Pink Lemonade Layer Cake

The kitchen counter was absolutely covered in flour, my vintage apron dusted pink, and somewhere between measuring cups and mixer speeds, I realized this cake was becoming something special. My niece had been begging me to make something fun for her birthday, and when she suggested pink lemonade cake, I'll admit I was skeptical. But watching the batter turn that perfect coral shade changed everything. Sometimes the most unexpected flavor combinations become the ones everyone asks for repeatedly.

I made this for a block party last July, and honestly, the way people's eyes lit up when I sliced into those vibrant layers was unforgettable. My neighbor's daughter actually asked if she could have the recipe for her own birthday next month, which feels like the highest compliment possible. Theres something about a cake that looks this cheerful that instantly puts everyone in a celebratory mood.

Ingredients

• All-purpose flour: The foundation of our tender crumb, sift it lightly for extra fluffiness in every bite
• Pink lemonade concentrate: This concentrated sunshine is what gives the cake its signature sweet-tang personality
• Buttermilk: The acid here reacts with the baking soda for extra lift and creates that incredibly soft texture
• Unsalted butter: Room temperature butter is non-negotiable here, it creates the structure that holds everything together
• Pink gel food coloring: Just enough to make people smile, though the concentrate naturally gives a lovely hue too
• Powdered sugar: Sifting this prevents lumps in your frosting, and honestly, smooth frosting is worth the extra step
• Lemon zest and juice: Fresh lemon brightens everything and makes the pink lemonade flavor taste authentic

Instructions

Getting Everything Ready:

Preheat your oven to 350°F and prepare three 8-inch round pans with parchment paper and grease, taking your time to ensure nothing sticks later.

Whisking the Dry Team:

In a medium bowl, combine flour, baking powder, baking soda, and salt until well blended, setting aside for later.

Creaming Butter and Sugar:

Beat the butter, oil, and sugar together for about 3 minutes until the mixture looks pale and fluffy, this air is what makes the cake light.

Adding Eggs and Lemon:

Beat in eggs one at a time, then add lemon zest, watching the mixture become wonderfully fragrant and creamy.

Mixing the Liquids:

Combine buttermilk, fresh lemon juice, and pink lemonade concentrate in a separate bowl, whisking until fully incorporated.

Bringing It All Together:

Add dry and wet ingredients alternately to the butter mixture, starting and ending with the dry ingredients, mixing only until just combined.

Creating That Perfect Pink:

Fold in the pink food coloring if using, adding drop by drop until you reach that gorgeous coral shade you're after.

Baking the Layers:

Divide batter evenly among the three pans, smooth the tops, and bake for 25 to 30 minutes until a toothpick comes out clean.

Cooling Completely:

Let the cakes rest in their pans for 10 minutes before turning them out onto wire racks, patience is key here.

Making the Frosting:

Beat butter until creamy, gradually add sifted powdered sugar, then mix in pink lemonade concentrate, lemon juice, food coloring, and salt.

Assembly Time:

Place one layer on your serving plate, spread with frosting, repeat with remaining layers, then frost the sides and top generously.

The Final Touch:

Chill the assembled cake for 30 minutes before slicing, this makes cutting those neat slices everyone loves so much easier.

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My sister took one bite and immediately declared this her new birthday cake requirement, which is saying something considering she's usually a chocolate person. There's something about the combination of tangy cake and creamy frosting that just works on every level.

Making It Ahead

The cake layers actually freeze beautifully if you wrap them tightly in plastic wrap and foil, just thaw them on the counter before frosting. I've made the layers up to a week in advance, and they taste just as fresh. The frosting can also be made ahead and stored in the refrigerator, just let it come to room temperature and give it a quick whip before using.

Perfecting Your Frosting Technique

I've learned that applying a thin crumb coat first and chilling it for 15 minutes makes the final layer of frosting look completely professional. Use an offset spatula and rotate your turntable slowly, holding the spatula at a 45-degree angle against the cake. If you get crumbs in your frosting, just scrape that section off and try again, nobody will ever know.

Serving And Storing Like A Pro

This cake actually tastes better after it has been refrigerated for a few hours, as the flavors meld together beautifully. Bring it to room temperature for about 30 minutes before serving for the softest texture. Use a sharp knife dipped in hot water and wiped clean between slices for those picture-perfect servings.

• Leftovers keep well covered in the refrigerator for up to 3 days, though they rarely last that long
• The pink color may deepen slightly over time, which just makes it look even more stunning
• If transporting, chill the cake completely and use a cake carrier or box with nonslip mat underneath

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Every time I make this cake, I'm reminded that the best recipes are the ones that bring people together and create moments worth remembering. Hope this becomes one of your favorites too.

Recipe Q&A

→ What gives the cake its pink color?

The pink hue comes from pink lemonade concentrate and optional pink gel food coloring incorporated into the batter and frosting.

→ How can I keep the cake moist?

Using both butter and vegetable oil in the batter helps maintain moisture and tenderness throughout baking.

→ Can I substitute buttermilk in the batter?

You can replace buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar for a similar acidic effect.

→ What is the best way to achieve even layers?

Divide the batter evenly between pans, smooth the tops, and use cake levelers or a serrated knife to ensure uniform layers.

→ How should the cake be stored after assembly?

Store the assembled cake in the refrigerator to maintain frosting texture; bring to room temperature before serving for optimal flavor.

→ Can the frosting be adjusted for extra tang?

Yes, adding a teaspoon of citric acid to the frosting enhances the tartness for a brighter finish.