Key Lime Cake – Easter Never Tasted This Good

by Utokia Langley
Key Lime Cake - Easter Never Tasted This Good | ShesGotFlavor

This Key Lime Cake is sweet but tangy and oh so delicious!  It has the perfect kind of melt in your mouth combinations that will have you coming back for seconds and thirds!  I had a key lime cake for the first time over one of my best friend’s home.  She made it for her husband’s birthday and MAN oh MAN that thing was something good.  It was so good that it stuck in my head and I could not release it until I made one myself!  Well I did it and BAM POW KABOOM!  YEP you got it HOME RUN!  Out the park baby!  I’ve made it for gatherings since my first one and it always ends the same way with people fighting over the last slice!  OH YEAH!  This is the perfect any time dessert but I thought it would be particularly special for Easter!  Hope you get to try it out ~ you surely will not regret it!

just mixing up a little green loveKey Lime Cake - Easter Never Tasted This Good | ShesGotFlavor
this cream cheese lime icing is finger lickin goodKey Lime Cake - Easter Never Tasted This Good | ShesGotFlavor
oh yeah babyKey Lime Cake - Easter Never Tasted This Good | ShesGotFlavor

droolinKey Lime Cake - Easter Never Tasted This Good | ShesGotFlavor

can’t wait to dig inKey Lime Cake - Easter Never Tasted This Good | ShesGotFlavor

YUMKey Lime Cake - Easter Never Tasted This Good | ShesGotFlavor


1 box lemon cake mix
1 1/3 cup vegetable oil
½ cup pineapple juice
1/3 cup key lime juice (or lime if you do not have key lime)
4 beaten eggs
1 3.4 oz. box lime Jell-O
1-2 tsp. unsalted butter (room temperature)
2-3 tsp. all-purpose flour
4-5 drops of green food coloring (optional – this intensifies the green color)

4 ½ cups confectioner sugar
1 8 oz. cream cheese (room temperature)
2 tbsp. heavy whipping cream
1 stick unsalted butter (room temperature)
3 tbsp. key lime juice (or lime if you do not have key lime)


  1. LET’S MAKE THE KEY LIME CAKE – Pre-heat oven to 350 and add all ingredients (except butter and flour) to a bowl and mix until incorporated
  2. Lightly butter and flour two 9’ round baking pans
  3. Pour 2 ½ cups of the cake batter into each baking pan and bake for 20 – 25 minutes
  4. Remove cakes from oven and allow to sit in pan for 2-4 minutes then carefully remove from pans and allow to completely cool on a cooling rack
  5. LET’S MAKE THE CREAM CHEESE LIME ICING – Add butter and cream cheese to mixing bowl and mix until incorporated, add in confectioner sugar one cup at a time and mix in between, then add heavy whipping cream and lime juice and mix until smooth
  6. LET’S ASSEMBLE THE CAKE – place one of the completely cooled cakes bottom up on a cake dish, add a generous amount of icing and top with second cake bottom up, frost top and sides

Utokia Langley
Sizzle Sizzle Baby


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Christina @ A Soulful Twist April 10, 2014 - 9:29 am

This cake looks so good…I love the addition of pineapple and green Jello, it sounds so tropical! I’ll be trying this out soon! 🙂

Mason April 11, 2014 - 1:51 pm

This cake looks amazing. I’m already kicking myself for visiting this article before I had lunch, lol. Looks fantastic, though. Looks like it would make a great treat on Easter.

A. J Adams April 13, 2014 - 4:17 pm

Wha is the unit of measure for the vegetable oil? I assume that it is cups…

Karen Hatling April 13, 2014 - 5:59 pm

How much vegetable oil do you use in the Key Lime cake receipe?

utokia April 13, 2014 - 6:31 pm

Hi Karen, 1 1/2 cup … I just updated the post

utokia April 13, 2014 - 6:31 pm

Hi A.J. … it is 1 1/2 cup

Leslie Day April 13, 2014 - 5:59 pm

Lime juice or Key Lime juice?

utokia April 13, 2014 - 11:02 pm

Hello Leslie, key lime, however, if you do not have key lime you can use lime

camille scala April 13, 2014 - 7:29 pm

Can I use a bundt pan instead of 2 round pans.?

utokia April 13, 2014 - 10:59 pm

Hi Camille, you can use a bundt pan, however, you won’t be able to do the two layers.

shay April 13, 2014 - 8:17 pm

When you do add the butter and flour?

utokia April 13, 2014 - 10:59 pm

Hi Shay, you do not add the butter and flour to the cake. The butter and flour is used to butter and lightly flour the pans so your cake doesn’t stick. Hope you love the cake!

carlana April 16, 2014 - 1:54 pm

Utokia…..Girllllllll this cake is and was so good. I made it this morning for a luncheon and everyone loved it…its super moist, just enough tart and sweet together…only one problem what type of oven are you using baking for 20-25 mins….I had to bake it for at least 30 minutes or more…could be because I had it on the top rack…im doing another one Friday for my girls daycare and ill try cooking on the bottom this time…But over all it was. #bomb-digity! putting the pic of the cake on Facebook

utokia May 23, 2014 - 8:12 pm

Awesome, glad it turned out great for you … with ovens it really depends on your oven and how hot it gets, some ovens may be on the same temp but somehow produce different results, play with yours until you get it just right for your oven … I saw the picture on FB – thank you so much for sharing and GREAT JOB!!

