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Key Lime Cake Recipe with Citrus Glaze and Cream Cheese Frosting

Key Lime Cake Recipe

A moist lemon-lime sheet cake made with lime gelatin, orange juice, and a buttery Key lime glaze, finished with creamy Key lime cream-cheese frosting. This easy 9 x 13-inch cake serves approximately 12–16 people.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 package, traditionally 18.25 ounces Lemon cake mix
  • 1 3-ounce package Lime gelatin
  • 3/4 cup Orange juice
  • 3/4 cup Vegetable oil
  • 4 eggs Large eggs
Glaze
  • 1/2 cup Unsalted or salted butter, melted
  • 1/4 cup Key lime juice
  • 1/2 cup Confectioners’ sugar
Cream-Cheese Frosting
  • 1 8-ounce package Cream cheese, softened
  • 1/2 cup Butter, softened
  • 1 16-ounce package Confectioners’ sugar
  • 1/4 cup Key lime juice
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and lightly flour a 9 x 13-inch baking pan, or line it with parchment paper.
  2. Combine the lemon cake mix, lime gelatin, orange juice, vegetable oil, and eggs in a large mixing bowl. Beat with an electric mixer for about 1 minute on low speed, then 2 minutes on medium speed, until the batter is smooth.
  3. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  4. While the cake is still hot, prick the entire surface repeatedly with a fork or skewer. This creates channels for the warm glaze to move into the cake.
  5. Whisk the melted butter, Key lime juice, and 1/2 cup confectioners’ sugar together until smooth. Pour the glaze evenly over the warm cake, giving it time to seep through the holes.
  6. Allow the glazed cake to cool completely before frosting. Cooling usually takes 30–60 minutes, depending on the pan, room temperature, and airflow.
  7. Beat the softened cream cheese and softened butter until smooth. Gradually add the 16-ounce package of confectioners’ sugar, then beat in the Key lime juice and vanilla extract.
  8. Spread the frosting over the completely cooled cake. Refrigerate before slicing if you want a firmer frosting and cleaner pieces.

Notes

Bottled Key lime juice works well when fresh Key limes are unavailable. Freshly grated Key lime zest may be mixed into the frosting or scattered over the top, but avoid adding extra juice because the frosting can become loose. If using a modern 15.25-ounce cake-mix box instead of the traditional 18.25-ounce box, do not add extra liquid; expect a slightly shorter cake and begin checking for doneness a few minutes early.