Pink lemonade cake
Pink lemonade cake

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pink lemonade cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

See more ideas about Pink lemonade, Pink lemonade cake, Lemonade. · The most delicious Pink Lemonade Cake from Scratch! This moist cake has such a fantastic lemon flavor. Bring to room temperature before frosting cake.

Pink lemonade cake is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Pink lemonade cake is something that I have loved my entire life. They’re nice and they look fantastic.

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

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

BEYONCÉ inspired VISUAL CAKE filled with Lemon Curd! From novelty cakes that look like your favourite foods to my MEGA mash up cakes that have layers upon layers of goodness - I dream in. 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.

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.

This cake is going to draw your. 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 This Pink Lemonade Cake is easy to make and is bursting with lemon flavor in both the cake and the frosting! This cake is against everything my boys believe in. The cake itself is a pink lemonade chiffon cake and omg you guys need to make this.

So that is going to wrap this up for this special food pink lemonade cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!