Comments on: Key Lime Cake

By: Sam Merritt

Sam Merritt — Sat, 01 Aug 2026 12:13:48 +0000

In reply to Rita. Thank you so much for trying my recipe, Rita! I'm so glad to hear it was a hit overall! The only good way to make icing more firm is to add more powdered sugar. :(

By: Rita

Rita — Sat, 01 Aug 2026 10:03:28 +0000

Made this for my mother’s birthday and it was a hit! My husband ate three slices in one go. Just one question: is there a way to make the frosting firmer without adding extra sugar? I added 500g and it wasn’t firm enough but I didn’t want to add more lest it would be too sweet. I still worked with it and it was delicious, but just for future reference!

By: Sam Merritt

Sam Merritt — Wed, 22 Jul 2026 01:31:53 +0000

In reply to Pamela. Hi Pamela! You won't be able to put the crumbs on after the cake has sat, the buttercream will crust a bit and the crumbs won't stick. The crumbs will get soft rather quickly so I wouldn't be horribly concerned about that part. I. hope you love the cake! Good luck! Let me know how it goes! :)

By: Pamela

Pamela — Sun, 19 Jul 2026 23:49:39 +0000

I am entering this cake in our county fair. I will be making and refrigerating the cake three days ahead. If I put the graham cracker crumbs on the bottom all around when I frost it, will the crumbs get mushy or soft? If I wait till the day I need it, they may not stick to the frosting. What do you think?

By: Sam Merritt

Sam Merritt — Fri, 17 Jul 2026 01:17:42 +0000

In reply to Pamela. If you are increasing the frosting I would recommend increasing the curd as well. :)

By: Pamela

Pamela — Thu, 16 Jul 2026 23:51:00 +0000

In reply to Sam Merritt. I am going to make 1 and 1/2 recipes of the frosting and was asking if one recipe of curd would be enough or do I have to make an additional 1/2 recipe of the curd?

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 19:55:27 +0000

In reply to Pamela. Hi Pamela! This recipe makes enough for one batch of frosting. Is there a reason you think it would make more? I just want to make sure I don't have something unclear in the recipe card.

By: Pamela

Pamela — Tue, 14 Jul 2026 00:03:18 +0000

Does one recipe of curd make enough for 1 and 1/2 frosting recipes?

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 18:12:23 +0000

In reply to Jaclyn Boyd. Hi Jaclyn! This batter will fit in a 13 x 9. It will be a standard size cake. I'm not sure on a bake time as I haven't personally done it. I hope you love the cake! :)

By: Sam Merritt

Sam Merritt — Tue, 07 Jul 2026 16:04:57 +0000

In reply to Jaclyn Boyd. I'm so sorry for the confusion, Jaclyn! It's always best for your ingredients to be room temperature to help them combine better. :)

By: Jaclyn Boyd

Jaclyn Boyd — Sat, 04 Jul 2026 17:28:31 +0000

does the milk need to be room temperature? you forgot to mention room temp on the butter in the ingredients list. thank you

By: Jaclyn Boyd

Jaclyn Boyd — Tue, 30 Jun 2026 08:30:16 +0000

could we make this as a 9×13? how thick would it be? recommended bake time? thank you

By: Sam Merritt

Sam Merritt — Wed, 10 Jun 2026 18:41:03 +0000

In reply to Elizabeth C.. Thank you so much for trying my recipe, Elizabeth! I'm so glad you enjoyed this cake so much! :)

By: Elizabeth C.

Elizabeth C. — Wed, 10 Jun 2026 00:30:30 +0000

One of my absolute favorite cakes! So dense and moist and a mouthful of bliss! I omitted the whipped cream because I’m fine without it. I wasn’t able to put any graham crackers because my were stale and I didn’t realize in time, but it was still amazing! I’m glad I watched the video first to know how much to reduce the curd down. Superb recipe!

