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Key Lime Cake

Moist, tangy key lime cake layers with cream cheese frosting, graham cracker crust, and caramel drizzle for the perfect tropical dessert.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp key lime zest
  • 0.33 cup fresh key lime juice
  • 1 tsp vanilla extract
  • 0.75 cup whole milk room temperature
For the Key Lime Syrup
  • 0.25 cup fresh key lime juice
  • 0.25 cup granulated sugar
  • 2 tbsp water
For the Cream Cheese Lime Frosting
  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 5 cups powdered sugar
  • 2 tbsp key lime juice
  • 1 tbsp key lime zest
  • 1 tsp vanilla extract
  • green food coloring optional
For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
For Decoration
  • caramel sauce for drizzling
  • fresh lime slices
  • additional lime zest

Equipment

  • Three 8-inch round cake pans
  • Electric mixer
  • Mixing bowls
  • Wire cooling racks
  • Offset spatula
  • Piping bag with star tip

Method
 

  1. Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottoms with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream butter and sugar with electric mixer for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in lime zest, lime juice, and vanilla.
  5. Alternate adding flour mixture and milk to batter, beginning and ending with flour. Mix just until combined.
  6. Divide batter evenly among prepared pans. Bake 25-30 minutes until toothpick comes out clean.
  7. Prepare lime syrup by heating lime juice, sugar, and water until sugar dissolves. Cool slightly.
  8. Cool cakes in pans 10 minutes, then turn out onto wire racks. Brush warm cakes with lime syrup and cool completely.
  9. Beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in lime juice, zest, and vanilla. Beat 2-3 minutes until fluffy.
  10. Combine graham cracker crumbs, sugar, and melted butter for crust mixture.
  11. Place first cake layer on serving platter, spread with 1 cup frosting. Repeat with second layer. Add final layer on top.
  12. Apply thin crumb coat over entire cake. Refrigerate 30 minutes, then apply final coat of frosting.
  13. Press graham cracker mixture around bottom third of cake sides.
  14. Pipe frosting rosettes around top edge using star tip. Drizzle with caramel sauce.
  15. Garnish with fresh lime slices and zest. Refrigerate until serving.

Notes

Store refrigerated for up to 5 days. Remove from fridge 30-45 minutes before serving for best flavor. Can freeze unfrosted cake layers for up to 3 months.