Pink Lemonade Layer Cake

The pink hue caught me completely off guard that first time I made this for my niece's birthday. She'd been begging for something 'extra special' and I was half-panicked, experimenting with pink lemonade concentrate on a whim. When those layers came out of the oven, glowing this impossible coral-pink, I actually gasped out loud. Sometimes the best discoveries happen when you're just trying to make a kid smile.

I brought this to a Fourth of July potluck last summer, still dusting powdered sugar off my black shirt. The host's mother took one bite and immediately asked for the recipe, whispering that she'd been making dry lemon cakes for thirty years. Watching people's faces when they cut into that first slice—the genuine surprise of something so unexpected coming from a home kitchen—that's the moment I knew this was more than just another dessert.

Ingredients

• 2 1/2 cups all-purpose flour: Spoon and level instead of scooping directly to avoid packing the flour down
• 2 1/2 tsp baking powder and 1/2 tsp baking soda: Both are necessary here for proper lift and that tender crumb
• 1/2 cup unsalted butter plus 1/2 cup vegetable oil: The oil keeps things moist while butter provides flavor
• 1 1/2 cups granulated sugar: Don't reduce this—sugar is crucial for texture and tenderness
• 4 large eggs room temperature: Cold eggs can cause the batter to seize, so let them sit out first
• 1 tbsp lemon zest: Zest your lemons before juicing them and use a microplane for the best flavor
• 1/4 cup fresh lemon juice: Strain out any pulp or seeds for a smoother batter
• 3/4 cup buttermilk room temperature: If you only have regular milk, add 1 tbsp vinegar and let it sit for 5 minutes
• 1/4 cup pink lemonade concentrate thawed: This is where all that signature flavor comes from
• Pink gel food coloring: Gel coloring is much more concentrated than liquid versions
• 1 cup unsalted butter softened for frosting: Softened means you can press it with your finger and leave an indentation
• 4 cups powdered sugar sifted: Sifting prevents those frustrating lumps that never quite break down
• Additional pink lemonade concentrate and lemon juice for frosting: Adjust to your preferred tanginess level

Instructions

Preheat and prepare your pans:

Set your oven to 350°F and grease three 8-inch round pans with butter, then line the bottoms with parchment circles. I skip greasing the sides since this cake releases easily from parchment-lined bottoms.

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, and salt. Give it a good whisk to distribute everything evenly—you'll thank yourself later.

Beat butter, oil and sugar:

Using a stand or hand mixer, beat the butter, oil, and sugar on medium-high speed for about 3 minutes until it's noticeably lighter and fluffier. This creates the foundation for a tender crumb.

Add eggs and lemon zest:

Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the lemon zest until it's evenly distributed throughout the batter.

Mix the liquid ingredients:

In a separate bowl or measuring cup, whisk together the buttermilk, lemon juice, and pink lemonade concentrate until combined.

Combine wet and dry:

Alternately add the dry ingredients and buttermilk mixture to your butter mixture, starting and ending with the dry ingredients. Mix only until just combined—overmixing makes tough cakes.

Add the pink coloring:

Fold in the pink gel food coloring until you reach your desired shade. Remember it will bake slightly lighter than it looks in the bowl.

Bake the layers:

Divide the batter evenly among your three prepared pans and smooth the tops. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool completely:

Let the cakes rest in their pans for 10 minutes before turning them out onto wire racks. Cooling them completely before frosting is non-negotiable—warm cake melts buttercream into a slide-off mess.

Make the frosting:

Beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the pink lemonade concentrate, lemon juice, a pinch of salt, and food coloring until light and fluffy.

Assemble the cake:

Place one cooled layer on your serving plate and spread a generous layer of frosting. Repeat with the remaining layers, then frost the sides and top.

Chill before slicing:

Refrigerate the finished cake for 30 minutes before cutting—this gives you those clean, professional-looking slices.

Save

This cake showed up at so many family gatherings last summer that my aunt actually texted me, 'Please tell me there's going to be pink cake at Thanksgiving.' The way it brings people together—hovering around the kitchen island waiting for that first slice, kids pressing their faces against the glass of the refrigerator—that's what baking is really about.

Getting That Perfect Pink

I've learned that gel food coloring is absolutely worth the extra trip to the craft store. Liquid coloring can throw off your batter's consistency and you need so much of it to get real color saturation. One tiny drop of gel goes forever, and the pigment is somehow more vibrant, more true.

Make-Ahead Magic

The cake layers freeze beautifully for up to a month if you wrap them tightly in plastic wrap and then foil. I bake all three layers on Sunday, freeze two, and frost the third for an instant dessert during busy weeks. Thaw them still wrapped at room temperature to prevent condensation from making them soggy.

Frosting Like a Pro

Apply a thin crumb coat first—just enough frosting to seal in the loose crumbs—then chill for 15 minutes before adding your final layer. This trick transformed my frosting game overnight and gives you that impossibly smooth, professional finish.

• Chill your frosted cake for 10 minutes before doing any final decorative touches
• Run your offset spatula under hot water and dry it before smoothing the top
• If your frosting is too stiff, add a teaspoon of cream at a time until it spreads easily

Save

There's something impossibly joyful about cutting into this cake and seeing that pink layer staring back at you. Every single time, I feel like I'm in on a delicious secret.

Recipe FAQs

→ What gives the cake its pink color?

Pink gel food coloring is added to the batter and frosting to achieve the vibrant pink hue without altering the flavors.

→ Can I substitute the pink lemonade concentrate?

Yes, raspberry lemonade concentrate works well for a fruity twist while maintaining the cake’s tangy profile.

→ How should I store the cake after assembling?

Keep the cake refrigerated for up to three days. Allow it to come to room temperature before serving for optimal texture.

→ What tools are recommended for preparation?

Using three 8-inch round pans, an electric mixer, offset spatula, and wire racks will ensure smooth preparation and assembly.

→ How can extra tanginess be added to the frosting?

Incorporating 1 teaspoon of citric acid into the frosting enhances its citrus brightness without changing texture.