Light and Tangy Key Lime Cake Recipe: A Tropical Dessert You'll Crave Year-Round
Have you ever craved a dessert that perfectly balances sweet and tart with a melt-in-your-mouth texture? A homemade key lime cake recipe delivers exactly that—a tropical escape on a plate. Making this key lime cake from scratch at home means you control the quality of ingredients, adjust the sweetness to your preference, and fill your kitchen with an irresistible citrus aroma. This impressive yet approachable dessert is perfect for spring gatherings, summer celebrations, or whenever you need a refreshing treat that looks bakery-perfect but costs a fraction of the price.
Ingredients List
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- ½ cup sour cream
- ⅓ cup fresh key lime juice (about 8-10 key limes)
- 2 tablespoons key lime zest
- ½ cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Key Lime Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons fresh key lime juice
- 1 tablespoon key lime zest
- Optional: Green food coloring (1-2 drops for a subtle tint)
- Optional: Whipped cream for garnish
Timing / Cooking Schedule
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes (plus 1 hour cooling time)
This timeline makes the cake perfect for advance preparation—bake it the night before your event and frost it the next morning for stress-free entertaining.
Step-by-Step Instructions
Step 1: Prepare Your Pans and Preheat Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for foolproof release. This extra step prevents sticking and ensures beautiful layers.
Step 2: Mix the Dry Ingredients In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. This ensures even distribution of leavening agents throughout your cake batter.
Step 3: Cream Butter and Sugar Using an electric mixer, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. This incorporates air for a lighter crumb texture.
Step 4: Add Eggs and Flavorings Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, key lime zest, and key lime juice. The batter may look slightly curdled—this is normal when combining citrus with dairy.
Step 5: Alternate Wet and Dry With the mixer on low speed, add the flour mixture in three additions, alternating with milk and sour cream (begin and end with flour). This prevents overmixing and creates a tender key lime cake recipe texture. Mix just until combined—streaks of flour should disappear within 10 seconds.
Step 6: Bake to Perfection Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking, as this dries out the cake.
Step 7: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting (about 1 hour). Frosting a warm cake will cause the frosting to melt and slide off.
Step 8: Make the Frosting Beat cream cheese and butter until smooth (2 minutes). Gradually add powdered sugar, then key lime juice and zest. Beat on high for 3 minutes until light and fluffy.
Step 9: Assemble and Decorate Place one cake layer on your serving plate, spread with frosting, add the second layer, then frost the top and sides. Garnish with additional lime zest or thin lime slices for a professional finish.
Nutritional Information
Per serving (serves 12):
- Calories: 485
- Protein: 5g
- Carbohydrates: 68g
- Fat: 22g
- Fiber: 1g
- Vitamin C: 12% DV
- Iron: 8% DV
Tips, Variations, or Cooking Advice
Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour blend containing xanthan gum for comparable texture.
Dairy-Free Version: Use coconut cream instead of sour cream, almond milk for regular milk, and vegan cream cheese with plant-based butter for the frosting.
Flavor Variations: Add ½ teaspoon coconut extract to the batter for a tropical twist, or fold in ½ cup shredded coconut for added texture.
Make-Ahead Tip: Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
Regular Limes Substitute: If key limes aren't available, use regular Persian limes—you'll need about 3-4 limes for the same amount of juice.
Common Mistakes to Avoid
Overmixing the Batter: This develops gluten and creates a tough, dense cake. Mix just until ingredients are combined—a few small lumps are acceptable.
Using Cold Ingredients: Room temperature eggs, butter, and sour cream blend more smoothly and create better emulsification. Set them out 30-60 minutes before baking.
Skipping the Zest: Key lime zest contains essential oils that provide intense flavor. The juice alone won't give you that characteristic lime punch.
Frosting Too Soon: Warm cake will melt your frosting and create a sliding mess. Patience pays off with a picture-perfect presentation.
Incorrect Oven Temperature: Use an oven thermometer to verify accuracy. Ovens that run hot will create a domed, cracked top; ovens that run cool produce gummy centers.
Storage / Leftovers Tips
Store your finished key lime cake from scratch covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration to prevent spoilage. Use a cake dome or large inverted bowl to protect the frosting from absorbing refrigerator odors.
For best texture, remove the cake from the refrigerator 30 minutes before serving to bring it closer to room temperature. The flavors bloom and the texture softens slightly when not ice-cold.
To freeze, wrap individual slices tightly in plastic wrap, then aluminum foil. Frozen slices keep for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying. This makes it easy to enjoy a slice of this key lime cake recipe whenever a craving strikes, without waste.
