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Sprite Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Erin
  • Total Time: 55 minutes
  • Yield: 12-14 servings 1x

Description

Combining a can of Sprite with a cake mix, does it get any easier than that? This sprite cake is filled with an easy, homemade lemon-lime curd and is frosted in a "semi-naked" style with lemon-lime buttercream.  You'll love it!


Ingredients

Scale
  • 2 lemons
  • 2 limes
  • 1 box French Vanilla cake mix
  • 1 (12-ounce) can Sprite
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, separated
  • 6 tablespoons white granulated sugar
  • 3 tablespoons unsalted butter, cut into chunks + 8 tablespoons (1 stick) unsalted butter, softened
  • Pinch of salt
  • 1 1/2 cups powdered sugar
  • Additional citrus slices for decorating, if desired

Instructions

  1. Zest lemons and limes, stir the zest together in a small bowl, and set aside. Juice the lemons and limes and place lemon juice in one small bowl and lime juice in a second small bowl.  You need 3 tablespoons of each type of juice. (see notes about juice)
  2. Preheat oven to the temperature recommended on your cake mix.  Grease and flour 2 8-inch light metal round cake pans. Place a circle of parchment in the bottom of each pan.
  3. In a medium bowl, combine cake mix, half of lemon and lime zest, vanilla extract, and Sprite. Use a hand mixer to mix on low until batter is smooth. Don't overmix.
  4. Divide batter evenly between the two pans.  Bake on center rack of oven, rotating pans halfway through, for the amount of time recommended on your cake mix.
  5. While the cake is baking, prepare the lemon-lime curd. In the top of a double boiler, add egg yolks and white sugar. Whisk and then turn the heat to medium and let the water in the bottom part of the boiler come to a simmer.
  6. Whisk in 2 tablespoons of lime juice and 2 tablespoons of lemon juice.  Whisk frequently until the mixture starts to thicken slightly, about 3 minutes.
  7. Drizzle in the egg whites very slowly while whisking constantly and making sure the bottom of the boiler is being scraped.  After a minute or so you can reduce stirring to every minute or so, and allow the curd to cook until thickened significantly (coats the back of a spoon) or until it reaches 170F.
  8. Remove curd from heat and add chunks of butter, stirring to melt.  Strain curd through a fine mesh strainer or cheese cloth to remove lumps and bits of egg, and then cover with plastic wrap (let the plastic touch the curd) and refrigerate.
  9. When cakes are done, pull them out of the oven and place the pans on a cooling rack. While cakes are cooling, make lemon-lime buttercream. In a medium bowl, use a hand mixer to beat softened butter. Add salt, remaining 1 tablespoon lemon juice and 1 tablespoon lime juice. Add powdered sugar in two additions, mixing well after each one until a frosting is formed. Set aside (don't refrigerate)
  10. When cakes are completely cool, use a butterknife to gently loosen the cake from the sides of the pan.  Place clean hand over the cake and flip the pan over in your hands. Wiggle the cake gently to coax it to release from the pan.  Discard parchment. Place the cake flat side down onto a cake plate.
  11. Place about 1/2 cup buttercream into a small zip-top storage bag and snip off a 1/2-inch opening in one corner. Pipe a dam of buttercream around the outside of the bottom cake layer.  Fill inside of the dam with lemon-lime curd. Release second layer from cake pan, discard parchment, and place cake dome side down onto the first layer (if your cake has a high dome you can cut it off, but with mine it wasn't necessary) so that the flat side is on top of the cake.
  12. Spread a thin layer of buttercream around the sides and top of the cake, creating a semi-naked or "half-dressed" look. Garnish with additional citrus slices or twists of rinds as desired. Keep cake in the refrigerator.

Notes

The number of limes and lemons listed is what I needed to get 3 tablespoons lime juice and 3 tablespoons of lemon juice.  If your citrus is not very juicy, you may need to add extra.

The cake is moist and tender and will stick to the bottom of the pan even when well-greased.  Please do not skip the step of adding a parchment circle to your cake pan - it will allow your cake to release easily from the pan.

Recommended Equipment

8 inch light metal cake pans

Fine mesh strainer

3-piece Double Boiler

Kitchenaid 7-speed Hand Mixer

Citrus zester

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven and Stovetop
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