There’s something about the first bite of cherry limeade cake that instantly takes me right back to summer evenings on my grandma’s porch—where the sweet-tart zing of cherry limeade drinks was always a hit with everyone. This cake captures that nostalgic magic in a slice, bursting with bright cherry flavor and just enough limey punch to keep your taste buds dancing. If you love the fizzy refreshment of classic cherry limeade but want it in cake form, you’re in for a treat. Honestly, it’s one of those recipes I never get tired of making because it’s surprising how such simple ingredients create something so festive and satisfying. It’s a bit like a lemon poppy seed cake’s fresh vibe, but dialed up with cherries and lime to a whole new refreshing level. Trust me, once you try this cherry limeade cake, it’ll be your go-to for potlucks, birthdays, or just when the craving hits.
What is a cherry limeade cake?
Think of cherry limeade cake as a celebration in dessert form that’s inspired by that classic soda flavor we all know and love — cherry limeade. It’s essentially a soft, moist cake that combines the tart brightness of lime juice and zest with sweet, juicy cherries folded in or layered throughout. The cake usually features a light glaze that mirrors the flavors, making each bite feel like drinking a fizzy glass of cherry limeade but way more indulgent. The name “cherry limeade cake” is pretty straightforward, but what makes it special is how it brings together those two flavors in a way that feels fresh and fun. If you’ve ever enjoyed cherry lime popsicles or those fizzy summer drinks, making it into cake form gives you something that’s refreshing yet cozy enough to whip up anytime.
Why you’ll love this recipe?
What I love most about this cherry limeade cake is how it walks the line between a nostalgic summer treat and an everyday cake you can bake any time. The flavor feels bright and lively without being overpowering or sour; the cherries add that sweet juiciness that balances perfectly with the tart zing of lime zest and juice. It’s like a little sunshine party in each forkful.
Now onto the practical stuff—this cake couldn’t be easier to make. I’ve found that it’s forgiving, so even if your mixing isn’t perfect, it still turns out tender and delicious. And the ingredients? Nothing fancy or expensive—most are pantry staples with just a handful of fresh limes and cherries thrown in. It’s definitely cost-effective, especially considering how impressive it looks on the table.
Versatility-wise, this cake is a gem. I’ve served it as a breakfast treat with a cup of coffee (yes, really!), or dressed it up with whipped cream and fresh berries for a casual dessert. Sometimes I even make it into cupcakes for easy grab-and-go snacks that disappear in minutes at my house. Compared to something like lemon drizzle cake, this one has that playful cherry twist that feels a tiny bit unexpected but absolutely thrilling. My kids actually ask for seconds, and that’s always the best seal of approval.
How do I make a lemon limeade cake?
Quick Overview
Making cherry limeade cake is surprisingly straightforward. You start by prepping your dry and wet ingredients separately, then fold them together carefully so the batter stays light and fluffy. After mixing, a sweet cherry filling adds a surprise layer or swirl inside, followed by a quick bake. Once cooled, a bright lime-scented glaze seals the deal. What makes this method my favorite is that it’s quick and doesn’t require any fancy equipment—just a few bowls and a spatula. I always find it rewarding to see how simple steps can pull together such a vibrant, tender cake.
Ingredients
For the Main Batter:
- 2 ½ cups all-purpose flour (I prefer sifting it fresh for a tender crumb)
- 1 ½ cups granulated sugar (balances the tartness without being too sweet)
- 1 teaspoon baking powder (for a light, fluffy lift)
- ½ teaspoon baking soda (helps with rise and texture)
- ¼ teaspoon salt (to enhance flavors)
- 3 large eggs (room temperature for good blending)
- 1 cup buttermilk (makes the cake extra moist and tangy; you can substitute with milk plus a teaspoon of lemon juice)
- ½ cup vegetable oil (keeps the cake tender and moist)
- Zest of 2 limes (the secret star that brightens everything)
- 2 tablespoons fresh lime juice (adds that sharp, refreshing tang)
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup fresh or frozen pitted cherries, chopped (frozen works fine — just thaw and drain excess liquid)
- 2 tablespoons granulated sugar (to sweeten the cherries just enough)
- 1 tablespoon cornstarch (to thicken the cherry filling, prevents it from getting too runny)
- 1 teaspoon fresh lime juice (to keep the jelly-like filling lively)
For the Glaze:
- 1 ½ cups powdered sugar (sifted for smoothness)
- 2 tablespoons fresh lime juice (adjust for consistency—more for a thinner glaze)
- Optional: 1 teaspoon grated lime zest for extra pop
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by setting your oven to 350°F (175°C), and grease a 9×13-inch baking pan with butter or nonstick spray. I always line mine with parchment paper because it makes removing the cake way easier—plus those edges get a perfect golden crust. Let the pan sit ready while you make your batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Give it a thorough mix so everything’s evenly distributed—you don’t want any clumps of baking powder lurking in there! This helps your cake rise evenly and taste balanced.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs lightly, then add the buttermilk, vegetable oil, lime zest, lime juice, and vanilla extract. As you combine these, the lime zest will start giving off that fresh citrus aroma—trust me, your kitchen will smell incredible here. Whisk until all ingredients are fully incorporated.
