After having recently made these Cherry Limeade Cupcakes, I haven’t stopped thinking about them. Maybe ‘thinking’ isnt the best world. More like obsessing. It is by far one of the best cupcakes I have ever tasted, and now… it’s a cake.
A simple cake adorned with cherries. It really is simple too; easy to assemble, easy to bake, easy to decorate and so easy to eat. As a matter of fact, this is the second Cherry-Limeade Cake I have made in 3 days.
It’s that good.
As if the cake itself being awesome wasn’t enough, that frosting.
At a very weak moment in my life, I may have piped it directly into my mouth. Like, 13 times. Give or take.
The combination of the tart lime cake and the sweet cherry buttercream is enough to make you weak in the knees.
So just sit down while you eat it ok?
The main difference between the cake and the cupcakes was texture; I found the cake to be a bit more dense. I also added an additional tablespoon of lime juice to the cake.
A couple tips for success:
Do NOT omit the almond extract from the buttercream recipe! It does not taste like almonds, but it does compliment the cherry in an amazing way.
It is important that your ingredients are at room temperature before assembling and baking.
Don’t over mix cake batter! (Not speaking from experience or anything, ahem.)
Make sure the lime juice is fresh squeezed.
Brush the lime juice onto the cakes while they are still warm.
If you are baking at a higher altitude, be sure to check out my High Altitude Baking Tips.
I absolutely insist that you make this cake immediately. Well, not immediately immediately, but sometime in the near soon future. Of just call your bestie and tell them to make it for you. Besties are good like that. 🙂
limeade cake with cherry buttercream
Ingredients
- 1 1/2 c all-purpose flour sifted
- 1 tsp. baking powder
- 1/4 tsp. coarse salt
- 1/2 c 1 stick unsalted butter, room temperature
- 1 c sugar
- 3 large eggs room temperature
- 1/2 c whole milk room temperature
- 1 tsp. pure vanilla extract
- 4 tbsp. lime juice divided
- 1 tbsp. lime zest
Frosting
- 3 c powdered sugar confectioners sugar
- 1/2 c 1 stick butter
- 1/2 tsp. almond extract
- 1/4 c maraschino cherry juice
Instructions
- Heat oven to 350 degrees. Prepare two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In stand mixer with paddle attachment, cream together room temperature butter and sugar on mediumhigh until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
- Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
- Remove from mixer then fold in lime zest with spatula.
- Divide batter evenly between two cake pans. Bake at 350 degrees for about 20-22 minutes, or until an inserted toothpick is removed clean.
- Transfer cakes tin to a wire rack.
- Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the each cake.
- Let cakes cool completely and dry before topping with cherry frosting.
Frosting
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more
- juice if needed for spreading consistency.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
It’s easy to eat too. :)) Love it, love cherries.
Made this cake on Saturday, by Sunday night, there was only a small piece left! It was delicious! Dense, moist cake, lightly sweet cherry icing, made for a great summer time cake. The layers were not as thick as cake mix layers, but had much better texture. My daughter & I ate some of the icing right out of the bowl! Will make again! I’m going to make the Cherry Limeade Cupcakes for my granddaughters 8th birthday next week, for the grownups! Thanks for a great recipe!
Hi! Writting from Brazil here!!
I absolutely love your recepies and will try the cherry frosting with your perfect chocolate cake tonight!
One question, though… There is no way I will find maraschino cherry juice anywhere at a reasonable price where I live… Will it work with maraschino cherry preserves?? Maybe beaten to a pulp?
Thankyou in advance! =)
Hi Melina… I have not used maraschino cherry preserves in the recipe so cannot speak to its effectiveness. However, it seems like a great option for you to develop a recipe! I would start with your beaten preserves and then add in sugar, 1/2 cup at a time. Add in a fat, like butter or shortening or heavy whipping cream, and then any additional flavors like almond of vanilla extract. It might be fun!
I made this and it is AWESOME!! I doubled the recipe so it made (3) 8″ rounds ( 2 for the cake for the event and one just for me ;P ) The only change I made was double the Baking Power so I got a Fluffy cake. The frosting is incredible ( I doubled that too EXACTLY) . I will DEFINALTY be making this again soon. Thank you so much for sharing!!!
Cakes looks delicious and can’t wait to try them
Do you use a liquid or dry measuring cup to measure the cherry juice?
Hi! Could this cake be made in a 9×13 pan instead? If so, would the baking time remain the same? Thanks!
I don’t see an answer to this so I’ll pass along what I do. One 2-layer caker = 1 9×13 sheet cake. You would need to bake it a little longer. Add a few minutes and then start testing with toothpicks. The frosting would probably cover top AND sides of sheet cake. I want to make this recipe – but really don’t like having to mess with a layer cake!
Is there an alternative to almond extract you would suggest? There is a severe nut allergy in my family so I can’t use almond in anything. Thanks for any suggestions you may have.
This cake doesn’t rise – came out flat like brownies. While it tasted good, it was too flat to frost. Or serve to company. The frosting, which I made anyway to use on a REAL cake I made, is way way too sweet and cloying. So I’ve thrown this recipe away. A case of be careful what you believe on the internet.
Sorry about that. I haven’t tested this recipe in 9 years so I believe you that there could be issues. I will test it next week and see if I can replicate your results.