Sour Patch Kid Cake
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
For the frosting:
- 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)
Directions:
- 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