PINK LEMONADE CAKE | 3-LAYER Style | DIY Demonstration

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: none

All-purpose flour is more commonly available.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar provides a lower glycemic index.

Preheat the oven to 350°F (175°C).

Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.

In a medium mixing bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt.

Microwave 2 tablespoons of seedless strawberry jam for 15 seconds until warm and smooth.

In a small bowl, combine the warmed strawberry jam, 2 tablespoons thawed pink lemonade, 2 tablespoons fresh lemon juice, 0.5 teaspoon pure lemon extract, and 1 teaspoon pure vanilla extract. Mix well.

In a stand mixer, add 1 cup of room temperature unsalted butter and 1.25 cups granulated sugar. Mix on speed 3 until well blended, then increase to speed 5 and mix for 30 seconds.

Add 4 large eggs one at a time, mixing on speed 4 for about 30 seconds after each addition.

Gradually add the flour mixture and buttermilk mixture to the butter and sugar mixture, alternating between the two. Start with flour, then buttermilk, and mix on low speed to avoid a flour shower.

Once all ingredients are incorporated, mix on speed 4 for an additional minute.

Divide the batter evenly into the prepared cake pans, approximately 2.5 cups of batter per pan. Tap the pans to release air bubbles.

Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before removing them. Use a plastic knife to gently loosen the edges.

After 10 minutes, invert the cakes onto a cooling rack and remove the parchment paper. Allow the cakes to cool completely for about 30 minutes.

Prepare the frosting by mixing 1 (8-ounce) package of room temperature cream cheese and 1 cup of room temperature unsalted butter in a stand mixer on speed 2 until creamy, about 2 minutes. Scrape down the sides of the bowl as needed.

Add 4 cups of powdered sugar and 0.33 cup of pink lemonade concentrate to the cream cheese and butter mixture. Mix until well combined, then add 1 teaspoon of freshly grated lemon zest and mix for another minute.

Place the first layer of cake on a serving platter. Brush the top with 1 tablespoon of pink lemonade concentrate.

Spread a layer of frosting on top of the first cake layer, then add the second layer of cake and repeat the process.

Once all layers are stacked, frost the top and sides of the cake with the remaining frosting.

Decorate the top of the cake with pink sprinkles as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens