This cake is sweet and sour and perfect for any Sour Patch Kid fan!
When I saw this cake on The Spiffy Cookie, a blog I've followed for forever, I knew immediately it would be my husband's birthday cake. Erin posted it about two months after his birthday, so I waited 10 months to make it and it was absolutely worth the wait! Nick was so excited about this cake and it turned out lovely. Erin did hers with a surprise inside cake recipe from a cookbook (if you stop by her post linked down below, she has a link to the cookbook), so it was a taller cake. The next time I make this one, I will probably make two boxes of the amped up cake mix and double the frosting, so that the cake stands taller like Erin's did.
But even without it being taller, it was a moist, lemony cake with some seriously amazing lemon cream cheese frosting that complimented the Sour Patch Kids sourness perfectly. Plus it was so colorful. Everyone loved it - including the birthday boy - back when he turned...28 in 2015. LOL. I'm so behind on sharing all the recipes I've made. Awful, I know. I also really loved this cake which has started me down the road of hoarding lemon sweets recipes. Before this cake, I really preferred lemons in savory dishes.
What you need:
For the cake:
- 1 box white cake mix
- 3 eggs, at room temperature
- 1/3 cup vegetable or canola oil
- 1/4 cup fresh lemon juice
- 1 tsp. lemon extract
- 3/4 cup milk (I used whole)
- 1/2 cup vanilla Greek yogurt
- 8 oz. cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 tsp. lemon extract
- 4 cups powdered sugar
- 1 Tbsp. lemon juice
- 1 huge bag of Sour Patch Kids (save the sour sugar at the bottom of the bag)
- In a large bowl, whisk eggs, oil, lemon juice, lemon extract, milk, and sour cream until smooth.
- Then sift in cake mix and stir just until combined.
- Divide batter evenly between two 8-inch cake pans that have been greased (I did parchment paper and nonstick cooking spray).
- Bake in a preheated-350 degree oven for 30 to 35 minutes or until a toothpick comes out clean when inserted into the middle. I start watching mine about 5 minutes prior to the shortest time to ensure that it doesn't get overcooked.
- Remove from oven and cool on a wire rack.
- After cake has cooled, prepare frosting by beating together cream cheese and butter until smooth.
- Add powdered sugar and mix on low until incorporated. Add lemon extract.
- Increase speed to high and mix until light and fluffy (about 5 minutes).
- If needed, add lemon juice or powdered sugar to get the consistency you want.
- Frost the cake and decorate with Sour Patch Kids. You can sprinkle the top with excess sour sugar from the bag!
Recipe from The Spiffy Cookie
facebook | pinterest | bloglovin | instagram