Key Lime Cake with Lime Curd

This Key Lime Layer Cake is a showstopper dessert packed with zesty lime flavor, tangy cream cheese frosting, and a surprise layer of homemade lime curd. Finished with a graham cracker crumb edge and frosting swirls, it’s a stunning cake that’s perfect for spring and summer gatherings.

Why You Should Make This Cake

This cake is more than just pretty—it’s incredibly flavorful and refreshingly light. The base starts with a white cake mix enhanced with buttermilk, lime zest, and juice for a citrusy kick. The creamy frosting pairs perfectly with the tart lime curd filling, and the graham cracker crumb finish adds the perfect bit of crunch and texture. Whether you’re celebrating a birthday, hosting a dinner party, or just craving something citrusy and sweet, this cake will surely impress.

I brought this to an Easter Egg Hunt and Lunch we had when the kids were little. It was a special time and featured an epic egg hunt my cousin would plan.

How to Make Key Lime Cake with Lime Curd

This cake uses a cake mix as it’s base with buttermilk and lime zest added for flavor.

1. Bake the Cake:
   Preheat oven to 350°F. Mix cake ingredients until fully combined. Pour into two 9-inch cake pans lined with parchment and bake for 28–33 minutes. Cool completely.
2. Make the Lime Curd:
   In a double boiler or bowl over simmering water, melt butter with sugar, lime juice, zest, and salt. Temper the egg yolks with a bit of the warm mixture, then slowly whisk into the pan. Cook, stirring, until thickened (20–25 minutes). Chill.
3. Prepare the Frosting:
   Beat butter and cream cheese until smooth. Add vanilla and optional key lime juice for extra tang. Gradually beat in confectioners’ sugar until light and fluffy. Tint with green food coloring if desired.
4. Assemble the Cake:
   Place one cake layer on a serving plate and spread with lime curd. Top with the second layer. Apply a crumb coat of frosting and refrigerate for 30 minutes. Frost the cake completely.
5. Decorate:
   Press graham cracker crumbs around the base of the cake. Pipe frosting swirls on top and finish with sprinkles for a festive touch.

Key Lime Cake with Lime Curd

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• Author: Cheri
• Yield: 8 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 white cake mix
• 5 egg whites
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 teaspoon vanilla
• 2 limes (zested and juiced)
• 1 cup butter (softened)
• 2 – 8 oz packages cream cheese (softened)
• 2 – 16 oz boxes confectioners’ sugar
• 1 teaspoon vanilla
• 1/4 cup key lime juice (optional – can substitute limes)
• green food coloring (optional for color)
• Lime Curd
• 1/2 cup 1 stick unsalted butter
• 3/4 cup sugar
• 1/2 cup fresh lime juice
• 1 tablespoon finely grated lime peel
• Pinch of salt
• 5 large egg yolks
• 1 cup graham cracker crumbs

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Instructions

1. Heat oven to 350 degrees.
2. Mix together cake ingredients until blended. Pour into two 9′ cake pans that have been sprayed with oil and lined with parchment paper. Bake for 28-33 minutes.
3. Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you’d like the frosting tinted.
4. Place the sugar, butter, lime juice, lime zest in the top of a double boiler or a glass bowl over pan with boiling water; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
5. Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass container. Cover and refrigerate.
6. To make the cake
7. Place one round on a plate and top with lime curd. Place on top layer and make a crumb coat with frosting. Refrigerate for 30 minutes and then frost. Carefully press graham cracker crumbs around the bottom half of the cake.
8. Fill a piping bag with 1 cup of frosting and add swirls on the top. Finish with sprinkles.

• Category: Dessert
• Cuisine: American

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