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Key Lime Cake Recipe

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4.3 from 3 reviews

This Key Lime Cake features a tangy graham cracker crust layered with moist lime-flavored cake, luscious homemade key lime curd, and a smooth cream cheese-lime frosting. Perfectly balanced between sweet and tart, it’s a refreshing dessert ideal for any occasion and can be prepared in advance.

Ingredients

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs (about 20 full graham cracker sheets) + extra for decorating
  • 1/3 cup granulated sugar
  • 1/2 cup salted butter, melted

Cake Batter

  • 3 cups (384g) cake flour
  • 2 cups (400g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (113g) salted butter, room temperature and cubed
  • 1/2 cup (118ml) vegetable oil or canola oil
  • 3 large eggs, room temperature
  • 1 1/3 cups (315ml) buttermilk, room temperature
  • 2 tablespoons lime zest
  • 2 tablespoons key lime juice
  • 1 tablespoon pure vanilla extract

Key Lime Curd

  • 3/4 cup granulated sugar
  • 1/2 cup key lime juice
  • 1 tablespoon lime zest
  • 4 large egg yolks
  • 4 tablespoons salted butter

Frosting

  • 1 cup salted butter
  • 8 ounces full-fat cream cheese
  • 6 cups powdered sugar
  • 2 tablespoons key lime juice
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon lime zest

Garnish

  • Fresh lime slices
  • Extra crushed graham cracker crumbs

Instructions

  1. Prepare Pans and Crust: Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper circles and grease them with baking spray or cake release. Combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Divide the mixture evenly among the pans and press firmly with the bottom of a flat cup to form a solid crust layer. Bake for 8 minutes, then remove and let cool while preparing the batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together cake flour, granulated sugar, baking powder, baking soda, and salt until well combined to ensure even leavening in the cake.
  3. Cream Butter into Flour Mixture: Using an electric mixer on low speed, add the cubed softened butter one tablespoon at a time into the dry ingredients. Mix thoroughly after each addition until the mixture resembles coarse, sandy crumbs with a dry texture.
  4. Add Oil and Wet Ingredients: Pour in the vegetable or canola oil and continue mixing on low speed until the mixture is evenly moistened. Then add eggs, buttermilk, lime zest, key lime juice, and vanilla extract. Mix gently and scrape down the bowl periodically until just combined into a smooth batter.
  5. Assemble and Bake Cake Layers: Evenly divide the cake batter over the prepared graham cracker crusts in the three pans. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool completely before handling. Cakes can be baked up to two months in advance, wrapped tightly, and frozen.
  6. Make Key Lime Curd: In a medium saucepan, whisk together sugar, key lime juice, lime zest, and egg yolks. Add salted butter and cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10 to 14 minutes. Immediately strain the curd through a fine mesh sieve into a bowl to remove any cooked egg bits. Cover with plastic wrap pressed directly on the surface and chill until fully cooled.
  7. Prepare Cream Cheese Frosting: Beat the butter and cream cheese in a large bowl until creamy and smooth. Gradually add powdered sugar, then stir in key lime juice, vanilla extract, and lime zest. Mix until just combined, smooth, and fluffy, avoiding overmixing which could cause the frosting to become runny.
  8. Assemble the Cake: Level the cooled cake layers if necessary. Place one cake layer on a serving plate and spread a thin layer of frosting to seal the crust. Transfer 2 cups of frosting into a piping bag fitted with a large open tip to pipe a border along the cake’s top edge, which keeps the lime curd contained. Spread half of the chilled lime curd inside the border, leveling the surface. Repeat with the next layer, frosting, and remaining curd. Top with the final layer and frost the entire cake, reserving frosting for decorative swirls.
  9. Decorate and Chill: Press extra crushed graham cracker crumbs around the bottom third of the cake’s sides. Pipe frosting swirls around the top edges using a Wilton 1M or another decorative tip. Garnish with fresh lime slices. Chill the cake by freezing for 20 minutes or refrigerating for 1 hour to firm up the frosting before slicing and serving.

Notes

  • The cake layers and curd can be made weeks in advance and frozen or refrigerated, making this cake ideal for preparing ahead of time.
  • Room temperature ingredients (eggs, butter, buttermilk) ensure better batter consistency and rise.
  • Be careful not to overmix the frosting to avoid it becoming too soft or runny.
  • Key lime juice can be substituted with regular lime juice if unavailable, although key lime gives a more authentic flavor.
  • Use fresh lime zest for the best flavor; avoid zest from pre-packaged dried lime.
  • Make sure to press the graham cracker crust firmly to prevent it from crumbling when serving.

Find it online: https://cozyplatter.com/key-lime-cake-recipe/