How to Make Key Lime Cake?

The Key Lime Cake is a mouth-puckeringly delicious cake packed to the brim with the zesty flavor of lime. Both the zest and the juice from this citrus fruit are utilized in preparing the impressive three-layer cake, which was created to tribute to the cute and diminutive key lime. Like Key Lime Pie, this cake strikes the ideal balance between sweet and sour flavors and tart and creamy textures.

The zesty flavor of citrus in this cake makes no attempt to be inconspicuous. Not only is it packed full of key lime zest, but the zest is also rubbed into the sugar before the cake is mixed so that the sugar is infused with the aromatic essential oils of the key lime. In addition, the cake is topped with a tangy key lime cream cheese frosting, which truly brings out the perfect combination of sweet and sour flavors.

What are Key Limes?

Key limes are spherical, hybrid citrus fruits ranging from 1 to 2 inches. It is green when picked but becomes yellow when it is fully mature. A ripe key lime seems heavy for its size. Compared to Persian lime, it is smaller, has more seeds to pick out, is more acidic, has a more wonderful citrus scent, and has a thinner rind.

Key limes are valued for their distinctive flavor and cost more. Key lime is a hybrid citrus fruit indigenous to the Florida Keys and is also referred to as a Mexican or West Indian lime. Typically, they are one to two inches in diameter.

They are chosen when still green, but as they ripen, they start to turn yellow. Key limes taste a little tarter than “regular limes” because they have more excellent acidity. This makes them ideal for blending with sweeter ingredients, which is why Key lime pie is well-known. In Mexico, key limes are accessible all year, while in the United States, they are only available from June through September (primarily in Florida and California).

Nutrition Facts

  • 297 calories
  • Protein 2.8g
  • Carbohydrates 32g
  • Fat 18.2g
  • Cholesterol 45.6mg
  • Sodium 189.5mg

Do Key Limes Taste Like Limes?

According to lore, key limes have a sweeter flavor than conventional limes and are closer to being sweet than bitter. Despite their sweeter flavor, limes are less acidic and have a stronger aroma. Compared to Persian or regular limes, essential lime juice is slightly more acidic and bitter, while some people find it extremely acidic.

Therefore, key lime juice is widely used in delicious desserts. The sugar’s richness and the key lime’s sharpness provide a lovely contrast. In comparison to conventional limes, key limes are more likely to give a tasty experience. They are also less tart and have a flowerier flavor. It is acceptable to conclude that while using lime daily, key lime is well worth your effort.

How to Make Key Lime Cake?

Since I love vital limes, I’m looking forward to this recipe. They have a subtle flavor of juicy, tangy lime and are incredibly creamy and delicious. Some of my favorite recipes on the blog include no-bake key lime pie and key lime pie bars.

With this amazingly delicious key lime cake, it’s time to expand that list! Don’t be shocked if this becomes one of your new favorite cake recipes because it is finished with luscious cream cheese icing with lime zest flavoring. Unquestionably one of mine! It’s easy to put together and full of flavor, which is why I adore it.

This key lime cake requires the same amount of work to prepare as a boxed cake. The only difference is that it is juicy and bursting with the beautiful lime taste you love! This citrus treat, sprinkled with nutty graham cracker bits, truly hits all the flavor boxes! All three flavors—sweet, tart, and nutty—in one stunning cake! I guarantee that if you bring this to a party, it will steal the show. It tastes even better than it looks. Come on, let’s bake!


