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Key Lime Cake – A Slice of Sunshine

This Key Lime Cake is pure citrus bliss — soft, moist layers bursting with zesty lime flavor, balanced by a creamy, tangy frosting. Every bite offers the perfect harmony of sweet and tart, making it an instant crowd-pleaser. Even better? You can have it ready in under 90 minutes, making it a go-to dessert for any celebration.

Why You’ll Love This Recipe

  • Bright & refreshing: Fresh key lime juice and zest deliver a tangy punch.
  • Velvety texture: Moist cake layers with a delicate crumb.
  • Make-ahead friendly: Prepare curd and frosting in advance.
  • Showstopper dessert: Elegant presentation with minimal effort.

Ingredients

Cake Layers

  • 2 ⅔ cups (333 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ cup (113 g) unsalted butter, softened and cut into pieces
  • ¼ cup (60 ml) avocado, vegetable, or canola oil
  • 1 Tbsp lime or key lime zest (about 2 limes)
  • 1 ½ Tbsp key lime juice
  • 1 ½ cups (333 ml) whole milk (scant)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract

Lime Curd

  • 2 large egg yolks
  • ⅓ cup (80 ml) key lime juice
  • 2 Tbsp granulated sugar
  • ¼ tsp salt
  • 2 Tbsp (28 g) unsalted butter, cut into pieces

Frosting

  • ¾ cup (170 g) unsalted butter, softened
  • 6 oz (170 g) cream cheese, softened
  • 4–5 cups (500–625 g) powdered sugar
  • ¼ cup (28 g) graham cracker crumbs (for decorating)
  • Optional: ½ batch stabilized whipped cream frosting

Instructions

1. Make the Cake

  1. Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch cake pans with parchment paper.
  2. In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add butter one tablespoon at a time until mixture is sandy. Mix in oil and lime zest.
  4. In a large measuring cup, mix key lime juice with milk, then whisk in eggs and vanilla.
  5. Slowly add wet ingredients to the dry mixture until smooth.
  6. Divide batter evenly between pans (about 460 g each) and bake 26–28 minutes, or until a toothpick comes out clean. Cool completely.

2. Make the Curd

  1. In a saucepan, whisk egg yolks, lime juice, sugar, and salt.
  2. Add butter and cook over medium-low, whisking constantly, until thickened and glossy.
  3. Strain through a fine mesh sieve and cool completely.

3. Prepare the Frosting

  1. Beat butter and cream cheese until creamy.
  2. Mix in 4 cups powdered sugar until smooth.
  3. Add cooled lime curd, 1 tablespoon at a time. Adjust sweetness/texture with more sugar if needed.

4. Assemble

  1. Level cake layers if needed.
  2. Spread frosting between layers, then frost outside of cake.
  3. Press graham cracker crumbs around the base and decorate with whipped cream, lime zest, or extra crumbs.
  4. Chill at least 30 minutes before slicing.

Serving Tips

  • Garnish with fresh lime slices or edible flowers for a vibrant finish.
  • Serve with raspberry coulis, mango puree, or white chocolate drizzle for an extra flavor pop.

Storage

  • Refrigerate in an airtight container for up to 3 days.
  • Freeze slices (wrapped well) for up to 2 months. Thaw overnight in the fridge.

Variations

  • Gluten-free: Use a 1:1 gluten-free flour blend.
  • Tropical twist: Add shredded coconut to batter or frosting.
  • Citrus mix-up: Swap lime zest for lemon or orange for a new flavor.

Prep Time: 50 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 665 kcal per slice

This Key Lime Cake is a bakery-worthy dessert that’s bright, tangy, and irresistibly creamy — the perfect showstopper for birthdays, holidays, or any sunny day.