By: Cyn Lopez

Cyn Lopez — Mon, 04 May 2026 02:14:38 +0000

My roommate and I made this for my husband. He loves Key Lime pie but I’ve never had luck making pie crust so we opted for cake. It turned out great and it was delicious. He loved it and we did too. However, this is one labor intensive recipe, it took us several hours (seemed like) to complete. But it was worth it all and we’d make it again. Probably won’t take as much time the second time around since we know how to do it now. Thanks for a great recipe. I always come here for sweets, you are the best!

By: Sam Merritt

Sam Merritt — Mon, 06 Apr 2026 01:56:45 +0000

In reply to Colleen Gosselin. Thank you so much for trying my recipes, Colleen! I'm so glad you've been enjoying everything so much! :)

By: Colleen Gosselin

Colleen Gosselin — Sun, 05 Apr 2026 22:09:05 +0000

I made the Key Lime Cake for Easter and it was a huge success. This cake is just as delicious as your Peppermint Bark Cake I made for Christmas. I’m looking forward to trying another recipe!!

By: Sam Merritt

Sam Merritt — Tue, 24 Mar 2026 15:55:06 +0000

In reply to José. Thank you so much for trying my recipe, Jose! I am so glad you enjoyed it so much! :)

By: José

José — Sun, 22 Mar 2026 16:10:33 +0000

Made this recipe down to the letter for my 14-year-old’s birthday. 6 stars if I could. All of the details here are great and important. The cake alone (unfrosted) merits mention. Cutting and evening out the layers gave us a nice way to sample while preparing. Wow. Also, the lime curd folded into the cream cheese frosting is brilliant. It’s not a typical heavy cream cheese frosting just flavored with a little lime this way. It’s a bit more like a buttercream texture, but also has a nice light feeling.
I had never made whipped cream with gelatin before but that’s a nice tip. It’s not a lot of extra work so I’d definitely recommend it if you have the ingredients.
Taste is top notch. It seemed like something I’d get at an expensive bakery. Great, great recipe.

By: Sam Merritt

Sam Merritt — Fri, 20 Mar 2026 17:43:31 +0000

In reply to Marlaina Woodcock. Hi Marlaina! Happy birthday to your daughter! You can bake this in 9" pans. I *think* it could work in 2 9 inch pans but I haven't personally done it. I'm not sure what the bake time would be.

By: Marlaina Woodcock

Marlaina Woodcock — Thu, 19 Mar 2026 19:56:57 +0000

Hello, so excited to make this for my daughter’s birthday! Can I do two 9 inch round cakes rather than three 8 inch cakes? If so, how long should I cook it for? Thank you!

By: Sam Merritt

Sam Merritt — Fri, 08 Aug 2025 13:27:36 +0000

In reply to Dawn Wellls. I'm so glad it was such a hit, Dawn! Happy belated birthday to your grandson! :)

By: Dawn Wellls

Dawn Wellls — Thu, 07 Aug 2025 23:52:46 +0000

this turned out great for my grandsons 20th birthday. He loves keylime pie so when I asked him if he wanted a keylime cake it was very happy.

I opted out of the whipped cream decorations as it’s still a bit hot in our daytime temperature to have it sit out (I used a glass pedestal cake plate with a glass dome) and I don’t like putting cake in the fridge, I feel it changes the texture and flavor of the cake.
We decorated it with the cream cheese frosting recipe provided and made a double batch. perfect consistency using 8 cups of powdered sugar.

We colored the frosting for writing on the top of the cake a delicate light green and put the graham cracker crumbs around the cake base on the plate. we also did polka dots of the green icing on the sides and the top of the cake.

Everyone love the contrast of the curd and the cream cheese frosting. they said it was just right tartness to sweetness. Great cake! Thanks for sharing!!!!

By: Sam Merritt

Sam Merritt — Mon, 07 Jul 2025 13:53:50 +0000

In reply to Deb Briggs. Hi Deb! This cake should do fine to freeze and then thaw. :)

By: Deb Briggs

Deb Briggs — Sun, 06 Jul 2025 18:36:56 +0000

In reply to Rlf. Hi Sam. Love your recipes. Can I make ahead and freeze cake then bring out and thaw?