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
- 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
- 3 c powdered sugar confectioners sugar
- 1/2 c 1 stick butter
- 1/2 tsp. almond extract
- 1/4 c maraschino cherry juice
- 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.
- 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.