Pink lemonade cake. While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract. With the mixer still on low speed, add the egg mixture in three batches,. This Pink Lemonade Cake is as light and refreshing as it is sweet.
Place one dark pink layer, cut-side down, on a plate.
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.
You can have Pink lemonade cake using 15 ingredients and 12 steps. Here is how you cook that.
Ingredients of Pink lemonade cake
- You need of cake.
- It's 1 cup of butter.
- It's 4 of eggs.
- You need 3 1/3 cup of all-purpose flour.
- You need 1 tbsp of baking powder.
- Prepare 1/2 tsp of salt.
- It's 2 cup of sugar.
- It's 1 1/3 cup of milk.
- It's 1/4 cup of frozen lemonade concentrate, thawed.
- Prepare 1 tsp of PURE lemon extract.
- You need of lemonade butter frosting.
- You need 3 cup of unsalted butter, softened.
- You need 2 of 16 oz. jars of marshmallow creme.
- You need 1 cup of powdered sugar.
- You need 2 tsp of PURE lemon extract.
Unlike our popular Lemon Cake recipe (which we also love), this Pink Lemonade Cake has an extra boost of tartness from frozen Pink Lemonade concentrate. This is a cake flavor that both kids and adults will love! We decided to frost our pink lemonade cake layers with our lemon cream cheese frosting. Pink Lemonade Stand Cake If you love a moist and creamy cake, this is it.
Pink lemonade cake instructions
- 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..
Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin 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 the batter evenly into the prepared pans. Pink Lemonade Cake Celebrate the bright citrusy flavors of spring with this Pink Lemonade Cake. 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.
