If you’ve been following this site for awhile, you know my love for Christina Tosi and her method of creating cakes runs deep.
Years and years ago I baked my way through her first cookbook Milk Bar, and loved learning how she used cake rings and acetate strips to create truly mind blowing creations.
Her most recent book, All About Cake, takes this obsession one step further with TONS of amazing and creative cakes that I can’t get enough of. When it came to my own birthday a couple months ago, I had the hardest time deciding which to make. Each one is complex with a cake layer, a crumb or crunch of some sort, “soaks” that absorb into the cake, and fillings and frostings.
Thanks to an Instagram poll I decided on the Key Lime Pie Layer Cake. A truly amazing creation with a buttery graham cake, tart key lime curd, fresh key lime juice soaking each layer, graham cracker crunch, and liquid cheesecake. The final result is nothing short of amazing, a mix of buttery crumbs and tart custard-y goodness, with that perfect crunch in each bite.
Best of all these cakes aren’t massive- 6 inches and nicely compact, the perfect size for my family and a few slices to share.
Now don’t be intimidated by all the steps of this process. It seems like a lot but when done one day at a time, the whole thing is super manageable. I like to make the crunch first and leave that in a container for a few days, then the fillings, and on the day I assemble the cake I bake the actual cake part, cool it, then put the whole thing together. It gets popped into the freezer overnight and then removed from the mold and thawed slightly. Then you devour it because it’s just so hard to resist!!!
Interested in a video of this process? I shared the whole thing in my Instagram story highlights!
One thing to note- the original Key Lime Pie Layer Cake calls for sour cream frosting instead of the liquid cheesecake. I had a hard time with the consistency though and found it too runny. So I made the liquid cheesecake which is tried and true and was a really wonderful addition here!
Special Equipment/supplies for this cake:
6 inch cake ring: (This is needed to shape and mold the cake. I have used it for every milk bar-style cake and it’s a great investment!)
Acetate strips: This roll will last awhile and I have used this for all the Tosi cakes I’ve made as well.
For the Graham Crunch: For the Key Lime Curd: For the Liquid Cheesecake: For the Graham Frosting: For the Graham Cracker Cake: To Assemble the Cake: Layer 1- the bottom: Layer 2- the middle: Layer 3- the top *It isn't easy squeezing so many of those little key limes, and if you run short, you can use regular lime juice for in the cake batter, saving the key lime juice for the curd, and cake soak, where it matters more! Recipe from All About Cake by Christina Tosi
Key Lime Pie Layer Cake
Ingredients
For the Graham Crunch
For the Key Lime Curd:
For the Liquid Cheesecake:
For the Graham Cracker Cake:
For the Graham Buttercream:
Instructions
Notes
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Susanne says
This sounds and looks so delicious! I was wondering if this could be made in a 9 x 13 pan. I dont have access to the mold or acetate. Also could I use lime juice as I dont have access to key limes. I would love to make this for Mothers day.
Thank you,
Susanne
Joanne Bruno says
Gorgeous!! If it were up to me I would make this for Mother’s Day…but I don’t think the in-laws would appreciate the key lime. THey are SO PICKY. Well…maybe I’ll make it for myself the weekend after…
Marianne says
This looks gorgeous! I will definitely try it.
Jennifer says
Did you make this straight from the book? I’ve read reviews saying the all about cake book has many errors but this is the one I wanted to make for MY birthday? I just did a quick google search for the recipe and found this. I’ll use it but was just curious if you made changes. I doubt I’ll want to share any of this with anyone..I’ve made several of her cake and they really are worth the time and effort!
Audra says
It’s basically the book recipe but instead of the sour cream frosting I used the liquid cheesecake. I had no issues with this recipe and it was so good!
Caitlin says
Hi,
My buttercream frosting did not turn out! I thought I followed the instructions to a T, but my frosting came out super grainy, almost the consistancy of oatmeal. Any idea where I went wrong? I have a second batch of crumb in the oven now, hoping my second try works out!
Suzanne says
This looks so good! Do you use the graham cracker cake in any other recipes?
Maureen Ryan says
I made this and was really disappointed in the lack of flavor in the sponge. No lime … no graham cracker. It was quite a soft sponge and does not really lend itself to stacking. Disappointing!