If you love key lime cake, this Trisha Yearwood key lime cake is going to be one of your new favorite desserts. It has that perfect balance of sweet and tangy, with a soft, moist texture that makes it hard to stop at just one slice.
This is one of those easy dessert recipes that feels a little more special than a basic cake, but it is still simple enough to make anytime. It uses convenient ingredients, comes together quickly, and delivers big flavor without a lot of effort.
I like making this when I want something light and refreshing, especially in the spring and summer. The citrus flavor keeps it from feeling too heavy, and it is always a hit when you bring it somewhere.
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Why You Will Like Key Lime Cake
- Bright, tangy key lime flavor
- Soft and moist cake texture
- Easy to make with simple ingredients
- Perfect for spring and summer desserts
- Great for parties, potlucks, or holidays
Ingredients Needed for Key Lime Cake
- Lime flavored gelatin - the secret ingredient to help give this cake its nice lime flavor!
- Granulated sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- Sifted all-purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Baking powder is a leavening agent used in many baked goods, such as cakes, muffins, and biscuits. It is made up of a combination of baking soda, cream of tartar, and sometimes cornstarch.
- Baking soda, also known as sodium bicarbonate, is a white crystalline powder that is commonly used in baking as a leavening agent1 ½ cups vegetable oil
- Orange juice
- Lemon juice - Is a citrus juice made from squeezing fresh lemons. It is commonly used as a flavoring agent in cooking, baking, and beverages. Bottled lemon juice is also ok to use.
- Vanilla extract - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
- Eggs, slightly beaten - Helps the cake hold structure and stay fluffy
- See the recipe card below for a full list of ingredients and measurements.
How to make Key Lime Cake
Step 1 For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12- by-2-inch cake pan. In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda.
Step 2 Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
Step 3 For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
Recipe Tip: If you don't have limes take some reserved lime gelatin, and make a glaze with confectioners sugar and water.
For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.
Pro Tips for Key Lime Cake
- Let the cake cool slightly before adding the topping so it absorbs better
- Use fresh lime juice if possible for the best flavor
- Chill the cake for at least an hour before serving
- Do not skip poking holes, this helps the cake stay moist
- Add extra lime zest for a stronger citrus flavor
- You can use a box of white cake mix for this recipe the wet ingredients pretty much equal out to the ingredients on the back of the box
- This cake is very moist and can be greasy from the amount of oil used. To cut back on that use half the amount of oil than what the recipe calls for.
Storage
- Store covered in the refrigerator
- Best eaten within 3 to 4 days
- Keep chilled since it has a creamy topping
Recipe FAQS
Yes, regular lime juice works, but key lime has a slightly more distinct flavor.
Yes, this is actually better when made ahead and chilled.
Yes, homemade whipped cream works great as a substitute.
Other Recipes to Try
If you tried this Trisha Yearwood’s Key Lime Cake or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Trisha Yearwood's Key Lime Cake
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hr
- Yield: 12 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
Trisha’s cake is very similar to the box cake mix that is on the back of a box. It calls for oil and eggs which helps produce a very moist cake.
Ingredients
Glaze
½ cup key lime juice (from about 25 small key limes or 4 large regular limes)
½ cup confectioners' sugar
Icing:
Instructions
- For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
- In a large mixing bowl, mix the gelatin (dry), granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
- For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
- For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.
Notes
This cake is very moist from the amount of oil that the recipe calls for. If you don't like using that much use half the amount then what the recipe calls for.
Nutrition
- Serving Size: 1 slice
- Calories: 631
- Sugar: 41.7g
- Sodium: 290.7mg
- Fat: 39g
- Saturated Fat: 9.4g
- Carbohydrates: 59.4g
- Fiber: .9g
- Protein: 13.3g
Maniana Tonga says
Make it a few times and my family loves it!
Jenna says
Hi Jan, you could cut back on the amount of sugar and oil used. Try subbing with unsweetened applesauce.
Jan says
This recipe sounds so good. My husband loves key lime pie. So thought I’d try, until I read nutrition numbers, so I’ll have to pass.
Any way to make it healthier?
Deborah says
Cake turned out perfectly. I’m not a fan of ingredients like jello in baking but still liked the result.
Wilton says
This is a very good recipe, cake came out really nice, I used a Bundt pan so even if it sink, nobody would know, family loves it. Thanks for sharing
Jenna says
The reason why your cake sinks is because you are underbaking it. Test it with a toothpick to make sure it comes out clean. Might have to bake it longer because not all ovens cook the same.
Belinda F Jewell says
I love this cake! I've made it a few times and the middle always sinks in! It has a very good flavor, but looks terrible! Wanting to take to Thanksgiving dinner this year. Can someone help me make it so it doesn't sink?
Belle says
I don't think this recipe has enough flour. I'm adding half a cup more next time. Not enough structure for 5 eggs and all the liquid. Great taste though.
Claudia Navarro says
I'm very disappointed. I followed the recipe to the T and I not only got 5 cups of batter but the cakes came out like pancakes.
Rebecca says
This is my favorite cake EVER! I’ve been making it for years now. I bring this to family get togethers because everyone requests that I make it.