If you’re a citrus lover, this Key Lime Cake with Graham Cracker Crust, Lime Curd, and Cream Cheese Frosting Recipe is going to be your new favorite indulgence. Imagine a tender, moist cake bursting with bright key lime flavor, sitting atop a buttery graham cracker crust, layered with luscious homemade lime curd, and topped with tangy, fluffy cream cheese frosting—it’s a dreamy balance of sweet, tart, and rich in every bite!
Why You Should Make This Recipe
Delightfully unique flavor combination: The tartness of key lime paired with sweet graham cracker crust and creamy frosting creates an unforgettable taste experience.
Perfect for any occasion: Whether it’s a summer BBQ, a birthday, or just a craving for something special, this cake impresses every time.
Layered textures: Crunchy crust, smooth lime curd, and silky cake layers give depth to every forkful.
Make ahead friendly: You can prep all the components in advance, making entertaining low-stress and enjoyable.
Ingredients & Substitutions
To nail this Key Lime Cake with Graham Cracker Crust, Lime Curd, and Cream Cheese Frosting Recipe, you just need straightforward, pantry-friendly ingredients that pack bold citrus punch and creamy richness. Each element plays a vital role: the graham cracker crumbs build a buttery base, the key lime juice and zest bring tangy brightness, and the cream cheese frosting wraps everything in smooth, dreamy sweetness.
- Graham cracker crumbs: Use fresh crumbs (about 20 crackers) for that authentic buttery crust with just the right crunch.
- Buttermilk: Adds tender moisture and a subtle tang to the cake; if you don’t have it, a mix of sour cream and milk works beautifully.
- Key lime juice & zest: Fresh is best here to capture the vibrant citrus notes that define this cake.
- Cream cheese & butter: The combination creates a frosting that’s luscious, tangy, and perfectly spreadable.
How to Make Key Lime Cake with Graham Cracker Crust, Lime Curd, and Cream Cheese Frosting Recipe
Step 1: Prepare and Bake the Graham Cracker Crust
Start by preheating your oven to 350°F and lining your cake pans with parchment paper. Mix the graham cracker crumbs, sugar, and melted butter until everything’s evenly moistened. Press this mixture firmly into the bottom of each cake pan to form the crust layer, then bake it for about 8 minutes. This step creates a buttery, crunchy foundation that adds a delightful texture contrast to the soft cake layers.
Step 2: Make the Cake Batter
In a large bowl, whisk together your dry ingredients—cake flour, sugar, baking powder, baking soda, and salt. Using an electric mixer, slowly blend in the room-temperature butter one tablespoon at a time until it looks sandy and crumbly. Add the oil, then eggs, buttermilk, lime zest, lime juice, and vanilla extract. Mix everything until the batter is smooth and velvety. This batter beautifully combines tangy citrus with a tender crumb that bakes into perfection.
Step 3: Assemble and Bake the Cake Layers
Divide the batter evenly over the graham cracker crust in your prepared pans. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out nearly clean. Let the cake layers cool completely—this patience is key because it ensures each layer retains its moist, soft texture without crumbling when you assemble the cake.
Step 4: Cook the Key Lime Curd
While the cakes cool, whisk together sugar, key lime juice, zest, and egg yolks over medium-low heat. Add butter and continuously whisk until the mixture thickens and coats the back of a spoon, about 10-14 minutes. Strain the curd through a fine mesh to catch any lumps, then chill or cool it completely. This rich, tangy curd adds a luscious burst of lime flavor inside your cake layers.
Step 5: Prepare the Cream Cheese Frosting
Beat butter and cream cheese until smooth, then gradually add powdered sugar, lime juice, vanilla, and lime zest. Mix just until combined to keep your frosting light, fluffy, and spreadable—but don’t overwork it to avoid a runny finish. This frosting is the perfect balance of sweet and tangy, complementing the bright lime curd and crumbly crust.
Step 6: Assemble the Cake
Level your cooled cake layers if needed. Spread a thin layer of frosting on the crust first to prevent the lime curd from soaking in. Pipe a border of frosting around the edges to hold in the lime curd for each layer. Spread the curd evenly, then repeat with the next layers. Finish by frosting the entire cake, pressing extra crushed graham cracker crumbs along the sides, and piping pretty swirls on top. Garnish with fresh lime slices and chill for a bit before slicing—it’s worth the wait!
How to Serve Key Lime Cake with Graham Cracker Crust, Lime Curd, and Cream Cheese Frosting Recipe
Garnishes
Fresh lime slices add a vibrant and inviting touch, echoing the cake’s citrus flavor and making it look stunning on the table. For an extra bit of visual flair, sprinkle crushed graham cracker crumbs around the base or lightly dust powdered sugar over the top for a delicate, snow-kissed effect.
Side Dishes
This cake loves company! Serve it alongside a scoop of vanilla bean ice cream or a fresh berry medley for a refreshing contrast. A light, fruity cocktail or sparkling lemonade also pairs wonderfully, enhancing the zesty lime flavors.
Creative Ways to Present
Consider serving individual slices on pretty plates with a dollop of whipped cream and a lime twist for a more elegant presentation. Or, build a mini cake tower by stacking smaller layers with extra lime curd and frosting piped between each for a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Thanks to the cream cheese frosting, store leftover cake in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best flavor and texture—about 30 to 60 minutes should do the trick.
Freezing
This cake freezes nicely for up to 2 months. Flash freeze individual slices, wrap tightly in plastic wrap then place them in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and allow them to come to room temperature before serving.
Reheating
No need to microwave or warm the cake—simply bring refrigerated or thawed slices to room temperature to enjoy the perfect balance of creamy frosting and tender cake. This preserves the texture and prevents frosting from melting.
FAQs
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Can I use regular lime juice instead of key lime juice?
Yes! Regular lime juice can be used if key lime juice isn’t available, though key limes have a distinct floral and slightly sweeter flavor that really makes this cake special. Using regular lime juice will still give you plenty of bright citrus flavor.
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How do I prevent the frosting from becoming runny?
To keep your cream cheese frosting from becoming runny, mix it just until smooth and combined—overmixing is the culprit for a loose texture. Also, ensure ingredients are at the right temperature and don’t add too much liquid at once.
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Can this cake be made gluten-free?
Absolutely! Substitute the cake flour with a high-quality gluten-free baking flour blend. Make sure to check your graham cracker crumbs are gluten-free, or use gluten-free alternatives like crushed gluten-free cookies.
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What’s the best way to slice this cake?
Use a sharp serrated knife, and wipe the blade clean between cuts for neat, clean slices. Chilling the cake for at least 30 minutes before slicing helps the layers hold together beautifully.
Final Thoughts
This Key Lime Cake with Graham Cracker Crust, Lime Curd, and Cream Cheese Frosting Recipe is a celebration of sunshine and zest wrapped up in a cake. Once you try it, you’ll understand why it’s a beloved dessert for special occasions and sunny afternoons alike. So grab your ingredients, roll up your sleeves, and get ready to delight your taste buds with something truly spectacular!
Print
Key Lime Cake with Graham Cracker Crust, Lime Curd, and Cream Cheese Frosting Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: One 3-layer 8-inch cake, serves approximately 12-14 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Cake offers a delightful twist on the classic dessert, featuring a crisp graham cracker crust layered with moist, lime-infused cake and tangy key lime curd, all topped off with a luscious cream cheese frosting infused with fresh key lime and garnished with fresh lime slices. Perfect for spring and summer, this vibrant, flavorful cake brings a refreshing citrus punch that is both sweet and tangy.
Ingredients
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs (about 20 full graham cracker sheets), plus extra for decorating
- 1/2 cup salted butter, melted
- 1/3 cup granulated sugar
Cake
- 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 & cubed
- 1/2 cup (118ml) vegetable 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
- Fresh lime slices for garnish
Instructions
- Prepare crust: Preheat oven to 350°F. Line three 8-inch cake pans with parchment paper and grease. Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press mixture evenly into bottoms of pans using a flat-bottomed cup. Bake 8 minutes to set crust, then cool while preparing cake batter.
- Mix dry ingredients: In a large bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt until evenly blended.
- Add butter to dry mix: Using an electric mixer at low speed, add the cubed softened butter one tablespoon at a time, mixing well after each addition until the mixture resembles coarse crumbs and looks sandy and dry.
- Add wet ingredients: Pour in the vegetable oil and mix on low speed until flour mixture is moistened. Add eggs, buttermilk, lime zest, key lime juice, and vanilla extract. Mix thoroughly, scraping sides and bottom of bowl until combined.
- Fill pans and bake cake layers: Evenly divide batter over crust layers in cake pans. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Let layers cool completely. Layers can be frozen up to 2 months if wrapped tightly.
- Make key lime curd: In a medium saucepan, whisk sugar, key lime juice, lime zest, and egg yolks. Add butter and cook over medium-low heat, whisking constantly until mixture thickens enough to coat the back of a spoon (about 10-14 minutes). Strain through fine mesh and cover with plastic wrap pressed onto the curd surface; chill until cold.
- Prepare frosting: Beat butter and cream cheese in a bowl until smooth and combined. Add powdered sugar, key lime juice, vanilla, and lime zest. Mix just until smooth and spreadable; avoid overmixing to prevent runniness.
- Assemble cake: Level cake layers if needed. Place first layer on cake plate, spread a thin coat of frosting to seal. Pipe a frosting border around edges to hold in curd. Spread half the curd evenly. Repeat with second layer, frosting, and remaining curd. Top with third layer and frost entire cake, reserving some frosting to pipe decorative swirls on top.
- Decorate: Press extra crushed graham cracker crumbs onto sides of cake about one-third up. Pipe frosting swirls along top edges using a decorative tip. Garnish with fresh lime slices.
- Chill before serving: Freeze cake for 20 minutes or refrigerate for 1 hour to set the frosting before slicing and serving.
Notes
- Store cake in refrigerator up to 5 days due to cream cheese frosting; bring to room temperature before serving for best flavor and texture.
- Cake can freeze well for up to 2 months. For best results, flash freeze individual slices wrapped in plastic wrap, then store in a freezer-safe container. Thaw overnight in fridge and allow 1-2 hours at room temperature before serving.
- You can substitute all-purpose flour in place of cake flour in the same quantity.
- If buttermilk is unavailable, substitute with half sour cream and half milk combined.
- For 9-inch cake pans, reduce bake time to 22-24 minutes. For a 9×13-inch pan, bake for about 30 minutes. Two-layer cakes in 9-inch pans bake 25-28 minutes; in 8-inch pans, bake 35-38 minutes.
