Why You’ll Love This Recipe

Key Lime Sheet Cake is the perfect balance of tangy and sweet. The cake is light and moist, with a hint of lime flavor, and the frosting is rich and creamy with just the right amount of lime zest. This cake is ideal for warm weather, as it’s light and refreshing but still indulgent enough to satisfy your sweet tooth. Plus, it’s easy to make and serves a crowd, making it perfect for parties, barbecues, or just a treat to enjoy with family and friends. It’s a refreshing twist on traditional cakes that will have everyone coming back for seconds!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

  • 2 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon lime zest (from 2 limes)

  • ½ cup fresh lime juice (from about 4 limes)

  • ½ cup buttermilk

For the Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon lime zest (from 1 lime)

  • 2 tablespoons fresh lime juice

  • Pinch of salt

Directions

Making the Cake:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.

  4. Add the eggs and flavorings: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lime zest, and lime juice.

  5. Alternate mixing dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until incorporated. Be careful not to overmix the batter.

  6. Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Making the Frosting:

  1. Cream the butter and cream cheese: In a large mixing bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.

  2. Add the powdered sugar: Gradually add the powdered sugar, one cup at a time, until fully incorporated and smooth.

  3. Flavor the frosting: Stir in the vanilla extract, lime zest, and lime juice. Add a pinch of salt to balance the sweetness. Beat until the frosting is fluffy and well combined.

Assembling the Cake:

  1. Frost the cake: Once the cake has completely cooled, spread the frosting evenly over the top with an offset spatula.

  2. Garnish (optional): For extra lime flavor, garnish the top of the cake with a sprinkle of lime zest or a few thin slices of lime.

Serving:

Serve the cake chilled or at room temperature, and enjoy the refreshing, citrusy flavors of the key lime cake with its creamy frosting.

Servings and Timing

  • Servings: 12-16

  • Prep Time: 20 minutes

  • Cook Time: 30-35 minutes

  • Total Time: 1 hour 30 minutes (including cooling time)

Variations

  • Key Lime Cupcakes: For individual servings, divide the batter evenly into a muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.

  • Add Coconut: Sprinkle toasted coconut flakes over the frosting for a tropical twist.

  • Lemon Lime Cake: Substitute some of the lime juice and zest with lemon juice and zest for a lemon-lime version of this cake.

  • Pineapple Key Lime Cake: Add crushed pineapple to the batter for an extra fruity touch that pairs wonderfully with the lime.

Storage/Reheating

  • Storage: Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. The frosting will keep its creamy texture, and the cake will remain moist.

  • Freezing: You can freeze the cake (without frosting) for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. To serve, thaw the cake in the refrigerator overnight, then frost and enjoy.

  • Reheating: To reheat, slice individual pieces and microwave them for 10-15 seconds for a warm treat.

FAQs

Can I use bottled lime juice instead of fresh?

Fresh lime juice is best for flavor, but if bottled lime juice is all you have, you can substitute it. Just be aware that the flavor might not be as vibrant as fresh juice.

Can I make this cake without buttermilk?

Yes, if you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to ½ cup of milk. Let it sit for 5 minutes before using it in the recipe.

How do I know when the cake is done?

The cake is done when it springs back when lightly touched in the center, and a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. Bake and cool the cake, then store it covered at room temperature for up to 2 days. Frost it just before serving.

Can I use a different frosting for this cake?

If you prefer a lighter topping, you can substitute whipped cream for the cream cheese frosting. However, the creamy frosting complements the tangy lime flavor beautifully.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking cakes and follow any package instructions for the correct flour-to-liquid ratio.

Conclusion

Key Lime Sheet Cake is the perfect balance of sweet and tangy, with a moist, fluffy cake and a creamy, zesty frosting. Whether for a summer celebration, a special event, or just a weeknight treat, this cake is sure to impress. Its bright, refreshing lime flavor paired with the smooth frosting makes it a dessert that’s both satisfying and light. Easy to make, serve, and enjoy, this cake will quickly become a favorite in your dessert repertoire!

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Key Lime Sheet Cake

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Key Lime Sheet Cake is a refreshing, tangy dessert that combines the vibrant flavor of key lime with a moist, fluffy cake and a creamy lime-infused frosting. This easy-to-make treat is perfect for any occasion, from summer gatherings to special celebrations, offering a delightful twist on the classic key lime pie!

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon lime zest (from 2 limes)

  • ½ cup fresh lime juice (from about 4 limes)

  • ½ cup buttermilk

For the Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon lime zest (from 1 lime)

  • 2 tablespoons fresh lime juice

  • Pinch of salt

Instructions

  • Making the Cake:

    • Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.

    • Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    • Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).

    • Add eggs and flavorings: Add eggs one at a time, mixing well after each. Stir in vanilla extract, lime zest, and lime juice.

    • Alternate mixing dry and wet ingredients: Gradually add the dry ingredients, alternating with buttermilk. Mix until just incorporated, being careful not to overmix.

    • Bake the cake: Pour batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  • Making the Frosting:

    • Cream the butter and cream cheese: Beat the softened cream cheese and butter until smooth and creamy.

    • Add powdered sugar: Gradually add powdered sugar, one cup at a time, until fully incorporated and smooth.

    • Flavor the frosting: Stir in vanilla extract, lime zest, lime juice, and a pinch of salt. Beat until fluffy and well combined.

  • Assembling the Cake:

    • Frost the cake: Once the cake is completely cooled, spread frosting evenly over the top with an offset spatula.

    • Garnish (optional): For extra lime flavor, garnish with lime zest or thin lime slices.

  • Serving:

    • Serve chilled or at room temperature and enjoy the zesty, refreshing flavors.

Notes

Make-Ahead: Bake the cake ahead of time, store it at room temperature, and frost just before serving. torage: Keep leftover cake in an airtight container in the refrigerator for up to 4-5 days.Variations: Add toasted coconut flakes on top for a tropical twist or substitute some of the lime zest with lemon zest for a lemon-lime version.

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