Name: Key Lime Cake
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 servings
Ingredients: Butter, for greasing pan; Flour, for dusting pan; One 3-ounce package lime flavored gelatin; 1 1/3 cups granulated sugar; 2 cups sifted all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 cups vegetable oil; 3/4 cup orange juice; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract; 5 large eggs, slightly beaten; 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes); 1/2 cup confectioners' sugar; 1/2 cup (1 stick butter), room temperature; One 8-ounce package cream cheese, room temperature; One 1-pound box confectioners' sugar

Key Lime Cake

Butter,

Flour,

lime gelatin

sugar

all-purpose flour

salt

baking powder

baking soda

vegetable oil

orange juice

lemon juice

vanilla extract

eggs, slightly beaten

key lime juice (from about 25 small key limes or 4 large regular limes)

confectioners' sugar

(1 stick butter), room temperature

package cream cheese, room temperature

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.

This is a fabulous cake! Just made it for my husband's birthday and it was a big hit. Instead of all the oil, I used 1/2 cup of the oil and 1 cup of unsweetened organic applesauce. The applesauce is healthier and makes a very moist cake. Thanks, Trisha, and Food Network!

I needed a green cake for a pre St. Patrick's Day ladies meeting at church.  I followed the recipe exactly.  This cake is amazingly wonderful.  Thank you for sharing your wonderful recipe.

I have tried this recipe and made a few modifications. Instead of using all of the oil I use only 1/2  of oil and then I used one cup of softened butter (I am not an oil type of girl). The cake is super moist and if you don't like citrus flavors then this cake is not right for you! But overall the cake was a hit at my job and I got two orders placed for me to make additional cakes with a fee of course. 

I tried to make this cake for a potluck. What a flop. I never even got to the glaze and frosting stages. Today I watched the video in disbelief. I don't know how they could make this cake successfully. I put the plain cake pieces in a container. you should see the oil that drained out of the cake! Yuk. Wish I had read the reviews before deciding to make this. This could have been good if it hadn't been drowning in cooking oil. I am not a novice baker, I have to wonder how anyone could make this come out right and give it good review

Was a little nervous as with the jello it was harder to tell when it was done, but what a home run this cake is!!  I'm going to make it several times for guests this summer for sure!!!

I have made this cake numerous times and its a winner every time. I tweak it with lime crystals I found at Walmart instead of the lime juice and it is unbelievable. I also flavor the icing with the crystals to add flavor. I reduce the syrup so it's not too wet but amazing!

I made this cake and it was so delicious. But I would like to have some lime flavor in the cream cheese frosting. I would like to make this cake in three layers and overall I give this cake a 5 star. What about a lemon cake made this way any suggestions?

One of the best cakes I have ever eaten! My sister made this for me for my birthday and it was amazing! Plan on asking for it again next year. 

I have made this cake innumerable times in 3 layers. A huge hit at graduations &amp; birthday parties.  Works especially well for Fiestas for Mexican side of family. Very tropical tasting. Love it. This cake disappears faster than the others.

Well I made the mistake of making the three layer version. I know I should have thought of it, but I didn't change the bake time. The three layer cake burned on the temp. and time of the sheet cake. My cake tastes like burned limes. :( I know it's my fault, but a reminder with the 3 layer cake suggestion would have been nice.

I made this cake, without the icing, for a family reunion.  It was a big hit.  I used bottled lime juice instead of fresh limes (very expensive in Ohio).  I did poke holes in and glazed the cake.  It was delicious.  I'll make this again!

