Easy Key Lime Cake Recipe

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4.94 from 45 votes

Easy Key Lime Cake Recipe

Easy Key Lime Cake is bursting with fresh lime flavor & topped with whipped cream. A yummy twist on a key lime pie!

Prep Time30

Cook Time30

Cooling30

Total Time1 30

Course: Dessert

Cuisine: American

Servings: slices

Author: Fiona Dowling

Ingredients

Key Lime Cake

1 (15.25-ounce) box cake mix , vanilla, yellow or white
½ cup vegetable oil
3 large eggs
¾ cup sour cream
2 tablespoons lime zest
⅓ cup freshly squeezed lime juice

Key Lime Syrup

3 tablespoons lime juice
3 tablespoons sugar

Topping

2 cups whipped topping, or whipped cream
1 tablespoon lime zest

Instructions

Key Lime Cake

Preheat the oven to 350°F (or 325°F if using a glass pan). Grease and flour the bottom and sides of a 9x13-inch pan.
Add the cake mix, eggs, sour cream, vegetable oil, lime juice, and lime zest to a large bowl. Beat with an electric mixer until smooth.
Pour the batter into the prepared pan and bake for 27-32 minutes or until an inserted toothpick comes out clean and if you give the pan a gentle nudge the cake doesn't wobble in the middle.
Remove from the oven and allow to cool.

Lime Syrup

In a small saucepan over low heat add the lime juice and sugar. Heat until the sugar dissolves while gently stirring.
When the cake is out of the oven, take a small pastry brush or a spoon and brush/drizzle the syrup over top.

Topping

Spread the whipped topping over top of the cooled cake. Then sprinkle with lime zest.
Cut into slices and serve.

Notes

Recipe Tips.

You can use either key limes or Persian limes to make this recipe.
Use store-bought whipped topping or make homemade whipped cream.
If you want the cake to be green, stir in a few drops of food coloring.
Make a key lime layered cake by using two round cake pans (8-inch or 9-inch) and bake at 350° for about 22-25 minutes. Cool. Apply lime curd on one cake round and place the other cake round on top.
Feel free to use Cream Cheese Icing in place of whipped cream topping.

Prep ahead. You can prepare the cake and the lime syrup up to 2 days ahead of time. Store the cooled cake, uncovered, at room temperature, and keep the syrup in an airtight container in the fridge. When you're ready to serve, warm the syrup, brush it over the cake, and add the whipped topping and zest.

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.

For more substitutions and tips, check out the full recipe post

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