Pink Lemonade Layer Cake Recipe

Name: Pink Lemonade Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 1/4 ounces white cake mix; 3 tablespoons pink lemonade, drink powder (or more); 3 eggs; 1/3 cup vegetable oil; 1 cup water; 1 teaspoon finely grated lemon zest; Frosting; 1 lb confectioners' sugar; 1/2 cup unsalted butter, softened; 3 tablespoons frozen pink lemonade concentrate (or more); 1 teaspoon vanilla; 1 teaspoon finely grated lemon zest

Servings: persons

18 1/4 ounces white cake mix
3 tablespoons pink lemonade, drink powder (or more)
3 eggs
1/3 cup vegetable oil
1 cup water
1 teaspoon finely grated lemon zest
Frosting
1 lb confectioners' sugar
1/2 cup unsalted butter, softened
3 tablespoons frozen pink lemonade concentrate (or more)
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

1
Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
2
For the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. Stir in the zest . Pour the batter evenly into the prepared pans. Bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean.
3
Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
4
For the frosting, beat together the confectioners sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. I added a few drops of pink food coloring.
5
Transfer one cake to a cake stand or large plate. Using an offset spatula, spread the top of the cake mix with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
6
I put mine in the refrigerator to stay chilled.

937

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 18 1/4 ounces white cake mix, 3 tablespoons pink lemonade, drink powder (or more), 3 eggs, 1/3 cup vegetable oil, and more.

Yes, Pink Lemonade Layer Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pink Lemonade Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions