Trisha’s cake is very similar to the box cake mix that is on the back of a box. It calls for oil and eggs which helps produce a very moist cake. Some of the comments below point out that they think there isn’t enough flour in this recipe but it’s only 2 cups. The key lime gelatin from the box helps the cake turn green and gives it that key lime flavor. Then you poke holes in the cake and pour the key lime glaze on top and frost. Just the type of recipes I like. Easy and delicious. This key lime cake is so delicious but I always find that sheet cake is so hard to photograph because of how it sits at an angle on a countertop. Oh well though right? As long as it tastes good. FYI: I am not Trisha Yearwood, just a fan that likes her recipes. This post was updated on 10/5/2020 with new pictures and content.
Recipe Tips and Tricks
If you don’t like lime try doing a lemon or orange flavored cake. This cake is very moist and can be greasy from the amount of oil used. To cut back on that use half the amount of oil than what the recipe calls for. The gelatin does not have to be made according to the package directions on the box. It gets added in dry to the cake batter. Test the cake to make sure it’s done by sticking a tooth pick in the middle. It should come out clean.
How to make Key Lime Cake
For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan. In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack. For the glaze: While the cake is still hot, mix the lime juice and confectioners’ sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing. For the icing: Cream the butter and cream cheese. Beat in the confectioners’ sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.
Other Recipes to Try
Fresh Blueberry Pie No Stir Easy Parmesan Risotto Roasted Shrimp Salad Perfect Pie Crust Garlic Roasted Potatoes If you’ve tried this Key Lime Cake or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest or Instagram! Make sure to tag me in the photo. 4.2 from 10 reviews ½ cup key lime juice (from about 25 small key limes or 4 large regular limes) ½ cup confectioners’ sugar
Icing:
½ cup (1 stick butter), room temperature One 8-ounce package cream cheese, room temperature One 1-pound box confectioners’ sugar
