Key Lime Pie Cake dessert
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cake:
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of 3 limes
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1/4 cup key lime juice
1 cup buttermilk
1 tsp vanilla extract
Green food coloring (optional)
For the Frosting:
1 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar, sifted
2 tbsp key lime juice
1 tbsp lime zest
1 tsp vanilla extract
For Garnish:
Additional lime zest
Thinly sliced lime rounds
Crushed graham cracker crumbs
Instructions :
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Prepare the crust by combining graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of each cake pan.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and lime zest.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in key lime juice and vanilla extract.
Add the flour mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined. Add green food coloring if desired, until the preferred color is achieved.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the frosting by beating together the softened butter and cream cheese until smooth. Gradually add powdered sugar, key lime juice, lime zest, and vanilla extract. Beat until creamy and smooth.
Once the cakes are cool, assemble the cake by placing one layer on a cake stand or plate. Spread a layer of frosting on top, then place the second cake layer on top, and spread frosting again. Finish with the third layer and frost the outside of the cake.
Decorate the cake by piping swirls or dollops on top, garnishing with lime slices, additional lime zest, and crushed graham cracker crumbs.
