Pink Lemonade Cake

Rating: 3.81 stars
379 Ratings
  • 5 star values: 189
  • 4 star values: 76
  • 3 star values: 28
  • 2 star values: 30
  • 1 star values: 56

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.

Source: Better Homes and Gardens
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Pink Lemonade Cake

Ingredients

Directions

  • 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.

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  • 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.

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.

Nutrition Facts (Pink Lemonade Cake)

Per Serving:
583 calories; 32 g total fat; 20 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 124 mg cholesterol; 442 mg sodium. 80 mg potassium; 72 g carbohydrates; 1 g fiber; 47 g sugar; 5 g protein; 1 g trans fatty acid; 1020 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

Lemonade Buttercream Frosting

Ingredients

Directions

  • 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.)

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  • 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.

Tips

Room-temperature butter ensures that the frosting will be creamy and spreadable.

Tips

* If only 13-oz. jars are available, add 6 oz. (1-1/2 cup) marshmallow creme.

Reviews (17)

379 Ratings
  • 5 star values: 189
  • 4 star values: 76
  • 3 star values: 28
  • 2 star values: 30
  • 1 star values: 56
Anonymous
Rating: 5 stars
04/06/2017
This cake is Awesome. I have made it several times and it is always raved about. It is way worth the extra time it takes. The frosting recipe makes way more than you need, but freezes well. I made it last summer for my daughter's graduation party and put the cut marshmallows dipped in colored sugar flowers on it. It was hailed as the best cake on the cake bar!
Anonymous
Rating: 5 stars
07/10/2017
It is very yummuy!!! thankyou for this great recipe. This cake is really yummy!!! Same superb cake is also given on : http://www.cakengifts.in/cake-delivery-in-dehradun
Anonymous
Rating: 5 stars
04/19/2017
I made this exactly according to the recipe, and it turned out great. No issues with the icing, as others have suggested. It got rave reviews at the office. I would add a little lemon zest to the top next time, just to look a little less plain before it's cut, but it looks beautiful when cut in to, and tastes excellent. I bake from scratch often, and this is a little more time consuming than some recipes, but it was well worth it.
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Anonymous
Rating: 4 stars
04/02/2018
4 stars, delicious, got raves! I used 2-16 oz tubs/jars of "Marshmallow Fluff" brand & frosting turned out perfectly! VERY large cake that weighs a ton & feeds a gob of people. I only have a hand-held mixer & icing walked up the beaters. Either use a stand mixer or a large, but not tall, bowl. I used all the icing, and it was generous. But the icing is like no other---delicious!
Anonymous
Rating: 4 stars
12/19/2018
yummy
Anonymous
Rating: 1.0 stars
07/11/2019
The cake itself was good, but the frosting was GROSS. It was very slippery, greasy, wet feeling. 3 cups is a LOT of butter, put that with all that marshmallow cream with only a small bit of powdered sugar and you get a very unpleasant texture. If I ever make this cake again I will use a cream cheese frosting instead.
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Anonymous
Rating: Unrated
06/02/2017
This is a delicious, lemony cake that will impress your guests. An easy way to cut each cake layer into 2 layers is to place a length of sewing thread evenly spaced around cake, holding ends of thread, pull gently through cake- the string will cut cake layer into 2 beautiful thin layers!
Ruth Anne Walker
Rating: Unrated
08/03/2016
There is an error in the recipe, I believe.  It says 1 tablespoon of baking powder...it more likely should be 1 TEAspoon, with about half a teaspoon of baking soda with it.  I've never used a tablespoon of powder in anything.
trip
Rating: Unrated
06/10/2013
There needs to be a new category for how HORRIBLE this cake is- I don't know what recipe BHG used for the cover photo but it wasn't this one. Frosting is gross, cake falls apart, and what a mess! Plus it's expensive! Nasty, yech.
Anonymous
Rating: Unrated
03/24/2013
This cake and icing are absolutely DELICIOUS!!! Don't improvise and it will turn out perfect. I shared this cake with family members who in turn shared it with co-workers. Everybody loved it, especially the frosting. I will definitely make it again.
Ivelisse Del Castillo
Rating: Unrated
03/09/2014
The cake was very hard to make, the frosting was horrible to make, instead of marshmallow cream they should have used whipped cream, is easy to get out of tub than the marshmallow cream. WONT' MAKE IT AGAIN!!!!
Ruth Stafinski
Rating: Unrated
07/13/2013
I had seen the cover of the magazine and immediately thought of summer. I was invited to a garden party for a bridal shower. The future bride"s mother works two full time jobs to keep the family afloat as the husband has MS and Parkinson's. I know they are trying to please the to-be bride. I offered to help set up chairs and tablecloths and make some of the foods for the afternoon. 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. So, the first cake was cut and people raved, oooo'd and ahhhhh. The second cake was cut and shared and people came back for seconds. There was none. I had a friend go to my apt. to bring the third cake I made for a bake sale to the reception. What was the color scheme of the party? The colors of the cake. The bridesmaid dresses are the pink color.I hadn't known that. I went home and made two more cakes. I am a diet controlled diabetic and didn't taste the cake. I went by the comments of the guests. I'd definitely make the cake in the future and have already had people ask for the recipe. Thanks Better Homes and Gardens.
Anonymous
Rating: Unrated
03/24/2013
This cake was absolutely DELICIOUS!!! Don't improvise and it will turn out perfect. I shared it with family members who in turn shared it with co-workers. Everyone really enjoyed it, especially the frosting. I will definitely make this cake again!!
Alexandra Bamforth
Rating: Unrated
06/07/2013
Do you think I could replace the lemonade concentrate with champagne (or other sparkling wine)? obviously it would be without the lemon flavour but I'm more concerned about the carbonate affecting the texture of the cake.
Alma Wynn
Rating: Unrated
03/12/2013
This cake is delicious I shared it with several. the Replies were great. I will make it again. I plan to make it for Easter. The texture of the cake is light and delicate. Love It !
Wendy Kiser
Rating: Unrated
08/02/2013
We tried this cake and liked it, made into cupcakes and my daughter plans to use at her wedding reception.
Alison Giallanza
Rating: Unrated
09/03/2013
I've made the cake twice now, and have been pretty pleased with the results. The cake has a light lemony flavor and the icing is delicious, but I had problems making the icing thick enough to hold the cake layers in place without refrigeration. I had to stick long skewers in the cake to keep all the layers from sliding off until the icing got cold enough to be firm. Both cakes were made on hot days, so the room temperature butter was pretty soft. I added as much extra powdered sugar as I dared (not enough) trying to stiffen it up. Another thing I noticed; as the icing recipe is written, at the beginning it says it makes 4 1/2 cups but at the end it says it makes 6 cups. I found a half recipe was plenty to cover the cake the second time I made it (this time I didn't cut the layers in half to make 4 layers).
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