  • Cake Flour: Cake flour gives your cake a light, fluffy structure, which is why I adore using it. While it still works, all-purpose flour will somewhat change the crumb.
  • White sugar has been added as granulated sugar for sweetness.
  • Both baking soda and powder are required for your cake to rise properly.
  • Salt: Salt enhances every flavor.
  • Buttermilk: The acidity of buttermilk aids in making the cake softer. If you don’t have any, don’t go shopping! It’s pretty simple to prepare at home.
  • Since lime is the primary flavor in this dish, fresh lime juice is a need.
  • Lime Zest: After juicing your limes, don’t throw them away! A simple method to add flavor is with zest.
  • Regular vanilla extract also works, but I like clear vanilla since it keeps everything looking fresh and clean.
  • Vegetable oil: Added to provide moisture and aid in the adhesion of components.
  • Egg Whites: Egg whites give your cake the ideal amount of fluffy texture.
  • Graham Crackers and Lime Wedges make your key lime cake the ideal topping!

Steps to Follow

  • Turn the oven on to 350 degrees. Three 6-inch pans or 2 8- or 9-inch pans should be greased and floured. The bottom can also be lined with parchment or wax paper.
  • In the bowl of a stand mixer, combine flour, sugar, baking soda, powder, and salt.
  • Combine the eggs, oil, and lime juice. Until smooth, beat.
  • Add sour cream and stir until smooth.
  • Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean, after pouring batter into prepared pans.
  • After cooling, divide each layer into two.


  • A view from above of key lime cake
  • Lime icing
  • Cream cheese and softened butter should be thoroughly combined.
  • Substitute powdered sugar.
  • Add vanilla extract.
  • Juice from one key lime, 1/4 cup
  • If you want the frosting to be colored, add a bit of green food coloring.

Storage Tip

The cake can be stored in the refrigerator for up to four days if it is covered and kept. After I’ve cut into it, one of my post-slicing rituals involves covering the exposed cake layers with either a sheet of plastic wrap or some parchment paper to keep them from getting too dry.

What Other Size Cake Pan can I Use?

I needed three round cake pans every 6 inches in diameter for a three-layer cake. If you use a round cake pan with an 8- or 9-inch diameter, you will only end up with two layers of cake. You can cut each of those two layers in half to produce four layers for the cake, or you can just build the cake with two layers.

Can I Use Cake Flour Instead?

For all of my baking, I only use all-purpose flour, but if you want to use cake flour instead, I suggest adding two tablespoons to each cup of cake flour so that you end up with the same amount as you would with 1 cup of all-purpose flour. Therefore, you will need to add four tablespoons of cake flour to this recipe.

What does Key Lime Pie Stand for?

The meal gets its name from the Key limes, which are smaller than Persian limes and have yellow liquid rather than green juice. Key limes also have a more intense aroma than Persian limes. Egg yolks are primarily responsible for the yellow color of the filling in a Key lime pie, which is similarly yellow.

Why is Key Lime Pie so Good?

Although critical limes are the most significant component of key lime pie, the sweetened condensed milk is responsible for the pie’s velvety texture and delectable flavor. The pink flamingos of Florida’s culinary scene and key limes are a famous component of the Sunshine State’s distinctive regional aesthetic.

What is Key Lime Pie Filling Made of?

This classic American pie is also quite simple to put together. The ingredients for key lime pie are straightforward: sweetened condensed milk, a generous amount of lime zest and juice (ideally obtained from critical limes), and just enough egg to give the pie a firm set. After pouring the filling onto a graham cracker crust that has already been baked, finish baking the pie until it reaches the desired consistency and then allows it to chill.

Is Key Lime Pie Green?

The editors of Southern Living magazine claim that an authentic Key lime pie has the following characteristics: – it is never green, but rather a natural creamy golden color. — usually made using key limes, which are much smaller and rounder than the Persian limes often seen in grocery shops.


Besides its size, the key lime is distinctive for several other reasons. It differs from the more notable Persian kind in that it has a rind that is more vivid, yellowish-green in color, and slightly thinner and more fragile overall. When compared to larger limes, key limes have a more intense aroma, are more acidic, and contain a more significant number of seeds. The key lime has become famous in the culinary world for its contributions, particularly the key lime pie, which takes its name from the fruit. When it reaches its full maturity, the tree that produces key limes is spiny and bushy, and it can reach a height of between 12 and 16 feet (4 to 5 m).