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Pink Lemonade Cake

The two-tone pink layer cake hidden underneath Lemonade Buttercream frosting bursts with summery lemon flavor.


  • 1 cup butter
  • 4 eggs
  • 3-1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • Red food coloring
  • 1-1/3 cups milk
  • 1/4 cup frozen lemonade concentrate, thawed
  • 1 teaspoon pure lemon extract

Lemonade Buttercream Frosting:

  • 3 cups (6 sticks) unsalted butter, softened
  • 2 (16-ounce) jars marshmallow creme*
  • 1/4 cup frozen lemonade concentrate, thawed
  • 1 cup powdered sugar
  • 2 teaspoons pure lemon extract
  • Sugared lemon slices for garnish

Allow butter and eggs to stand at room temperature 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.

Preheat oven to 350°F. In extra-large mixing bowl beat butter with mixer on medium to high 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 teaspoon red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.

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) of batter; spread in one pan. In remaining batter, stir 1/4 teaspoon red food coloring. Spread in second pan.

Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile, prepare Lemonade Buttercream Frosting.

Cool in pans on wire racks 10 minutes. Remove layers from pans; peel off 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.

Place one dark pink layer, cut-side down, on plate. Spread 1 cup frosting just to edges. Top with 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. Garnish with sugared lemon slices**. Makes 18 servings.

For Lemonade Buttercream Frosting, bring butter to room temperature to ensure frosting will be creamy and spreadable. In very large mixing bowl beat softened butter with mixer on medium 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.)

Note: 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.

*If only 13-ounce jars are available, purchase 3 jars. You’ll need a total of 32 ounces marshmallow creme

Tip: Evenly colored layers—To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.

**Lemon Garnish—Thinly slice lemons and remove seeds. Coat with sugar then arrange on cake just before serving.

Tip: How To Split Layers—To split layers, stack small wooden blocks the desired width of the layer next to baked layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs. (Balsa wood blocks are sold at crafts stores.)