This delicious Key Lime Cake recipe features moist lime cake layers with tangy lime and cream cheese frosting. Made with lime jello mix for vibrant color and maximum lime flavor. Only takes 10 ingredients you likely have on hand! An easy from scratch cake with a refreshingly bright citrus taste that’s perfect for summer parties, birthdays, or anytime you crave a lime dessert. Store in the fridge after frosting for up to 5 days.
Can I use regular limes instead of key limes?
Yes, you can substitute regular Persian limes if key limes are unavailable. The flavor will still be delicious.
Do I need to use jello mix or can I leave it out?
The lime jello mix helps give the cake that signature green color and enhances the lime flavor. But in a pinch, you can leave it out – the cake will still taste great!
Can I make this into a sheet cake instead?
Absolutely! Just pour the batter into a greased and floured sheet cake pan. It will likely need 5-10 extra minutes of bake time since it will be spread thinner.
What kind of frosting can I use if I don’t like cream cheese?
Whipped cream or a lime buttercream frosting would also be delicious on top of this cake.
- 2 cups all purpose flour
- 1 1⁄2 cups granulated sugar
- 1 tsp baking powder
- 1⁄2 tsp salt
- 1 tsp baking soda
- 5 large eggs
- 1 1⁄2 cups vegetable oil
- 3⁄4 cup orange juice
- 1 tbsp fresh lime juice
- 1 tbsp vanilla extract
- 1⁄2 tsp creme bouquet (optional)
- 3 oz lime flavored jello mix
Cream Cheese Lime Frosting:
- 1 stick salted butter, softened
- 8oz cream cheese, softened
- 1⁄2 tsp vanilla extract
- Juice of 1 lime
- 4 cups powdered sugar
- Preheat oven to 350°F. Grease two 9-inch cake pans with baking spray or butter and flour the pans.
- In a large mixing bowl, whisk together the eggs, vegetable oil, orange juice, lime juice, vanilla, and creme bouquet if using.
- Add in the lime jello mix and whisk until dissolved.
- In another bowl, stir together the flour, sugar, baking powder, salt, and baking soda.
- Slowly add the dry ingredients to the wet ingredients and mix for 1 minute until just incorporated.
- Pour batter evenly into prepared cake pans. Tap pans on counter to remove air bubbles.
- Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then flip out onto a wire rack to cool completely.
- In a large bowl, beat together the butter and cream cheese until smooth.
- Add vanilla, lime juice, and powdered sugar and mix until incorporated and reaching desired consistency.
- Once cakes are cooled, spread a layer of frosting evenly on one cake layer. Top with second cake layer.
- Frost the top and sides of the cake with remaining lime cream cheese frosting.
- Refrigerate cake for at least 30 minutes before slicing and serving. Enjoy!
- Be sure your ingredients are at room temperature for best texture and rise.
- Zest your limes before juicing to add even more lime punch!
- For a 3-layer cake, split the batter between 3 greased and floured round cake pans.
- Garnish with lime zest or slices for a pretty presentation.
- Store frosted cake covered in the fridge for up to 5 days. Freeze unfrosted cake layers for longer storage.
- Substitute lemon for the lime if desired for a lemon cake variation.