Irresistible Key Lime Sheet Cake Recipe in 30 Minutes

Name: Irresistible Key Lime Sheet Cake Recipe in 30 Minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 4 large eggs; 1/2 cup unsalted butter, melted; 1/2 cup sour cream; 1/4 cup key lime juice; 1 tbsp key lime zest; 1 tsp vanilla extract

Author: Carry

Published: July 25, 2025

Jump to Recipe

There’s something magical about the first bite of a perfect key lime dessert – that bright, tangy zing followed by just enough sweetness to make you go back for another forkful. My love affair with this Key Lime Sheet Cake Recipe started years ago when I desperately needed a crowd-pleasing dessert for a summer potluck. Sheet cakes became my go-to because they’re practically foolproof – no fancy decorating skills needed, just pure citrusy goodness in every square inch. What makes this version special is how the fresh lime juice and zest cut through the rich butteriness, creating this beautiful balance that’ll have people begging for your secret. I’ve baked this for everything from backyard barbecues to office birthdays, and it never fails to disappear faster than you can say “second slice please!”

Table of Contents

Why You’ll Love This Key Lime Sheet Cake Recipe

Oh my goodness, where do I even start with this cake? It’s seriously become my party lifesaver! Let me tell you why it’s absolutely magical:

So dang easy: You probably have most ingredients in your pantry right now – no fancy techniques required!
Party superstar: That big 9×13 pan means plenty for everyone (but trust me, they’ll be fighting for seconds!)
That perfect zing: The fresh lime zest and juice give it this bright, refreshing flavor that cuts through the sweetness beautifully
Beginner-friendly: If you can mix ingredients together, you can totally rock this recipe – my 12-year-old niece nailed it on her first try!

Seriously, this is the kind of cake that makes people think you spent hours in the kitchen when really – our little secret – it comes together in almost no time!

Ingredients for Key Lime Sheet Cake Recipe

Alright, let’s talk ingredients! The magic of this cake comes from simple stuff – but trust me, there are a few key players you don’t want to skip. Here’s what you’ll need:

2 cups all-purpose flour – spooned and leveled (no packing it down!)
1 1/2 cups granulated sugar – I know it seems like a lot, but we need it to balance that lime tang
1 tsp baking powder + 1/2 tsp baking soda – our rising dream team
4 large eggs – room temp if you can (they mix in so much better!)
1/2 cup unsalted butter, melted – and slightly cooled (hot butter cooks the eggs – yikes!)
1/2 cup sour cream – the secret to that incredible moist crumb
1/4 cup key lime juice + 1 tbsp zest – FRESH is everything here! About 6-8 limes should do it
1 tsp vanilla extract – the flavor booster you didn’t know you needed

Pro tip: Zest your limes before juicing – way easier! And if you can’t find key limes, regular Persian limes work in a pinch (just add an extra teaspoon of zest for that signature punch).

Equipment You’ll Need

Don’t worry – you don’t need any fancy gadgets for this cake! Here’s what’s essential:

9×13-inch sheet pan – my trusty workhorse for perfect even baking
2 mixing bowls – one for dry, one for wet ingredients
Whisk and spatula – the dynamic duo for smooth batter
Measuring cups and spoons – precision matters with baking!

Nice-to-have: An electric mixer makes creaming easier, but I’ve made this plenty of times just using good old elbow grease!

How to Make Key Lime Sheet Cake Recipe

Alright, let’s get baking! This comes together so easily – just follow these simple steps and you’ll have the most amazing citrusy cake in no time. I’ve made this so often I could probably do it in my sleep (and honestly, I might have once during a midnight baking craving).

Step 1: Prep the Pan and Dry Ingredients

First things first – turn that oven to 350°F (175°C) so it’s nice and toasty when we’re ready. Now grab your 9×13 pan – I like to butter it generously (or spray it really well) because nobody wants cake stuck to the pan! For extra insurance, you can line it with parchment paper, but honestly, a good greasing does the trick.

In your big mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Really get in there – we want this totally lump-free. I like to give it a good 15-20 whisks to make sure everything’s evenly distributed. Set this aside while we work on the wet stuff.

Step 2: Mix Wet Ingredients

In your other bowl (see why we needed two?), crack in those eggs and give them a quick whisk to break them up. Now add the slightly cooled melted butter – not hot or you’ll get scrambled eggs in your cake batter (been there, not fun!). The sour cream goes in next – I like to dollop it in and then whisk until it’s completely smooth with no white streaks.

Now the star ingredients – pour in that gorgeous key lime juice and sprinkle in the zest. Oh my gosh, the smell alone is worth making this cake! Finish with the vanilla extract – it’s amazing how much depth this adds. Whisk everything until it’s one happy, smooth mixture.

