Save to Pinterest This pink lemonade layer cake blends tangy and sweet flavors through moist sponge layers infused with pink lemonade concentrate. Each layer is enveloped in a creamy lemon buttercream frosting that enhances the citrus notes, making it a refreshing treat ideal for warm weather gatherings. The vibrant pink layers, optionally tinted with gel coloring, add visual appeal while the lemon zest and fresh juice contribute brightness. Preparation involves baking three perfectly sized layers and assembling with rich frosting, topped with optional lemon slices or sprinkles for presentation. Cooling steps ensure clean slicing, while storage advice keeps freshness intact.
My youngest sister spotted this cake somewhere online and immediately declared it her birthday cake requirement. The color alone won her over completely. I'll admit I was skeptical about pink lemonade in cake form. That first bite completely changed my mind.
Three layers later, my kitchen smelled like a lemon grove and I had pink food coloring everywhere. My daughter walked in, eyes wide, and asked if we were having a princess party. The cake disappeared so fast at her birthday that I barely got a photo.
Ingredients
- All-purpose flour: The backbone that gives structure to all that moisture
- Baking powder and soda: Work together to create those tall tender layers
- Unsalted butter: Room temperature is non-negotiable for proper creaming
- Vegetable oil: The secret weapon that keeps the cake moist for days
- Granulated sugar: Sweetens and tenderizes while creating that golden crumb
- Large eggs: Must be room temperature or they won't incorporate properly
- Lemon zest: Freshly grated adds bright aromatic oils throughout the batter
- Fresh lemon juice: Provides natural acidity that activates the baking soda
- Buttermilk: The tang that balances sweetness and creates tender crumbs
- Pink lemonade concentrate: Thawed completely, this is the star flavor
- Pink gel food coloring: Gel prevents watering down your batter
- Unsalted butter for frosting: Again, room temperature makes all the difference
- Powdered sugar: Sifted first to prevent any lumps in your silky frosting
Instructions
- Prep your pans and oven:
- Heat your oven to 350°F and grease three 8-inch round pans, lining bottoms with parchment. This guarantees easy release later.
- Whisk the dry ingredients:
- Combine flour, baking powder, baking soda, and salt in a bowl. Set this aside while you work on the wet mixture.
- Cream the butter mixture:
- Beat butter, oil, and sugar for about 3 minutes until fluffy and pale. This step creates air pockets that make the cake light.
- Add the eggs:
- Beat in eggs one at a time, letting each fully incorporate before adding the next. Mix in the lemon zest until fragrant.
- Mix the liquids:
- Whisk buttermilk, lemon juice, and pink lemonade concentrate in a separate bowl until combined.
- Combine everything:
- Alternate adding dry and wet ingredients to your butter mixture, starting and ending with dry. Stop mixing as soon as you see no flour streaks.
- Add the pink:
- Fold in food coloring until you reach your desired shade. Remember it bakes slightly lighter.
- Bake the layers:
- Divide batter evenly among pans and bake 25 to 30 minutes. The cakes are done when a toothpick comes out clean.
- Cool completely:
- Let cakes rest in pans 10 minutes before turning onto wire racks. Frosting warm cake is a disaster you want to avoid.
- Make the frosting:
- Beat butter until creamy, then gradually add powdered sugar. Mix in pink lemonade concentrate, lemon juice, coloring, and salt until fluffy.
- Assemble your masterpiece:
- Place one layer on your serving plate and spread frosting. Repeat with remaining layers, then frost the sides and top.
- Chill before serving:
- Refrigerate 30 minutes for cleaner slices. Room temperature serving gives the best texture.
Save to Pinterest This has become our go-to for summer birthdays and baby showers. Something about that pink interior just makes people smile before they even take a bite.
Making It Ahead
I bake the layers a day ahead and wrap them tightly in plastic. The frosting actually benefits from sitting overnight in the fridge.
Color Variations
Once I made this with purple coloring for a lavender themed party. The flavor stays the same but the presentation changes completely.
Serving Suggestions
This cake pairs beautifully with fresh berries or a scoop of vanilla ice cream. The tartness of raspids especially complements the lemonade flavor.
- Bring cake to room temperature 30 minutes before serving
- Use a hot knife for perfectly smooth frosting cuts
- Garnish with fresh lemon wheels right before serving
Save to Pinterest Every time I serve this, someone asks for the recipe. That pink slice with white frosting against a summer sky is just magic.
Recipe FAQs
- → How do I achieve the pink color in the cake layers?
-
Use a few drops of pink gel food coloring mixed into the batter along with the pink lemonade concentrate for a vibrant pink hue.
- → Can I substitute the pink lemonade concentrate?
-
Yes, raspberry lemonade concentrate works well and adds a unique twist to the flavor profile.
- → What is the best way to assemble the layers?
-
Cool the cake layers completely, then spread an even layer of lemon buttercream frosting between each. Frost the top and sides smoothly for the best presentation.
- → How should I store the layered cake?
-
Keep the cake refrigerated for up to 3 days and bring it to room temperature before serving to enhance the flavors and texture.
- → What tools are recommended for baking and frosting?
-
Use three 8-inch round pans, an electric mixer for batter and frosting, mixing bowls, an offset spatula for spreading, and wire racks for cooling.
