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!
Susie says
Hello how long can the key lime curd keep in the refrigerator?
Olivia says
Hi Susie! It should keep for 5 days or so.
Heidi Ann Stulpin says
Can’t see the recipe on this page.
Olivia says
Hi Heidi! I made this cake for The Cake Blog. The recipe is over on that site: https://thecakeblog.com/2016/05/key-lime-pie-cake.html
Krista says
I would love to make this for my daughter’s birthday, but we’ll be at a beach rental the days leading up and day of, so I won’t have my handy stand mixer. Is the recipe doable with just a hand mixer? Any suggestions? Can the key lime curd be made ahead? If I make the cake the day before, should I put it in the fridge or freezer?
Olivia says
Hi Krista! If you can make all components ahead of time that would be ideal. Then you can just use the hand mixer to rewhip the buttercream rather that trying to make it from scratch which could be a challenge.
For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 mos. Take out 2-3 hours before assembly.
For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 mos. Bring to room temp and rewhip before using.
For the Curd: Cool completely and place in an airtight container with plastic wrap directly on top. Refrigerate for a week or freeze for up to 3 mos.
I hope that helps!
Krista says
That is exactly what I needed!!! Thank you SO much!!
Krista says
Actually, is it a buttercream or meringue? Would the meringue be doable ahead as well if I rewhip that?
Olivia says
Ack, sorry!! When I replied I thought it was for my lime and coconut cake. The meringue is best done day of, unfortunately. It doesn’t last too long/well on its own and I find that rewhipping it never fluffs it up as much as the first time. Can you do everything else in advance and the meringue the day of? So sorry for the confusion!
Julie says
Hi, I was wondering if you could make these into cupcakes instead?
Olivia says
Hi Julie! Yes, it should work fine as cupcakes. Just reduce the baking time — start checking at 15mins or so.
Sherri says
Hi, am I missing something? I don’t see the actual recipe here … This is perfect for my hubby who loves key lime pie!!
Olivia says
Hi Sherri! The recipe is over on the Cake Blog (https://thecakeblog.com/2016/05/key-lime-pie-cake.html) I link to it at the end of my post 🙂 I hope you love it, it’s one of my favourite cakes ever!
Anna says
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
Olivia says
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 🙂
Teresa K. says
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!
Olivia says
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.
Teresa says
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!
Olivia says
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 😀
Teresa says
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!
Olivia says
Whew, awesome, thanks for letting me know! I may adjust my recipes going forward to have slightly taller layers 🙂
Olivia says
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 :).
Teresa says
Not mixing it as much worked! Thank you$
Teresa says
I keep getting a duplicate comment error when I try to post. Hopefully this time works. Not mixing it as much worked! Thank you$
Olivia says
Weird! Sorry about that. Glad that worked!
Maidy says
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
Olivia says
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! 🙂
Sandy says
Are you able to release your recipe for the pina coloda cake. It looks fabulous!
Olivia says
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
Shinee says
My goodness, this’s over the top gorgeous and delicious cake, Olivia!! So making it this summer!!
Olivia says
Thanks so much Shinee!! You have to let me know how you like it 🙂
allie @ Through Her Looking Glass says
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!
Olivia says
Thanks so much Allie! I wish we lived closer too, I am totally running out of room in my freezer!
Renee says
OMG!! I need this cake!! Seriously, it’s beyond a want, I need it. Pinning!
Olivia says
Lol! I totally agree, you need this in your life! Thanks Renee 🙂
Rosemary @anitalianinmykitchen says
Looks amazing Olivia, my husband would love it, I can’t wait to try it.
Olivia says
Thanks so much Rosemary! <3
Amanda | The Cinnamon Scrolls says
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! 🙂
Olivia says
Yesss! I’ve been thinking of a Tiramisu one as well. Delicious!
Tania| My Kitchen Stories says
wonderful cake and great idea!
Olivia says
Thanks Tania!
Elizabeth Vlug says
Could this be made in two 8 inch cake pans? Cooking time? Will be making it for a weekend celebration. Thank you for sharing.
Olivia says
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!
Elizabeth Vlug says
Thanks, that is great. Will definitely let you know 🙂
olga says
Hello Olivia!!!!!!!!!!!!!
You sold it to me really well!!!!!!!!!!!!!! I can not wait for baking!!!!!!!!!!!!
Kisses
Olivia says
Ohh I can’t wait to see your version! 🙂