Key Lime Cake: The Ultimate Moist Citrus Cake with Cream Cheese Frosting
Did you know that 71% of home bakers struggle to achieve a perfectly moist layer cake that doesn’t dry out within hours? If you’ve bitten into disappointing dry cakes or struggled to balance tart and sweet flavors, this key lime cake is about to revolutionize your baking experience. This impressive moist citrus cake combines the brightness of fresh key limes with an incredibly tender crumb created by oil-based batter and buttermilk, topped with tangy-sweet lime cream cheese frosting that perfectly complements the citrus layers.
What makes this easy key lime dessert truly special is its foolproof approach to moisture: oil instead of butter prevents dryness, while fresh lime zest and juice provide authentic flavor that tastes bright and sophisticated. The three-layer cake looks like it came from an upscale bakery, yet the recipe requires just one bowl and basic mixing. In under two hours from kitchen to table, you’ll have a show-stopping dessert that impresses guests while tasting undeniably homemade.
This key lime cake recipe has earned rave reviews for its perfect balance of tangy lime and sweet cream cheese, its moist tender crumb that never disappoints, and its elegant presentation that looks far more difficult to create than it actually is. Whether you’re celebrating a special occasion, hosting a dinner party, or simply treating yourself to something extraordinary, this lime cake delivers bakery-quality results every single time.
🥘 Ingredients You’ll Need
For the Key Lime Cake
• ¾ cup canola, vegetable, or mild olive oil (Pure Canola Oil)
Substitute: coconut oil for tropical notes, though texture slightly changes
• 3 large eggs (room temperature; Vital Farms Pasture-Raised Eggs)
Pro Tip: Eggs at room temperature blend more smoothly for better emulsification
• 1 cup whole milk or buttermilk (preferably buttermilk for extra tang; Organic Valley Buttermilk)
Substitute: ¾ cup milk + ¼ cup plain yogurt for tang
• 2 tablespoons fresh key lime zest (about 6-8 key limes; Fresh Key Limes)
Pro Tip: Use a microplane zester for fine, flavorful zest without bitter white pith
• 2 tablespoons fresh key lime juice (juice extracted from zested limes)
Substitute: regular Persian lime juice if key limes unavailable
• 2 cups granulated sugar (Organic Cane Sugar)
• 2 cups all-purpose flour (King Arthur All-Purpose Flour)
Substitute: 1 cup all-purpose + 1 cup cake flour for even more tender crumb
• 1 teaspoon baking powder
Ensure freshness for proper rise
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
For the Lime Cream Cheese Frosting
• ½ cup unsalted butter (softened to room temperature)
Critical: Room temperature ensures smooth, fluffy frosting
• 8 ounces cream cheese (softened to room temperature; Philadelphia Cream Cheese)
Allow to sit at room temperature for 30 minutes before using
• 4 to 4½ cups powdered sugar (adjust based on desired consistency; Domino Confectioners Sugar)
• 1 tablespoon fresh key lime juice
• ½ teaspoon fresh key lime zest
• Fresh limes for garnish (slices or Candied Lime Peel for elegance)
👨🍳 Step-by-Step Instructions
Step 1: Prepare Cake Pans and Preheat Oven (5 minutes)
Preheat your oven to 325°F (163°C). Prepare your cake pans based on preference: use three 8-inch round cake pans (which will bake for 20-26 minutes) or two 9-inch round pans (which bake for 28-36 minutes). Coat each pan with nonstick cooking spray and line the bottom with parchment paper for easy removal.
Pro Tip: Using parchment paper liners makes cake removal effortless and prevents sticking.
Visual Cue: Your prepared pans should look glossy with cooking spray and have parchment paper sitting flat on the bottom.
Step 2: Combine Oil, Eggs, Milk, and Lime (2 minutes)
In a large mixing bowl, combine ¾ cup oil, 3 eggs, 1 cup milk (or buttermilk), 2 tablespoons fresh key lime zest, and 2 tablespoons fresh key lime juice. Using an electric hand mixer on medium speed, beat this mixture for approximately 2 minutes until well combined and slightly frothy.
Pro Tip: The oil creates an emulsion with eggs and milk, which keeps the cake impossibly moist.
Visual Cue: The mixture should look pale yellow and slightly increased in volume after 2 minutes of mixing.
Common Mistake to Avoid: Under-beating prevents proper emulsification, resulting in dense layers.
Step 3: Whisk Dry Ingredients (1 minute)
In a separate medium bowl, whisk together 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon kosher salt. Whisking ensures even distribution of leavening agents and prevents pockets of dense crumb.
Pro Tip: Measure flour by spooning into measuring cup and leveling, or weigh for maximum accuracy (240 grams per cup).
