This Key Lime Cake Recipe is a moist and tangy recipe, which is made with lime flavored gelatin and cream cheese. It’s a great choice for parties, ready in about 2 hours and 30 minutes.
Jump to RecipeKey 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 flour1/2 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
- 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.
- Combine Dry Ingredients: In a large mixing bowl, mix together the lime gelatin, granulated sugar, flour, salt, baking powder, and baking soda.
- Make the Cake Batter: To the dry ingredients, add the oil, orange juice, lemon juice, vanilla, and the slightly beaten eggs. Mix with a hand mixer or whisk until well combined and the batter is smooth.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes.
- Glaze the Hot Cake: While the cake is still hot, mix the key lime juice and confectioners’ sugar together in a small bowl to create the glaze. After the cake has cooled for 5 minutes in the pan, turn it out onto a cooling rack. Pierce the top of the hot cake all over with a fork and pour the glaze evenly over it, allowing it to soak in.
- Cool Completely: Allow the cake to cool completely on the wire rack as you prepare the icing.
- 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 confectioners’ sugar until the icing is smooth and easy to spread. Spread the icing over the top and sides of the completely cooled cake.
Recipe Tips
- How to get the most lime flavor? This recipe uses a triple-threat of lime flavor. The lime gelatin in the batter, the key lime juice in the soak, and the tang of the cream cheese icing all contribute. Using fresh key lime juice, if you can find it, will provide the most authentic, floral lime taste.
- Why is my cake so moist? This is an oil-based cake, which results in an incredibly moist and tender crumb that stays fresh for days. Don’t be alarmed by the amount of oil; it’s the secret to the cake’s signature texture.
- Can I make this as a layer cake? Yes. The recipe notes suggest you can also use three 9-inch round cake pans to make this into a layer cake. You will need to adjust the baking time and check for doneness after 25-30 minutes.
- How do I get a smooth cream cheese icing? For a perfectly smooth, lump-free icing, it is essential that your butter and cream cheese are both fully at room temperature before you start creaming them together. Sifting the confectioners’ sugar will also help prevent lumps.
What To Serve With Key Lime Cake
This rich and tangy cake is a showstopper on its own, but also pairs nicely with:
- A dollop of fresh whipped cream
- A garnish of fresh lime zest or thin lime slices
- A hot cup of coffee or black tea to balance the sweetness
How To Store Key Lime Cake
Refrigerate: Due to the cream cheese icing, this cake must be stored in the refrigerator. Keep it in an airtight cake carrier or covered with plastic wrap. It will stay fresh and moist for up to 5 days. It’s delicious served chilled or you can let it sit at room temperature for 20 minutes before serving.
Key Lime Cake Nutrition Facts
- Serving: 1 slice (of 12)
- Calories: 580kcal
- Protein: 6g
- Fat: 30g
- Carbohydrates: 72g
- Sugar: 55g
- Sodium: 380mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Key limes are smaller, rounder, and have a thinner, yellowish skin. Their juice is more aromatic, floral, and intensely tangy than the juice of the larger, dark green Persian limes you typically find at the store
The lime gelatin is a classic ingredient in this style of cake that adds a vibrant color, extra moisture, and a boost of tangy lime flavor. You could substitute it with lemon gelatin for a lemon version or omit it, though the color and flavor will be much more subtle.
Pouring the thin, sugary glaze over the cake while it is still hot and piercing it with a fork allows the glaze to soak deep into the cake’s crumb, infusing every bite with moisture and tangy lime flavor, rather than just sitting on top.
Try More Recipes:
- Angel Food Cake with Tropical Fruit Compote Recipe
- Angel Food Cake with Warm Cherry Sauce Recipe
- Chocolate Chip Crumb Cake Recipe
Key Lime Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings25
minutes40
minutes580
kcalAn incredibly moist and tender cake bursting with tangy lime flavor, thanks to a lime gelatin-infused batter, a key lime soak, and a rich, sweet cream cheese frosting.
Ingredients
Cake: 1 (3-oz) package lime gelatin, 1 1/3 cups sugar, 2 cups flour, baking powder, baking soda, 1 1/2 cups vegetable oil, orange & lemon juice, 5 eggs.
Glaze: 1/2 cup key lime juice, 1/2 cup confectioners’ sugar.
Icing: 1 stick butter (room temp), 8 oz cream cheese (room temp), 1 lb confectioners’ sugar.
Directions
- Preheat oven to 350°F. Grease and flour a 9×12-inch cake pan.
- In a large bowl, mix all dry cake ingredients, including the gelatin and sugar.
- Add all wet cake ingredients (oil, juices, vanilla, eggs) and mix until smooth.
- Pour into the pan and bake for 35-40 minutes. Cool in the pan for 5 minutes.
- Turn the hot cake out onto a cooling rack. Whisk the glaze ingredients together.
- Pierce the top of the hot cake with a fork and pour the glaze all over it. Let the cake cool completely.
- Beat the room temperature butter and cream cheese until smooth. Beat in the confectioners’ sugar to make the icing.
- Spread the icing over the completely cooled cake.
Notes
- Using lime-flavored gelatin is the secret to the vibrant color and extra tangy flavor of this cake.
- Pierce the hot cake all over with a fork before adding the glaze so it can soak in deeply and make the cake extra moist.