Overall, this gets a 4 out of 5 stars. I'm tempted to make this cake again, because I read a TON of reviews and jotted down notes to try and make this cake perfectly. I used less oil (3/4 cup), used 5 eggs, and added the zest of 2 limes to the batter AND the frosting (so the zest of 4 limes total in this sucker) and added 2 tablespoons of fresh lime juice to the frosting. <div><br /></div><div>The result? The cake was dry. Maybe I should have used the full 1 &amp; 1/4 cup. It probably would have helped. However, the frosting was AMAZZZZZING!! It would be great on cardboard! Seriously, I could spoon eat the frosting.... and uhh, I might have a little. If you want to see a picture of the cake, I posted a pic to my IG: ericaschecter1 on 8//3/16. </div>

This is the worse! Are you sure it should have that much oil? First, the cske fell apart getting it out of the pan and all you can taste is oil. When I squeezed a piece between my fingers, the oil just oozed.  Yuck!

I was intrigued by this recipe as well as all the comments good and bad that followed, so I had to try it.  I followed the recipe and made an adjustment recommended by another reviewer of using one and one-fourth cups of oil instead of the larger amount.  I also used three nine inch cake pans instead of an oblong one.  My conclusion:  it wasn't worth the effort.  The cake had way too much liquid, too much oil, and fell in the middle.  The icing was very good!   Note: I used Neufchatel cheese which I had on hand and it worked well!   I think it would be far better to make a yellow cake mix or even a sponge cake from scratch and use the glaze as directed.  The lime jello just made it taste artificial. 

 I had a bunch of limes (both kinds) from a bar-b-q over the weekend as well as some cream cheese left over from a carrot cake I made. This looked good on the show so I made it. I liked the idea of the glaze so I glazed the whole cake but only put the frosting on half to see which one I like best. The Frosting is okay. Too much sugar ratio to cream cheese for my taste but it tastes good. I do love the glaze. What I didn't care for was the cake itself. The texture was just okay and the orange juice just ruined this in my opinion. Orange is a strong flavor and if it was a "citrus" cake then I could see it, but it is supposed to be a key lime cake.It isn't all that moist. I actually liked it with just the glaze. The frosting is too much. Would try changing some things and making it again but I would not use this recipe. 

This cake is AHHH-SOME!!!! I followed the recipe EXACTLY as it is printed and demonstrated in the video. My cake was NOT greasy, nor eggy, and did not fall. It was PERFECT. IDK why others complained about the recipe! I bake professionally, and in teaching others, I found that all do not know how to measure properly. For example, when measuring dry ingredients, they must be airy, and scooped into the measuring device, then leveled off...not shaken down. This cake was FABULOUS! I WILL DEFINITELY MAKE THIS AGAIN.

Worst cake ever. I saw this on The Talk and they were raving about it. I should have checked the reviews first. Followed the recipe to the letter. Strange texture, awful taste and it wouldn't come out of the pan. I had the same experience as one of the other reviewers.I took 2 bites and the disposal ate the rest! I don't typically review recipes but this one is so bad I felt I had to do it.  I like Trisha and I love Garth, but the cake was horrible.<div><br /></div>

So unbearably sweet I couldn't finish one piece. The glaze is completely unnecessary and the frosting needs more cream cheese and less sugar. I am so disappointed that I now have an entire cake no one wants to eat! 

Made this cake the other day at it collapsed in the middle.  I did not care for it although my husband said he liked it.  I thought the icing would be good because what isn't made with cream cheese...this wasn't great!  Will not be making this again.  

I have made this cake several times and it is a big hit every time. Going to make it again next week for a cake auction... 

Very artificial taste from the jello -- where is the key lime juice?

I'm wondering if they are checking these recipes before they publish them.  I did NOT make this cake and based on the reviews, I won't.  I'm writing because I had a HORRIBLE Trisha Y. chicken and dumplings recipe.  It was AWFUL and a huge waste of time and money!  I had to put it in the trash.  So irritating!!!  

Made this cake 5 times now and each time cake fell in middle.  What am I doing wrong?  Is there a mistake in the recipe?  I've been Making cakes and pies for a long time now and this has never happened to me ever.

Wondering if I could make this cake and tear it into pieces with the icing in between for a key lime cake trifle? Would it work?

