Key Lime Cake is a pleasant mouth-puckering cake bursting with vibrant lime flavor.

This towering three-layer Key Lime Cake is an ode to zesty key lime pie only in cake form. It’s also the perfect puckery cake for any gathering.

Besides, a slice of Key Lime Cake is almost as good as a visit to the tropics! It is also a light, fluffy, moist cake with a delicious lime cream cheese frosting.

There’s also nothing subtle about the citrusy zing in this cake. Not only is it loaded with key lime zest, but the zest is rubbed into the sugar before mixing the cake, to infuse it with flavorful essential oils. Then to really put the sweet-tart balance in the limelight, the cake is frosted with tangy key lime cream cheese frosting.

Easy recipe with just the right amount of tanginess~


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  • Flour.
  • Sugar. 
  • Baking Powder and Baking Soda.
  • Salt.
  • Eggs.
  • Oil.
  • Key Lime Juice.
  • Sour Cream. Full fat sour cream is best, it also helps make this cake tender and moist. Can also substitute with plan Greek yogurt.
  • Butter.
  • Cream Cheese.
  • Vanilla Extract.
  • Lime Zest. Also for garnish.
  • Whipped Cream. Also for garnish.


1️⃣. Combine the dry ingredients.

In a medium bowl, whisk together the flour, baking powder, baking soda. 

2️⃣. Bake the cake.

3️⃣. Add the lime, vanilla, and powdered sugar.

4️⃣. Apply a layer of frosting to the cake layers.

5️⃣. Make the whipped cream.

6️⃣. Pipe the whipped cream, garnish the cake.

7️⃣. Slice this cake into individual portions and serve it chilled or at room temperature.

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This cake is fine at room temperature for a day or so, unless it’s really hot and then you might have some trouble with the frosting getting too soft.

It should keep in the fridge for around a week, tightly wrapped, or in the freezer for a few months. Thaw it in the fridge or at room temperature.

Now let's try and enjoy The FRESH Key Lime Cake!

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Written by vivi Gu

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