Easy Sprite Cake Recipe!

★★★★★ 5 from 1 reviews

Yellow cake that begs to be iced is called sprite cake. Mix up your preferred frosting recipe while it bakes. The outcome is a very moist and spongy cake that you can offer to your loved ones.

See also: 35 Super Fun Baking Recipe Ideas

Sprite soda is such a subtle flavor that you can’t even tell you were in a hurry! The lemon essence and lemon-lime soda combine well to create a cake with a distinct flavor. This is ideal for outdoor summer events!

Nothing is more gratifying than baking something from scratch. With this tried-and-true recipe, send your cake mix walking. A bite of this delectable cake can make any dinner feel festive.

SPRITE CAKE PREPARED USING A CAKE MIX

One alternative requires nothing more than a cake mix and a 12-ounce can of soda of your choosing. I will admit that I tried this variant out of curiosity.

The cake case Sprite cake has an extremely light texture. I enjoyed the texture of this cake, but I also thought it had a mild flavor. The lemon-lime flavor was not at all prominent.

MADE-FROM-SCRATCH SPRITE CAKE

Using Sprite to bake a cake appears to be a rather frequent technique, and the recipes all appear to be extremely similar.

I have the impression that this is one of those recipes that was printed on the back of a 7-Up or Sprite can and copied by literally EVERYONE. It has been repeatedly disseminated and produced! With justification!

SPRITE CAKE MADE FROM HOME WAS SO MUCH SUPERIOR TO THE BOXED VERSION

It has a lovely texture! Not very dense, yet sufficiently sturdy to maintain its shape There is a great deal of flavor thanks to the soda, extract, and all of that delicious butter. And it is quite simple to make!

Make sure to cream the butter and sugar for four to five minutes. The cake will be thicker and less airy if this stage is skipped or neglected. The flavor will be present, but the texture will be very thick.

ALTERNATIVE VIDEO: How to Bake Sprite Chiffon Cake

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INGREDIENTS YOU’LL NEED

• Butter – Butter should be at room temperature, or approximately 70 degrees Fahrenheit. You should be able to make a dent in the butter with your finger, but it should not be greasy. The butter will not cream properly with the sugar if it is too heated.
• Sugar – Granulated or castor sugar
• Eggs – Eggs ought to be at room temperature. Eggs at a chilly temperature will cause butter at room temperature to seize or curdle.
• By adding the eggs one at a time, the eggs can be incorporated without losing the aeration created during the creaming process.
• Flour — For this cake, all-purpose flour is the finest option. After adding the dry ingredients, avoid overmixing, since this can form gluten strands that make the cake difficult.
• Extract of Lemon Flavor — This is one of the rare times I utilize an extract. Normally, I would only use lemon zest and juice, but I wanted to try lemon extract for days when I don’t have lemons on hand.
• Lemon-Lime Soda – Sprite, 7-Up, or another lemon-lime soda brand.
• This is the great finishing touch for this cake, especially if you bake it in a Bundt pan! Instant decorating!

HOW TO MAKE THE BEST CAKE

• The initial step is what makes this sprite cake successful. A leavened cake requires thoroughly creamed eggs and butter.
• serving many people? Make some cupcakes! They’re easy to serve and everyone loves having a personal cupcake to enjoy.
• Any gathering will be improved by a cupcake bar! Prepare these cupcakes in advance and provide your guests a variety of toppings to use to customize their dessert.
• A 9×13 inch pan works best for baking this cake. In this manner, the sprite cake is just the right height and thickness for a smooth, even bake throughout.
• It is quite rare that you will have leftovers, but if you do, they can be kept for five days on the counter in an airtight container.
• When a toothpick placed in the center of the cake comes out clean and with no batter adhered to it, the cake is finished baking.
• Use a package of cake mix in place of the remaining ingredients for an even easier recipe. You only need the mix and soda to get started!
• It’s difficult to mess up a dish this easy. The most novice bakers can accomplish this. This recipe is a breeze to make when using a boxed cake mix!

HOW SHOULD SPRITE CAKE BE BAKED?

This cake looks incredibly stunning when baked in a bundt form, therefore I use that pan.

This Sprite Cake Recipe can also be baked in a 9-by-13-inch pan, two 8- or 9-inch round pans, or two 9-by-5-inch loaf tins.
How you intend to serve the cake will largely determine the cake pan you select.

CAN I USE DIFFERENT SODAS?

Other sodas can undoubtedly be used. Simply put, the flavor will alter. This might be advantageous in some circumstances.

