Key Lime Cake

Key Lime Cake

This Key Lime Cake features three layers of fluffy white cake with a hint of lime, a buttery graham cracker crumble in between each layer, and a sweet yet tangy key lime buttercream frosting… classic summer flavors and perfect for any gathering!


For the Graham Cracker Crumbs:
  1. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter and stir until well combined and crumbly. Spread mixture onto a cookie sheet lined with parchment paper. Bake at 350° F for about 5 minutes, then remove and set aside to cool.
For the Cake:
  1. Preheat oven to 350ยบ F. Lightly grease and flour 3 8-inch round cake pans lined with parchment paper (you can also use 2 9-inch but will want to bake longer).
  2. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, stir together the milk, vegetable oil, and key lime juice. Set aside.
  4. With your mixer (I use paddle attachment), cream together the butter and sugar on medium-high speed until very light and fluffy (3- 5 minutes).
  5. Add sour cream and vanilla extract and beat until well combined, about one minute.
  6. Starting and ending with flour, with your mixer on LOW speed, alternately add flour mixture and milk mixture to the creamed butter until just combined.

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