Pink lemonade cake
Pink lemonade cake

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pink lemonade cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

The most delicious Pink Lemonade Cake from Scratch! I just love the uniqueness of this recipe and flavor- Pink Lemonade Cake isn't a dessert that you see too often, but it should be! See more ideas about Pink lemonade, Pink lemonade cake, Lemonade. · The most delicious Pink Lemonade Cake from Scratch!

Pink lemonade cake is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Pink lemonade cake is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook pink lemonade cake using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Pink lemonade cake:
  1. Get cake
  2. Make ready 1 cup butter
  3. Take 4 eggs
  4. Make ready 3 1/3 cup all-purpose flour
  5. Prepare 1 tbsp baking powder
  6. Prepare 1/2 tsp salt
  7. Make ready 2 cup sugar
  8. Take 1 1/3 cup milk
  9. Take 1/4 cup frozen lemonade concentrate, thawed
  10. Prepare 1 tsp PURE lemon extract
  11. Make ready lemonade butter frosting
  12. Prepare 3 cup unsalted butter, softened
  13. Make ready 2 16 oz. jars of marshmallow creme
  14. Get 1 cup powdered sugar
  15. Get 2 tsp PURE lemon extract

Each bite is the perfect combination of sweet, citrusy goodness! With some pink lemonade concentrate and a box of Betty Crocker™ Super Moist™ natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes. MORE+ LESS Pink Lemonade Mega Cake with Lemon Curd, Raspberries, and Vanilla Cake! I have no idea why you are laughing because I am completely serious about this cake.

Instructions to make Pink lemonade cake:
  1. DIRECTIONS FOR THE CAKE
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. HELPFUL HINTS:
  8. 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.
  9. 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.
  10. DIRECTIONS FOR FROSTING:
  11. 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.)
  12. 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.

This cake is going to draw your. Enjoy pink lemonade in cake form! This pink lemonade cake is perfect for summer and will be a huge hit with lemonade fans. Perfect for summer, turn our favorite white cake into a pink lemonade cake! This cake is against everything my boys believe in.

So that is going to wrap this up for this special food pink lemonade cake recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!