Different cake mixes go well with various sodas. For a decadent dessert, consider combining a chocolate cake mix with cherry or Dr. Pepper.

Other choices include this variation using a different type of lemon-lime soda, root beer, and chocolate cake mix. You might want to try 7-Up or ginger ale.

SPRITE OR 7-UP?

The sort of lemon-lime soda utilized in this recipe is irrelevant. Make this cake with any ingredients you have on hand or with your favorite lemon-lime soda. Any lemon-lime soda that is clear will suffice. Even generic brands function just fine.

HOW SHOULD I DECORATE THIS SPRITE CAKE?

There are countless options! Make this dessert more substantial by adding buttercream, or keep it simple with a thin glaze.

For a dulce de leche twist, try making holes in the cake and pouring a can of sweetened condensed milk on top. Or top each piece with a sweet dollop of whipped cream.

Good ol’ fashioned tubs of store-bought frosting are not deserving of shame. Apply a layer, and your cake will be fit for any event.

You’ll savor every mouthful of your Sprite cake, whether you leave it basic or dress it up with one of the toppings mentioned above.

DIRECTIONS

Cake

• Set the oven’s temperature to 325 degrees. Grease and flour a 9-by-13-inch cake pan well.
• Use an electric mixer to cream the butter and sugar in a sizable mixing basin until they are light and fluffy. Mix well after adding the vanilla and lemon extracts. One at a time, add and thoroughly combine the eggs. Sprite (or 7 Up) and flour should be added in waves until thoroughly combined.
• Fill the 9×13 cake pan with the batter. 30 minutes, or until golden brown, in the oven.

Icing

• Prepare the glaze and bake the cake simultaneously. Powdered sugar, vanilla, lemon juice, and Sprite should be mixed together using an electric mixer. Smooth after beating.
• After taking the cake out of the oven, let it cool in the pan for ten minutes. Overturn the cake onto a dish. Add glaze by drizzling. Enjoy!

SUCCESS SUGGESTIONS

Although the instructions for making this sprite cake are rather simple, the following advice will assist you in overcoming any potential obstacles that may arise:

• Don’t Overmix: You don’t want to destroy the soda’s carbonation and diminish its lifting ability. As soon as the dry ingredients are incorporated, stop using the mixer or whisk.
• Lightly Zest: Only take off the fruit’s exterior, colored layer. If you zest too thoroughly, you risk removing some of the bitter-tasting white pith.
• Use parchment: Grease and flour the bottoms and sides of the cake pans before lining them with parchment paper. Then, insert a circle of parchment that has been cut to a size slightly smaller than the pan’s bottom. The cake will release from the pan much more easily after baking thanks to the parchment, which forms a strong barrier between the cake and the pan.
• Let it Cool: It’s crucial to allow the cake layers to completely cool before attempting to remove them from the pan or frost them. It will be beneficial to be patient.
• Buttercream Dam: Despite the lemon-lime curd filling’s relative thickness and the weight of the top layer, it is still possible for it to leak out of the sides of the cake. Buttercream should be placed in a zip-top bag, the corner should be cut off, and a border should be piped around the bottom layer. In this manner, the buttercream will keep the curd from escaping when you add it.

SOMETHING ABOUT FREEZING

This sprite cake can be frozen either after it has been filled and frosted or after the baked cake layers have been frozen. This is how:

Cake Layers for Freezing: Let the baked cake layers cool fully before removing them from the pan and wrapping them in plastic wrap. 3 month period of freezing Before filling and icing, you may either let them thaw slightly or leave them mostly frozen (they’re actually simpler to handle while solid!)

Freezing the baked goods: The cake should be filled and frosted without any garnishes or embellishments. In order for the frosting to set, place the cake in the refrigerator for a few hours. For up to three months, freeze the cake completely wrapped in plastic wrap. When ready to use, defrost in the refrigerator.

ADDITIONAL SHORT COATS

In order to give this dish a more “from scratch” feel, I wanted to combine some simple handmade ingredients with the cake mix and soda cake. Here are some options if you want to make a cake like this one but with greater efficiency:

• Premade Lemon Curd: Use premade lemon curd in place of the homemade lemon-lime curd. If you want to add a little lime taste, you can add a few squeezes of fresh lime juice.
• Premade Icing: In place of the homemade lemon-lime buttercream in the frosting, use a can of vanilla frosting. The additional citrus tang will be missed, but it will still function.

HOW ABOUT MORE FROSTING, DO YOU ASK?

You can quadruple the frosting recipe and still have plenty to deal with if you prefer a fully decorated/frosted cake versus the half-dressed/half-naked appearance.

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