I love combining the bright, tangy flavor of key lime pie with the soft, tender texture of a homemade cake. This Key Lime Pie Cake brings together layers of moist lime-infused cake, a rich and creamy key lime filling, and a luscious cream cheese frosting. Every slice feels fresh, vibrant, and perfectly balanced between sweet and tart.
Why You’ll Love This Recipe
I love how this cake delivers the classic flavor of key lime pie in a beautiful layered dessert. The cake itself is soft and buttery with a refreshing citrus twist, while the filling adds that signature creamy tartness I always crave. The cream cheese frosting ties everything together with a smooth, slightly tangy finish.
I also appreciate how simple the steps are. I can prepare the layers, whip up the filling, and assemble everything without complicated techniques. It feels impressive enough for celebrations, yet comforting enough for a weekend treat.
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
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
¼ cup fresh key lime juice (or regular lime juice)
Zest of 2 limes
For the Key Lime Filling:
1 (14-ounce) can sweetened condensed milk
½ cup fresh key lime juice
3 large egg yolks
For the Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons fresh key lime juice
1 teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans.
To make the cake batter, I whisk together the flour, baking powder, and salt in a bowl. In a separate large bowl, I beat the butter and sugar until the mixture becomes light and fluffy. I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and lime zest.
Next, I alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. I mix just until combined, then stir in the fresh lime juice.
I divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. I let the cakes cool completely before assembling.
For the key lime filling, I whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth and creamy. I spread the filling evenly over one cooled cake layer, then gently place the second layer on top.
To prepare the frosting, I beat the cream cheese and butter together until smooth. I gradually add the powdered sugar, then mix in the lime juice and vanilla extract. I continue beating until the frosting is creamy and fluffy.
Finally, I frost the top and sides of the cake with the cream cheese frosting. I like to garnish with extra lime zest or thin lime slices for a fresh and elegant finish.
Servings and timing
I usually slice this cake into 12 generous servings.
Prep time: about 25 minutes
Bake time: 25–30 minutes
Cooling and assembly time: about 1 hour
Total time: approximately 2 hours
Variations
I sometimes use regular Persian lime juice if I cannot find key limes, and the flavor is still bright and delicious. For a stronger citrus punch, I add extra lime zest to both the cake batter and the frosting.
When I want a tropical twist, I fold a bit of toasted coconut into the filling or sprinkle it over the frosted cake. I also like turning this recipe into cupcakes for individual servings, adjusting the baking time to about 18–22 minutes.
Storage/Reheating
I store the cake covered in the refrigerator because of the cream cheese frosting and the filling. It stays fresh for up to 4 days. Before serving, I let it sit at room temperature for about 20–30 minutes so the texture softens and the flavors become more pronounced.
I do not recommend microwaving slices, as the filling and frosting can become too soft. Instead, I simply allow it to come to room temperature naturally.
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FAQs
Can I make this cake ahead of time?
I often bake the cake layers a day in advance and store them tightly wrapped at room temperature. I assemble and frost the cake the next day for the freshest presentation.
Can I use bottled lime juice?
I prefer fresh lime juice for the brightest flavor, but I can use bottled juice in a pinch. The taste may be slightly less vibrant.
How do I know when the cake is done baking?
I insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, I know it is ready.
Can I freeze this cake?
I freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. I thaw them in the refrigerator before assembling.
What can I use instead of buttermilk?
If I do not have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes before using.
Conclusion
I love how this Key Lime Pie Cake captures the refreshing spirit of a classic key lime pie while offering the soft, layered texture of a cake. The combination of tangy filling, moist lime cake, and creamy frosting creates a dessert that feels both indulgent and refreshing. Whenever I serve it, I enjoy how each slice delivers a perfect balance of sweetness and citrus brightness.
📖 Recipe:
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Key Lime Pie Cake
- Total Time: 2 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
A vibrant and refreshing layered cake that combines moist lime-infused cake, creamy key lime filling, and luscious cream cheese frosting for the perfect balance of sweet and tart.
Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
¼ cup fresh key lime juice
Zest of 2 limes
1 (14-ounce) can sweetened condensed milk
½ cup fresh key lime juice (for filling)
3 large egg yolks
8 ounces cream cheese, softened
½ cup unsalted butter, softened (for frosting)
3 cups powdered sugar
2 tablespoons fresh key lime juice (for frosting)
1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lime zest.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined, then stir in lime juice.
- Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the filling, whisk together sweetened condensed milk, key lime juice, and egg yolks until smooth and creamy.
- Spread filling evenly over one cooled cake layer. Place the second layer gently on top.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lime juice and vanilla extract. Beat until creamy and fluffy.
- Frost the top and sides of the cake. Garnish with extra lime zest or thin lime slices if desired.
Notes
Fresh lime juice provides the brightest flavor, but bottled juice can be used if needed.
Store cake covered in the refrigerator for up to 4 days.
Let cake sit at room temperature for 20–30 minutes before serving for best texture.
Unfrosted cake layers can be frozen for up to 2 months.
If buttermilk is unavailable, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
