The Best Key Lime Cake Recipe (2024)

Hello!

I’m feeling “foodie” today, and it’s been years since I first blogged about Kevin’s mom’s key lime cake recipe, so I thought I’d post it again for anyone who didn’t catch it the first time around. It’s soooo delicious! She usually makes it in a two-inch deep, 9×13 pan, but for this post, she made the stacked version. (She doesn’t adjust any of the measurements. She simply uses a the9×13 pan.) You can also make this recipe into cupcakes, too!

Here are the directions, straight from Katie’s kitchen…

For the cakes-

Step 1: Prepare three round 9″ pans by lining the bottoms of each with 9″ circles of wax paper.

Step 2: Grease the wax paper with Pam and then sprinkle with flour.

Step 3: Mix the cake mix, lime jello, oil, eggs, orange juice and water together for 2 to 3 minutes at medium speed.

Step 4: Pour an equal amount of the batter into each of the three lined cake pans.

Step 5: Bake at 350 degrees for 25 minutes.

For the glaze-

Step 6: While the cakes are baking, knead two key limes against a hard surface to loosen the juice inside of them.

Step 7: Cut each of the limes in half.

Step 8: Squeeze 1/4 cup of fresh key lime juice into a small bowl.

Step 9: Pour 1/4 cup of bottled lime juice into the bowl of fresh lime juice.

Step 10: Mix in 4 tbsp. of confectioners sugar.

(I love that the confectioners sugar fell into the bowl in the shape of a heart in step 10!)

When the cakes come of out the oven, and while they’re still warm, use a spoon to drizzle the glaze mixture onto the entire surface of each of them.

For the icing-

Step 11: Mix the margarine and cream cheese together.

Step 12: Mix in the remainder of the box of confectioners sugar.

Step 13: Add the vanilla, and mix until it’s smooth.

Step 14: Remove the first cake from its pan, discard the wax paper on the bottom of it, and spread a layer of icing on the top of it.

Step 15: Remove and stack the second (wax paperless) cake on top of the first one, and spread a layer of icing on the top of it.

Step 16: Remove and stack the third (wax paperless) cake on top of the second one, and spread a layer of icing on the top of it. Use the remaining icing to cover the sides of the cake.

Place the cake in the refrigerator to keep the icing firm.

OR immediately cut and serve up several large pieces to your famished family.

If you have any questions about the recipe (or would just like to say hello to Katie!) please feel free to leave her a comment on this post!

Enjoy your weekend, friends!

PS- I’ve attached a printable version of the recipe below: