Key Lime Cake – Don’t Lose This Recipe!
Moist, tangy, and perfectly sweet with a fresh citrus kick
Ingredients
Cake
1 box white or yellow cake mix
3 large eggs, room temperature
½ cup vegetable oil
1 cup milk
½ cup key lime juice (fresh or bottled)
1 tablespoon key lime zest
1 teaspoon vanilla extract (optional but recommended)
Key Lime Cream Cheese Frosting
8 oz (225 g) cream cheese, softened
½ cup unsalted butter, softened
3½–4 cups powdered sugar, sifted
2 tablespoons key lime juice
1 teaspoon key lime zest
1 teaspoon vanilla extract
Optional Garnish
Extra key lime zest
Thin lime slices
Crushed graham crackers
White chocolate shavings
Instructions
1️⃣ Prepare the Cake
Preheat oven to 350°F (175°C)
Grease and flour:
Two 9-inch round pans or
One 9×13-inch pan
In a large bowl, combine:
Cake mix
Eggs
Oil
Milk
Key lime juice
Key lime zest
Vanilla extract
Beat with mixer:
Low speed 30 seconds
Medium speed 2 minutes until smooth and creamy
2️⃣ Bake
Pour batter evenly into pan(s)
Bake:
30–35 minutes (round pans)
35–40 minutes (9×13 pan)
Cake is ready when a toothpick comes out clean
Cool completely before frosting
Key Lime Cream Cheese Frosting
Beat cream cheese and butter until fluffy (2–3 minutes)
Add powdered sugar gradually, mixing well
Mix in:
Key lime juice
Zest
Vanilla
Beat until smooth, light, and spreadable
Assemble the Cake
Frost top and sides evenly
Garnish as desired
Chill 30 minutes before slicing for best texture
Tips & Variations
Want extra lime flavor? Brush warm cake layers with 2 tbsp lime juice + 2 tbsp sugar
For cupcakes: bake 18–22 minutes
Make it tropical: add ½ cup shredded coconut to batter
Store covered in fridge up to 4 days
Result: Ultra-moist cake, bright citrus flavor, creamy tangy frosting — a total crowd-pleaser!