Step 4: Combine
Now gently fold the wet ingredients into the dry mixture using a spatula or wooden spoon. Do this slowly and avoid overmixing—just enough to combine but still keep the batter light and airy. Overmixing can make the cake tough, and nobody wants that. The texture of the batter should be smooth but thick enough to hold some shape.
Step 5: Prepare Filling
To make the cherry filling, toss the chopped cherries with sugar, cornstarch, and lime juice in a small saucepan. Cook over medium heat, stirring often, until the mixture thickens and becomes glossy—about 3-5 minutes. Let it cool slightly so it doesn’t sink too far when added to the cake batter.
Step 6: Layer & Swirl
Pour half of the cake batter into your pan, smooth it out with a spatula, then spoon the cherry filling evenly over the batter. Pour the remaining batter on top. To create that gorgeous marbled effect, take a knife or skewer and gently swirl through the batter and cherries—be careful not to overdo it, or the cherry layer will get lost. The goal is pretty, distinct ribbons of cherry goodness.
Step 7: Bake
Pop your cake into the preheated oven and bake for 40-45 minutes. Keep an eye on it after 35 minutes by inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done. Oven temps vary, so don’t sweat it if it takes a bit longer, but avoid overbaking to keep it moist. The smell during baking is truly the best part—you’ll want to hang around the kitchen!
Step 8: Cool & Glaze
Once out of the oven, let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. While it’s cooling, prepare the glaze by whisking powdered sugar with lime juice until smooth and pourable. When the cake is completely cool, drizzle the glaze evenly over the top. The glaze hardens lightly but remains glossy, adding that final zesty touch everyone loves.
Step 9: Slice & Serve
Use a sharp knife to cut the cake into squares or rectangles. I like to wipe the knife clean between cuts for neat slices. This cake tastes fantastic slightly warm or at room temperature. Serve it solo, or with a dollop of whipped cream or vanilla ice cream if you’re feeling indulgent. Either way, prepare to hear “Can I have another?” from everyone at the table.
What to Serve It With
For Breakfast: Pair a warm slice with your morning coffee or a glass of fresh orange juice. The bright lime in the cake pairs wonderfully with dark roast coffee’s deep notes, waking you up with a gentle citrus hug.
For Brunch: Serve it alongside a platter of fresh fruit—mango, pineapple, or berries make particularly nice companions. A sparkling water with lime or a light mimosa rounds out the plate perfectly.
As Dessert: Top with a dollop of whipped cream or a small scoop of lime sherbet for a refreshing finish. A sprig of mint adds a lovely touch both visually and flavor-wise.
For Cozy Snacks: This cake stands up beautifully with a cup of tea or a cold glass of milk. It’s that one sweet fix that’s just enough without feeling heavy—great for afternoon pick-me-ups or casual get-togethers.
Over the years, my family has come to cherish this cake for holidays and casual dinners alike. It’s always a conversation starter because something about that combination of cherries and lime feels both familiar and unexpected. Serve it up with smiles and a side of laughter—it’s what makes this cake truly special.
Top Tips for Perfecting Your Cherry Limeade Cake
Cherries Prep: Whether using fresh or frozen, make sure to pit your cherries well. Frozen cherries tend to release more juice, so draining them can prevent the cake from becoming soggy. I like chopping them fairly small so they distribute evenly without sinking completely.
Mixing Advice: I can’t stress enough to fold rather than stir vigorously when combining your wet and dry ingredients. Overmixing develops gluten and makes the crumb dense. If you see any flour streaks, a few gentle folds will do the trick without working the batter too much.
