Key West Key Lime Cake

"This recipe comes from Key Lime Cookin' by Joyce LaFray. Key limes are smaller and sweeter than regular limes. If you can't find key limes or key lime juice you may sub regular limes."
photo by paulinathegreat photo by paulinathegreat
photo by paulinathegreat
photo by jlcorcoran photo by jlcorcoran
photo by RRROHM photo by RRROHM
photo by Chris from Kansas photo by Chris from Kansas
photo by PaulaG photo by PaulaG
Ready In:




  • Preheat oven to 325°.
  • Spray a 9 x 13-inch baking pan with non-stick cooking spray or grease and flour lightly.
  • In a large mixing bowl, add the cake mix, water, lime juice, lime zest, jello, vegetable oil and eggs.
  • With an electric mixer, blend ingredients together until well combined, about 3 minutes.
  • Pour into prepared pan and bake in preheated oven for 30 to 35 minutes or until a toothpick inserted off center comes out clean.
  • For the frosting, combine the butter, cream cheese and vanilla with electric mixer.
  • Add confectioners sugar and blend until smooth and creamy.
  • Add milk to reach the desired spreading consistency.
  • Spread frosting over cooled cake and garnish with lime zest.

Questions & Replies

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  1. johnstevens
    Where do you get lime curd that is talked about in this recipe? Thanks


  1. intheklopkitchen
    Thanks for sharing this recipe. I have made this twice and the only thing I changed was I made it into a layer cake with Key Lime Curd as a filling in between the layers. I used 9 inch round cake pans and baked for 28 min. Thanks again! It was a huge hit!
  2. evystoll
    This recipe is awesome. As a baker, I alter the recipe a little bit to get a more fluffy and moist cake. I sifted the cake mix and the jello, to give a more airy consistency. The first thing I did was placing the eggs in the mixing bowl of my electric mixer and beat them at high speed for about 2 minutes. Then I add the rest of the ingredients and mixed for 3 minutes at low speed. I took it to the oven at 325 for 45 minutes. I got a very spongee and moist cake, that everybody enjoyed a lot.
  3. Johns Cutie
    I made this one for Easter 2020. All I could find was a French Vanilla cake mix, because of the Corona most all cake mixes were gone. Cake mixes today are only 15.25 oz. so I added a recipe of Cake Mix Extender I found on this website. It made two 9" layers. It didn't rise very much, but cooked up nice and flat, making it easy to frost. I substituted milk for the water to make richer cake. It took about 32 minutes to bake. Before I frosted it, I poked holes and drizzled each layer with 1 TBSP of key lime juice. I also added 2 TBSP juice to the frosting, and added curd between the layers. That's right! No cake to rich for me! It was fabulous.
  4. Sandy in Dayton
    Am going to call this the Kiss Me cake, because it makes you pucker up like you were going to kiss someone. I too make rounds, then split each one, l lined each layer with lime curd and frosted the outside of the cake, it was a big hit. Next time put the lime curd inside the split layers, then frost the middle and the outside.
  5. Stephanie S.
    How refreshing is this cake. We loved this cake, the tart cake combined with the sweet creamy frosting is divine. We made this for St. Patty's Day dessert. Thank you for sharing with us, it really is a great cake.


  1. Krystal M.
    Great cake!!! I used whole milk instead of water and added a cup of sour cream to the batter to give it more of a "made from scratch" taste and it worked. I didn't have any fresh limes on hand so I used key lime juice from a bottle and pure lime oil. The cake sank a little as it cooled but it was still very moist. The lime flavored cream cheese frosting was the perfect topping. Will definitely make this one again.


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