I've made this cake twice already for 2 separate get togethers and it has been a hit both times. It's super easy to make and very refreshing from the lime!

Collapsed, tasted like eggs. Ratio for lime/sugar glaze is wrong. Ended up throwing it away.

Tasted like eggs ...gross.  Give a one because the icing was delicious!  Waste of time and ingredients.  Tossed it in the trash.

Mine did not fall, this review Is for those who had that happen.  When you have added liquid to the dry ingredient, walk away, the baking soda needs time to activate.  Let it rest for about 10 minutes and watch it bubble. Mine fell when I forgot to do this.  I too sub whipping for cream cheese and decrease the oil to 1and 1/4 cup.  This is a fabulous cake especially when I do it right. To just walk away for a bit is what I learned from Alton Brown when he made pancakes.  It worked for my pancake and it works for this one too!

This recipe is incredible! Always a hit when I make it. Super moist with just the right sweetness &amp; tartness. I make it in 3 round cake pans for the sake of presentation. It would taste great out of any pan!!!

I made this recipe as 24 cupcakes and it worked great. I brought them to my neighbor's fish fry and they got rave reviews! This recipe is a keeper.

I was wandering if you can us a box of mixed white or yellow cake and add in extra lime juice and eggs?

This cake has become a family favorite. I have made it several times and the only thing I do differently is reduce the oil by a 1/4 cup and I also add a little lime juice to the frosting. Great recipe!

Love this cake! I have made this cake 4 times and it is a favorite in the household! I follow Trisha's recipe using the 4 limes instead of the key limes. I also make a 3 layer cake (9 inch rounds) instead of the sheet cake. I bake my batter for 35 minutes BUT we all know that oven temps/times vary so your time might be different. Also, when I pour the glaze, I make sure to take the fork and pierce it from side-to-side so the glaze will soak in and you'll get a taste of the lime with each bite. This cake also freezes well so you can cut it in half and freeze the other half.

I followed this recipe exactly except I used a little over 1 cup oil, and for the Icing, I used about 3/4 box.  Loved It...the longer it sat the better it tasted!

I've seen the Key Lime Cake episode a couple of times so today I decided to try it out. I made cupcakes instead of cakes and it was a big hit with the family. The batter was pretty runny so I had to pour it into the lined cupcake pan using a measuring cup. Also, they only took about 25 minutes to bake instead of 40. Frosting was sweet, sweet, sweet so next time I'll use a very thin layer. Overall, great recipe.

Very good moist cake. I had to bake mine almost 50 minutes. Replaced 1/4 OJ with lime juice in cake. I also used the peel of 2 large regular limes in the cake grated with a micro plane. The cake does not need frosting. Whipped cream is enough. HOWEVER if you do make the frosting use 2-3 TBSP of lime juice in frosting. Very Limey. Very sweet. Very good. It took all but 5 key limes in the bag I bought. Plus I used 2 regular large limes. I only gave it 4 stars because I used a glass pan and the cake did NOT come out. So much sugar it wants to stick.

I love this cake!  I always get compliments when I make it :D  I make it even better by adding toasted coconut to the top of the frosting!

was very good! i used only a 1 1/4 oil. perfect!

I made this cake for my fiance's birthday, and I seriously almost cried when I tasted this cake. What a complete waste of time and money. I didn't have a falling issue like others, but the taste of the cake was just horrendous! I can't pinpoint what tastes so bad about it, maybe it's the oil, maybe it tastes too "eggy" like one user wrote. Whatever it was, I was so disappointed! My fiance took his "one bite necessary" for it being his birthday, but he wouldn't touch anymore. I can't blame him

If anyone finds this helpful I added 3/4 cup of oil instead of 1 1/2,the cake was less oily. Used 2 pans to make a layer cake. Added 7 cups of confectioners sugar not a pound added 4 teaspoons of lime juice in the icing. The cake is delicious and moist, the icing sweet and tardy . I've made it several times this recipe is a keeper. 

