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+ servings

Key Lime Sheet Cake

Sweet, creamy, and tangy, Key Lime Sheet Cake is perfect for family reunions or a summer BBQ.
Course Dessert
Cuisine American
Keyword Key Lime Sheet Cake
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 24 servings
Calories 237kcal
Author Lauren


  • 16.5 oz white cake mix I used Duncan Hines
  • ingredients to complete cake mix eggs, water, oil
  • 2 tablespoons finely grated lime zest


whipped cream:


  • Preheat oven to 350 degrees. Line jelly roll pan with parchment paper or silicone baking mat and set aside.
  • Make white cake mix according to package directions. Stir in lime zest. Pour into prepared pan and smooth evenly. Bake 12-15 minutes or until cake is completely cooked and lightly golden. Set aside to cool.
  • For the topping: mix cream cheese with hand mixer to loosen. Pour in sweetened condensed milk and stir until smooth. Add in lime zest, lime juice and vanilla until smooth and filling has thickened. Pour over cooled cake and spread evenly. Refrigerate 1-2 hours covered in plastic wrap to set.
  • For the whipped cream: stir cream, powdered sugar and vanilla all together in a bowl until whipped into big pillowy peaks. Spread whipped cream over lime filling. Top with lime zest and serve.


Calories: 237kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 194mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 466IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg