Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Key Lime Cake with Graham Cracker Crust, Lime Curd, and Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 73 reviews
  • Author: Olivia
  • 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

Scale

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

  1. 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.
  2. Mix dry ingredients: In a large bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt until evenly blended.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://oliviadinner.com/key-lime-cake-with-graham-cracker-crust-lime-curd-and-cream-cheese-frosting-recipe/