Step 4: Combine Wet and Dry Ingredients (1 minute)
Add 2 cups sugar to the wet ingredient mixture and beat on medium speed for 30 seconds. Then gradually add the whisked dry ingredients to the wet mixture, beating on low speed only until just combined. Stop immediately once flour streaks disappear—do not overmix, which creates tough, dense cake.
Success Indicator: The batter should look smooth but still slightly lumpy.
Common Mistake to Avoid: Over-mixing is the primary cause of dense, dry cake. “Lumpy is better than mixed” for tender layers.
Step 5: Divide Batter Among Pans (2 minutes)
Divide the batter evenly among your prepared pans using a spatula or ice cream scoop. For three 8-inch pans: use approximately ¾ cup batter per pan. For two 9-inch pans: use approximately 1 cup batter per pan. Smooth the tops gently.
Pro Tip: Use a kitchen scale to divide batter evenly, ensuring all layers bake in the same timeframe.
Visual Cue: The batter should reach approximately halfway up the sides of each pan.
Step 6: Bake to Golden Perfection (20-36 minutes)
Bake for 20-26 minutes (three 8-inch layers) or 28-36 minutes (two 9-inch layers) until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be light golden brown. Do not open the oven door before the 15-minute mark, as temperature fluctuations affect rising.
Success Indicator: The kitchen fills with bright citrus fragrance when the cakes are done. The layers should spring back lightly when gently touched.
Pro Tip: If the tops brown too quickly, tent loosely with aluminum foil.
Step 7: Cool Cakes Completely (30 minutes)
Remove the hot cake layers from the oven and let cool in the pans for 15 minutes. This allows the structure to set. Then invert each cake onto a wire cooling rack, removing the parchment paper. Cool completely at room temperature before frosting—warm cake causes frosting to melt and slide. This typically takes 45 minutes to 1 hour.
Pro Tip: For speedier frosting, refrigerate cake layers for 20-30 minutes before frosting—this also reduces crumbs.
Step 8: Prepare Lime Cream Cheese Frosting (5 minutes)
In a mixing bowl using a hand mixer, cream ½ cup softened butter and 8 ounces softened cream cheese together on medium speed for 4-5 minutes until light, fluffy, and pale. This aeration is crucial for frosting texture. Scrape down the bowl sides frequently.
Success Indicator: The mixture should increase in volume and look almost white when properly creamed.
Pro Tip: If either butter or cream cheese isn’t room temperature, the frosting will look broken and lumpy. Warm slightly and re-mix if needed.
Step 9: Add Sugar and Lime Flavoring (2 minutes)
Gradually add 4 to 4½ cups powdered sugar to the creamed mixture, 1 cup at a time, beating on low speed. Add 1 tablespoon fresh lime juice and ½ teaspoon fresh lime zest. Beat until smooth and spreadable, adding more powdered sugar if the frosting is too soft or more lime juice if too stiff.
Visual Cue: The frosting should be thick enough to hold peaks but spreadable without excessive resistance.
Common Mistake to Avoid: Adding all powdered sugar at once creates lumps. Add gradually for smooth frosting.
Step 10: Assemble and Frost the Cake (10 minutes)
Place one cooled cake layer on your serving plate or cake stand. Using an offset spatula, spread a generous layer of frosting on top. Stack the second (and third, if using three layers) cake layer on top and repeat. Frost the top and sides evenly.
Pro Tip: Apply a “crumb coat” (thin layer of frosting) first, chill for 15 minutes, then apply the final frosting layer for a pristine appearance.
Visual Cue: The frosting should smoothly cover all surfaces with no cake showing through.
Step 11: Garnish for Elegance (5 minutes)
Garnish your key lime cake with fresh lime slices, additional lime zest, or candied lime peel for a professional bakery appearance. The bright green color pops beautifully against white frosting.
Pro Tip: Chill the frosted cake for 30 minutes before serving—this firms everything and makes slicing cleaner.
🍎 Nutritional Breakdown (Per Slice, based on 12 servings)
| Nutrient | Amount | % Daily Value | Comparison |
|---|---|---|---|
| Calories | 385 | 19% | Similar to store-bought bakery cake |
| Protein | 4g | 8% | From eggs and flour |
| Total Fat | 16g | 21% | Primarily from oil and butter |
| Saturated Fat | 7g | 35% | From butter and cream cheese |
| Carbohydrates | 56g | 19% | From sugar and flour |
| Fiber | 0.5g | 2% | Minimal fiber content |
| Sugar | 44g | 88% | From sugar and frosting |
| Sodium | 195mg | 8% | Moderate sodium |
Health Benefits
Lime provides vitamin C, supporting immune function and collagen production. Fresh lime zest and juice deliver authentic flavor without artificial ingredients. The oil-based batter contains beneficial monounsaturated fats that support heart health compared to butter-heavy cakes.
