Key Lime Cake with Key Lime Cream Cheese Frosting
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Rich, bright, and fluffy, my Easy Key Lime Cake with Key Lime
This cake is the perfect balance of sweet and tart. The cake layers or tender and moist and absolutely a must-make recipe for your next celebration… or no special occasion at all. This is a refreshing cake that’s sure to be a crowd-pleaser and guilty pleasure.
If you can find key limes use them if not use regular limes.
Key Lime Cake with Key Lime Cream Cheese Frosting
Citrus makes me think of Spring. This cake makes a great springtime dessert. St Patrick’s Day, Easter, and Mother’s Day would be the ideal time to enjoy this cake.
One of my favorite things to do is take an extensive recipe and make it easier to prepare. (You know how impatient I am!) I would love to spend hours in the kitchen baking and decorating cakes, prepping and preparing beautiful meals. But, the truth is, I just don’t have that kind of time. My boys have activities and need help with homework and such. I did implement a chore system for them to follow this summer, but they still need supervision. Therefore, for now, it’s simple, easy, and quick dishes!! (Mostly)
Tips and Method
This recipe was inspired by Trisha Yearwood’s Key Lime Cake, but I made it easier! I started with a cake mix with additions that make it taste homemade. The Key Lime
Cake mix and gelatin.
Pour the oil into the mixing bowl.
Then add the eggs and mix on high speed to combine.
I got excited and didn’t take pix of adding the orange juice, lime juice, and vanilla extract.
Pour the batter into the pan, then bake until the cake sets. You’ll know it’s baked when a toothpick inserted in the center comes out clean, or with a few moist crumbs.
I was planning to give the key lime cake away, so I baked it in a disposable aluminum pan.
When I originally made this lime cake for my site, I made at in a 9×13-inch aluminum pan. I made it again for a celebration and made three 8-inch round layers. For both cakes, I topped them with a Key Lime
If you like this Key Lime Cake you’ll like my Key Lime Coconut Marbled Pound Cake (pin it) and my Key Lime Pound Cake (pin it).
Easy Key Lime Cake with Key Lime Cream Cheese Frosting
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Ingredients
For the cake
- 1 package white cake mix
- 3 ounces lime flavored gelatin
- ½ cup vegetable oil
- ¾ cup orange juice
- 4 large eggs
- 2 tablespoons Nellie & Joe’s Key West Lime Juice freshly squeezed, or lime juice
- ½ teaspoon pure vanilla extract
For the Frosting
- ½ cup butter at room temperature
- 8 ounces cream cheese at room temperature
- 3 and ½ cups powdered sugar (aka confectioners) sifted before measuring
- 2 tablespoons Nellie & Joe’s Key West Lime Juice freshly squeezed, or lime juice
- 1 teaspoon pure vanilla extract
Instructions
For the cake
- Preheat oven to 350 degrees. Grease 3 – 8 inch round cakes pans or 1 – 9×13 cake pan.
- In a large mixing bowl, add cake mix and gelatin. Add ½ cup oil and ¾ cup orange juice and beat on low.
- Add eggs, one at a time, beating after each addition. Add lime juice and vanilla. Beat 2 minutes on med hi, scraping sides.
- Pour into cake pans. Bake 8 inch layers 22-25 minutes or until toothpick inserted comes out clean. Bake 9×13 inch cake 27- 30 minutes. Cool completely before icing with Key Lime Cream Cheese Frosting.
- *For the stacked layered cake, I used three 8 inch pans and cooked them for 27 minutes at 350 degrees.
For the Frosting
- Beat 1/2 cup butter and 8 ounces cream cheese until smooth, add confectioners sugar with a mixer on low. Add lime juice and vanilla. Mix until smooth. Frost cake.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
On your ingredient list it calls for 1/2 cup oil But on your instructions, you say put one cup oil? Does this recipe call for 1/2 cup or one cup oil?
Sorry about that! 1/2 cup is correct
Hello, around how many cupcakes will this yield?
About 24 cupcakes
It was quick and easy
Hey Paula. I tried this recipe twice, it was delicious. My concern is the cake would look very condensed like it fell. It’s not like the typical cake height and lightness. It’s heavier. I made it in a 9x13in pan.
This recipe was written when cake mix was in a larger box. 18.25oz – now they’re 15.25. I changed the recipe, but reduce that oil down to 1/2 cup. That’s the only change. The cake will definitely be lighter/fluffier now.
Hi i was wondering what i can do to incorporate some sort of graham cracker crust or any sort of graham cracker component? Thanks! Please reply fast my moms birthday is in 2 days, i am making this tommorow.
The only way I can think of is to sprinkle crushed graham crackers on top of the icing.