Green Lime Cake – Bright, Zesty, and Easy to Make

This Green Lime Cake is a vibrant and zesty treat perfect for spring and summer.

Light, fluffy, and kissed with fresh lime juice and zest, it’s topped with a silky lime frosting that sets beautifully in the fridge.

Thanks to a touch of lime gelatin powder, the cake bakes up with a naturally green hue—no artificial dye needed!

Why You’ll Love This Recipe

Naturally colored – Lime gelatin gives it a bright green tint and a hint of flavor.

Soft and fluffy texture – Thanks to milk, eggs, and oil in just the right ratio.

Tart and sweet – The lime juice balances the richness of the condensed milk frosting.

Easy to make – No mixer required, just a whisk and one bowl.

Perfect for any occasion – Eye-catching and crowd-pleasing.

Make-ahead friendly – Even better chilled the next day!

What You’ll Need (Ingredient Highlights)

For the Cake:

Eggs, milk & oil – Classic trio for moisture and tenderness.

Lime juice & zest – Adds brightness and natural citrus flavor.

Lime gelatin powder – Boosts flavor and gives the cake its signature color.

All-purpose flour – The sturdy base for the batter.

Granulated sugar – For just the right amount of sweetness.

Baking powder – Ensures the cake rises and becomes fluffy.

Salt – Enhances all the flavors.

For the Lime Frosting:

Sweetened condensed milk – Thick, creamy, and sweet.

Lime juice – Reacts with the milk to thicken naturally.

Lime gelatin – Gives a silky finish and helps the frosting set.

Hot water – For dissolving the gelatin.

Pro Tips Before You Start

Room temperature ingredients help the batter mix smoothly and bake evenly.

Test your baking powder before using (see instructions below) to ensure a proper rise.

Don’t overmix the batter—mix just until smooth for a light texture.

Let the cake cool fully before adding frosting to avoid melting.

Chill the cake to allow the frosting to set perfectly.

How to Make Green Lime Cake with Frosting

Step 1: Prepare the Cake Pan

Line an 8-inch (20 cm) square baking pan with parchment paper and set it aside.

Preheat your oven to 350°F (180°C).

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk 2 large eggs for about 1 minute until lightly frothy. Add in:

¾ cup (180g) milk

⅓ cup (75g) vegetable oil

¼ cup (60g) fresh lime juice

1 tablespoon lime zest

2 tablespoons (24g) lime-flavored gelatin powder

Whisk everything together until well combined.

Step 3: Add the Dry Ingredients

Sift in:

1½ cups (180g) all-purpose flour

¾ cup (150g) granulated sugar

2 teaspoons (8g) baking powder

¼ teaspoon (1g) salt

Gently whisk or fold until just combined and smooth. Don’t overmix.

Baking Powder Tip: If unsure it’s fresh, sprinkle ½ tsp into warm water—if it fizzes, it’s still active.

Step 4: Bake the Cake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely at room temperature before frosting.

How to Make the Lime Frosting

Step 1: Mix the Base

In a medium bowl, whisk together:

1⅓ cups (397g) sweetened condensed milk

⅓ cup (80g) fresh lime juice

Let sit for a minute while it naturally thickens.

Step 2: Dissolve the Gelatin

In a small bowl, combine:

1 tablespoon (12g) lime gelatin powder

2 tablespoons (30g) hot water

Stir until completely dissolved.

Pour this into the condensed milk mixture and whisk until fully incorporated.

Step 3: Frost and Chill

Spread the frosting evenly over the cooled cake.

Refrigerate the cake for at least 2 hours to allow the topping to set properly before slicing and serving.

What to Serve It With

Whipped cream – Light and airy to complement the dense topping.

Fresh berries – Strawberries or raspberries add a pop of color.

Lime wedges or zest – For a decorative touch.

Iced green tea or lemonade – Perfect pairing for the citrus theme.

Vanilla ice cream – A creamy sidekick for summer.

Variations & Substitutions

Use lemon instead – Try lemon juice/zest and lemon gelatin.

Make it gluten-free – Substitute 1:1 gluten-free all-purpose flour.

Dairy-free option – Swap condensed coconut milk and use plant milk.

Top with shredded coconut – Adds texture and tropical vibes.

Turn into cupcakes – Bake in liners for 20–22 minutes.

Storage & Leftovers

Refrigerate – Store covered for up to 4–5 days.

Freezer friendly – Wrap slices and freeze for up to 1 month.

Best served chilled – Let sit at room temperature for 10 minutes before eating.

Avoid leaving out – The frosting contains dairy and should stay cool.

FAQs

Is the green color natural?
Yes! It comes from lime gelatin, not food coloring.

Can I make this cake without gelatin?
You can skip it, but the cake will be paler and the frosting won’t set as firmly.

Can I use bottled lime juice?
Fresh lime juice is best, but bottled will work in a pinch—just avoid sweetened or concentrate.

What pan size should I use?
An 8×8 inch square pan is ideal, but a 9-inch round cake pan also works.

Do I need a mixer for this cake?
Nope! A whisk is all you need.

Can I add food coloring for a deeper green?
Sure—1–2 drops of green gel color if you want a more vibrant look.

Why did my cake not rise?
Check your baking powder’s freshness—it’s a key ingredient for fluffiness.

Final Thoughts

This Green Lime Cake is the perfect balance of sweet, tart, creamy, and colorful.

It’s a cheerful dessert that brightens up any table and satisfies every citrus lover.

Whether you’re serving it at a party or just want a refreshing treat, this lime cake delivers every time.