• Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Subscribe for the latest recipes:

Liv for Cake

Classic Cake Recipes with a Modern Twist

  • Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Home » Cakes » Key Lime Pie Cake

Key Lime Pie Cake

By Olivia, 44 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.

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.

Cake on a white cake stand and a black background.

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.

Close up of the top of the cake.

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

Get your copy today!

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.

Close up of the side of the cake.

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.

Overhead shot of the cake.

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.

Slice of cake on a plate.

I mean, LOOK at those layers. Tell me you’re not drooling as well. It’s a thing of beauty.

A piece of cake on a plate

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!

Photo collage.

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Hungry for more?

Join our Baking community on Facebook!
Follow Liv for Cake on Facebook, Instagram, Pinterest, and Twitter
Or sign up to get free recipes by email!

Subscribe for the latest recipes

May 29, 2016

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Heidi Ann Stulpin says

    October 12, 2020 at 6:35 AM

    Can’t see the recipe on this page.

    Reply
    • Olivia says

      October 13, 2020 at 9:45 AM

      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

      Reply
  2. Krista says

    July 25, 2020 at 6:12 PM

    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?

    Reply
    • Olivia says

      July 27, 2020 at 1:51 PM

      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!

      Reply
      • Krista says

        July 29, 2020 at 2:44 PM

        That is exactly what I needed!!! Thank you SO much!!

        Reply
      • Krista says

        July 29, 2020 at 2:46 PM

        Actually, is it a buttercream or meringue? Would the meringue be doable ahead as well if I rewhip that?

        Reply
        • Olivia says

          July 29, 2020 at 3:25 PM

          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!

          Reply
  3. Julie says

    July 30, 2019 at 3:23 AM

    Hi, I was wondering if you could make these into cupcakes instead?

    Reply
    • Olivia says

      July 31, 2019 at 10:21 AM

      Hi Julie! Yes, it should work fine as cupcakes. Just reduce the baking time — start checking at 15mins or so.

      Reply
  4. Sherri says

    July 27, 2019 at 6:23 AM

    Hi, am I missing something? I don’t see the actual recipe here … This is perfect for my hubby who loves key lime pie!!

    Reply
    • Olivia says

      July 29, 2019 at 11:40 AM

      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!

      Reply
  5. Anna says

    March 19, 2018 at 7:33 AM

    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

    Reply
    • Olivia says

      March 21, 2018 at 3:46 PM

      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 🙂

      Reply
  6. Teresa K. says

    July 30, 2016 at 5:58 PM

    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!

    Reply
    • Olivia says

      July 31, 2016 at 11:49 AM

      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.

      Reply
      • Teresa says

        July 31, 2016 at 5:48 PM

        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!

        Reply
        • Olivia says

          August 1, 2016 at 9:53 AM

          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 😀

          Reply
          • Teresa says

            August 4, 2016 at 6:08 PM

            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

            August 4, 2016 at 6:50 PM

            Whew, awesome, thanks for letting me know! I may adjust my recipes going forward to have slightly taller layers 🙂

        • Olivia says

          August 2, 2016 at 2:22 PM

          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 :).

          Reply
          • Teresa says

            August 4, 2016 at 6:10 PM

            5 stars
            Not mixing it as much worked! Thank you$

          • Teresa says

            August 4, 2016 at 6:11 PM

            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

            August 4, 2016 at 6:50 PM

            Weird! Sorry about that. Glad that worked!

  7. Maidy says

    June 6, 2016 at 2:22 PM

    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

    Reply
    • Olivia says

      June 6, 2016 at 2:37 PM

      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! 🙂

      Reply
  8. Sandy says

    June 6, 2016 at 12:22 PM

    Are you able to release your recipe for the pina coloda cake. It looks fabulous!

    Reply
    • Olivia says

      June 6, 2016 at 12:33 PM

      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

      Reply
  9. Shinee says

    June 1, 2016 at 9:08 AM

    My goodness, this’s over the top gorgeous and delicious cake, Olivia!! So making it this summer!!

    Reply
    • Olivia says

      June 1, 2016 at 9:33 AM

      Thanks so much Shinee!! You have to let me know how you like it 🙂

      Reply
  10. allie @ Through Her Looking Glass says

    June 1, 2016 at 7:26 AM

    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!

    Reply
    • Olivia says

      June 1, 2016 at 10:48 AM

      Thanks so much Allie! I wish we lived closer too, I am totally running out of room in my freezer!

      Reply
  11. Renee says

    May 31, 2016 at 10:49 PM

    OMG!! I need this cake!! Seriously, it’s beyond a want, I need it. Pinning!

    Reply
    • Olivia says

      June 1, 2016 at 10:49 AM

      Lol! I totally agree, you need this in your life! Thanks Renee 🙂

      Reply
  12. Rosemary @anitalianinmykitchen says

    May 31, 2016 at 11:24 AM

    Looks amazing Olivia, my husband would love it, I can’t wait to try it.

    Reply
    • Olivia says

      May 31, 2016 at 2:47 PM

      Thanks so much Rosemary! <3

      Reply
  13. Amanda | The Cinnamon Scrolls says

    May 31, 2016 at 10:11 AM

    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! 🙂

    Reply
    • Olivia says

      May 31, 2016 at 10:29 AM

      Yesss! I’ve been thinking of a Tiramisu one as well. Delicious!

      Reply
  14. Tania| My Kitchen Stories says

    May 31, 2016 at 3:04 AM

    wonderful cake and great idea!

    Reply
    • Olivia says

      May 31, 2016 at 10:29 AM

      Thanks Tania!

      Reply
  15. Elizabeth Vlug says

    May 30, 2016 at 9:56 AM

    Could this be made in two 8 inch cake pans? Cooking time? Will be making it for a weekend celebration. Thank you for sharing.

    Reply
    • Olivia says

      May 30, 2016 at 9:58 AM

      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!

      Reply
      • Elizabeth Vlug says

        May 30, 2016 at 10:28 AM

        Thanks, that is great. Will definitely let you know 🙂

        Reply
  16. olga says

    May 30, 2016 at 9:33 AM

    Hello Olivia!!!!!!!!!!!!!

    You sold it to me really well!!!!!!!!!!!!!! I can not wait for baking!!!!!!!!!!!!

    Kisses

    Reply
    • Olivia says

      May 30, 2016 at 9:37 AM

      Ohh I can’t wait to see your version! 🙂

      Reply
How To Bake The Perfect Cake

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Featured Posts

A decorated cake on a cake stand

Cotton Candy Cake

Cake on a cake stand.

Pumpkin Spice Latte Cake

Slice of chocolate ganache tart on a plate with caramel drizzle.

Dark Chocolate Ganache Tart

A decorated cake on a cake stand

Chai Cake with Cream Cheese Frosting

A close up of a cookie

Brownie Cookies

Vanilla cake on a white cake stand.

Vanilla Cake With Vanilla Buttercream

featured
olivia

Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
Read More

sig

Subscribe for the latest recipes:

Copyright © 2010 - 2021, Liv for Cake. All Rights Reserved. Privacy & Disclosure
Design by Pixel Me Designs