Sour Patch Kids Cake

Get a serious sweet-and-sour fix with this Sour Patch Kids Cake. Lemon cake, lemon frosting and a ton of Sour Patch Kids!

More new nephew (newphew?) news! His name is Griffin Watson, born at 10:46 pm on 7/1/14 (at least in California), and weighed in at 6lbs 11 oz, 20.5 inches. Here’s another cute picture of my nephew that my brother shared. I cannot wait to see a picture of Luke and Griffin together! 

To celebrate I am giving you cake. Sour Patch Kid covered cake to be exact. The cake itself is lemon flavored, as is the frosting, and is decorated with Sour Patch Kid gummies and covered in any remnant Sour Patch sweet-but-sour sugar that collected at the bottom of the bag. “First they’re sour, then they’re sweet” indeed. Hopefully Griffin will be mostly sweet rather than sour, just like his big brother :-).

This cake was actually made for a friend’s birthday. As you can guess when he told me he loved citrus things and Sour Patch Kids I took him at his word and made a lemony-Sour Patch covered cake. And he loved it!

The inside was actually rainbow colored just like the surprise-rainbow lemon cake I shared awhile back (the method for creating that design ends up making 2 full cakes) which made it even more fun. The recipe here however does not reflect that method as I have left that secret to be discovered in the Surprise-Inside Cakes cookbook. If you haven’t checked it out yet you must!

One year ago: Fruit & Yogurt Popsicles

Two years ago: Shortbread Cookies

SOUR PATCH KIDS CAKE

Serves 12-16

Ingredients:

CAKE

1 box white cake mix

3 eggs, room temperature

1/3 cup vegetable or canola oil

1/4 cup fresh lemon juice

1 tsp lemon extract

3/4 cup milk

1/2 cup vanilla or plain Greek yogurt (I used Chobani)

FROSTING

8 oz. cream cheese, room temperature

1 stick (1/2 cup) unsalted butter, room temperature

1 tsp lemon extract

4 cups powdered sugar

1 Tbsp lemon juice, if needed

1 (1.9 lb.) bag Sour Patch Kids, excess powder at the bottom of bag reserved

Directions:

1. Preheat oven to 350 degrees and grease two 8-inch cake pans (or three 6-inch cake pans).
2. In a large bowl whisk together the eggs, oil, lemon juice, extract, milk and yogurt until smooth. Sift in cake mix.
3. Divide evenly between prepared baking pans. Bake for 30-35 minutes (25-28 minutes for 6-inch) or until a toothpick inserted in the middle comes out clean.
4. While the cake cools, prepare the frosting. In a large bowl, beat the cream cheese and butter until blended. Add the sugar and mix on low speed until incorporated. Add the lemon extract. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add a tablespoon of lemon juice or more powdered sugar to reach desired consistency. Store in the refrigerator until somewhat stiff before using. (May be stored in the refrigerator for 3 days.)
5. Once the cake is cool, slice off the top to level if necessary. Frost the top of one cake, stack the other on top and finish frosting. Decorate with sour patch kids and sprinkle with excess sour patch powder (from the bottom of the bag).

Source: Cake adapted from Rainbow-Surprise Lemon Cake.

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