Key Lime Sheet Cake Recipe
Introduction
This Key Lime Sheet Cake offers a bright and tangy twist on a classic dessert. With zesty lime flavors and a light, moist texture, it’s perfect for warm weather gatherings or any time you crave a refreshing treat.
Ingredients
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup salted butter, melted (for the batter)
- 1/2 cup vegetable oil
- Zest of 3 fresh limes
- 1/4 cup fresh lime juice
- 3/4 cup boiling water
- 2 large eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup salted butter, melted (for the frosting)
- 4 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract (for the frosting)
- 1-2 tablespoons lime juice (for the frosting)
- Lime zest, for garnish
Instructions
- Step 1: Preheat your oven to 400ºF. Spray an 11×17-inch rimmed baking sheet with non-stick cooking spray to prepare it for the batter.
- Step 2: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking soda, and salt until well combined.
- Step 3: Stir in the melted butter, vegetable oil, lime zest, lime juice, and boiling water, mixing thoroughly to combine all ingredients evenly.
- Step 4: Whisk in the beaten eggs, buttermilk, and vanilla extract just until the batter is smooth—avoid overmixing.
- Step 5: Pour the batter into the prepared baking sheet and bake for 11 to 13 minutes. The cake is done when the top springs back to the touch or a toothpick inserted comes out with a few moist crumbs.
- Step 6: While the cake bakes, make the frosting by whisking together the melted butter, powdered sugar, whole milk, vanilla extract, and lime juice in a medium bowl. Adjust lime juice as needed to achieve your desired consistency.
- Step 7: Spread the frosting evenly over the warm cake. Garnish with extra lime zest or lime slices for a fresh, decorative touch.
Tips & Variations
- For a dairy-free version, substitute the buttermilk with coconut milk mixed with a teaspoon of white vinegar and use a plant-based butter alternative.
- Adding a teaspoon of poppy seeds to the batter creates a delightful texture and visual appeal.
- If you prefer a less tart cake, reduce the lime juice slightly in both the batter and frosting.
- Ensure your limes are fresh for the best flavor—bottled lime juice won’t provide the same brightness.
Storage
Store the cake covered in the refrigerator for up to 4 days. For best texture, let it come to room temperature before serving. You can also freeze the unfrosted cake tightly wrapped for up to 2 months; thaw completely before frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lime juice instead of fresh limes?
While bottled lime juice can work in a pinch, fresh lime juice and zest provide the best flavor and brightness that really make this cake stand out.
Is this cake suitable for a crowd?
Yes, the 11×17-inch sheet pan size makes it perfect for serving a large group at parties or gatherings.
Print
Key Lime Sheet Cake Recipe
- Total Time: 27 minutes
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
A tangy and moist Key Lime Sheet Cake that combines the bright flavors of fresh lime zest and juice with a perfectly tender crumb. This easy-to-make cake is baked in a single sheet pan and topped with a luscious lime-infused frosting, making it an ideal dessert for summer gatherings or anytime you crave a citrusy treat.
Ingredients
Scale
Cake
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup salted butter, melted
- 1/2 cup vegetable oil
- Zest of 3 fresh limes
- 1/4 cup fresh lime juice (from about 3 limes)
- 3/4 cup boiling water
- 2 large eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup salted butter, melted
- 4 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1–2 tablespoons lime juice
- Lime zest, for garnish
- Optional lime slices, for garnish
Instructions
- Prepare Pan and Oven: Preheat your oven to 400ºF. Lightly spray an 11×17-inch rimmed baking sheet with non-stick cooking spray to ensure the cake does not stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, baking soda, and salt until well combined.
- Add Wet Ingredients to Dry: Stir in the melted butter, vegetable oil, lime zest, fresh lime juice, and boiling water. Whisk until the batter is smooth and evenly mixed.
- Incorporate Eggs and Milk: Whisk in the beaten eggs, buttermilk, and vanilla extract just until the batter is smooth, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared baking sheet, spreading it evenly. Bake in the preheated oven for 11-13 minutes or until the top springs back when lightly pressed or a toothpick inserted into the center comes out with a few moist crumbs.
- Make the Frosting: While the cake is still warm, whisk melted butter, powdered sugar, whole milk, vanilla extract, and lime juice in a medium bowl until you achieve a smooth, spreadable consistency. Add more lime juice if you prefer a thinner icing.
- Frost and Garnish: Spread the lime frosting evenly over the warm cake. Garnish with additional lime zest and optional lime slices for a fresh, decorative touch.
Notes
- Use fresh limes for the best authentic flavor and vibrant color in both the cake and frosting.
- Make sure not to overbake the cake; it should be moist and slightly springy to the touch.
- The cake is best served at room temperature, allowing the frosting to set slightly but remain soft.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- You can reduce the sugar slightly if you prefer a less sweet dessert, but the balance with the tart lime is essential.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: key lime, sheet cake, lime cake, citrus dessert, easy cake, summer dessert, lime frosting
