Pink Lemonade Layer Cake (Printable)
Vibrant, zesty layers with tangy pink lemonade and luscious buttercream, ideal for any celebration or warm-weather gathering.
# What You'll Need:
→ For the Cake
01 - 2 ⅔ cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ¼ cups granulated sugar
06 - ¾ cup unsalted butter, softened
07 - 4 large eggs, room temperature
08 - ⅔ cup whole milk
09 - ½ cup pink lemonade concentrate, thawed
10 - 2 tablespoons fresh lemon juice
11 - 2 teaspoons finely grated lemon zest
12 - Pink food coloring (optional)
→ For the Pink Lemonade Buttercream
13 - 1 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - ¼ cup pink lemonade concentrate, thawed
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon heavy cream (optional, for consistency)
18 - Pinch of salt
19 - Pink food coloring (optional)
# How-To Steps:
01 - Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt.
03 - In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 3 minutes.
04 - Add the large eggs to the butter and sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next.
05 - In a separate bowl, combine the whole milk, pink lemonade concentrate, fresh lemon juice, and finely grated lemon zest. Whisk gently to combine.
06 - With the electric mixer set to low speed, gradually add the dry flour mixture to the butter mixture in three alternating additions with the liquid lemonade mixture. Begin and end with the dry ingredients, mixing only until just combined to avoid overworking the batter.
07 - If desired, incorporate a few drops of pink food coloring into the cake batter to achieve a subtle pastel pink hue.
08 - Divide the prepared batter evenly among the three lined cake pans. Smooth the tops with a spatula. Bake for 25–30 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out clean.
09 - Allow the baked cake layers to cool in their pans for 10 minutes before inverting them onto wire racks to cool completely to room temperature.
10 - For the buttercream, beat the softened unsalted butter in a large bowl until creamy. Gradually add the sifted powdered sugar, mixing until smooth. Incorporate the pink lemonade concentrate, fresh lemon juice, and a pinch of salt. Beat until the buttercream is light and fluffy, adding the heavy cream for desired consistency if needed. Tint with pink food coloring if desired.
11 - Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of pink lemonade buttercream over the top. Repeat this process with the remaining cake layers. Use the remaining buttercream to frost the sides and top of the assembled cake, creating a smooth finish.
12 - Decorate your Pink Lemonade Layer Cake with fresh lemon slices, festive sprinkles, or edible flowers, if desired, before serving.
# Expert Tips:
01 -
- You get that dazzling, eye-catching color without sacrificing any of the zesty, sweet flavor.
- It’s surprisingly simple to put together for such an impressive and utterly delightful dessert.
02 -
- Overmixing the cake batter will develop the gluten too much, leading to a tough, dense cake, so stop mixing as soon as the ingredients are just combined.
- Using room temperature ingredients, especially butter and eggs, creates a smoother batter that emulsifies better, resulting in a more uniform and tender cake.
03 -
- Always sift your powdered sugar for the buttercream; it’s a non-negotiable step for achieving that silky, lump-free texture.
- Ensure your cake layers are completely cooled before frosting them, otherwise, you'll end up with a sliding, melting mess.