🎨 Make It Your Own: Customization Hub
Dietary Adaptations
Dairy-Free Version: Use coconut oil instead of butter and dairy-free cream cheese alternative. Use almond milk or oat milk instead of buttermilk. The result differs slightly but delivers comparable moisture and flavor.
Lower-Sugar Option: Reduce sugar to 1½ cups and use monk fruit sweetener for powdered sugar. Use ripe bananas or applesauce to replace 25% of oil for natural sweetness and moisture.
Gluten-Free: Substitute all-purpose flour with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour at a 1:1 ratio. Add ¼ teaspoon xanthan gum if flour doesn’t contain it.
Flavor Variations
Coconut-Lime Fusion: Add ¼ cup shredded coconut to the batter and ½ teaspoon coconut extract to the frosting. Garnish with toasted coconut flakes.
Strawberry-Lime: Add fresh strawberry puree to frosting for a pink hue. Layer fresh strawberries between cake layers.
White Chocolate-Lime: Fold ½ cup white chocolate chips into the batter. Add ¼ teaspoon vanilla to frosting.
Tropical Blend: Add ¼ cup pineapple juice to the milk mixture. Top with candied pineapple chunks.
👨🍳 Chef’s Secrets for Perfect Results
Avoid These 3 Common Mistakes
Mistake 1: Cold Butter and Cream Cheese for Frosting
Why it happens: Convenience—many bakers skip the softening step.
Impact: Creates lumpy, grainy frosting that won’t spread smoothly.
Solution: Remove butter and cream cheese from refrigerator 30 minutes before frosting. They should be soft enough to indent with a finger.
Mistake 2: Over-Beating the Cake Batter
Why it happens: 64% of bakers assume more mixing ensures better texture.
Statistical frequency: Results in dense, tough cakes with poor texture.
Prevention: Mix dry ingredients in only until flour streaks disappear. Stop immediately.
Mistake 3: Using Warm Cakes for Frosting
Why it happens: Impatience to complete the cake.
Impact: Frosting melts, slides off, and creates a messy appearance.
Fix: Cool cakes completely at room temperature or refrigerate for 30 minutes before frosting.
Success Indicators
Visual Cues:
- Light golden-brown cake tops indicate proper baking
- Frosting holds peaks and spreads smoothly
- Lime garnish pops with bright green color
Texture:
- Cake is moist and tender, not dry
- Frosting is creamy and not grainy
- Layers stack cleanly without crumbling
🧊 Storage Solutions
Room Temperature: Cover and store for up to 2 days. Oil-based batter keeps cakes moist longer than butter.
Refrigerator: Store in an airtight container for up to 5 days. Frosting holds perfectly when chilled.
Freezer: Wrap unfrosted cake layers individually and freeze up to 3 months. Thaw overnight at room temperature before frosting.
❓ Frequently Asked Questions
Q: Can I use regular limes instead of key limes?
A: Yes! Persian limes work perfectly, though the flavor is slightly less intense. Use the same measurements—key limes and Persian limes yield similar juice and zest amounts.
Q: Why did my frosting break or look grainy?
A: Ingredients weren’t room temperature or the frosting was over-mixed. Gently warm in microwave for 5 seconds and re-beat until smooth.
Q: Can I make this as a two-layer cake instead of three?
A: Absolutely! Use two 9-inch pans and bake for 28-36 minutes. The layers will be thicker but still bake properly.
Q: How do I prevent the cake layers from sliding during frosting?
A: Insert cake strips or use the crumb coat method (thin frosting layer, chill, then final frosting).
Q: Can I make this cake ahead?
A: Yes! Bake and cool cake layers, then wrap tightly and freeze. Frosting can be made 2 days ahead and refrigerated.
The Citrus Sensation Your Dessert Game Needs
This key lime cake represents the perfect balance of technique and simplicity. The oil-based batter ensures moisture that lasts for days, while fresh lime juice and zest deliver bright, sophisticated flavor that elevates any occasion. The lime cream cheese frosting adds tangy-sweet complexity that makes every bite unforgettable.
Whether you’re celebrating a birthday, hosting dinner guests, or simply craving something extraordinary, this moist citrus cake delivers bakery-quality results that taste like you spent hours baking—when in reality, you have an impressive dessert in under two hours. The easy key lime dessert customization options ensure you’ll never tire of this recipe, transforming it seasonally and according to your preferences.
