Cherry Lime Cake

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*Disclaimer: This post contains affiliate links. To learn more, please go here.A very pretty cherry lime cake that is so simple to make and is incredibly delicious! This cake is moist cake filled with lime juice and stuffed with a fresh black cherry filling. I will say when i finished removing the pits from the cherries it looked like I murdered someone with the red stains all over my hands and counter. But it beats using the cherry pie filling from the can!What I love about this cake is that it's nice and fresh! I'm honestly not a big cherry person. But this cake is delicious with the lime! It's beyond amazing! Some of you may not like cherries at all, so you could use cranberries, strawberries, blueberries. A lot of fruit go perfectly well with lime so there is no wrong way to go about the filling.

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing that is my absolute favorite thing in my kitchen is my little bottle of key lime oil. This oil is so potent that a little goes a long way but it enhances the lime flavor so perfectly that it makes everything so much better.

go to my youtube channel to see this cake being made!

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cherry lime cake

this lime cake is filled with a cherry filling and a sweet vanilla buttercream

cake

• 2 1/3 cup all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup greek yogurt
• 1 tsp vanilla extract
• 1 tbsp lime zest
• 1/4 cup lime juice
• 1/2 tsp lime oil (optional)
• 1 cup buttermilk

filling

• 2 cup black cherries (pitted)
• 1/4 cup lime juice
• zest of 1 lime
• 1/3 cup granulated sugar

buttercream

• 3 sticks salted butter
• 5 cup powdered sugar
• 2 tsp vanilla extract
• 1-3 tbsp heavy cream
• food color

cake

1. preheat the oven to 350 degrees F. spray and line three 6-inch cake pans. in a large bowl combine the eggs, oil, yogurt, vanilla, lime zest, lime juice, lime oil, and buttermilk and mix to combine. in a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry mixture into the wet mixture and mix until incorporated. divide the batter evenly among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes then carefully remove from the pans and continue cooling.

filling

1. combine all ingredients into a pot and bring to a boil, reduce the heat and let simmer until it's nice and thick. let cool.

buttercream

1. put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.