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Recipe: Appetizing Pink lemonade cake

Pink lemonade cake. Bring to room temperature before frosting cake. This cheerful Pink Lemonade Cake would be the perfect centerpiece for a springtime party. It's bright pink color is eye-catching and the cake pops with lemon flavor - just like the drink it is named after.

Pink lemonade cake Enjoy pink lemonade in cake form! Our cheery Pink Lemonade Cake holds the spot as one of our all-time favorite cakes to make when the Southern sun is beating down. With some pink lemonade concentrate and a box of Betty Crocker™ Super Moist™ natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes. You can have Pink lemonade cake using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Pink lemonade cake

  1. Prepare of cake.
  2. You need 1 cup of butter.
  3. It's 4 of eggs.
  4. It's 3 1/3 cup of all-purpose flour.
  5. You need 1 tbsp of baking powder.
  6. You need 1/2 tsp of salt.
  7. You need 2 cup of sugar.
  8. You need 1 1/3 cup of milk.
  9. It's 1/4 cup of frozen lemonade concentrate, thawed.
  10. It's 1 tsp of PURE lemon extract.
  11. Prepare of lemonade butter frosting.
  12. It's 3 cup of unsalted butter, softened.
  13. Prepare 2 of 16 oz. jars of marshmallow creme.
  14. Prepare 1 cup of powdered sugar.
  15. Prepare 2 tsp of PURE lemon extract.

MORE+ LESS This Pink Lemonade Chiffon Cake is super easy to make and so soft! The cake is topped with a pink lemonade buttercream frosting that's insanely delicious! This Pink Lemonade Cake is easy to make and is bursting with lemon flavor in both the cake and the frosting! View top rated Pink lemonade cake recipes with ratings and reviews.

Pink lemonade cake step by step

  2. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside..
  3. Preheat oven to 350°F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition..
  4. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan. Bake about 35 minutes, until tops spring back when lightly touched..
  5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers..
  6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired..
  8. Evenly color layers To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs..
  9. How To Split Layers To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs..
  11. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.).
  12. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups..

This pink lemonade cake is perfect for summer and will be a huge hit with lemonade fans. Perfect for summer, turn our favorite white cake into a pink lemonade cake! There were several of you interested in the Pink Lemonade cake recipe that we had for easter. It is absolutely my new very favorite thing in this world. Add the cake mix, lemonade, water, oil, eggs, lemon extract, zest of a lemon, and pink food coloring to a large mixing bowl of a stand-up mixer.

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