Here’s a bright and tangy Key Lime Cake recipe 🍰 — light, moist, and full of citrus flavor. Perfect as a dessert for spring or summer.
🥮 Key Lime Cake (Serves 8–10)
Ingredients
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 small box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- ½ cup freshly squeezed key lime juice (or regular lime if unavailable)
- 1 tsp lime zest
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tbsp key lime juice
- 1 tsp vanilla extract
Optional Garnish:
- Lime zest
- Whipped cream
- Sliced limes
Instructions
1️⃣ Prepare the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, lime juice, and lime zest.
- Beat with an electric mixer on medium speed until smooth (about 2–3 minutes).
- Divide batter evenly between the pans.
- Bake 25–30 minutes or until a toothpick inserted comes out clean.
- Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
2️⃣ Make the Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, 1 cup at a time.
- Mix in lime juice and vanilla extract until light and fluffy.
3️⃣ Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a layer of frosting on top.
- Place the second cake layer on top and frost the top and sides.
- Garnish with lime zest, whipped cream, or lime slices if desired.
🔹 Tips for Best Results
- Use fresh key limes if possible — they’re less tart than regular limes and have a unique aroma.
- Chill cake for at least 30 minutes before serving — the frosting sets nicely and flavors meld.
- Add a drizzle: Mix 2 tbsp lime juice with 1 tbsp sugar and brush on the layers before frosting for extra tang.
If you like, I can also give a Key Lime Bundt Cake version that’s even faster to make and has a gorgeous presentation.
Do you want me to give that version too?
