Description
Key Lime Pie Cake is SO yummy! The cake itself is a graham cracker cake and it’s topped and filled with the most delicious key lime buttercream frosting. This sweet cake recipe is awesome for birthdays, parties or just treating yourself!
Ingredients
Scale
Graham Cake
- 1 2/3 cups graham cracker crumbs (about 24 squares)
- 1/2 cup flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable shortening (Crisco)
- 1 cup sugar
- 3 egg yolks
- 1 tsp vanilla
- 3/4 cup milk
Key Lime Buttercream
- 1/2 cup butter, room temperature
- 1 1/2 teaspoons lime zest
- 4 cups powdered sugar
- 3 Tbsp Key lime juice
- 2 Tbsp milk
Instructions
Graham Cake
- Preheat oven to 350°
- Spray two 8″ cake pans with baking spray. Line the bottoms with parchment rounds and then spray again. Make sure to grease the pan carefully, as this cake has a tendency to stick. Set pans aside.
- Whisk first 4 ingredients in a bowl to combine. Set aside.
- IN bowl of stand mixer beat shortening and sugar until smooth. Add in egg yolks and vanilla and continue beating until incorporated, scraping sides as necessary.
- Alternate adding the reserved dry ingredients and the milk in thirds, starting and finishing with the dry.
- Divide batter between two prepared pans and bake for 20 minutes until set. Allow to cool for 10 minutes in pan. Run a knife along the edges to loosen cake from pans and invert pans onto a wire rack to continue cooling. Do this part carefully, as to not break the cake.
- Once cooled frost the cake.
Key Lime Buttercream
- Mix butter and zest in mixer until combined and smooth. Beat in powdered sugar and Key lime juice. Mix until combined. Add in milk and beat until fluffy.
- Fill and frost cake with frosting.
Notes
Graham Cake recipe lightly adapted from BHG
Nutrition
- Serving Size: 1 slice
- Calories: 454
- Sugar: 62.8 g
- Sodium: 167.9 mg
- Fat: 16.8 g
- Carbohydrates: 75.1 g
- Protein: 2.9 g
- Cholesterol: 55.8 mg