I felt compelled to write a review for this one, considering all the reviews that are either love it or hate it. I followed this recipe exactly, except I used only 1 1/4 cups of oil. The cakes didn't seem too oily, nor did they collapse during baking. I kept them in the oven long enough for them to be firm on the edge so they were easy to work with, and the centers were very moist. The stock photo on this recipe isn't what the cake will look like since the lime gelatin turns it green. For the glaze, I used Nellies key lime juice instead of fresh squeezed limes and it turned out perfect. There is definitely a lime flavor to the cake, if you use enough glaze. For the frosting, I substituted homemade whipped cream for the cream cheese frosting. It turned out perfectly, and gave it a lighter feeling. I made this recipe in 2 rounds, to make a 2 layer cake. Perfect size. 

I made this cake exactly like the recipe - was really easy to make.  It turned out moist and quite tasty.  The only thing I would do is add key lime juice in the frosting and maybe make cupcakes instead of a 13x9 pan.

I love the taste of lime so I really enjoyed this cake.  I followed the directions exactly and did not have any problems.  The cake was very moist and flavorful.  I did, however, use a 13x9 pan and not a 9x12 as stated in the recipe.  I thought the cake looked a plain after I frosted it, so I just sprinkled the top with green sugar crystals.  This cake would be great for St. Patrick's Day due to the green color of the cake!

Great icing, however I should've read e reviews BEFORE starting the batter! This cake really was very, very oily - the cake itself reminded me of a deep-fried zeppole in that you got a shot of greasy, oiliness in every bite. The lime flavor was buried in the taste of the oil. Next time I will reduce the amount of oil in this recipe as others suggested. No problems with cake sagging in the middle, but I made 3 round cakes, so there wasn't an abundance of batter in each pan since I had to divide it into thirds. I added lime juice and zest to the icing mixture and that was FANTASTIC! All in all, a nice recipe that I will make again, with less oil next time. 

my hubby is from Georgia and I made this cake for him on his Birthday. He loved it.Also the Cream Cheese Icing is delicious on other cakes and Cupcakes. Thanks for your easy and Southern  style cooking. He misses Georgia. 

Absolutely delicious.... Made this for co-workers, and it was a huge hit.. I even used a bundt pan, put the confectioners sugar and lime mixture on a plate, put the cake on top of the mixture, and then drizzled the rest of the juice over the cake. SOOOOO yummy... the cream cheese frosting was good too..... but I think homemade whipped topping would be even better! 

My husband and I were very disappointed with this cake.  I made it exactly as it was given.  The cake was very moist and the frosting was delicious.  However, the cake had no flavor.  It was very bland tasting.  The flavor was VERY mildly lime, but not at all like the key lime pies I have made in the past.  If I were to make it again (which I most likely won't, I would substitute key lime juice instead of the orange juice and lemon juice.  Most disappointing.

I made this cake the nite before,,,it was a big hit with family ..very moist, icing much better than store bought.. Easy to make... I made in sheet cake... Next will try layers.  Thanks Trisha! Love your show!

I made cupcakes rather than regular cake.  I baked them 25 minutes at 350 and used a cup and one third of the oil because I was concerned that the cup and a half suggested was too much.  The cupcakes were moist and tasty with no crust.  The cake itself was a light green color.  I added fresh lime juice to the icing as one of the reviewers suggested and I really like the added flavor.  I garnished with small lime slices and everyone had two.  

Super easy and yummy cake.  To Chris, you just did not bake your cake long enough.  In baking you can not follow a recipe exactly and expect it to turn out.  In my oven following the directions the cake required baking one hour, even though it was quite dark due to the high oil content.  If I had taken it out sooner it would have fallen as well.  If you reduce the oil to one cup and add an additional half cup of juice you will have a lighter cake in texture as well as color and less baking time.  This will also not have the crust some objected to.  It's all personal taste.<br />

I just took these out of the oven and turned them out of the pan, which I lined with parchment instead of grease/flour.  A thin layer of oil covered the entire bottom of the cake pan and the cake fell miserably in the middle even after following the directions exactly (I cook/bake professionally.  I'm hoping it'll taste much better than it looks; otherwise, Trisha, you've got some 'splainin' to do!