Swirl Customization: For prettier marbling, swirl gently with a knitting needle or toothpick instead of a knife for finer lines. You could also add a few whole cherry halves on top just before baking for a gorgeous presentation.
Ingredient Swaps: I’ve played around with almond milk instead of buttermilk, which makes the cake creamier but slightly less tangy. Coconut sugar works as a substitute for granulated sugar but expect a deeper flavor and darker crumb. For vegan versions, flax eggs and coconut yogurt can be a decent stand-in, though crumb texture changes slightly.
Baking Tips: Keep your cake in the middle rack for even heat circulation. If you notice the top browning too fast, tent it loosely with foil halfway through baking. Your toothpick test is the most reliable doneness indicator, so rely on it over timers alone.
Glaze Variations: For a thicker glaze, use less lime juice and more powdered sugar; for thinner, increase lime juice slowly. Adding a pinch of salt to the glaze can amplify flavors. Sometimes, I throw in a little cherry juice for a pink-tinted glaze that looks lovely.
I learned these tips the hard way—burnt tops, dense cakes, no glaze glazing… Trust me on these little tweaks, and you’ll wow your friends every single time.
Storing and Reheating Tips
Room Temperature: Store your cake covered loosely with foil or in an airtight container for up to 2 days. It stays wonderfully moist without fridge dryness, especially if you plan to eat it soon.
Refrigerator Storage: If you live in a warm or humid climate, keep it in the fridge wrapped tightly with plastic wrap and in a sealed container for up to 5 days. Bring slices to room temperature before serving for best texture and flavor.
Freezer Instructions: Wrap individual slices tightly in plastic wrap and then aluminum foil for double protection. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and finish with a fresh drizzle of glaze or whipped topping.
Glaze Timing Advice: If freezing or storing long-term, I recommend glazing right before serving. The glaze tends to become sticky or dull over time in storage. For quick snacks, glazing right after cooling is just perfect.
I’ve found these storage tricks save multiple leftovers from turning dry or flavorless—which rarely happens since this cake disappears fast!
Frequently Asked Questions
Final Thoughts
So there you have it, a cherry limeade cake recipe that feels like sunshine on a plate and surprisingly easy to make. What makes it so special for me isn’t just the bright cherry-lime combo, but how it brings back those summer memories and simple joys shared around the kitchen table. Whether you’re baking for family, gifting it to neighbors, or sneaking a slice with a cup of coffee, this cake has that rare balance of festive and comforting that keeps folks coming back. If you enjoy this recipe, you might also want to try my lemon blueberry bundt or strawberry basil shortcake — they all work great for bringing fresh fruit flavors into your baking. I can’t wait to hear how your cherry limeade cake turns out, so don’t be shy—drop a comment, share tips, or tell me your favorite way to serve it. Happy baking and here’s to many sweet moments ahead!
cherry limeade cake
Ingredients
Main Ingredients
- 1.5 cups unsalted butter room temperature
- 2.5 cups granulated sugar
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- 0.5 teaspoon almond extract
- 2 tablespoons lime zest about 2 limes
- 0.25 cup freshly squeezed lime juice 2-3 medium limes
- 0.5 cup sour cream
- 3 cups all-purpose flour plus 1 tablespoon for tossing the cherries
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1.5 cups maraschino cherries drained and chopped, reserve 2-3 tablespoons juice for glaze
- 1.5 cups confectioners' sugar
- 2 tablespoons maraschino cherry juice
- 2 tablespoons lime juice about 1 lime
- maraschino cherries for garnish
- lime slices for garnish
Instructions
Preparation Steps
- Preheat oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.
- Gradually add the sugar and beat for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in vanilla extract, almond extract, lime zest, lime juice, and sour cream until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
- Toss chopped maraschino cherries with 1 tablespoon flour to coat lightly. Gently fold cherries into the batter by hand.
- Pour batter into the prepared Bundt pan and smooth the top. Bake for 70–75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The top should be golden and the edges slightly pulling away from the pan.
- Let cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack and let cool completely.
- In a small bowl, whisk together confectioners’ sugar, cherry juice, and lime juice until smooth and pourable.
- Drizzle glaze over the cooled cake.
- Top with whole or halved maraschino cherries and thin lime slices if desired.
- Let glaze set for 15-20 minutes before slicing.