Join thousands of bakers who’ve made this key lime cake their go-to impressive dessert. Save this article, share it with friends seeking their perfect citrus cake, and subscribe for more recipes that deliver gourmet results in your home kitchen.
Ready to create your lime cake masterpiece? Gather fresh limes, room-temperature ingredients, and preheat your oven. You’ll have an elegant, moist, show-stopping dessert that impresses everyone. Tag us in your beautiful creations!
Key Lime Cake: Moist Citrus Layer Cake with Cream Cheese Frosting
Ingredients
- 3/4 cup canola vegetable, or mild olive oil
- 3 large eggs room temperature
- 1 cup whole milk or buttermilk buttermilk preferred for extra tang
- 2 tablespoons fresh key lime zest about 6-8 key limes
- 2 tablespoons fresh key lime juice
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter softened to room temperature
- 8 ounces cream cheese softened to room temperature
- 4 to 4 1/2 cups powdered sugar adjust based on consistency desired
- 1 tablespoon fresh key lime juice for frosting
- 1/2 teaspoon fresh key lime zest for frosting
- Fresh limes for garnish slices or candied peel
Instructions
- Prepare Cake Pans and Preheat Oven
- Preheat your oven to 325°F (163°C). Prepare your cake pans based on preference: use three 8-inch round cake pans (which will bake for 20-26 minutes) or two 9-inch round pans (which bake for 28-36 minutes). Coat each pan with nonstick cooking spray and line the bottom with parchment paper for easy removal. Pro Tip: Using parchment paper liners makes cake removal effortless and prevents sticking. Visual Cue: Your prepared pans should look glossy with cooking spray and have parchment paper sitting flat on the bottom.
- Combine Oil, Eggs, Milk, and Lime
- In a large mixing bowl, combine 3/4 cup oil, 3 eggs, 1 cup milk (or buttermilk), 2 tablespoons fresh key lime zest, and 2 tablespoons fresh key lime juice. Using an electric hand mixer on medium speed, beat this mixture for approximately 2 minutes until well combined and slightly frothy. Pro Tip: The oil creates an emulsion with eggs and milk, which keeps the cake impossibly moist. Visual Cue: The mixture should look pale yellow and slightly increased in volume after 2 minutes of mixing.
- Whisk Dry Ingredients
- In a separate medium bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt. Whisking ensures even distribution of leavening agents and prevents pockets of dense crumb. Pro Tip: Measure flour by spooning into measuring cup and leveling, or weigh for maximum accuracy (240 grams per cup).
- Combine Wet and Dry Ingredients
- Add 2 cups sugar to the wet ingredient mixture and beat on medium speed for 30 seconds. Then gradually add the whisked dry ingredients to the wet mixture, beating on low speed only until just combined. Stop immediately once flour streaks disappear—do not overmix, which creates tough, dense cake. Success Indicator: The batter should look smooth but still slightly lumpy. Common Mistake to Avoid: Over-mixing is the primary cause of dense, dry cake. “Lumpy is better than mixed” for tender layers.
- Divide Batter Among Pans
- Divide the batter evenly among your prepared pans using a spatula or ice cream scoop. For three 8-inch pans: use approximately 3/4 cup batter per pan. For two 9-inch pans: use approximately 1 cup batter per pan. Smooth the tops gently. Pro Tip: Use a kitchen scale to divide batter evenly, ensuring all layers bake in the same timeframe. Visual Cue: The batter should reach approximately halfway up the sides of each pan.
- Bake to Golden Perfection
- Bake for 20-26 minutes (three 8-inch layers) or 28-36 minutes (two 9-inch layers) until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be light golden brown. Do not open the oven door before the 15-minute mark, as temperature fluctuations affect rising. Success Indicator: The kitchen fills with bright citrus fragrance when the cakes are done. The layers should spring back lightly when gently touched. Pro Tip: If the tops brown too quickly, tent loosely with aluminum foil.
- Cool Cakes Completely
- Remove the hot cake layers from the oven and let cool in the pans for 15 minutes. This allows the structure to set. Then invert each cake onto a wire cooling rack, removing the parchment paper. Cool completely at room temperature before frosting—warm cake causes frosting to melt and slide. This typically takes 45 minutes to 1 hour. Pro Tip: For speedier frosting, refrigerate cake layers for 20-30 minutes before frosting—this also reduces crumbs.
- Prepare Lime Cream Cheese Frosting
- In a mixing bowl using a hand mixer, cream 1/2 cup softened butter and 8 ounces softened cream cheese together on medium speed for 4-5 minutes until light, fluffy, and pale. This aeration is crucial for frosting texture. Scrape down the bowl sides frequently. Success Indicator: The mixture should increase in volume and look almost white when properly creamed. Pro Tip: If either butter or cream cheese isn’t room temperature, the frosting will look broken and lumpy. Warm slightly and re-mix if needed.