I somehow got your recipe before and I have made it dozens of times, sometime as a cake and sometimes as a cupcake, infact, I'm making it this weekend for our guests.  It's YUMMY!!!<br />                                                                                              Phoebe

AWESOME!!! Made these into cupcakes for my step-daughters graduation party. We had a tropical theme and these fit in perfectly!  Guests couldn't say enough about them. They were a serious hit. Turned out moist, perfect amount of sweet and tart. Had lots of requests for the recipe...of course I told them just where to find it.  Thanks so much for sharing. We will  DEFINITELY be making this again...and again. 

I tasted this cake and LOVED IT!! I will be making 3 of them this weekend.

The first time I made the Key Lime Cake, I followed the directions exactly and took the cake to work.Every one loved it and one of the ladies said it was the best cake she ever put in her mouth. I made one for my family the second time, and I put 4 teaspoons of key lime juice in the icing and it put the cake over the top. Out of this world delicious.

If there were a negative number of stars for this recipe, that's what I would rate it.  My sister made this cake for our family Easter gathering &amp; it did double duty as my birthday cake.  It was FABULOUS.  So, I got the recipe &amp; was going to make it for a church fellowship.  Now, I am an experienced cook &amp; baker, but this thing is a disaster.  About half way thru baking, there was an overly brown square in the middle of the cake, but I continued, thinking it's got to get better, but it only got WORSE.  The outside 2 inches of the cake were gorgeous, but inside of that sunk to about 1/3 the depth of the outside.  I thought possibly something was wrong with the heating element of my oven.  So, NOT TO BE OUTDONE IN THE KITCHEN, I proceeded to bake another one in my lower oven.  Same thing a second time.  So, if my family is to ever eat this cake again, it'll have to come from my sister's kitchen.

Cake was awesome. Everyone loved it. Easy too.

My mom and I LOVE the cake. However, both times we have cooked it the cake collapses in the middle like 15 minutes before it is done. Why??

Thank you Trisha, we and our neighbor's LOVE your cake.  Love your show and you. Donna

Easy peasy! The family loved the refreshing lime flavor and moist texture.  The recipe is fool proof!  Don''t do this but!...I discovered 15 mins into baking that I forgot to add the baking powder, oops.  I pulled the cake from the oven, threw the hot batter back in the mixing bowl, added my baking powder and returned the cake to the oven.  Miracle of miracles!  The cake cooked fabulously.  This recipe is NOW CERTIFIED FOOL PROOF!  Everyone who has tasted this cake has loved it.  

I love to bake and This cake was delicious. It just didnt like coming out of the pan!  My dad is a keylime pie lover so I thought he would like this for his birthday. My family gobbled it up. The amount of oil is a lot but it is a good tasting cake. 

The cake turns out moist and delicious, but it's kind of greasy.  There is so much fat in this recipe!  I really don't think one and a half cups of oil is at all necessary. It's just excessive. Overall flavor and texture was not bad though.

I love to bake and try new recipes but this was not good at all.  I went to the trouble of using key limes which was a time consuming job, however, if the recipe is good, it would have been worth it.  The cake part was not tasty at all, a little tart but the flavor was absolutely not there.  Will not bake again.  Sorry!

I'm sorry, but this is one of the worst cakes I've ever made.  It fell a little in the middle and had a crust on the top......but the worst was all the oil in it!  You could take a piece and squeeze it, and oil would seep out.  Our fingers were oily from just picking a piece of it up! The flavor wasn't great either, and there was way too much icing.  I nearly made just half the icing recipe, and I wish I had as I couldn't bear to put all that sugary mess on it so it was just wasted.  I almost think there's something wrong with putting out a recipe like this that has to be soooooo unhealthy.  I should have known better......I accept responsibility for making a bad choice, as I could see that there was so much oil in it.

