Pink Lemonade Party Cake Recipes

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PINK LEMONADE LAYER CAKE



Pink Lemonade Layer Cake image

An easy layer cake that tastes like pink lemonade!

Provided by Paula Deen

Time 20m

Yield 20

Number Of Ingredients 8

1 (18 oz) box plus any additional ingredients the package directions call for white cake mix
3 tablespoons pink lemonade drink powder sweetened
2 teaspoons finely grated, divided lemon zest
2 teaspoons vanilla
1 lb confectioner's sugar
1 cup softened unsalted butter , plus more for pan
5 tablespoons frozen pink lemonade concentrate
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350 °F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.
  • For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc...). Stir 1 teaspoon lemon zest and 2 teaspoons of vanilla into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.
  • For the frosting, beat together the confectioners' sugar and butter until fluffy. Beat in the vanilla, 1 teaspoon lemon zest and frozen lemonade until combined.
  • Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

PINK LEMONADE LAYER CAKE



Pink Lemonade Layer Cake image

A refreshing tart and sweet cake. Recipe originally came from The Deen Brothers "Ya'll Come Eat" cookbook. I have changed it up slightly to suit my tastes. The directions said to follow the cake box recipe and gave the amounts for the eggs and oil but nothing said about water. My cake box said to add 1 cup water so if yours says to use less than use less. I also used more drink powder in cake mix and more concentrate in the frosting. I also added a few drops of pink food coloring to make the frosting really look like pink lemonade. Cheater tip: I have been using a 9x13 baking pan lately so I don't have to frost layers for time sake. Also, I have been using a can of vanilla pre mixed frosting and adding the lemon zest and lemonade powder to it. So much easier and tastes just as good.

Provided by nascarmom

Categories     Dessert

Time 40m

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 11

18 1/4 ounces white cake mix
3 tablespoons pink lemonade, drink powder (or more)
3 eggs
1/3 cup vegetable oil
1 cup water
1 teaspoon finely grated lemon zest
1 lb confectioners' sugar
1/2 cup unsalted butter, softened
3 tablespoons frozen pink lemonade concentrate (or more)
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Steps:

  • Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
  • For the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. Stir in the zest . Pour the batter evenly into the prepared pans. Bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean.
  • Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
  • For the frosting, beat together the confectioners sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. I added a few drops of pink food coloring.
  • Transfer one cake to a cake stand or large plate. Using an offset spatula, spread the top of the cake mix with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
  • I put mine in the refrigerator to stay chilled.

Nutrition Facts : Calories 579.1, Fat 23.7, SaturatedFat 8.1, Cholesterol 87.8, Sodium 369.8, Carbohydrate 89.1, Fiber 0.5, Sugar 73, Protein 4.4

PINK LEMONADE CAKE



Pink Lemonade Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 18

1 1/2 sticks unsalted butter, slightly chilled and cut into slices, plus more for greasing
2 1/2 cups cake flour, sifted
1 1/2 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 large eggs
3/4 cup frozen pink lemonade concentrate, thawed
1/2 cup milk, at room temperature
1 tablespoon lemon extract
1 teaspoon pure vanilla extract
Pink or red food coloring, optional
2 sticks unsalted butter, at room temperature
Pinch kosher salt
3 cups confectioners' sugar
1/4 cup frozen pink lemonade concentrate, thawed
3/4 teaspoon lemon extract
Pink food coloring, optional
Lemon slices and straws, for decorating, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
  • Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
  • Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
  • While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
  • With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
  • Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
  • For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
  • Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.

PINK LEMONADE CAKE



Pink Lemonade Cake image

This pretty-in-pink lemonade cake is ideal for your next summer party, thanks to the sweet lemony flavor in both the tender cake and fluffy, meringue-style frosting. The ombre pink layers are easy to achieve and sure to impress. If you love tangy pink lemonade and a slice of moist cake, then this recipe is for you!

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

1/2 cup vegetable oil, plus more for the pans
2 3/4 cups all-purpose flour (see Cook's Note), plus more for the pans
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups whole milk, at room temperature
1 tablespoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
Finely grated zest and juice from 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
1 2/3 cups sugar
4 large eggs, at room temperature
Pink gel food coloring
3 very clean egg whites (see Cook's Note), at room temperature
1 1/2 cups sugar
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
Pink gel food coloring

Steps:

