This Key Lime Cake is moist and tender with a buttery crumb, plenty of fresh lime flavor, and a to-die-for luscious lime cream cheese frosting. It is always a big hit with family and friends and a perfect refreshing dessert for spring and summer.
You are going to love this easy sheet cake. Layer cakes are beautiful but also time-consuming. The ease and speed of this homemade cake make it a favorite of mine.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Cake flour: It has less protein than all-purpose flour, producing a softer, more tender crumb.
- Olive oil: Use cold-pressed organic extra-virgin olive oil.
- Butter: Unsalted or salted butter. If using salted butter, reduce the added salt to ¾ teaspoon.
- Milk: Preferably whole milk.
- Key limes: Fresh limes for juice and zest.
- Vanilla extract: Use the pure stuff, please.
- Cream cheese: Use full-fat block-style cream cheese.
- Powdered sugar: Also known as confectioner’s sugar.
How To Make A Key Lime Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl.
- In a large bowl, combine the olive oil, melted butter, milk, sugar, eggs, key lime juice, key lime zest, and vanilla extract.
- Stir the flour mixture into the egg mixture until combined.
- Pour the batter into a 9×13-inch pan and bake.
- Allow the cake to cool for several hours.
- Using an electric mixer, beat the butter until smooth. Beat in the cream cheese until smooth. Add the key lime juice, zest, and salt. Add enough powdered sugar to reach the desired consistency.
Cook’s Culinary Advice
- Bring the eggs and milk to room temperature for easier mixing and incorporation.
- Grease the pan well with nonstick baking spray. Or grease it and lightly flour it. I use Baker’s Joy, a nonstick spray with flour, and it works very well.
- If you want to remove the cake from the pan, rest it on a wire rack for 15-20 minutes before inverting it on a platter.
- Cool the cake before frosting it. A sheet cake can take 1-2 hours to cool. I often flash-freeze this cake in the pan as it makes it super easy to frost.
- Cut the softened cream cheese into small cubes for a smooth blend without lumps.
- Refrigerate this cake until ready to serve.
More Cake Recipes
- Icebox Cake
- Lemon Bundt Cake
- Chocolate Eclair Cake
- Sock It To Me Cake
- Chocolate Bundt Cake
- Easy Rum Cake
Key Lime Cake
This Key Lime Cake is moist and tender with a buttery crumb, plenty of fresh lime flavor, and a to-die-for luscious lime cream cheese frosting.
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Servings: 15 servings
Calories: 413kcal
Ingredients
Key Lime Cake
- 2½ cups cake flour
- 1½ teaspoons baking powder
- ¾ teaspoons baking soda
- 1 teaspoon salt
- ½ cup olive oil
- ½ cup unsalted butter, melted and cooled
- 1 cup whole milk
- 2 cup granulated sugar
- 4 large eggs, room temperature
- 3 tablespoons ley lime juice
- 2 tablespoons key lime zest
- 1½ teaspoons vanilla extract
Key Lime Frosting
- ½ cup unsalted butter, softened
- 1 (8-ounce) box cream cheese, softened and cut into small cubes
- 1 tablespoon key lime juice
- 1 teaspoon key lime zest
- 1-2 pinches salt
- 4½-5 cups powdered sugar
Instructions
- Preheat oven to 350° F. Grease a 9×13 inch metal baking pan.
- Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl.
- In a large bowl, combine the olive oil, melted butter, milk, granulated sugar, eggs, key lime juice, key lime zest, and vanilla extract.
- Stir the flour mixture into the egg mixture in two increments until combined. Don't overmix.
- Pour the batter into the prepared pan. Bake for 25-32 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for several hours.
- Using a stand mixer with a paddle attachment or a handheld mixer, beat the butter until smooth. Beat in the cream cheese until smooth. Add the key lime juice, zest, and salt. Add enough powdered sugar to reach the desired consistency. I start with 3 cups and then add ½ cup at a time until I reach the desired consistency.
Notes
- Store the cake well covered or in an airtight container in the refrigerator for up to 4 days.
- Let individual slices sit for 30 minutes to soften the frosting and to amplify the flavors.
Nutrition
Calories: 413kcal | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 306mg | Potassium: 74mg | Fiber: 1g | Sugar: 35g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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