Pink Lemonade Cake (Ombre Fault Line Design)

prosecco

🥗Healthier: sparkling water

💰Cheaper: white grape juice

Sparkling water adds fizz without alcohol, while white grape juice provides sweetness.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be a cost-effective substitute.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers a lighter option with similar tanginess, while ricotta can be more affordable.

Juice the lemons and zest them, adding the zest to the dry ingredients and the juice into the milk.

Combine all dry ingredients together in a bowl.

Combine all wet ingredients together in a separate bowl.

Cream together softened butter and granulated sugar until light and fluffy, then add eggs one at a time, mixing well after each addition.

Alternately add the dry ingredients and wet ingredients to the creamed mixture, starting and ending with the dry ingredients.

Mix on medium speed for about 30 seconds, scraping down the sides to ensure everything is well combined.

Add red or pink food coloring until the desired shade is reached.

Pour the batter into prepared cake pans (6-inch, 8-inch, or 9-inch).

Bake at 350°F for approximately 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cakes completely before decorating.

Prepare pink and yellow frosting using American buttercream, adding pink lemonade mix to one and lemon extract to the other.

Soak the cake layers with simple syrup mixed with pink lemonade powder before decorating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens