Key Lime Cake

This is the best key lime cake I have ever made. The only change I made is I added pecans to the frosting….Yummy

I am not a baker. I am in the computer industry and I just followed the directions and made this cake easily. Everybody loves it. In fact, I they I need to go into the bakery business 😉

I love this recipe. My son loves for me to bake this cake for his birthday every year. I’ve been baking it for several years now. It’s easy to make, & it’s so delicious & moist. It’s a winner

Followed recipe and my husband and I both agree that this is our new favorite cake. It is SO DELICIOUS! And easy to make! 5 stars! PS: I did sprinkle some pecans on top but not many.

I’ve made this cake several times, it never rise and it always fall in the middle. There are no 18.25 ounce packages of cake mix anymore, so I purchase 2/15.25 packages and measure out enough from the 2nd box to make the 18.25. Any idea why the cake falls?

So I have made this version a few times now to confidently say my piece. I would say 3.5 stars as is, and 5 stars with with my changes. Here’s what I did: 1) you absolutely cannot make a 3 layer cake with one box, unless you’re aiming for pancake layers. You need two boxes(plus double the other ingredients) for normal sized layers. 2) instead of 3/4c orange juice, I did 2/4c lime juice and just 1/4c orange juice. 3) instead of a whole pack of jello, I used a half pack. 4) I added 1&1/4 tsp citric acid to the batter. 5) I doubled the frosting, as well as added 1tsp citric acid to it. I needed double. If you plan to do a design with a cake scraper/comb, you’ll need double. 6) I also added just a touch of green gel to get that perfect lime green color. I’ll also say that as far as the frosting, you need to whisk your butter for 8-10 before adding sugar. It doesn’t say that, but that might be helpful to someone who doesn’t know that. Otherwise, your frosting will not be fluffy enough. I noticed some people said that they had a flat icing, that may be why. And I like to beat the butter first before adding the cream cheese. Of course room temperature is best too, not cold(can’t remember if it mentions that or not). Otherwise, I like this recipe. It’s a very moist cake; no need to add simple syrup at all, even if making ahead of time. Not only do people love this cake, but they’re always asking me to make it. It’s a key lime cake, so I would expect it to be tangy like a key lime.

A coworker has made this recipe many times and it was always delicious but mine did not completely rise. After investigating…my cake mix was 15.25 ounces and the recipe called for 18.25 ounces. Will try it again with some adjustments. The cake was edible and the frosting was delicious!

The cake collapsed.

I happened to have lemons and lemon jello, so I used these flavors instead of lime. So moist and baked up perfectly. The cake was well received by all.

This cake is beautiful! My family will attest that I am horrific at cooking desserts but this cake went over well. The only change I made was in cooking time. I had to cook it longer than the package said.

This recipe was perfect. This was my first time making this and it was loved by all. Super easy to make also. I’m going to make it again!

My first time trying Key Lime Cake. I was a little nervous so I bought 2 of everything to make a tester batch first lol but it turned out great! This is my favorite flavor of cake but no one really makes it anymore. This recipe was perfect and satisfied my craving!

This cake gets better each time I make it! We made it with the intention to share it, but my daughter and I kept getting slices, so that didn’t happen! I will say, I used a store bought foil rectangle pan and it fell a little in the middle. It bakes perfectly as cupcakes. Next time I’ll get a stainless steel or aluminum pan to make a sheet cake. But again, still yummy!

This cake was a great hit!! Easy to follow recipe and it will definitely be added to the menu for the holidays and special occasions.

Will make again!!

No, Delicious cake will make again.

I made this cake just as the recipe states last Friday and I am currently baking another as I type. I did not and will not be making any changes. Thanks for sharing this great recipe.

Didn’t make any changes and it was wonderful! Did not take a photo ; sorry. I’ll use recipe again. thank you

Delish!

This cake was easy, delicious, and moist. I’m giving it 5 stars even though I made some changes. My family and friends loved it and did not find it gritty or overly sweet as some reviewers stated. The icing/frosting was the best part. From previous experience with box cake mix I knew one box would make two very small layers or one small bundt cake, therefore, I used 1 box lemon cake mix and 1/2 a box of white cake mix. (previous reviews stated lemon was over powering and cake wasn’t lime enough, so that’s why I used white cake mix with lemon mix). I reduced oil to 1 cup and used about a 1/2 cup of fresh squeezed lime juice and 2 1/2 tablespoons of lime zest. I dissolved half package of lime jello in lime juice and the other half in OJ to prevent gritty texture. I used the 4 eggs, 3/4 cup OJ as the recipe stated. The frosting was a little runny even after putting it in the refrigerator. I used 3tablespoons of fresh lime juice. So, I added about 4oz more of cream cheese and 1/4 more butter to help thicken it up. I also added lime zest for flavor. It seemed to bake fast, so I baked at 325 for about 25-30 minutes..

I made this cake exactly as directed and, since box cake sizes are now smaller, I bought two boxes and measured by weight to 18.25 ounces. I am an experienced baker and all three cakes fell. I doubled the frosting to have enough to decorate the cake. The taste is good, however, the next time I will follow others’ advice and add an egg while reducing the oil. I did zest some lime into the frosting to add more lime flavor.