Key Lime Pie Layer Cake
This Key Lime Pie Layer Cake is everything you love about the classic dessert, reimagined into a soft, fluffy cake. Each layer is infused with bright, zesty key lime flavor, balanced by a rich and tangy cream cheese frosting that melts into every bite. It’s light yet indulgent, nostalgic yet elevated—like sunshine wrapped in a bakery-style celebration cake.
What makes this cake truly special is how it captures the full experience of key lime pie. The graham cracker crust filling adds that signature buttery crunch and warmth, layered right between tender, citrus-kissed cake. A key lime soak ensures every bite stays incredibly moist while amplifying that fresh, vibrant flavor. It’s not just inspired by key lime pie—it is key lime pie, transformed into a stunning layer cake.
This recipe is also a celebration of bold, bakery-quality flavor thanks to LorAnn’s key lime flavoring, key lime oil and cream cheese emulsion. These ingredients enhance the natural citrus notes without overpowering them, giving the cake a consistent, vibrant flavor from crumb to frosting. The result is a perfectly balanced dessert that tastes just as beautiful as it looks.
Whether you’re baking for a spring gathering, summer celebration, or simply because you’re craving something citrusy and fresh, this cake delivers. It’s elegant enough for special occasions but comforting enough to feel homemade—exactly the kind of recipe that becomes a signature bake.
Why This Is the Best Cake Ever (If you really need an explanation..)
- Combines two desserts in one: cake + key lime pie
- Ultra-moist layers thanks to the lime soak
- Perfect balance of sweet, tangy, and buttery flavors
- Textural contrast from soft cake and crunchy graham cracker crust filling
- Bakery-level flavor with simple, approachable steps
Why Each Ingredient Matters
- Butter + oil: richness + moisture
- Buttermilk: tender crumb and slight tang
- Key lime zest & juice: fresh, natural citrus flavor
- Sugar: sweetness and structure
- Eggs: stability and lift
- Flour: structure
- Graham crumbs: signature pie texture
- Cream cheese: tangy frosting base
- LorAnn’s flavorings: incredible flavor throughout the whole cake
How to Make the Perfect Cake Every Time
- Always use room temperature ingredients
- Don’t skip rubbing zest into sugar—it boosts flavor
- Measure flour properly (spoon + level)
- Don’t overmix once flour is added
- DON’T skip the cake soak, it adds guaranteed moisture
- Chill before slicing for clean layers
Why I Use LorAnn Flavorings
LorAnn flavorings elevate this cake from homemade to truly bakery-quality. Their key lime flavoring and key lime oil adds consistent, vibrant citrus notes that fresh juice alone can’t always achieve, while the cream cheese emulsion enhances the frosting with a deeper, richer flavor. Because they’re highly concentrated, you get bold results without adding extra liquid—keeping the texture of your cake and frosting absolutely perfect.
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Key Lime Pie Layer Cake Ingredients
Cake Batter
- 113 g unsalted butter, room temperature (½ cup)
- 120 ml vegetable oil (½ cup)
- 300 g granulated sugar (1½ cups)
- 2 tablespoons key lime zest
- 4 large eggs, room temperature
- 1–2 teaspoons LorAnn key lime flavoring
- ½ teaspoon vanilla extract
- 333 g all-purpose flour (2⅔ cups)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 320 ml buttermilk (1⅓ cups)
- 2 tablespoons fresh key lime juice
Key Lime Soak
- 2 tablespoons fresh key lime juice
- 50 g granulated sugar (¼ cup)
- 2 tablespoons water
- ¼ teaspoon LorAnn key lime flavoring
Graham Cracker Crust Filling
- 120 g graham cracker crumbs (1 cup)
- 57 g butter, melted (¼ cup)
- 50 g granulated sugar (¼ cup)
- 1 tablespoon honey
- 1 tablespoon key lime zest
- 1 teaspoon fresh key lime juice
- Pinch of salt
- ½ teaspoon LorAnn key lime flavoring
Key Lime Cream Cheese Frosting
- 113 g cream cheese, room temperature (4 oz)
- 226 g butter, room temperature (1 cup)
- 420–480 g powdered sugar (3½–4 cups)
- 1–1½ teaspoons LorAnn cream cheese emulsion
- ¼ teaspoon LorAnn key lime oil
- 1–2 teaspoons finely grated key lime zest
- Pinch of salt
- 1–2 teaspoons fresh key lime juice
Directions
1. Preheat and Prepare
Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper, lightly grease the sides, and set aside.
2. Infuse the Sugar
In the bowl of a stand mixer, combine granulated sugar and key lime zest. Rub together with your fingers until fragrant and slightly damp.
3. Cream Butter, Oil, and Sugar
Using the paddle attachment, mix butter, oil, and infused sugar on low until combined. Increase speed to medium-high and beat for 2–3 minutes until light and fluffy.
4. Add Eggs and Flavoring
Scrape the bowl, then add eggs, LorAnn key lime flavoring, and vanilla. Beat on medium-high for about 2 minutes until airy.
5. Prepare Wet & Dry Ingredients
In one bowl, combine buttermilk and key lime juice.
In another, whisk flour, baking powder, and salt.
6. Combine Batter
With mixer on low, alternate adding dry ingredients and buttermilk mixture in three additions (dry, wet, dry). Mix until just combined—do not overmix.
7. Bake
Divide batter evenly between pans. Bake 30–40 minutes, until tops spring back and a knife inserted comes out mostly clean.
8. Cool
Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.
9. Make Key Lime Soak
Microwave lime juice, sugar, and water for about 1 minute. Stir until dissolved, then add flavoring. Cool completely.
10. Graham Cracker Filling
Mix all ingredients until evenly combined and crumbly.
11. Frosting
Beat butter, cream cheese, and zest until smooth. Add powdered sugar gradually, then mix until fluffy.
12. Add your flavorings
Add LorAnn cream cheese emulsion, key lime oil, salt, and optional lime juice. Let sit 10 minutes before using.
13. Assemble
- Place first layer on cake stand
- Brush generously with soak
- Pipe frosting border (dam)
- Add frosting layer + graham filling
- Top with second layer and soak
- Frost entire cake
Garnish with lime zest, graham crumbs, or lime slices. Chill 30 minutes before slicing.
Bake Ahead & Storage
Bake Ahead
- Cake layers can be made 1–2 days in advance and stored tightly wrapped at room temperature or refrigerated
- Frosting can be made ahead and stored in the fridge for up to 3 days
Storage
- Store assembled cake in the refrigerator for up to 4 days
- Bring to room temperature before serving for best texture
- Slices can be frozen for up to 2 months