Key lime pie cake

Prep Time: 25 minutes
Cook Time: 30–35 minutes
Cooling & Chilling Time: 2–4 hours
Total Time: ~3.5–5 hours
Difficulty: Moderate
Servings: 12 slices

 Ingredients

 For the Key Lime Cake:

• 2 1/2 cups all-purpose flour

• 1 tbsp cornstarch

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup unsalted butter (room temp)

• 1 3/4 cups granulated sugar

• 4 large eggs (room temp)

• Zest of 4 key limes

• 1/2 cup fresh key lime juice (bottled is fine if fresh isn’t available)

• 1/2 cup buttermilk

• 1/4 cup sour cream

• 1 tsp vanilla extract

 For the Whipped Key Lime Filling:

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 2 tbsp key lime juice

• 1 tsp key lime zest

• Optional: 2 tbsp cream cheese (for stability)

 For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3 1/2 cups powdered sugar

• 2–3 tbsp key lime juice (or regular lime juice)

• 1 tsp vanilla extract

• Zest of 1 key lime

• Pinch of salt

 Optional Garnish:

• Crushed graham crackers

• Lime slices or twists

• Whipped cream rosettes

• Extra zest for decoration

 Instructions

Step 1: Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment.

2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).

4. Add eggs one at a time, beating after each addition. Stir in lime zest and vanilla.

5. Mix in the lime juice, sour cream, and buttermilk — the batter may look slightly curdled; that’s normal!

6. Gradually add the dry ingredients to the wet, mixing just until combined.

7. Divide evenly between the prepared pans and smooth the tops.

Bake for 28–33 minutes or until a toothpick inserted in the center comes out clean.

8. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Whipped Lime Filling

1. In a chilled bowl, whip heavy cream until soft peaks form.

2. Add powdered sugar, lime juice, zest, and optional cream cheese.

3. Beat until stiff peaks form. Keep chilled until ready to assemble.

Step 3: Make the Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter until smooth.

2. Add powdered sugar 1 cup at a time, beating well.

3. Stir in lime juice, zest, vanilla, and a pinch of salt.

4. Beat until fluffy and slightly thick — add more powdered sugar if needed.

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Step 4: Assemble the Cake

1. Place the first cake layer on a cake stand or plate.

2. Pipe or spread a generous layer of the whipped lime filling.

3. Repeat with the second layer. Top with the final cake layer.

4. Frost the top and sides of the cake with cream cheese frosting.

5. Press crushed graham crackers along the bottom edges (optional).

6. Garnish the top with lime zest, slices, or whipped cream if desired.

 Chill Before Serving

Refrigerate the assembled cake for at least 2 hours (or overnight) to let the flavors meld and the filling set. Bring to room temp 20–30 minutes before serving for best texture.

 Storage Tips

• Refrigerate covered for up to 4 days.

• Freeze individual frosted slices in airtight containers for up to 2 months.

• Do not freeze whipped filling separately – it will lose texture.

 Nutrition Estimate (Per Slice)

Varies based on size of slice, garnish, and frosting thickness.