Pink Lemonade Party Cake
Brighten up your celebrations with this stunning Pink Lemonade Party Cake! Bursting with zesty lemon flavor and a playful pink hue, this three-layer cake is as delightful to look at as it is to eat. Made with pink lemonade concentrate and a hint of lemon zest, the moist, tender cake layers are perfectly complemented by a creamy, tangy pink lemonade cream cheese frosting. A touch of pink gel food coloring gives it a cheerful color, making it perfect for birthdays, baby showers, or summer gatherings. Garnish with fresh strawberries for an extra splash of color and flavor, and watch this show-stopping dessert steal the spotlight at your next party!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1 tablespoons Lemon zest
- 0.5 cups Pink lemonade concentrate (thawed)
- 0.75 cups Whole milk
- 0.5 teaspoons Pink gel food coloring
- 4.5 cups Powdered sugar (for frosting)
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened, for frosting)
- 2 tablespoons Pink lemonade concentrate (thawed, for frosting)
- 1 cup Fresh strawberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set them aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest until combined.
In a small bowl, whisk together the pink lemonade concentrate and whole milk. Alternately add the dry flour mixture and the lemonade mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Add the pink gel food coloring and gently stir until the batter reaches your desired shade of pink.
Evenly divide the batter among the prepared cake pans. Smooth the tops with a spatula and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
To make the frosting, beat the cream cheese and butter in a large mixing bowl until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, while continuing to mix. Stir in the pink lemonade concentrate until the frosting is smooth and fluffy.
To assemble, place one cake layer on a serving platter. Spread a layer of frosting on top. Repeat this process with the second and third cake layers.
Use the remaining frosting to frost the sides and top of the cake. Smooth it out with a spatula or create decorative swirls as desired.
Optional: Garnish the cake with fresh strawberries arranged on top or around the base for a festive touch.
Chill the cake in the refrigerator for at least 30 minutes before serving. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
7897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.5 g | 421% | |
| Saturated Fat | 203.6 g | 1018% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 1221.6 g | 444% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 974.6 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 607 mg | 47% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