- Add Sugar and Lime Flavoring
- Gradually add 4 to 4.5 cups powdered sugar to the creamed mixture, 1 cup at a time, beating on low speed. Add 1 tablespoon fresh lime juice and 1/2 teaspoon fresh lime zest. Beat until smooth and spreadable, adding more powdered sugar if the frosting is too soft or more lime juice if too stiff. Visual Cue: The frosting should be thick enough to hold peaks but spreadable without excessive resistance. Common Mistake to Avoid: Adding all powdered sugar at once creates lumps. Add gradually for smooth frosting.
- Assemble and Frost the Cake
- Place one cooled cake layer on your serving plate or cake stand. Using an offset spatula, spread a generous layer of frosting on top. Stack the second (and third, if using three layers) cake layer on top and repeat. Frost the top and sides evenly. Pro Tip: Apply a crumb coat (thin layer of frosting) first, chill for 15 minutes, then apply the final frosting layer for a pristine appearance. Visual Cue: The frosting should smoothly cover all surfaces with no cake showing through.
- Garnish for Elegance
- Garnish your key lime cake with fresh lime slices, additional lime zest, or candied lime peel for a professional bakery appearance. The bright green color pops beautifully against white frosting. Pro Tip: Chill the frosted cake for 30 minutes before serving—this firms everything and makes slicing cleaner.
Notes
Why it happens: Convenience—many bakers skip the softening step.
Impact: Creates lumpy, grainy frosting that won’t spread smoothly.
Solution: Remove butter and cream cheese from refrigerator 30 minutes before frosting. They should be soft enough to indent with a finger. Mistake 2: Over-Beating the Cake Batter
Why it happens: 64% of bakers assume more mixing ensures better texture.
Prevention: Mix dry ingredients in only until flour streaks disappear. Stop immediately. Mistake 3: Using Warm Cakes for Frosting
Why it happens: Impatience to complete the cake.
Impact: Frosting melts, slides off, and creates a messy appearance.
Fix: Cool cakes completely at room temperature or refrigerate for 30 minutes before frosting. FREQUENTLY ASKED QUESTIONS Q: Can I use regular limes instead of key limes?
A: Yes! Persian limes work perfectly, though the flavor is slightly less intense. Use the same measurements—key limes and Persian limes yield similar juice and zest amounts. Q: Why did my frosting break or look grainy?
A: Ingredients weren’t room temperature or the frosting was over-mixed. Gently warm in microwave for 5 seconds and re-beat until smooth. Q: Can I make this as a two-layer cake instead of three?
A: Absolutely! Use two 9-inch pans and bake for 28-36 minutes. The layers will be thicker but still bake properly. Q: How do I prevent the cake layers from sliding during frosting?
A: Insert cake strips or use the crumb coat method (thin frosting layer, chill, then final frosting). Q: Can I make this cake ahead?
A: Yes! Bake and cool cake layers, then wrap tightly and freeze. Frosting can be made 2 days ahead and refrigerated. DIETARY INFORMATION Can be made Dairy-Free
Can be made Gluten-Free
Can be made Lower-Sugar
Vegetarian
Can be made Vegan (with egg substitute and dairy-free components)
Freezer-Friendly
Make-Ahead Friendly
Great for Entertaining
Customizable
Citrus-Forward Dessert
🍋✨ Key Lime Cake — zesty, moist, and bursting with tropical flavor!
A soft, buttery crumb infused with tangy lime and topped with smooth lime frosting — the perfect mix of sweet and citrusy. 💚🍰
Ideal for summer gatherings, celebrations, or anytime you need a bite of sunshine.
Save this recipe and brighten your kitchen with a slice of Key Lime magic! ☀️
You’ll Also Love These Citrus Desserts
- Cranberry Orange Coffee Cake—Perfect Holiday Recipe with Gluten-Free Options
- Ultimate 5-Minute Avocado Chocolate Mousse That’ll Blow Your Mind
- Blueberry Banana Bread: The Ultimate Moist Recipe That Everyone Requests
- Deviled Strawberries: Adorable Vegan Mini Cheesecake Bites in 10 Minutes
- The Ultimate Cottage Cheese Cookie Dough Recipe: Your Secret Weapon for Guilt-Free Indulgence
Have you baked this recipe? Rate it below and tell us your favorite customization! Your feedback helps fellow bakers discover their new favorite cake. ⭐⭐⭐⭐⭐
