Key Lime Pie Layer Cake
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This Key Lime Pie Cake Layer Soft Lime Cake, Graham Cracker Stuffing, and Teasy Cream Cheese Frosting frosting into a completely sweet tart dessert that tastes like Key Lime Pie, but I dare say…
Incredible Key Lime Pie Cake
Take all the sweet tart flavours of classic Key Lime Pie’s sunshine and stack them on the most dreamy cake you’ve ever seen. This key lime pie cake is made with a layer of soft, soft lime cake, a filling of buttery graham crackers, and creamy cream cheese frosting. Basically, if you have a really cute, super tasty baby with key lime pie and layered cake…that’s it.
This dessert is a playful, refined, perfect mix, and it’s just that you’ll be amazed by your friends at a spring brunch, summer barbecue, or an event involving desserts (always like that in my world).
What ingredients do you need to make this key lime cake?
Now I’ll be straight with you: this cake requires a little extra work. To assemble such a glorious cake, you need to create four different components. Key lime cake layers, key lime simple syrup soak, graham cracker stuffing and cream cheese frosting bring to you a bakery-level special feeling! This is what you need:
Versatile flour – for structure and soft bread crumbs. Baking powder and baking soda – a big duo that keeps the cake fluffy. Fine sea salt – a pinch to balance the sweetness. Unsalted butter – for richness and flavor. Granule Sugar – Add sweetened water. Big eggs – room temperature for best mixing. Fresh lime rind – this is where its vibrant lime flavor begins. Fresh Lime Juice – A bonus point if you use key lime, but regular lime works perfectly. Buttermilk – Keeps cake soft and soft. Graham Cracker Filling: Graham Cracker Breadcrumbs – Channel the crust of Key Lime Pie. Salt-free butter – melts and combines breadcrumbs. Brown Sugar – Adds caramel depth. Cream Cheese Frosting: Cream Cheese – It’s tangy and smooth, perfect for pairing with lime. Unsalted butter – soft and ready to whip. Powdered sugar – for sweetness and structure. Lime juice and skin – brighten and taste the frosting.
Our Tips for Making the Perfect Layer Cake
Come on, I’ll get it. Layer cakes can feel intimidating, but with the right tricks you’ll instantly feel like a cake pro.
Levels of these cakes: After baking, use a sawtooth knife to slice the dome-shaped tops evenly stacked with layers. Cool before frosting: To prevent frost from mixing with frost, place the cake layer in the frost (or freezer for 20 minutes) before covering the frost. Offset Spatula>Butter Knife: The Offset Spatula makes your frosting look clean and professional, without the 37 accidental finger swipes. Don’t skip the decorations: Graham cracker crumbs, lime crust, or a sprinkle of thin lime slices will draw the cake from “cute” to “instagram-famous.”
How to Prepare Key Lime Pie Cake First to Assemble Like a Pie (heh)
Layer cakes are an act of love…but they don’t have to be an act of last minute stress. I love breaking up their jobs, so assembly is easy.
Bake cake layers in advance: Once cooled, wrap tightly in plastic plastic wrap and store in the fridge for up to a day or freeze for up to two months. Soak the cake and mix the graham crackers early. Place in an airtight container at room temperature for up to 2 days. Assemble in stages: one day bake and the next day suck the frost. This makes everything easier to manage and more enjoyable.
Happy baking, my friend! enjoy!
xxx
printing
For the cake
1/2 cup Unsalted butterat room temperature
1/2 cup Vegetable oil
1 1/2 cup Granule sugar
2 tbsp Key lime skin
4 Big eggs at room temperature
2 tsp Vanilla extract
2 2/3 cup All-purpose
2 tsp baking powder
1/2 tsp salt
1 1/3 cup milk
2 tbsp Fresh squeezed key lime juice
Soak for key lime
1/4 cup Freshly squeezed Key Lime Juice
1/4 cup Granule sugar
For graham cracker stuffing
1 cup Graham Cracker Breadcrumbs
1/4 cup Unsalted buttermelted
1/4 cup Granule sugar
1 tablespoon Honey
1 tablespoon Key lime skin
3 tablespoons Fresh squeezed key lime juice spinch salt
Cream cheese frosting
4 Ounce Cream cheeseat room temperature
1 cup Unsalted butterat room temperature
4 cup Powdered sugar
1 tsp vanilla
1 tablespoon Pinch of key lime rind with salted key lime slices to topping cake
Instructions
First, make a cake. Preheat the oven to 350°F. Line 2 8-inch round bread is parchment paper and grease the sides with cooking spray. Please put it aside.
A blender combines sugar and key lime crust in a bowl on the stand and rubs the crust against the sugar with your fingers. Add butter and oil to the bowl and beat with a whisk attachment, then pound at low speed until the oil is combined to prevent it from flying anywhere. Gradually increase the speed to medium height and beat for about 3 minutes until smooth. Using a silicone spatula, rub the sides and bottom of the bowl and add the eggs and vanilla. Beat at medium speed, until the mixture is light and fluffy, about 2 minutes. In a small bowl, mix the milk and key lime juice. Mix and set aside. In another mixing bowl, whisk together the flour, baking powder and salt. Slow the mixer and add dry ingredients, milk and key lime juice alternately. With three additions (half of the drying, then all wet, then the other half of the drying). If there are still some lumps in the batter, it’s fine. I don’t want to overmix. Divide the cake dough evenly between prepared pans to spread the batter into flat, even layers using a spatula. Bake until the cake rises, the top returns to touch, and the butter knife inserted into the center of the cake is cleaned, for 30-40 minutes. Place the cake on a cooling rack and let it cool slightly. To remove from the pan, drag the butter knife to the edge of the cake, carefully flip the cake onto the cutting board, peel off the parchment and cool it completely upwards onto the cooling rack on the right side. When the cake is cold, make key lime syrup. Place key lime juice and sugar in a safe bowl in the microwave and raise the microwave for 1 minute. Stir until the sugar is completely dissolved in the juice. Set aside to cool. Next, make a graham cracker stuffing. Mix graham cracker crumbs, melted butter, sugar, honey, key lime juice and salt in a medium mixing bowl. Next, make frosting. In a stand mixer equipped with a whisk, cream the butter and cream cheese for about 45 seconds until completely smooth. Add the powdered sugar, beat it at a slow speed, and gradually increase until smooth. Add vanilla, key lime skin and salt, then beat and combine. Scrape the bowl off, transfer around the frost into a piping bag for the central layer of the cake. Assemble the cake. Place the first cake on a cake stand to serve the plate and soak the top in key lime syrup. Pipe matte at the top of the cake to create a large border at the edge of the cake, lowering the center and higher on the sides. Spread the graham cracker mixture into a uniform layer within the frosting border. Place the second cake on top of the first cake and generously soak the top while soaking the key lime. Use the rest of the frosting to cover the top and sides of the cake with frost. Decorate with thinly sliced key lime, place in the fridge and place in the fridge until ready!
