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  • cherry limeade cake

    filed under: Cakes on July 22, 2014

    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.

    Cherry Limeade 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.

    Cherry Limeade Cake!

     

    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.

    Cherry Buttercream Frosting!

     

    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?

    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

        1. Heat oven to 350 degrees. Prepare two 8-inch round cake pans.
        2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
        3. In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
        4. 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.
        5. Remove from mixer then fold in lime zest with spatula.
        6. Divide batter evenly between two cake pans. Bake at 350 degrees for about 20-22 minutes, or until an inserted toothpick is removed clean.
        7. Transfer cakes tin to a wire rack.
        8. Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the each cake.
        9. Let cakes cool completely and dry before topping with cherry frosting.

        Frosting

        1. 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.
        2. Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.

        Cherry Limeade Cake!

         

        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.

        Cherry Limeade Cake!

         

        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. 🙂

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        Comments

        This cake looks gorgeous! And so good! I always get a cherry limeade when we go to our local sonic, but I never imagined a cherry limeade cake. You are a cake genius ! I will be making this soon. Thanks!!

          And now I am craving a Sonic Cherry Limeade. 🙂

        This looks like the perfect summertime cake! And I love that you added a splash of lime juice for extra brightness. Gorgeous, as usual!

        Beautiful cake! I have been loving cherries lately!! That pink frosting is just gorgeous and I love the way you decorated the cake with those cherries. I bet it taste wonderful! 🙂

          You are so kind sweet Beth. I appreciate you!!

        Oh my goodness, a Cherry Limeade CAKE like maybe in a SONIC Cherry Limeade drink??!!! Oh I have to make this really soon. Thanks for the frosting confession, cuz I never do that, 😉

        I made the cupcake version and I have to say, I’m not impressed at all. I followed the recipe down to a T, and there was no “subtle” flavor…there was barely any flavor at all! The cupcakes cooked super quickly, too. They smelled like uncooked cream of wheat and tasted just a little bit sweet and that’s it, even after brushing them with lime juice. I didn’t bother with the frosting because I didn’t want to waste more ingredients. I don’t know what I did wrong, I was so looking forward to them :/

          Hi Solangel- So sorry there were issues. As I mentioned in the Cherry Limeade Cupcake post, the recipe is just barely adapted from Sprinkles Cupcakes’ recipe. I have made it enough times to be able to vouch for the amazingness and brilliance of their stuff. From that recipe I have made this cake as well as a vanilla cupcake recipe, just making slight adaptations. THAT is how much I trust the cupcake recipe! What you are describing sounds like an issue with potentially expired ingredients as well as baking temperature and time. If you would like to troubleshoot more I am happy to work through it with you. Too bad you didnt try that frosting… it really is delicious. 🙂

        Do you know if the rosette pattern would work with your cherry frosting? I want to make the cherry limeade cake but frost it with the rosettes. Also do you know what Wilton tip you use for the rosettes?

          Yes, it will! I use an Ateco tip, the open star. I do not use Wilton products any longer.

        I made these tonight into cupcakes and they are moist and super yummy! I made a slight change and added some extra flavor because I wanted to make sure they had a really good burst of flavor and they did! I only needed to bake them for 18 minutes since they are cupcakes. I love the frosting also. Great recipe! It’s a keeper! These treats are perfect for our end of summer picnic with our kids tomorrow. Thank you!

        How big is your cake? Your direvtions say to fill two cake pans but are they 8 inch cake pans or 6 inch cake pans? I tried the cupcake version of this and it was amazing. I can’t wait to try it as a cake.

        Just finished making the cherry limeade cake, it smells and looks wonderful. I have to wait until after dinner to serve it, but if it tastes as good as it smells, I won’t be disappointed!

          Yay!! Its definitely one of my all time favorites. Hope you and your family love it as well!!

        Looks like perfect choice for weekend kitchen/baking/relaxation <3

        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!!!

        Don't Pass on Dessert!