Description
This Key Lime Pie Cake blends the zesty brightness of key lime pie with the fluffy sweetness of a classic layer cake. It features tangy citrus, silky lime filling, and whipped cream frosting, perfect for a refreshing summer dessert.
Ingredients
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp lime zest (from about 2 limes)
⅓ cup fresh key lime juice (or regular lime juice)
1 tsp vanilla extract
1 cup buttermilk
1 can (14 oz) sweetened condensed milk
4 large egg yolks
½ cup fresh key lime juice
1 tbsp lime zest
1 cup heavy cream
⅓ cup powdered sugar
1 tsp vanilla extract
Lime zest or thin lime slices for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lime zest, lime juice, and vanilla extract.
- Alternate adding the flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- To make the key lime filling, whisk sweetened condensed milk, egg yolks, lime juice, and zest in a medium bowl. Cook in a saucepan over low heat, stirring constantly for about 8 minutes until thickened. Let cool.
- Place one cake layer on a serving plate and spread with half of the lime filling. Add the second layer and spread the remaining filling, or reserve some for serving.
- For the frosting, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Frost the top and sides of the cake.
- Garnish with lime zest or thin lime slices.
Notes
Crushed graham crackers can be folded into the filling for a pie-like texture.
Swap part of the buttermilk with coconut milk and top with toasted coconut flakes for a tropical twist.
Use whipped cream cheese frosting for a tangier, more stable alternative.
This recipe works well as cupcakes or mini cakes for parties.
Store in the fridge for up to 4 days; flavor improves after chilling.
Let slices sit at room temp for 15–20 minutes before serving.
Not recommended for freezing due to the whipped cream and filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
