Serves:
12 people
Prep Time:
45 minutes
Cooking Time:
40 minutes & 1 day for Chilling Time
Ingredients
Cake:
- 1 cup 226g unsalted butter, at room temperature
- 3 cups 600g granulated white sugar
- 1/2 cup vegetable oil
- 5 eggs
- 3 2/3 cups 462g all-purpose flour
- 1/2 teaspoon fine grain sea salt
- 1 ½ teaspoons baking powder
- 2 tablespoons lemon extract
- 1 1/2 cups 7UP soft drink divided
- 2 cups 1 lb. unsalted butter, at room temperature
- 2 lb. confectioners’ sugar
- Milk or cream to thin
- 1 tablespoons lemon extract
- 2 teaspoons lime extract
- Yellow gel food color
- Leaf green gel food color
- 1/4 cup yellow sprinkles
- 1/4 cup green sprinkles
- 5 lemon jelly slice candies
- 12 maraschino cherries with stems drained on paper towels
Instructions
This delightful dessert is light, fluffy, stacked with delicious fillings, and covered with colorful sprinkles. This 7UP cake is perfect for a summer party!
- Preheat the oven to 350°F. Clean out four 6-inches round cake pans and apply the baking spray.
- Combine butter and sugar in the bowl of an electric stand mixer and whisk. Add oil when the mixture becomes fluffy.
- Beat eggs into the mixture. Proceed by placing the flour, baking powder, and salt in a separate medium bowl. Whisk completely to combine.
- Combine the dry mixture and the creamed mixture thoroughly. Add the lemon extract and mix. Pour 3/4 cup of the 7UP and whip the mixture well.
- Now, measure about 2 cups of batter and transfer into each of the 4 pans. Bake until the top of the cakes turn brown.
- Place the cakes on wire cooling racks and allow to cool. After they are completely cooled, cover them in plastic wraps and keep in the refrigerator for at least 6 hours or overnight.
- Remove them from the refrigerator, unwrap and trim off crusty tops. Put the cakes in a large baking pan and then use a skewer to poke holes in the cakes' bottoms.
- Pour in the remaining 7Up on to the cakes. Place in the refrigerator and allow the cakes to soak (be careful not to over soak) while you prepare the frosting.
- To prepare the frosting, place the butter and sugar in a standing mixer and whisk. Add milk or cream and whip for about 4 minutes. Add the lemon extract and beat well.
- Transfer 3/4 of the frosting to another bowl and cover with a clean, damp towel. Bring out the frosting you have left and split into two separate bowls.
- Tint both bowls with the yellow food color and the leaf green food color, respectively. Trim the ends of piping bags and transfer each color of frosting into them.
- Gently place a cake layer on a serving plate. Top with 1/4 cup of the white frosting and spread evenly. Stack a second cake layer on top of the first one.
- Repeat process for all cakes—white pipe frosting around the cake and smooth. Place in the refrigerator to chill.
- When it's chilled, remove from refrigerator and pipe green frosting 1/3 of the way up the cake, and then with white frosting another 1/3 of the way up, and lastly with yellow frosting covering the final 1/3 of the cake.
- Smooth frostings on the sides of the cake and throw in yellow and green sprinkles on the green and yellow parts of the cake, respectively—Smooth the top of the cake. Top with frosting swirls with a maraschino cherries! Enjoy!
