Key Lime Cake: Crispy Golden Grids Without Extra Ingredients

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bonefish grill key lime cake recipe

The Bonefish Grill key lime cake recipe is a refreshing dessert perfect for warm weather. This tangy treat combines the brightness of key lime with the richness of a moist cake. Key lime cake is a classic Florida dessert that never goes out of style. It’s a deliciously simple recipe to make.

To recreate this restaurant-quality dessert at home, you’ll need the following ingredients divided into three components:

For the Cake:

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • ¼ cup fresh Key lime juice
  • 2 tablespoons Key lime zest
  • 1 teaspoon vanilla extract

For the Key Lime Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons fresh Key lime juice
  • 1 tablespoon Key lime zest

For Garnish:

  • Graham cracker crumbs
  • Lime slices
  • Whipped cream (optional)

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Now that we have all the ingredients ready, let’s dive into the step-by-step process of making Bonefish Grill’s signature key lime cake.

Preheat and Prepare the Pans

Preheat your oven to 325°F (165°C). To ensure the cakes release smoothly, grease three 9-inch round cake pans and line the bottoms with parchment paper. Don’t forget to grease the sides of the pans as well to prevent the cakes from sticking.

Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure everything gets incorporated evenly. Beat in the egg yolks one at a time, followed by the grated lime zest and juice.

  • Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture.
  • Beat just until combined after each addition.

Beat the Egg Whites

In a separate large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form. Be careful not to overbeat, as this can cause the egg whites to become too stiff and separate.

Assemble and Bake the Cakes

Gently fold one-quarter of the egg whites into the cake batter to lighten it. Then, fold in the remaining egg whites until no white streaks remain. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through the baking time to ensure even cooking.

Make the Key Lime Buttercream

Beat the butter and confectioners’ sugar until smooth and creamy. Add the lime juice, zest, and salt, and beat until well combined. If the frosting is too thin, refrigerate it for about 10 minutes to firm it up.

Assemble the Cake

Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of Key Lime Buttercream on top. Repeat with the remaining two layers, finishing with a layer of frosting on top.

For the perfect texture, let your eggs, butter, and cream cheese sit at room temperature for 30 minutes before mixing. This prevents lumps and creates that signature Bonefish Grill silkiness.

Key lime juice is non-negotiable—bottled Persian lime juice won’t deliver the same bright, floral punch. If you can’t find fresh key limes, Nellie & Joe’s Famous Key West Lime Juice is the restaurant’s secret weapon.

Make-ahead magic: Bake the cake layers, cool completely, then wrap tightly and freeze for up to 2 weeks. Thaw and assemble with frosting day-of for stress-free entertaining.

Want individual servings? Pour batter into a greased muffin tin and reduce baking time to 18-20 minutes for adorable mini key lime cakes perfect for brunch.

For an extra restaurant-style touch, serve each slice with a key lime whipped cream (fold 2 tbsp key lime juice and 1 tsp zest into 1 cup whipped cream) and a crisp graham cracker shard pressed into the frosting.

  • Calories: 340 per serving
  • Total Fat: 18g (23% DV)
  • Saturated Fat: 10g (50% DV)
  • Cholesterol: 40mg (13% DV)
  • Sodium: 250mg (10% DV)
  • Total Carbohydrates: 42g (14% DV)
  • Sugars: 28g
  • Protein: 2g
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4.5
(14 reviews)

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Chef Melanie
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