LOVED it.  Will be making again.  My modifications were to use 1 cup coconut oil, added lime zest to cake and sprinkled over frosting (very festive, added about 1Tbs lime juice and a little vanilla to the frosting, used some of the lime pulp along with the juice in the glaze, and baked in a jellyroll pan (10.5x15.5 for about 30 minutes.  I did increase the glaze to 3/4 cup of both ingredients since I used the jellyroll pan. I also only needed 14 or 15 key limes...not 25. It was a big hit for St. Pattrick's day!!!  

I made this cake last weekend. I got great reviews. My husband &amp; mother-in-law loved it. I was so pleased with the results. However it was a true labor of love with all those little key limes. The next time I will use 4 regular limes.

Mixed reviews from people on this. Some liked it and some didn't finish the piece they had. My adult daughter said it tasted like a lime Popsicle.  My husband who is a big fan of Key Lime Pie (Kenny Chesney's recipe did not care for it.  Frosting was very good. As others had stated it seemed like a lot of oil so I cut mine down to 1 cup which worked out fine. It stuck to the bottom of the pan so I would suggest some parchment paper on the bottom of the pan. Not sure if I'll make it again with lime might try orange or lemon and a little less glaze.

I made this last weekend for a trial...My husband's favorite dessert is Key Lime pie, which I have made many times, so I thought I'd see what he thought of this cake. I always try to sample recipes as originally written initially in order to fairly review, then add my own touches after. However, I couldn't resist using my idea to use lime curd thinly spread after glazing the cake, then frosting over the curd. That added a nice little flavor punch, I will always do that for this cake. I had no problems with baking or falling. I am not exaggerating when I say not only did my husband and daughter LOVE this cake, but I sent the rest with him to work the next day and they all couldn't stop complimenting it. Everyone who got a taste either wanted the recipe or wanted me to make one for them! A genuine keeper for this cook! 

My mother-in-law and I just finished baking this cake and already added the glaze. It looks and smells amazing!!!! We added lime zest and heavy whipping cream to the icing. It tastes delicious!!!!! A definite keeper.

This the moistest cake ever! I made it for my granddaughter for her 13th birthday! She LOVED it! I also altered the recipe: used 3/4 each oil and buttermilk, added lime zest to the cake, used orange juice w/pulp; my oil was a mix of olive oil and grape seed oil.

I turned these into cupcakes, it made 24 and I baked them 25-26 minutes.  After reading other reviews about cake being oily, I used 1 cup oil and 1/2 cup buttermilk.  I think the crust texture was still a little off so next time would do 3/4 cup oil and 3/4 cup buttermilk.  I also did not have any orange juice, so used lemonade.  Used the bottled key lime juice in the glaze.  Taste is wonderful.  Do not skimp on the glaze. I might even try a lighter icing - Cool Whip makes frosting now and I bet that would be good. 

The first time I made this cake I used a 9x13 cake pan and it fell in the middle.  It had an awesome taste though. The second time I made it I did the three layer cake. It turned out perfect!!  I think if you use a sheet pan or 3 layers you won't have issues with it falling.  I only cooked the layer cake about 20 minutes though.   This is one of the best cakes I have ever tasted and it went over very well with all my family.  I will be making this one a lot!!  

OMG!!  This cake is one of the best I have ever made!!  Thank you Trisha!!!

Turned out great! I did change two things though. I only used 3 eggs, and 3/4 cup of oil. The cake never fell in the middle either. Everything else was exactly as the recipe stated. 

Wish I had read the reviews as I usually do.  Looks so good on the show I was anxious to try.  I have been baking for 50 years and was puzzled about the instructions but followed them to the t.  Sunk in middle, taste terrible.  Will read reviews in the future.  

My cake fell in the middle slightly but not enough to stop me from making it again.  Cake was delicious! Will definitely make again for a special occasion.  

Fell in the middle - not sure what went wrong - any ideas??<br />Viewed the video and read the recipe - followed closely. 

To oily and the cake fell in the middle and the whole cake was nothing but oil. 

I made this yesterday and it was super yummy! My family loved it. It would be perfect for St Patrick's Day too, as it has that very lovely green color!

I made this Key Lime Cake!! It's great. This will be my cake for family get together from now on.<br />My husband shy's away from any thing with food juice in it. He LOVED It!!!!!!! He asked " what brand of cake mix did I use" He as ONLY had cake mixes, he didn't know cake can be made from scratch, He knows NOW.. He wants US to made more cakes like this one!!!!!<br /><br />Thank you,<br />Wisconsin girl!!!!

I added the zest of the lemon and limes to the batter.  I felt the cake needed a little more of the glaze, so next time I would use 3/4 cup of each ingredient.  And the frosting....every cream cheese frosting needs some vanilla!  Overall, though, the texture was good and I had no issue with the setup of the cake.  It was not oily, did not fall, looked beautiful.  My husband loved it!

Made this cake yesterday. Like others have said - too much oil. Cake fell in the middle and was hard on the edges. It did have a fairly good taste, but not great. I may not make this again because of the cost. I usually always read the reviews before I make something. I did not this time because it looked so good. Lesson learned.

This cake turned out great. Everyone loved it! I will make it again maybe try the layer version.  

this cake was so easy.  I made it for my granddaughters 16th birthday and every one of her friends loved  Im remaking it today but making it orange this time hope everyone likes it as well. Thank you for a great easy and fast cake

made this for the church social...it was gone in no time...my husband was disappointed that there were no leftovers...guess I'll be making another. I do the 3 layers rather than the sheet cake, and find that you have to really spread the frosting thin to cover all 3 layers. But it is delicious!!!!!

Two for two.  I have made this twice since the show aired &amp; both times it was a hit.  The first time I had forgotten to buy limes &amp; so I used Cointreau plus the confectioners’ sugar as a glaze.  Home run!<br />Yesterday I needed to make something to bring to work &amp; this came to mind since it is so easy.  This time I wanted to make it sugar free &amp; alcohol free so I used SF icing in a can &amp; used Truvia Baking Blend in the batter.  I did use the fresh lime juice the 2nd time but did not add the 1/2 cup of confectioners.  <br />I baked the cakes in a convection oven &amp; it was perfectly cooked both times so I don't understand what the other reviewers did to make it fall.  <br />I will be making this again but will experiment &amp; tweak which I enjoy doing. I will try bottled lemon or lime juice to replace the OJ in the batter.  I'll also try to adapt this to a boxed cake mix.  

To start, I'd like to state that I was never fond of key lime pie normally. I prefer anything to key lime pie. <br /><br />Anyways, I ate this and I fell in love with key lime cake. This is the first time I've ever loved a key lime anything. It was delicious, tart but sweet, and the icing wasnt overpowering but it made its own little statement. I love it and plan to make it for my own mini celebration lol :

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/018/0188/0188232

Trisha's light, fluffy green Key Lime Cake is as delicious as it is pretty!

key lime cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours, 15 minutes

Servings: 12

Author : Trisha Yearwood

Ingredients

Instructions

Top Similar Recipes from Across the Web

Key Lime Cake

Key Lime Cake

Key Lime Cake

Key Lime Cake

Key Lime Pound Cake

Key Lime Pound Cake

Key Lime Poke Cake

Key Lime Pound Cake

Key Lime Pound Cake

Key Lime Pudding Cake

Key Lime Coconut Cake

Key Lime Poke Cake

Trisha Yearwood Key Lime Cake

Key Lime Icebox Cake Recipe

Easy Key Lime Cake with Key Lime Cr...

Scratch Made Key Lime Pound Cake Re...

Key lime pie

Key Lime Pie