If you love tangy, bright desserts that feel like a burst of sunshine in every bite, you’re in for a treat with this Key Lime Pie Cake Recipe. Combining the zesty charm of classic key lime pie with the soft, fluffy texture of a homemade cake, this dessert offers layers of creamy filling nestled between moist cake rounds, all topped with a luscious lime-infused frosting. It’s a showstopper for any occasion, capturing the perfect balance of tartness and sweetness that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the magic that happens when simple ingredients come together to create something extraordinary. Each component plays a crucial role, from the tangy key lime juice that brightens the flavor to the rich cream cheese that brings a velvety smoothness to the frosting.
- All-purpose flour (2 ½ cups): Provides the structure and tender crumb for the cake layers.
- Baking powder (2 ½ teaspoons): Helps the cake rise and become fluffy.
- Salt (½ teaspoon): Enhances the flavors and balances sweetness.
- Unsalted butter, softened (1 cup + ½ cup): Adds richness and moisture to both the cake and frosting.
- Granulated sugar (1 ¾ cups): Sweetens the cake and creates a light texture when creamed with butter.
- Large eggs (4 for cake, 3 yolks for filling): Bind ingredients together and add richness.
- Vanilla extract (1 teaspoon for cake, 1 teaspoon for frosting): Adds a warm, sweet aroma that complements the lime zest perfectly.
- Buttermilk (1 cup): Contributes to tenderness with a slight tang that enhances the key lime flavor.
- Fresh key lime juice (¼ cup for cake, ½ cup for filling, 2 tablespoons for frosting): The star ingredient that gives this cake its refreshing citrus punch.
- Lime zest of 2 limes: Intensifies the lime flavor and adds a delicate aroma.
- Sweetened condensed milk (1 14-ounce can): Creates a creamy filling that is luxuriously smooth and sweet.
- Cream cheese, softened (8 ounces): Adds tang and creaminess to the frosting, balancing the sweetness beautifully.
- Powdered sugar (3 cups): Sweetens and thickens the frosting for a perfectly spreadable texture.
How to Make Key Lime Pie Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking. Grease and flour two 9-inch round cake pans so your layers will release easily after baking. In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale. This creaming process is crucial because it aerates the batter, ensuring your cake layers turn out tender and airy. Once achieved, add the eggs one at a time, beating thoroughly after each to keep the mixture smooth and emulsified. Stir in the vanilla extract and fresh lime zest for that burst of citrus aroma.
Step 3: Alternate Adding Dry Ingredients and Buttermilk
To keep the batter smooth and prevent it from curdling, add the dry ingredients and buttermilk alternately, beginning and ending with the dry mixture. Gently mix each addition just until combined, making sure not to overmix which could lead to a dense texture. Finally, fold in the fresh key lime juice to infuse every bite with tart, zesty flavor.
Step 4: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans, smoothing the tops for an even rise. Place them in the preheated oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Remove the cakes and allow them to cool completely in their pans before you start assembling.
Step 5: Make the Key Lime Filling and Assemble
While the cake cools, whisk together the sweetened condensed milk, additional key lime juice, and egg yolks until smooth and creamy. This combination creates a luscious filling that perfectly complements the moist cake. Spread it evenly over one cake layer, then carefully place the second layer on top to create a beautiful two-layer delight.
Step 6: Prepare the Cream Cheese Frosting
For the finishing touch, beat softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar to achieve a fluffy texture, then fold in fresh key lime juice and vanilla extract. This frosting is the perfect balance of tangy and sweet, enveloping the cake in a bright, creamy layer that’s irresistible.
Step 7: Frost and Garnish
Apply the frosting to the top and sides of your cake with a spatula, smoothing it out or creating pretty swirls as you like. For an extra pop of color and aroma, garnish with additional lime zest or thin slices of lime. It’s not just pretty—it highlights the citrus charm in every slice.
How to Serve Key Lime Pie Cake Recipe
Garnishes
Adding a little something extra on top of your Key Lime Pie Cake Recipe can elevate its presentation and flavor. Fresh lime zest, whipped cream rosettes, or even crushed graham crackers sprinkled around the edges bring texture and visual appeal while enhancing that signature coastal vibe.