Ramya April 17, 2014 - 8:45 am

This one is so good. I just loved it. Good and tasty.

Law mama April 18, 2014 - 9:59 pm

I plan to make this cake for Easter and I just want to verify the vegetable oil…is it really 1.5 cups? It just seems like a lot! Thanks!

Sarah Popper April 23, 2014 - 3:40 pm

That is some awesome green love .. must try it .. your pictures inspired me .. it looks simply YUMMY 😉

Judit + Corina @WineDineDaily April 30, 2014 - 2:12 am

Wow what a fun and festive easter cake! Have a great week! J+C

George May 4, 2014 - 6:47 pm

Made this cake and it is now my wife’s favorite. Thank you.

utokia May 23, 2014 - 8:08 pm

Awesome George, it warms my heart to hear this feedback … hope you try other recipes on ShesGotFlavor

Mary Winstead May 24, 2014 - 10:33 am

I can’t wait to make this cake. I didn’t see the recipe for Easter so I’m making it this weekend for Memorial Day! I love all of your recipes.

utokia June 1, 2014 - 3:38 pm

Awesome Mary, let me know how it turns out for you

Bj Tellis July 19, 2014 - 10:35 am

This cake looks yummy!! I will bake it as soon as possible!!

utokia July 19, 2014 - 11:20 pm


linda March 10, 2015 - 9:00 am

What is the correct amt of oil? In other comments you said, 1 1/2 cups but above in the recipe it states 1 1/3.

Amber May 7, 2015 - 3:56 am

Your cake sounds so good. can’t wait to try it. I just made a copy of the recipe . Thanks for sharing.

ruth September 12, 2015 - 3:28 pm

hi there – really want to make this for a bake off we are having at work in support of McMillan cancer, is there any chance you can convert this into UK measures please as we dont work in cups?? and what is a ‘box lime Jell-O’, and by confectioners sugar do you mean icing sugar??
would really appreciate your conversions if possible
thanking you

utokia September 30, 2015 - 2:58 pm

Hello Ruth,

Here is a conversion chart

Erlyne Sainvil November 23, 2015 - 10:13 am

By the way thanks for responding to our questions. Im unsure to use Jello gelatin or Jello pudding. Thanks

utokia November 23, 2015 - 10:39 am

Hi Erlyne, use lime flavored Gelatin … the powder, you are not actually making it, just pour the powder in

Joel Chard March 27, 2016 - 5:31 pm

Made this for Easter. Was really good

utokia July 13, 2016 - 10:51 pm

awesome Joel

Brandon Awadis May 24, 2016 - 2:13 am

This cake looks so good…I love the addition of pineapple and green Jello, it sounds so tropical! I’ll be trying this out soon!

Chrissy September 18, 2016 - 10:27 am

Thank you! Saved the party! Mmmmm first lime cake that has been request. Happy Birthday! Yummy cake save!

utokia November 20, 2016 - 7:50 pm


3omega3 June 4, 2017 - 6:09 am

thanks for the cakes. i think i will get some kilos up this summer ! yummy 🙂

3omega3 June 4, 2017 - 6:13 am

yummmy !! so nnice 🙂

harriet roberts July 27, 2017 - 9:46 am

I love keyline cake, but I personal think it’s to much oil, please let me know it’s to gooey when I make it.

Evette November 28, 2017 - 5:51 pm

I made it! It was awesome

Alicia Bostick June 14, 2018 - 5:16 pm

I made this cake and it turned out awful. I followed the recipe as stated TWICE.

Ursula June 15, 2018 - 7:30 am

Just made this recipe and OMGGGG…my cake came out perfectly. The texture was just right and the taste is delicious 😋😍

Gloria December 28, 2018 - 11:07 pm

Can key lime cupcakes also be made from this recipe?

Janicekjshider January 24, 2020 - 10:25 pm

Can not find 3.4 ozs. Of Lime Jello, only found 3 oz. and the large box that I believe were over 4ozs. What do you recommend, every thing is down size. Help?

Angie June 5, 2020 - 9:40 am

I made this cake three times precisely like the recipe and it fell in the center every time. I even tried putting less oil the third time and it still fell.

Misty January 30, 2021 - 10:54 am

In the recipe it calls for 1 1/3 cup of oil but in your comments you state 1 1/2 which one is correct?

Utokia Langley June 16, 2021 - 10:35 am

1 1.3

Mary Ferreira February 14, 2021 - 12:12 pm

Is that one 8 oz block of cream cheese or 18ounces? Thank You

Utokia Langley June 16, 2021 - 10:34 am

8 oz

Ginget December 20, 2023 - 8:16 am

Can this recipe be used for cupcakes?

Jenny January 20, 2024 - 9:19 am

This cake is so good! I have a gluten allergy and this is wonderful using a gluten free cake mix as well! I can’t find a lemon flavored gluten free cake mix so I use a vanilla one and add a little lemon extract to it. My family loves it! I make it every St. Patrick’s Day!


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