Classic Key Lime Pie transformed into a delicious Key Lime Pie Cake! Graham cracker cake topped with light-as-air meringue, key lime curd, and graham cracker crumble.
Key lime pie is my favourite thing ever. Ever!
It trumps any cake. If it’s on a dessert menu I pretty much stop looking and just order that. Actually, I specifically LOOK for Key Lime Pie and am disappointed if it’s not on the menu. I have been known to order key lime pie to go when I’m too full from dinner, just to take it home and eat it later. Sometimes for breakfast. I have no shame! No chocolate dessert or cake even comes close.
I know that’s a crazy statement considering I’m a cake maker and actually hate making pies. In fact, I have never made a Key Lime pie! Something just seems wrong about that. So, in light of both of these things, I decided my next post for The Cake Blog had to be a summery Key Lime Pie Cake.
I am not exaggerating when I tell you this Key Lime Pie Cake is the best cake I’ve ever had/made. It IS! Ryan continues to call me fickle because I say that often (but not always) about every new dessert I make, but this time it’s TRUE.
It is even better than actual key lime pie because it’s a CAKE.
It really does not get any better.
I put graham cracker crumbs into the cake layers themselves to enhance the flavour, and topped each cake layer with meringue and homemade key lime pie curd — both of which are super easy to make. The best part though, in my opinion, is the graham cracker crumble that goes on top of each layer. It adds a perfect crunch of sweet/saltiness that pairs so well with the sweet/tart key lime curd.
My mouth is literally watering as I’m describing it, and it’s taking ALL of my restraint not to take out one of the pieces I’ve squirrelled away in the freezer.
I’m usually pretty good at sharing the desserts I make. I am known to actively push free cake on friends so that it doesn’t clog up my freezer (and thighs, and arteries).
This Key Lime Pie cake though? I literally (and reluctantly) gave ONE piece away. The rest I packaged up so I wouldn’t be tempted to eat it all in one sitting. Bonus for me? Ryan doesn’t like fruit-based desserts as much, so I have almost this entire cake to myself. Happy camper right here.
I mean, LOOK at those layers. Tell me you’re not drooling as well. It’s a thing of beauty.
Have I sold you on this recipe yet? It is the perfect dessert for summer — skip the pie and make a Key Lime Pie cake instead. Head on over to The Cake Blog to check out the recipe!
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Hey Olivia,
Seems like you normally Make a cake the day before or even freeze it. Can you assemble this cake the day before or should I just make the cake the day before and assemble the day off?
I am so looking forward to making this!!
Thanks,
Anna
Hi Anna! Normally I would say it’s ok to assemble the day before, but the meringue frosting will get softer over time. Ideally assemble this one the day of 🙂
I made the cake for this tonight to freeze. I planned on doing the rest and assembling it next weekend. For some reason, whenever I make a cake with buttermilk, it comes out flat. None of my other cakes do. It’s like an inch high, maybe less. I used brand new baking powder. It doesn’t expire til 2018. Do you have any idea what I’m doing wrong? Thanks!
Hi Teresa! Hmmm, the buttermilk should not have affected the height. Did you bake it in larger than 6″ round cake pans?? That’s the only thing I can think of.
I used 6″. I’m going to try again tomorrow and maybe not mix it as much. Btw, everyone in my family absolutely loves all your cakes! I’m so glad I found your web site!
Hmm that is so bizarre!! Once you add the flour, mix it just until it’s incorporated. Please let me know how it turns out the second time! Fingers crossed 😀
Hi Liv, when I stopped mixing after the flour was just incorporated, they rose to 1.25. I measured the ones in my freezer. They were an inch. Thanks again for your help and your great recipes!
Whew, awesome, thanks for letting me know! I may adjust my recipes going forward to have slightly taller layers 🙂
Hi Teresa! Just as a follow-up… I baked a very similar cake today (same ingredients and amounts plus some spices) and measured the layers. They are about 1.25 to 1.5″ tall, which is what they should come out to be. So, not super tall, maybe the picture makes them look larger since they are exposed? I used almost the same recipe here:
http://livforcake.com/2016/05/cinnamon-toast-crunch-cake.html
You can get an idea of the layers maybe compared to the cereal. Your layers should not be shorter than 1″ though! Let me know what your results are :).
Not mixing it as much worked! Thank you$
I keep getting a duplicate comment error when I try to post. Hopefully this time works. Not mixing it as much worked! Thank you$
Weird! Sorry about that. Glad that worked!
Hi Olivia,
Could you tell me what a Graham cracker is? I will try to find an alternative in Australia. Is it a digestive biscuit? I never go past the lemon tart either so really want to give thus cake a go.
Greetings from Sydbey.
Maidy
Hi Maidy! No graham crackers, hmmm. I think digestive biscuits would a super close substitute. The flavour is a little different, but they will certainly work and be delicious! Please let me know if you end up trying this recipe, and if you like it! 🙂
Are you able to release your recipe for the pina coloda cake. It looks fabulous!
Hi Sandy! Thank you!! The Pina Colada cake was just posted yesterday. You can find the recipe here 🙂
http://livforcake.com/2016/06/pina-colada-cake.html
My goodness, this’s over the top gorgeous and delicious cake, Olivia!! So making it this summer!!
Thanks so much Shinee!! You have to let me know how you like it 🙂
So pretty Olivia, I love this cake. That graham cracker CRUMBLE!!!! GAH! Amazing. you have outdone yourself my dear. Cheers, and wish I lived closer since I know your freezer is stocked!
Thanks so much Allie! I wish we lived closer too, I am totally running out of room in my freezer!
OMG!! I need this cake!! Seriously, it’s beyond a want, I need it. Pinning!
Lol! I totally agree, you need this in your life! Thanks Renee 🙂
Looks amazing Olivia, my husband would love it, I can’t wait to try it.
Thanks so much Rosemary! <3
This cake is just too much for words. I shall applaud instead. *claps and hollers* Seriously, though. Now you’re giving me ideas of making even more baked goods into cakes! I forsee a tiramisu layer cake in my future! 🙂
Yesss! I’ve been thinking of a Tiramisu one as well. Delicious!
wonderful cake and great idea!
Thanks Tania!
Could this be made in two 8 inch cake pans? Cooking time? Will be making it for a weekend celebration. Thank you for sharing.
Hi Elizabeth! Yep, two 8″ cake pans will work just fine. Baking time would be close to the same, maybe 25mins. Let me know how it turns out!
Thanks, that is great. Will definitely let you know 🙂
Hello Olivia!!!!!!!!!!!!!
You sold it to me really well!!!!!!!!!!!!!! I can not wait for baking!!!!!!!!!!!!
Kisses
Ohh I can’t wait to see your version! 🙂