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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

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.