Key Lime Cake Recipe

This Key Lime Cake Recipe is a moist and tangy recipe, which is made with vibrant lime gelatin and a rich cream cheese frosting. It’s a Southern classic, ready in about 1 hour and 30 minutes.

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Key Lime Cake Recipe Ingredients

Cake:

• Butter, for greasing pan
• Flour, for dusting pan
• One 3-ounce package lime flavored gelatin
• 1 1/3 cups granulated sugar
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups vegetable oil
• 3/4 cup orange juice
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 5 large eggs, slightly beaten

Glaze:

• 1/2 cup key lime juice (or regular lime juice)
• 1/2 cup confectioners’ sugar

Icing:

• 1/2 cup (1 stick) butter, room temperature
• One 8-ounce package cream cheese, room temperature
• One 1-pound box confectioners’ sugar

How To Make Key Lime Cake Recipe

1. Prep the oven and pan: Preheat the oven to 350 degrees F. Generously grease and flour one 9-by-12-by-2-inch cake pan to ensure the cake releases easily.
2. Mix the dry ingredients: In a large mixing bowl, stir together the lime gelatin, granulated sugar, sifted flour, salt, baking powder, and baking soda until well blended.
3. Make the cake batter: Add the vegetable oil, orange juice, lemon juice, vanilla extract, and the slightly beaten eggs to the dry ingredients. Mix with a hand mixer or whisk until well combined and the batter is completely smooth.
4. Bake the cake: Pour the batter evenly into the prepared cake pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 5 minutes.
5. Glaze the warm cake: While the cake is still hot, whisk the key lime juice and confectioners’ sugar together in a small bowl to create a glaze. After the 5-minute rest, turn the cake out onto a cooling rack. Use a fork to pierce the top of the hot cake all over. Pour the glaze evenly over the cake, allowing it to soak into the holes.
6. Cool completely: Allow the glazed cake to cool completely on the wire rack before frosting.
7. Make the icing and frost: In a large bowl, use an electric mixer to cream the room temperature butter and cream cheese together until smooth. Gradually beat in the 1-pound box of confectioners’ sugar until the icing is smooth and spreadable. Spread the icing generously over the top and sides of the cooled cake.

Recipe Tips

• Why use lime gelatin: The lime gelatin (Jell-O) acts as a flavor enhancer and a structural agent, giving the cake a tighter crumb and a distinct neon-green color that is signature to this retro recipe.
• Key Lime vs. Persian Lime: Key limes are smaller, more acidic, and more aromatic than regular (Persian) limes. If you can’t find fresh Key limes or bottled Key lime juice, regular limes will still produce a delicious cake, though slightly less tart.
• Room temperature dairy: Ensure your butter and cream cheese for the frosting are completely softened to room temperature. If they are cold, your frosting will be lumpy and difficult to spread.
• Why poke holes: Poking holes in the warm cake allows the tart glaze to penetrate the crumb, adding moisture and a “zing” of flavor inside the cake, not just on top.

What To Serve With Key Lime Cake

This rich, citrus-forward dessert pairs well with items that balance its sweetness.

• A cup of strong black coffee to cut the sugar
• Fresh raspberries or strawberries
• Toasted coconut flakes sprinkled on top
• A scoop of vanilla bean ice cream

How To Store Key Lime Cake Recipe

• Refrigerate: Because of the cream cheese icing, this cake must be refrigerated. Cover it tightly with plastic wrap or store it in a cake keeper for up to 5-7 days.
• Freeze: You can freeze the frosted cake. Place slices (or the whole cake) in the freezer for an hour to set the frosting, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Key Lime Cake Recipe Nutrition Facts

• Calories: 580
• Total Fat: 32g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 380mg
• Total Carbohydrates: 70g
• Dietary Fiber: 1g
• Sugar: 55g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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