Side Dishes
This cake pairs wonderfully with simple, fresh accompaniments like a bowl of juicy berries or a scoop of vanilla ice cream. Both complement the tart lime flavor without overpowering it, making the whole dessert experience feel balanced and refreshing.
Creative Ways to Present
Instead of serving in traditional slices, try cutting the cake into petite squares for an elegant party platter or layering small cake slices in individual clear glasses with extra whipped cream and lime zest for individual parfait-style treats. It’s a fun way to impress guests and share your favorite Key Lime Pie Cake Recipe in a unique style.
Make Ahead and Storage
Storing Leftovers
If you happen to have any cake left (although that’s rare!), store it in an airtight container in the refrigerator to keep the frosting fresh and the cake moist. It will last up to 3 days, so you can enjoy a slice fresh and flavorful.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready to indulge again, thaw it overnight in the fridge. This makes the Key Lime Pie Cake Recipe perfect for preparing ahead of time for celebrations.
Reheating
Because this is a delicate cake with creamy frosting, reheating isn’t necessary or recommended. It’s best enjoyed chilled or at room temperature to enjoy the full depth of its refreshing lime flavor and creamy texture.
FAQs
Can I use regular lime juice instead of key lime juice?
Absolutely! While key lime juice has a distinctive tartness, regular lime juice will work just fine and still deliver that citrusy brightness that makes this cake special.
Is there a way to make this recipe dairy-free?
You can substitute dairy-free butter and cream cheese alternatives, and use a plant-based milk instead of buttermilk (adding a splash of lemon juice to mimic buttermilk’s acidity). This may slightly alter the texture but will still taste delicious.
How do I know when the cake layers are fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cakes are ready. Avoid opening the oven too early to prevent sinking.
Can I make this cake in advance?
Yes, this cake actually benefits from resting as the flavors meld beautifully after a few hours or overnight in the fridge. Just keep it covered tightly to maintain freshness.
What’s the best way to zest a lime?
Use a microplane or fine grater to remove just the green outer layer of the lime skin, avoiding the bitter white pith. This zest delivers vibrant citrus flavor without any bitterness.
Final Thoughts
This Key Lime Pie Cake Recipe is one of those delightful desserts that feels like a special occasion every time you make it. Its bright citrus layers paired with creamy, dreamy frosting are a guaranteed crowd-pleaser. I encourage you to give it a try, whether for a summer gathering or any time you need a slice of sunshine on your plate!
Print
Key Lime Pie Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Pie Cake is a delightful twist on the classic dessert, combining moist lime-infused cake layers with a tangy key lime filling and a luscious cream cheese frosting. Perfectly balanced with sweet and tart flavors, this cake is ideal for celebrations or a refreshing treat on a warm day.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup fresh key lime juice
- Zest of 2 limes
Filling
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh key lime juice
- 3 large egg yolks
Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh key lime juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs and Flavor: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully. Mix in the vanilla extract and lime zest for bright, fragrant flavor.
- Combine Batter: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, then gently fold in ¼ cup of fresh key lime juice to infuse the batter with citrus notes.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans.
- Prepare the Filling: In a bowl, whisk together the sweetened condensed milk, ½ cup fresh key lime juice, and egg yolks until smooth and creamy. This mixture acts as a tart and rich layer within the cake.
- Assemble the Cake: Spread the key lime filling evenly over one of the cooled cake layers. Carefully place the second cake layer on top to create a stacked cake.
- Make the Frosting: Beat the softened cream cheese and unsalted butter in a bowl until smooth. Gradually add powdered sugar, beating continuously, then mix in 2 tablespoons fresh key lime juice and vanilla extract. Continue beating until the frosting is creamy and fluffy.
- Frost and Garnish: Frost the top and sides of the assembled cake evenly with the cream cheese frosting. For an attractive finish, garnish with extra lime zest or thin slices of lime if desired.
Notes
- Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for best mixing results.
- Do not overmix the batter to prevent a dense cake texture.
- Allow the cake layers to cool completely before applying filling and frosting to avoid melting or sliding.
- For a more intense lime flavor, zest and juice fresh key limes rather than regular limes where possible.
- This cake can be refrigerated for up to 3 days; bring to room temperature before serving.