  • For the cake: Position racks in the upper and lower third of the oven and preheat to 350 degrees F. Brush the bottom and sides of four 9-inch round cake pans with vegetable oil. Dust with flour and tap out the excess; set aside. Whisk the flour, cornstarch, baking powder, baking soda and salt together in a medium bowl. Stir the milk and vanilla together in a large liquid measuring cup. Set both aside.
  • Beat the butter, lemon zest and juice, vegetable oil and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, 5 to 7 minutes, stopping to scrape down the sides of the bowl occasionally using a rubber spatula. Beat in the eggs 1 at a time until combined and then continue to beat on medium-high speed until mixture is thick, smooth and shiny, about 3 minutes more. Reduce the speed to medium-low and add one-third of the flour mixture until just combined. Beat in half the milk mixture until combined. Repeat these additions, ending with the final one-third of the flour mixture, and beating just until smooth. Stir a few times with the spatula to make sure the batter is well blended.
  • Evenly divide the cake batter among 4 medium bowls. Tint one bowl with 1 drop of pink food coloring, tint another with 2 drops of food coloring, the third with 1 teaspoon food coloring, and the last with 1/4 teaspoon food coloring. Stir each bowl until no streaks remain; the frostings should have gradually lighter shades of pink.
  • Transfer each bowl of frosting to one of the prepared pans. Bake until the tops are lightly browned, the edges of the cake are beginning to pull away from the side of the pan and the center lightly springs back to the touch, about 30 minutes. Cool in the pans 10 to 15 minutes, then turn out onto wire racks to cool completely.
  • For the frosting: Fill a medium saucepan about one-third full of water and bring to a boil over medium-high heat. Whisk the egg whites, sugar, 1/4 cup water, the corn syrup, vanilla, cream of tartar and salt in a large (preferably glass or metal; see Cook's Note) heatproof bowl that will sit over the pot without having the bottom of the bowl touch the water.
  • Set the bowl over the pot and beat with an electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. If the mixtures starts to crystallize on the side of the bowl, brush down the bowl using a wet pastry brush.
  • Increase the mixer speed to medium-high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more. Beat in the lemon juice and 2 drops of pink gel food coloring. The frosting will start to firm up even more as it cools.
  • While the frosting is still slightly warm, start to assemble the cake. Place the most vibrant pink cake layer (tinted with 1 teaspoon food coloring) on a cake stand or serving platter. Spread a heaping 1/2 cup frosting on top of the cake into an even layer using a small offset spatula. Stack the third most vibrant pink cake layer (1/4 teaspoon food coloring) on next, followed by another heaping 1/2 cup of frosting. Repeat with the second most vibrant pink cake layer (2 drops food coloring) and another heaping 1/2 cup frosting. Then top with the lightest pink cake layer (1 drop food coloring). Spread the remaining frosting on the sides and top of the cake, using the offset spatula to create a swirled design. Do not refrigerate; the frosting will set once completely cooled, about 30 minutes.

PINK LEMONADE STAND CAKE



Pink Lemonade Stand Cake image

If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 21

1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon zest
4 large eggs, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon zest
4 cups confectioners' sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

Steps:

  • Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners' sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour., Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top., Spread remaining frosting over top and sides of cake., Decorate with sprinkles. Refrigerate until serving.

Nutrition Facts : Calories 732 calories, Fat 39g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 291mg sodium, Carbohydrate 91g carbohydrate (68g sugars, Fiber 1g fiber), Protein 7g protein.

PINK LEMONADE PARTY CAKE



Pink Lemonade Party Cake image

Make and share this Pink Lemonade Party Cake recipe from Food.com.

Provided by Pineapple

Categories     Dessert

Time 45m

Yield 16-20 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package lemon cake mix (plain or with pudding)
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1 (6 ounce) container frozen pink lemonade concentrate, thawed
3/4 cup confectioners' sugar
2 cups sweetened whipped cream

Steps:

  • Preheat oven to 350 and place rack in the center of oven.
  • Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess.
  • Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens.
  • Pour the batter into the pan, smooth the top and place pan in oven.
  • Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes.
  • Remove cake from oven and let rest for 15 minutes.
  • For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake.
  • Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve.
  • Delicious served with fresh strawberries!

Nutrition Facts : Calories 254.1, Fat 10.9, SaturatedFat 2.5, Cholesterol 46, Sodium 236.2, Carbohydrate 36.9, Fiber 0.4, Sugar 20.2, Protein 2.9

LEMONADE PARTY CAKE



Lemonade Party Cake image

When life hands you lemons, make lemonade cake! This moist lemon cake will remind you of summer any time of year. The easy poke technique ensures the cake is infused with bright citrus flavor all the way through and the fluffy frosting gives it a sweet finish. Mix it up in just 20 minutes, with your box of Betty Crocker lemon or yellow cake mix, and then let it chill in the fridge until it's time for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 can (12-oz size) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 container Betty Crocker™ Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 62 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 45 g, TransFat 2 g

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