Pink lemonade cake. Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to. I made two of the pink lemonade cakes and put them on cake stands. They looked wonderful and after the shower people wanted to try some cake.
This pink lemonade cake is perfect for summer and will be a huge hit with lemonade fans.
The little extra effort making this cake from scratch really makes a difference.
I have a favorite white cake recipe that is the ideal starter for this pink lemonade cake.
You can have Pink lemonade cake using 15 ingredients and 12 steps. Here is how you cook it.
Ingredients of Pink lemonade cake
- It's of cake.
- It's of butter.
- It's of eggs.
- Prepare of all-purpose flour.
- You need of baking powder.
- It's of salt.
- You need of sugar.
- Prepare of milk.
- Prepare of frozen lemonade concentrate, thawed.
- It's of PURE lemon extract.
- It's of lemonade butter frosting.
- Prepare of unsalted butter, softened.
- Prepare of 16 oz. jars of marshmallow creme.
- Prepare of powdered sugar.
- You need of PURE lemon extract.
For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc…). Pour batter into prepared muffin cups. Divide batter evenly among muffin cups.
Pink lemonade cake step by step
- DIRECTIONS FOR THE CAKE.
- 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..
- 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..
- 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..
- 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..
- 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..
- HELPFUL HINTS:.
- 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..
- 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..
- DIRECTIONS FOR FROSTING:.
- 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.).
- 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 super simple to make but will knock the socks off your guests with its pretty pink and yellow ombre layers and bright lemon flavor. Pink Lemonade Cake is moist, tangy and the perfect summertime treat! Made from scratch with no frozen concentrate, this Pink Lemonade Cake is covered in lemon buttercream frosting and celebrates your favorite summertime drink with its bright pink cake color. Pink lemonade concentrate is made with the same ingredients as traditional lemonade but with added red food dye, strawberry, cranberry or other fruit juice to give it color. Its flavor is sweet, tart and fruity.