Lime Sheet Cake

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Perfectly moist lime cake, topped with a homemade lime buttercream frosting, and sprinkled with lime zest! Just the right balance of citrus and sweet in this yummy sheet cake. It’s easy, refreshing, and great for feeding a crowd!

Sheet cakes are the way to go when you need to feed a crowd! I have such a variety of flavors, there’s one for any occasion. Try my classic chocolate sheet cake, or switch it up with lemon, cherry, or strawberry flavored sheet cake!

A slice of lime cake on a white plate

another tasty sheet cake

Hi, it’s me Lily – again! Today, I want to share with you a new recipe for Lime Sheet Cake. Remember the Lemon Sheet Cake, Strawberry Sheet Cake and Cherry Sheet Cake we’ve shared over the last few months? My mom is on sheet cake fix, so we tried one with limes.

I really like limes, so I thought this lime cake was delicious!!

It’s super easy because you just use a box of white cake mix that you buy at the store, along with a package of lime jello mix, and some lime juice. But don’t worry, it’s not sour at all! It’s just enough lime juice to make it tasty, without being sour.

My most favorite part is the homemade lime buttercream frosting with lime zest. It’s super yummy and goes perfectly with the lime cake. If you like, you can also put some lime zest on top of the frosting to make it look pretty! Trust me, it tastes as good as it looks!

tips for making your lime cake

This recipe is really easy to make like I said, and I had a lot of fun making it. I bet your kids would like to make it with you too! Here are some tips to make sure your lime sheet cake turns out perfectly:

If you don’t have an 11×16 baking pan… You can use any of the following. Just make sure to keep a close eye on it while it’s in the oven and use a toothpick to check for doneness. (Note: 11×16 is a half-sized small metal sheet pan.)

  • Cupcakes: Preheat oven to 350 degrees F fill the cupcake liners ⅔ of the way full. Bake for 20-25 minutes 
  • Bundt Pan: Preheat oven to 350 degrees F. Grease and lightly flour the pan. Pour in batter and bake for 40-45 minutes.
  • 9×13 cake pan: Preheat oven to 350 degrees F. Grease and lightly flour the pan. Bake for 35-40 minutes.
  • Full sized sheet pan: You will need to double the recipe for it to fill up a full-sized sheet pan (cookie pan with rimmed edges). Bake at 350 for 25-30 minutes.

What is lime zest?  The zest is an ingredient taken from the outermost part of a piece of citrus. To make your own zest, be sure to remove any wax and wash the fruit thoroughly. Next, grate the peel very finely.

You can use a citrus zester, the fine side of a box cheese grater, a microplane or even a sharp paring knife. Carefully remove the outermost layer of the peel (the colorful part). Stop before you get to the white layer.

A medium sized lime will create about 1 tablespoon of zest.

Other topping ideas: If lime zest isn’t your thing, you could add…

  • Shredded or toasted coconut
  • Crushed graham crackers
  • Sliced strawberries, raspberries, banana, pineapples
  • Chopped Macadamia nuts

lime jello cake topped with frosting and lime zest

Got leftovers?

If you’re making a sheet cake, you probably have quite a few people you were trying to feed, so send some home with them. 😉 Or, keep it all for yourself and store one of these ways:

  • Room temperature: covered, for 1-2 days
  • Fridge: cover tightly and store for 3-5 days
  • Freezer: Flash freeze first. You do this by placing the entire cake in the freezer or place cut pieces on a baking sheet, be sure they are not touching. Freeze for 2-3 hours, or until the outside is frozen. Remove and wrap the cake with plastic wrap then again with foil. Label and return to the freezer. Freeze for 4-6 months. If the cake is unfrosted you do not need to flash freeze first.

This Lime Cake is perfect any time of the year, but we especially love it in the summer time since it’s so refreshing!

For more fruity cakes, check out:

Lime Cake Recipe

4.75 from 4 votes

Perfectly moist lime cake, topped with a homemade lime buttercream frosting, and sprinkled with lime zest! Just the right balance of citrus and sweet in this yummy sheet cake. It's easy, refreshing, and great for feeding a crowd!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18
Calories 223 kcal
Author Kristyn Merkley

Ingredients

Cake

  • 1 box white cake mix plus ingredients on box
  • 1 lime juiced
  • 3 oz package lime instant JELLO gelatin mix

Frosting

  • 1/4 c butter softened
  • 4 oz cream cheese softened
  • 2 c powdered sugar
  • 1 tsp vanilla
  • 1 TB lime juice you can use more if you want a stronger citrus taste
  • a few tsp lime zest
  • 1-2 TB milk

Instructions

  1. Preheat oven to 350.

  2. Add white cake mix and gelatin mix to a medium bowl.

  3. Add the ingredients on the back of the cake mix box and lime juice. Beat until well combined.

  4. Pour into a greased 11x16 pan. Bake for 20-22 minutes. Let cool.

  5. While cake is cooling make frosting by creaming together butter and cream cheese. Add powdered sugar, vanilla, lime juice, lime zest and milk. Beat until smooth.

  6. Frost cake and ENJOY!

Recipe Video

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. Thank you Lily for your email and recipe. I will make sometime this summer. I have lot going on right now with moving. Have a fun summer.

  2. This looks yummy! My husband loves stuff like this, so I’m gonna have to try it out. Do you think a 9×13 pan will work OK? Don’t think I have a 11×16.

  3. Kind of confusing…. From the stand point of a retired kitchen manager and restaurant manager… I would clarify you description of “instant jello.” When I first looked at the recipe… I thought instant jello referred to “PUDDING”…. but when looking at all the variations of this cake and search the internet of current jello flavors… it is my guess that you are using “GELATIN”… and is it regular or sugar free?? PLEASE ADVISE if I am correct.

  4. confusing… first it says jello, then pudding. Also, doesn’t say anywhere when or where you put in the lime juice… (I’m guessing with the cake mix since the cake turns green…)


  5. All these sound so yummy. I did notice on the Lime Sheet Cake that there was a typing error.
    Under ingredients for the frosting:
    1 TB lime juice (you can use more if you want more lemon taste) NOTICE it says more LEMON and I’m sure you mean Lime.

    1. Marion Wood,
      Lime zest is the outer green layer of the lime peel. You can use a micro-plane zester or a fine grater, or even a peeler to get it. Just make sure that you don’t go to deep into the peel. You don’t want the whiter part, just the green on the surface. Hope this info helps. 😀

  6. Please let me know if I am supposed to add the juice of one lime in with the cake mix since it looks like it is listed as part of the cake but is not mentioned in the cake instructions. Thanks, I can’t wait to try this!

      1. This cake was delicious! I have been buying cakes for birthdays for the last couple of years but this recipe inspired me to bake and decorate a cake for my husband’s birthday. It was a lot of work (the decorating part mostly) but it tasted so much better than store bought.


  7. I have three grandsons and they were all over the Key Lime Cup Cakes I made. They wanted to start to eat them before the icing went on. But I won in the end and was happy to see them happy. The color was vibrant, strong and had good eye appeal. I will make them over and over. Granny can do no harm as long as these cupcakes are seen.