Recipes and Cooking Pink Lemonade Cake When you want to make a cake that will dazzle and delight, try this pink lemonade cake recipe. The tall beauty is not only delicious, it's lovely to look at, too. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 30, 2022 Print Share Share Tweet Pin Email Prep Time: 60 mins Bake Time: 35 mins Cool Time: 60 mins Total Time: 2 hrs 35 mins Servings: 18 Jump to Nutrition Facts Ingredients 1 cup butter 4 eggs 3 ⅓ cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 2 cup sugar Red food coloring 1 ⅓ cup milk ¼ cup frozen lemonade concentrate, thawed 1 teaspoon pure lemon extract 3 cup unsalted butter, softened 2 16 ounce jars marshmallow creme ¼ cup frozen lemonade concentrate, thawed 1 cup powdered sugar 2 teaspoon pure lemon extract Directions 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. Meanwhile, prepare Lemonade Butter Frosting. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off 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. Lemonade Butter 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. 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. * Balsa wood blocks are sold at crafts stores. Lemon Garnish Thinly slice lemons and remove seeds. Coat with sugar then arrange on cake just before serving. Print Nutrition Facts (per serving) 583 Calories 32g Fat 72g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 583 % Daily Value * Total Fat 32g 41% Saturated Fat 20g 100% Cholesterol 124mg 41% Sodium 442mg 19% Total Carbohydrate 72g 26% Total Sugars 47g Protein 5g Vitamin C 1.2mg 6% Calcium 90.9mg 7% Iron 1.4mg 8% Potassium 80mg 2% Fatty acids, total trans 1g Folate, total 52.4mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.