I wanted to post my version of a Mountain Dew Cake. Thanks to Brandy1621 for posting her version of Mountain Dew Cupcakes. I did modify the ingredients a bit. I wasn’t sure if it was alright to post my changes on her recipe comment section (seems rude to do that), so I’m posting it here separately. I just made this cake on May 8, 2012 and it was amazing! The flavor is spot on to Mountain Dew! (We kept tasting the batter – modifying, and drinking the soda pop till the flavors mirrored each other) My son’s comment was “Now how did you DEW that” (ha ha) Hope you enjoy. *Side Note: I’m going to be decorating and filling the cake with a Mountain Dew flavored Buttercream, then covering in fondant. I’ll update my results and photos when done. *this is a cake for my son’s 9th birthday- I’m making a Minecraft Creeper cake, which is why I added in the green food coloring (which is optional)
|1 cup||butter, unsalted and room temperature|
|juice of 1||lemon|
|juice of 1||lime|
|2 teaspoons||lemon zest|
|zest of 1||lime|
|1/2 teaspoon||real lemon extract|
|1 Tablespoon||real orange extract|
|3/4 cup||Mountain Dew soda pop|
|4 drops||green food coloring, optional|
|2 3/4 cups||all-purpose flour|
|1 1/2 teaspoon||baking powder|
|1 1/4 teaspoon||Lime Jello gelatin powder, sugar-free|
|3/4 teaspoon||Lemon Jello gelatin powder, sugar-free|
Preheat oven to 325 degrees. Yields 1- 9″ round double layer cake. Grease & Flour cake pan.
In a separate bowl, add flour, jello powders, baking powder and with a wire whisk, stir together. Set aside.
In a stand mixer, cream butter till soft and creamy. Next, add sugar and salt, beat together till well mixed, then add in eggs, one at a time along with juices and zest and flavor extracts, food coloring (opt’l). Beat together for 30 seconds on medium high speed. Then, add in flour mixture, alternating with Mountain Dew, ending with flour last. Mix on medium high for 30 – 45 seconds then pour into prepared cake pan. Bake for approx. 25 – 35 min, depending on oven. Check with toothpick in center. Should leave very little crumbs on toothpick. Remove from oven, let cool in pan 5 minutes, invert onto cooling rack and remove pan. Let cool to room temperature. Cover with plastic wrap (double wrap) when cooled, store in refrigerator till ready to use.
This cake is fresh, bright, with a flavor you can truly appreciate whether you simply love a good grapefruit or have spent a month and unaccountable dollars trying to replicate.
This Grapefruit Cake with Grapefruit Buttercream has an original flavor, both clean and pure. After the warm cake emerges from the oven, it is brushed with grapefruit juice which soaks deep into the layers, making an unbelievably moist and tender cake (with just a hint of true tartness). The Grapefruit Buttercream lends a sweeter aspect to this cake. Made with a grapefruit juice reduction, the sourness of the juice balances out the sweetness of the powdered sugar. This cake itself, however, is the true star and is lovely when enjoyed in the afternoon, when the sun is bright and thoughts of spring are on your mind.
Original Recipe and Photos by http://www.pastryaffair.com/blog/2012/3/8/grapefruit-cake-with-grapefruit-buttercream.html
|1/2 cup||granulated sugar|
|Zest of 1||grapefruit|
|1 cup||plain non-fat Greek yogurt|
|1/3 cup||light olive oil|
|1 teaspoon||vanilla extract|
|1/3 cup + 2 tablespoons||freshly squeezed grapefruit juice (about 1 grapefruit)|
|2 cups||all-purpose flour|
|1 tablespoon||baking powder|
Yields 8-inch 2-layer cake
Preheat oven to 350 degrees F (180 degrees C). Grease 2 8-inch cake pans.
In a large mixing bowl, mix together sugar and grapefruit zest with your fingers until fragrant. Beat in eggs one at a time, mixing well between each addition. Mix in yogurt, olive oil, vanilla extract, and 2 tablespoon grapefruit juice (reserve 1/3 cup for later). Stir in flour, baking powder, and salt.
Divide batter evenly between cake pans and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Using a pastry brush, brush remaining 1/3 cup grapefruit juice on top on the cake layers, allowing the juice to soak into the cake. Allow to cool to room temperature.
- 3/4 cup freshly squeezed grapefruit juice
- 8 tablespoons (1 stick) butter, room temperature
- Zest of 1 grapefruit
- 4 cups powdered sugar
- Heavy cream
In a small saucepan, bring grapefruit juice to a boil and simmer until it reduces and thickens to about 1/4 cup. Cool to room temperature.
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