Moist Key Lime Sheet Cake Recipe That Steals the Show in 35 Minutes

Name: Moist Key Lime Sheet Cake Recipe That Steals the Show in 35 Minutes
Prep time: 15 min
Cook time: 35 min
Total time: 50 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; 3 large eggs; 1/2 cup vegetable oil; 1/2 cup key lime juice; 1/2 cup sour cream; 1 tbsp key lime zest; 1 tsp vanilla extract

Author: lia

Published: July 25, 2025

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Oh my gosh, you have to try this Key Lime Sheet Cake Recipe! It’s the perfect balance of sweet and tangy, with that bright citrus flavor that just makes your taste buds sing. I first fell in love with this cake at a beachside café in Florida years ago, and after countless attempts (and a few kitchen disasters), I finally nailed down my own version that’s even better than the original. What I love most is how easy it is – no fancy decorating skills needed, just pure, refreshing lime goodness in every bite. This cake has become my go-to for summer parties, potlucks, or when I just need a little sunshine on my plate.

Key Lime Sheet Cake Recipe - detail 1

Why You’ll Love This Key Lime Sheet Cake Recipe

Trust me, this isn’t just any cake recipe – it’s the kind that’ll have people begging you for the secret. Here’s why it’s special:

Crazy easy – No layers, no fuss, just mix, bake, and enjoy
That perfect tang – The fresh lime juice and zest give it that signature zip
Always a crowd-pleaser – I’ve never brought leftovers home from a potluck
Moist for days – Thanks to sour cream and oil, it stays deliciously tender
Sunshine in every bite – One taste instantly transports you to a beach vacation

The hardest part? Waiting for it to cool before digging in!

Ingredients for Key Lime Sheet Cake Recipe

Here’s everything you’ll need to make this sunshine-packed cake – I promise it’s all simple stuff you probably have in your pantry already (except maybe those little key limes!):

2 cups all-purpose flour – I usually use unbleached
1 1/2 cups granulated sugar – the perfect sweet balance to our tart limes
1 tsp baking powder + 1/2 tsp baking soda – our rising dream team
1/2 tsp salt – just enough to make all the flavors pop
3 large eggs – room temperature works best
1/2 cup vegetable oil – keeps it super moist
1/2 cup key lime juice – fresh squeezed makes all the difference
1/2 cup sour cream – the secret to that perfect crumb
1 tbsp key lime zest – packed full of citrusy goodness
1 tsp vanilla extract – rounds out all the flavors

Ingredient Notes & Substitutions

Can’t find key limes? No worries – regular limes work too, though the flavor will be slightly different (I’d use 1/3 cup juice since they’re less tart). Out of sour cream? Plain Greek yogurt makes a great substitute. And if you’re in a pinch, you can use bottled lime juice, but fresh really is best for that bright flavor. One time I even used coconut oil instead of vegetable oil – turned out delicious with a subtle tropical twist!

How to Make Key Lime Sheet Cake Recipe

Okay, let’s make some sunshine in a pan! I promise this is so easy you could practically do it with your eyes closed (but maybe keep them open for safety). Here’s exactly how I make my famous key lime sheet cake:

Get your oven ready – Preheat to 350°F and grease your 9×13-inch pan really well. I like to use the butter wrapper for this – zero waste!
Mix the dry team – In a big bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make sure there’s no little flour pockets hiding in there.
Wake up the wet ingredients – In another bowl, beat the eggs lightly, then whisk in oil, lime juice, sour cream, zest, and vanilla until smooth. It’ll look like a lovely pale green smoothie.
Bring the team together – Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are fine – overmixing makes tough cake and nobody wants that.
Bake to golden perfection – Pour into your prepared pan and bake for 30-35 minutes. You’ll know it’s done when the edges pull away slightly and a toothpick comes out clean.
The hardest part – Let it cool completely before adding any frosting. I know, the wait is torture!

Key Lime Sheet Cake Recipe - detail 2

Tips for Perfect Key Lime Sheet Cake

Here are my foolproof tricks for cake success: Don’t skip the zest – it packs major flavor! When mixing, stop as soon as you don’t see dry flour anymore. For testing doneness, check multiple spots with your toothpick – sometimes the center takes longer. And seriously – let it cool. Frosting a warm cake is a sticky disaster waiting to happen. Trust me, I’ve learned the hard way!

Serving Suggestions for Key Lime Sheet Cake

Oh, the fun part! This cake shines all on its own, but I love dressing it up for different occasions. A simple dusting of powdered sugar lets that tangy lime flavor take center stage. For parties, I’ll pile on fresh whipped cream and berries – the tartness cuts through the sweetness beautifully. It’s perfect for summer BBQs, baby showers (that pale green color is so pretty!), or whenever you need a little tropical escape. I usually cut it into 12 generous squares, but you could stretch it to 24 for a potluck (though good luck with leftovers – this cake disappears fast!). You can find more delicious recipes on our recent posts page.

Storage & Reheating Instructions

This key lime sheet cake keeps beautifully! Just cover it tightly with plastic wrap (or transfer slices to an airtight container) and refrigerate for up to 3 days. The flavor actually gets better as it sits! For longer storage, you can freeze individual slices wrapped in plastic then foil for about a month. Thaw overnight in the fridge – no reheating needed since it’s delicious cold or at room temperature.

Key Lime Sheet Cake Recipe FAQs

I get asked about this cake all the time – here are the answers to the questions that pop up most often:

Can I use regular limes if I can’t find key limes?
Absolutely! The flavor will be slightly different (key limes are tarter), but still delicious. Use about 1/3 cup juice from regular limes – they’re less acidic so you’ll need less.

Why did my cake turn out dry?
Overbaking is usually the culprit. Set your timer for the minimum time and check often! Also, measure your flour correctly – spoon it into the cup and level it off. Packed flour means dry cake.

Can I make this ahead for a party?
It’s actually better the next day! Bake it, cool completely, then cover tightly and refrigerate overnight. The flavors marry beautifully and it stays wonderfully moist.

Do I have to use sour cream?
Not necessarily – plain Greek yogurt works great too. I’ve even used buttermilk in a pinch (use 1/2 cup but reduce lime juice to 1/3 cup). The acid is what really matters!

Why does my cake sink in the middle?
Usually means the batter was overmixed or the oven temp was off. Mix just until combined, and consider an oven thermometer – they’re game changers!

Nutritional Information

Just so you know, these numbers are estimates – your actual nutrition may vary slightly depending on ingredients and brands used. But here’s the general breakdown per slice (based on 12 servings):

280 calories – not bad for such a satisfying dessert!
12g fat – mostly from the oil and eggs
40g carbs – hey, it’s cake after all
4g protein – a little boost from the eggs

Remember, homemade always lets you control what goes in – unlike store-bought versions packed with preservatives!

Share Your Key Lime Sheet Cake

I’d love to see your cake creations! Snap a photo and tell me how it turned out – did you add any fun twists? Your baking adventures might just inspire someone else! You can also find more inspiration on our Pinterest page.