Step 3: Combine and Bake

Here’s where magic happens! Pour the wet ingredients into the dry ingredients and gently fold them together with your spatula. Don’t go wild here – we’re not making bread, so mix just until the flour disappears. A few small lumps are totally fine; overmixing makes tough cake! The batter will be thick but pourable – if it seems too stiff, a tablespoon of milk will loosen it up.

Pour it into your prepared pan and smooth the top. Into the oven it goes for 25-30 minutes. At 25 minutes, do the toothpick test – it should come out with just a few moist crumbs, not wet batter. The edges will be golden and the top should spring back when lightly touched. Let it cool completely in the pan – I know it’s hard to wait, but this helps the texture set perfectly!

Tips for the Best Key Lime Sheet Cake Recipe

After making this cake more times than I can count, I’ve picked up some foolproof tricks to make it perfect every time:

Zest first, juice later: Trying to zest juiced limes is like squeezing water from a stone – do it first while the peels are firm!
Oven thermometer check: Ovens lie! My “350°F” was actually 325°F – no wonder cakes took forever. A $5 thermometer changed my baking life.
Cooling patience: I know it’s tempting, but slicing warm cake makes crumbs. Wait until it’s completely cool for those picture-perfect squares.
Room temp eggs: Cold eggs can make batter lumpy. If you forgot to take them out, just pop them in warm water for 5 minutes.

These little things make all the difference between good cake and “oh my gosh what’s your secret?!” cake.

Variations and Substitutions

Okay, let’s talk swaps – because sometimes you’re staring at an empty fridge wondering “Can I make this work?” Absolutely! Here are my tried-and-true tweaks:

No key limes? Regular Persian lime juice works (just add extra zest for that punch!). Bottled juice in a pinch, but fresh is best.
Out of sour cream? Plain Greek yogurt or buttermilk makes a great stand-in – same tang, same moisture magic.
Gluten-free? Swap in a 1:1 gluten-free flour blend (I like Bob’s Red Mill).

But fair warning – too many substitutions at once can throw off the magic chemistry. Stick to swapping just one ingredient for best results!

Serving and Storage

This cake is gorgeous served plain, but I love dressing it up for special occasions! A dollop of fresh whipped cream and some thin lime slices make it look bakery-worthy. For storage, keep it covered at room temperature for up to 2 days (if it lasts that long!), or refrigerate in an airtight container for 3-4 days. It freezes beautifully too – just wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature when those citrus cravings hit!

Pair this cake with a creamy citrus beverage for a refreshing combo. For a full summer-themed dessert table, add tangy lemon dessert bars and refreshing strawberry and lemon treats.

Key Lime Sheet Cake Recipe FAQs

I get asked about this cake ALL the time, so let me answer the most common questions that pop up:

Can I use bottled lime juice instead of fresh?
You can in a pinch, but fresh is SO much better! Bottled juice lacks that bright, zesty punch. If you must use it, add an extra teaspoon of lime zest to compensate. But seriously – squeeze those fresh limes if you can!

Why did my cake turn out dry?
Oh no! Usually this means it baked too long. Ovens vary, so start checking at 25 minutes. Also, don’t skip the sour cream – it’s our moisture superhero. And for heaven’s sake, measure your flour correctly (spoon and level, don’t scoop!).

Can I make this in a different pan?
Sure thing! Two 9-inch rounds work great (bake 20-25 mins). For cupcakes, fill liners 2/3 full and bake 18-20 minutes. Just adjust the time – deeper pans take longer.

How do I get more lime flavor?
Zest is your friend! Add an extra tablespoon of zest for serious citrus punch. You can also brush the warm cake with a lime simple syrup (equal parts lime juice and sugar heated until dissolved).

Nutritional Information

Just so you know what you’re diving into, here’s the scoop on one delicious slice of this cake (based on 12 servings). Remember – these numbers are estimates since ingredients can vary a bit:

280 calories – totally worth every single one!
12g fat (7g saturated) – thank that glorious butter
38g carbs – balanced by that zesty lime tang
4g protein – hey, eggs count as protein, right?

Full disclosure: I’m no nutritionist – just sharing what my calculator spit out. If you need precise numbers, definitely run your exact ingredients through an analyzer!

Final Thoughts

Honestly, if this cake doesn’t make your taste buds dance, I don’t know what will! It’s been my go-to for years because it never fails to delight. Give it a try – I’d love to hear how yours turns out! Tag me or leave a comment when you bake it. Happy zesting!

For more delicious recipes and inspiration, check out our Pinterest page!