Homemade key lime cake that's easy to make, is moist and made from scratch, all topped off with a tangy lime cream cheese frosting.
If you're a key lime pie fan, but you want it in cake form, this one's for you. And that cream cheese frosting is THE perfect topping.
I LOVE key lime pie. My grown son and I are known to grab a whole pie and literally split it in half. He gets one side and I get the other. Yeah, I know it's not healthy, but we don't do it often, and it's an epic treat when we do.
My point is that I thought it would be a good idea to make a cake version of this and here we are.
This key lime cake is made completely from scratch and it's got a moist and buttery crumb. So delicious!
Why You’ll Love This Frosting!
- The tangy-sweet flavor of key lime pie, but in soft, fluffy cake form
- Made completely from scratch
- The lime cream cheese frosting is insanely good
Pro Tip
Make sure not to mix the batter too long. Stop mixing when ingredients are just combined to keep it moist and light.
Recipe
Key Lime Cake from Scratch
Ingredients
For the cake:
- 2 ⅔ cups all-purpose flour (Measured correctly: Spooned into the measuring cup and leveled off - don't scoop and pack the flour into the cup, that will add too much flour.)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream, close to room temperature
- ¼ cup vegetable oil
- 1 ½ tablespoons lime zest (from about two limes)
- ¼ cup lime juice
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 ½ teaspoons lime extract
- green gel food coloring (optional)
- 3 large eggs, close to room temperature
- ¾ cup unsalted butter, room temperature
- 1 ⅔ cups sugar
For the frosting:
- ½ cup unsalted butter, room temperature (1 stick)
- 1 (8 ounce) package cream cheese, almost room temperature
- 1 small pinch of salt
- ½ teaspoon lime extract
- 3 cups confectioner’s sugar
- 1 teaspoon lime juice (can use more if needed to reach the desired consistency)
- green gel food coloring (optional)
Instructions
For the cake:
- Preheat the oven to 350 degrees F.
- Spray a 13×9 inch pan with non-stick baking spray. (I use a glass pan.)
- In a medium-sized bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, add the liquid ingredients: sour cream, oil, lime zest, lime juice, milk, vanilla extract, lime extract and gel food coloring. Set aside.
- In a separate large bowl, add the butter and sugar and mix with an electric mixer on high for about 2 minutes until light and fluffy.
- Add the eggs, one at a time, mixing on medium for about 20 seconds after each egg is added.
- Scrape down the sides and bottom of the bowl.
- Alternately add in the dry mixture and the liquid mixture to the butter/sugar mixture, starting and ending with the dry mixture as follows:
- Add in a third of the dry mixture and mix on medium speed only until just combined (about 10-15 seconds only).
- Add in half of the liquid mixture, mixing on medium speed only until just combined (about 10-15 seconds only).
- Add in another third of the dry mixture, mixing on medium speed only until just combined (about 10-15 seconds only).
- Add in the last half of the liquid mixture, mixing on medium speed only until just combined (about 10-15 seconds only).
- Add the last third of the flour mixture and mix on medium speed only until just combined (about 15 seconds only).
- Scrape down the sides of the bowl and mix again on medium speed only for about 10 seconds or feel free to mix by hand at this point just using a large spoon or silicone spatula.
- IMPORTANT NOTE ABOUT SCRATCH CAKES: Be very careful only to mix until well combined. Once the batter is well combined, stop mixing. The batter does not have to be silky smooth. Mixing scratch cake batter too long and/or at too high of a speed can cause the gluten in the flour to over-develop and that will cause the cake to come out dense, rubbery or it may fall in the middle.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out either with a few moist crumbs on it or clean.
- Set the baked cake on a cooling rack and allow to cool completely before adding frosting.
For the frosting:
- In a large bowl, add the room temperature cream cheese and butter and mix with an electric mixer on medium-high speed until smooth.
- Add the lime extract and salt and mix again until well mixed.
- Add ½ the confectioner’s sugar, mix well on medium-high speed, then add the second half and mix again on medium-high until smooth.
- Check the consistency. If it’s too thick, add a teaspoon of lime juice, mix again and check the consistency.
- Add a drop or two of green gel food coloring if desired and mix again for a couple minutes until light and fluffy.
- Spread onto the cooled cake.
Notes
Nutrition
How to Share
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Steps to make this cake with step-by-step photos
(The full printable instructions are in the recipe card above.)
Step 1:
Prep the dry and wet ingredients separately and set aside.
Step 2:
Cream the butter & sugar for a couple minutes, then add eggs one at a time.
Step 3:
Alternately, add the dry and wet mixtures without overmixing.
