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Pink lemonade cake
Pink lemonade cake

Before you jump to Pink lemonade cake recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Snacks.

Wholesome eating helps bring about a feeling of wellness. If we eat more healthy meals and less of the bad ones we usually feel much better. A piece of pizza does not have you feeling as healthy as eating a fresh green salad. This is often a problem, nonetheless, in terms of eating between goodies. Shopping for snack foods can be a struggle because you have a great number of options. Why not try one of many following healthy snacks the next time you need some extra energy?

If you are looking for a quick snack, you can’t go wrong with a whole grain one. Starting your day with a piece of whole grain toasted bread can give you that additional boost you need to get going. When you have to have a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain foods is always better than eating the highly processed grains we commonly come across in our grocery stores.

You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to pink lemonade cake recipe. To cook pink lemonade cake you need 15 ingredients and 12 steps. Here is how you achieve it.

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

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