Ingredients
Method
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper and spray with baking spray or brush with cake release.
- Mix together graham cracker crumbs, sugar, and melted butter until the mixture is evenly moist. Press the mixture evenly into the bottom of the cake pans to form a crust. Bake for 8 minutes and then set aside to cool.
- In a large mixing bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
- Add softened butter one tablespoon at a time to the dry ingredients, mixing well each time until the mixture forms coarse crumbs.
- Pour in the oil and continue mixing on low speed until the flour mixture is well-moistened. Add eggs, buttermilk, lime zest, lime juice, and vanilla extract. Mix until smooth, scraping the sides of the bowl as needed.
- Divide the batter evenly between the cake pans, pouring it over the prepared graham cracker layer.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the center of each cake layer comes out clean with a few crumbs. Let the cakes cool completely before assembling. These can be made ahead and frozen for up to 2 months.
- In a saucepan, whisk together sugar, lime juice, lime zest, and egg yolks. Stir in butter and cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (10-14 minutes). Strain the curd through a fine mesh sieve, then cover with plastic wrap. Cool completely or chill.
- To make the frosting, beat together the butter and cream cheese until smooth. Add powdered sugar, lime juice, vanilla, and lime zest. Mix until smooth and fluffy, but be careful not to overmix.
- Assemble the cake by leveling the layers if needed. Place one layer on a cake plate and spread a thin layer of frosting to prevent curd from soaking into the cake. Pipe a border of frosting around the edge to create a barrier for the lime curd. Spread half of the curd over the cake. Repeat with the second layer and remaining frosting and curd.
- Top the cake with the final layer and frost the top, leaving enough frosting to pipe decorative swirls. Press extra graham cracker crumbs into the frosting about ⅓ of the way up the sides. Pipe swirls around the top and garnish with fresh lime slices. Freeze for 20 minutes or refrigerate for 1 hour before serving.
Nutrition
Notes
This cake blends creamy frosting, tangy lime curd, and a buttery graham cracker crust to make every bite a refreshing treat.