Step 4:
Bake 35-40 mins at 350 °F until a toothpick inserted into the cake comes out with either a few moist crumbs or clean.
Step 5:
Cool the cake completely.
Step 6:
Make the frosting by adding all of the ingredients into a bowl and mixing well. Spread onto the cooled cake.
Tips & FAQs:
You can, but the cake probably would not have enough lime flavor.
Either will work just fine.
You can, however the cake may not have enough lime flavor.
Sour cream is best in this recipe as it helps make a very moist cake and gives a little flavor. If you don’t have access to it, you can use plain yogurt, but use the full-fat yogurt instead of the low-fat or fat-free type.
This cake is finished baking when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.
Because this cake is topped with a cream cheese buttercream, it should be stored in an airtight container or covered well in the refrigerator and can last up to 6 days. Let it set out for at least 20 minutes to come closer to room temperature for serving, so that the cake texture is at its best and not so firm because it's chilled. Always return the cake back to the fridge as it's topped with perishable frosting.
Yes, probably although I have not tried that. If you do try it, pour the batter into two, 8-inch round baking pans and bake at 350 degrees F and start checking at around 25 minutes or so, however it will probably take a bit longer to finish baking.
Most cakes are best served closer to room temperature, especially when made with butter like this one. If the cake is cold, set it out to come closer to room temperature for about 20 minutes before serving. You can also pop a slice in the microwave to warm up a bit. If you prefer to eat the cake cold, just know that cakes made with butter will be firmer when cold.
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Tried This?
Let me know how it turned out for you, I always love hearing from you!
Arlette
Hi Kara!
I’m going to make this cake for my husband’s birthday this week, however, I can’t find lime extract anywhere. I found a recipe to make my own, but that takes time. Do you have any suggestions to “lime it up” a bit more? Add more zest? We have a lime cordial here in Canada, or just add more lime juice? Thanks dear!
God bless you, Arlette
Kara
Hi Arlette! Good questions! I wouldn’t add any additional liquid, like lime juice. That will throw off the liquid to dry and fat ingredients and could cause the texture to be off. Also, too much liquid can cause the cake to fall or be too dense. It needs something much more condensed, like the extract. If you can’t get it, I would try adding a bit more lime zest and then you could potentially add in a tablespoon or so of lime jello mix. I wouldn’t add an entire box of it though as that has always caused my cakes to fall and it makes the texture weird, but it should be okay with a tablespoon or two. That can pump up the flavor a bit without adding in extra liquid. Another idea would be to add in a tablespoon or so of limeade concentrate – it’s the type of juice that’s concentrated in the can in the frozen section – similar to the concentrated orange juice. Don’t add much as that will throw the ratios off, but that might help to bump up the lime flavor. Let me know how it goes!
Arlette
Hi Dear, thanks for the reply, all great ideas that I didn’t think of, but that’s why you’re the expert 🙂 However, it’s baking right now. I did add a bit more zest. The batter tasted nice when I tried it. I was also going to do a lime curd for filling to lime it up. I’m trying eight inch rounds.
Also, just fyi, I noticed that you had the eggs added in the liquid mixture, then again with the butter/sugar mixture. I had already put the eggs with the liquid ingredients when I realized. Probably adding them to the butter mix is more standard procedure? Oh well…I added a bit of the liquid to start, then the rest of the alternating. The batter seemed fluffy, so maybe either way works? You probably want to change that though…lol Ok, I’ll let you know how it turns out 🙂
Hug, Arlette
Kara
Hi Arlette, thanks for pointing out the egg typo. I had someone else just let me know as well and I’ve fixed it on the recipe card. Sometimes I think my mind just goes on autopilot while typing. LOL! It’s okay the way you did it though. They’re meant to be added to the butter and sugar mixture after the creaming step, but adding to the liquid ingredients won’t destroy the cake. Let me know how it turns out!
Arlette
Thanks Kara, I sent you an email with a couple photos. The cake turned our a bit dense, but still good. I think the change in chemistry probably messed with it a bit. I mean I have to say I only skimmed your closer instructions, so I should have caught it myself…lol. Everyone really enjoyed the cake though. I did add lime curd and made a layer cake. Thank you as always. God bless, Arlette
Cindie Rosenkilde
Hej du kommer æg sammen med det våde i punkt 4, er det ikke en fejl
Men det skal jo piskes sammen med smørret i punkt 6
🥰😉🇩🇰
Kara
Hi Cindie, Oh I actually did make a typo! Thank you for telling me! So, you’ll add the eggs one at a time after you cream the butter and sugar together. I’ve fixed it on the recipe card. Thanks again!