the granulated sugar and continue whipping until the mixture is smooth.
• Just before serving, pipe the whipped cream over the cheesecake using a piping bag with a star tip. If you wish, you can garnish the key lime cake with berries, lime wedges, lime zest, and mint. The cheesecake should be stored in the refrigerator.

Key Lime Cupcakes

Let’s bake these tangy, sweet, and delicious Key Lime Cupcakes – feels like a little slice of the tropics in every bite! This recipe can yield 10 cupcakes, if you wish to increase or decrease servings alter accordingly.

Ingredients

• 1 1/2 cups (180 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1/2 cup (113 grams) of softened unsalted butter
• 1 cup (200 grams) of sugar, granulated
• 2 large eggs
• 2 tablespoons key lime zest
• 1/4 cup (60 mL) freshly squeezed key lime juice or joe’s key lime juice
• 1/2 cup (120 mL) buttermilk
• 1 teaspoon vanilla extract

For the Zesty Lime Frosting

• 1/2 cup (113 grams) of softened unsalted butter
• 2 cups (250 grams) of powdered sugar
• 2 tablespoons freshly squeezed key lime juice
• 1 teaspoon key lime zest
• Optional: lime slices or additional zest for garnish

Instructions

• Set your oven to preheat at 350°F (175°C). Combine the flour, baking powder, and salt in a medium bowl and put the bowl on a side. Then, mix the softened butter and granulated sugar in a large bowl until the mixture turns light and fluffy. Beat in the eggs, one by one, until well combined. Add the lime zest and juice to the mixture, followed by the vanilla extract and stir.
• Slowly add the dry ingredients into the wet mixture, alternating with the addition of buttermilk. Start and finish with the flour mixture. Mix until just blended, being careful not to overmix.
• Fill each prepared cupcake liner about 2/3 full with batter. Leave the cupcakes for 18-20 minutes to bake in the preheated oven, or until a toothpick poked in the center comes out clean. Take the cupcakes out of the oven and allow them to cool in the pan before transferring them to a wire rack for complete cooling.
• While the cupcakes are cooling, prepare the zesty lime frosting. In a medium-sized mixing bowl, beat the softened butter with powdered sugar, key lime juice, and key lime zest until smooth and creamy.
• Once the cupcakes are completely cool, frost them with the zesty lime frosting using a piping bag. Decorate each cupcake with a slice of lime or a sprinkle of additional lime zest for an extra pop of color and flavor.

Frequently Asked Questions

Should I Add Green Food Coloring to Key Lime Cake?

Adding green food coloring to a key lime cake is entirely optional and a matter of personal preference. Key lime cakes naturally have a pale yellow-green hue due to the color of key lime juice and zest, but it may not always result in a vibrant green color.

How Can I Prevent My Key Lime Cake from Becoming Dry?

A freshly baked key lime cake should be a very moist cake with tangy flavors. To prevent drying keep a close eye on the cake towards the end of the baking time. Overbaking can result in a dry cake. Covering the cake with a clean kitchen towel or plastic wrap while it cools can also help retain moisture. Moreover, store the cake in an airtight container or tightly wrapped in plastic wrap to prevent it from drying out.

Can I Substitute Key Lime Juice With Bottled Lemon Juice?

While you can technically use lemon juice or orange juice as a substitute for key lime juice in a key lime cake recipe, it will significantly alter the cake’s flavor profile. Key limes have a unique and distinct flavor that is more tart and aromatic compared to lemons and oranges.

Conclusion

To sum it up, I’ve added 5 easy and delicious key lime cake recipes in this blog post to help you bake your favorite key lime cake at home. Whether you are in the mood for a key lime cake with heavy cream cheese icing, a lime cheesecake, a key lime layer cake with cream cheese frosting or a simple zesty pound cake – here is all you need to do.

I prefer to use unsalted butter and add just the right amount of salt in each recipe to prevent the cake from becoming cloyingly sweet. Moreover, I’ve used cake mix as well as cake flour to prepare these key lime cake recipes – you can use whichever is easily available to you. Try these delicious recipes and let me know how it turned out for you! Happy Baking!