LIMEADE CAKE WITH CHERRY BUTTERCREAM
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.
Provided by Amanda Rettke
Categories Dessert
Time 52m
Number Of Ingredients 14
Steps:
- 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.
CHERRY LIMEADE CAKE-ANNETTE'S
I wanted to make an over the top cake for my dad and husband for Father's Day. This cake "takes the cake." I will say though, it may not be everyone's favorite flavor combinations. If you don't like tart lime flavor, this is not the cake for you. The frosting reminds us of key lime pie. In fact, it would make a great key lime pie...
Provided by Annette W.
Categories Cakes
Time 45m
Number Of Ingredients 15
Steps:
- 1. FOR CAKE: Preheat oven according to cake mix package directions depending on the type of cake pans you are using. I used non-stick 9" Rachel Ray cake pans and baked my cakes at 325° for 25 minutes.
- 2. Combine cake mix, melted butter, eggs, milk and cherry juice. Mix on low speed for 30 second and then on medium speed for 2 minutes. Fold in chopped cherries.
- 3. Divide into greased cake pans evenly. I baked 4 cakes. Each pan got 2 1/2 cups of cake batter. I baked them 2 cakes at a time.
- 4. Bake cakes according to cake mix directions and the type of pan you are using. Mine baked at 325° for 25 minutes. I rotated the cake pans half way through cooking time.
- 5. Cool cakes in cake pans for 10 minutes, then remove them to cooling racks to cool completely before frosting.
- 6. FOR FROSTING: Beat room temperature cream cheese, powdered sugar, lime juice and kool-aid until smooth.
- 7. Mix in marshmallow cream and beat until combined. Fold in cool-whip. Refrigerate until ready to frost cake.
- 8. Once cakes are cooled, start with first layer. Spread a small amount of frosting on first layer, add second cake and more frosting. Continue until you get to the last layer. When adding the last layer, place it upside down so the top layer is flat. You want the bottom of the last cake facing up.
- 9. Frost the top of the last layer of the cake. Now start to frost the sides of the cake working down and around. Spin the plate so you are smoothing the frosting as you go. Use an icing spatula or offset spatula for this process.
- 10. Decorate the top of the cake with lime wedges, cherries with stems and straws if you'd like. This gives the appearance of "Cherry Limeades", otherwise just leave plain. Refrigerate cake overnight before serving for best results. If you don't have time for this, chill it for AT LEAST 4-6 hours. The longer the better. Slice carefully and Enjoy!
CHERRY LIMEADE CAKE
My older son very, very rarely asks me to prepare a specific food - so when he asked if I could make him a Cherry Limeade Cake, I wanted to make something to make him happy. This cake is on the tart side and will not appeal to everyone, but my baby boy found it irresistible :)
Provided by Pinay0618
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine cake mix with oil, water, eggs and dry Kool-Aid; mix on low speed 30 seconds, then on medium speed for 2 minutes.
- Pour cake batter into a 9 X 13 pan and bake at 325 degrees for 30 to 35 minutes.
- Heat limeade concentrate in microwave about 2 minutes until hot; dissolve lime Jello in limeade. Using chopsticks or wooden skewers, poke a LOT of holes all over the still-warm cake. Slowly pour the limeade-jello mixture over the cake, allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours, until cake is cold.
- In a large bowl, combine milk, instant vanilla pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.
Nutrition Facts : Calories 510.3, Fat 20.6, SaturatedFat 6.9, Cholesterol 55.7, Sodium 473.2, Carbohydrate 74.8, Fiber 0.4, Sugar 58.4, Protein 7.5
CHERRY LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Chill all ingredients before mixing.
- When cold, combine the lemon-lime soda, lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate for 30 minutes.
- Serve with a ladle, getting cherries and limes in each serving.
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