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Key Lime Cake with Cream Cheese Lime Icing

A moist and tangy Key Lime Cake layered with a rich cream cheese lime icing, perfect to evoke the fresh flavors of the Florida Keys.

  • Total Time: 1 hour
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/3 cups granulated sugar
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 3-ounce package lime flavored gelatin
  • 5 large eggs slightly beaten
  • 1 1/2 cups vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/2 cup key lime juice (about 2–3 key limes or 4 regular limes)
  • 1/2 teaspoon vanilla extract
  • For the Cream Cheese Lime Icing:
  • 1 stick (1/2 cup) butter room temperature
  • 1 8-ounce package cream cheese room temperature
  • 5 cups confectioner’s sugar
  • 1 tablespoon key lime juice
  • 1 teaspoon vanilla
  • 4 drops green food coloring
  • 2 tablespoons lime zest

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, combine sugar, flour, salt, baking powder, baking soda, and lime gelatin; mix well.
  3. In a medium bowl, mix eggs, vegetable oil, orange juice, lemon juice, key lime juice, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just incorporated.
  5. Pour batter evenly into prepared pans and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. For the cream cheese lime icing, beat butter and cream cheese until smooth.
  8. Gradually add confectioner’s sugar, then mix in key lime juice, vanilla, green food coloring, and lime zest until frosting is creamy.
  9. Frost the cooled cakes with the cream cheese lime icing and assemble into layers.

Notes

Use fresh key lime juice and zest for the best authentic flavor. The lime gelatin enhances tanginess and texture. The cream cheese frosting pairs perfectly with the citrus cake for a creamy, tart finish.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 45g
  • Sodium: 300mg
  • Fat: 19g
  • Saturated Fat: 8g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg