Pink Lemonade Layer Cake

1. 1

   Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

2. 2

   Prepare the cake batter according to the package directions.

3. 3

   To the batter, stir in the lemon zest, vanilla, and pink lemonade powder.

4. 4

   Pour the batter evenly into the prepared pans.

5. 5

   Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.

6. 6

   Let the cakes cool in the pans for 10 minutes.

7. 7

   Carefully turn the cakes out onto a wire rack to cool completely.

8. 8

   While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy.

9. 9

   Beat in the remaining frosting ingredients until combined.

10. 10

    Transfer one cake to a cake stand or large platter.

11. 11

    Using an offset spatula, spread the top of the cake with a layer of frosting.

12. 12

    Place the second cake on top of the first.

13. 13

    Spread the remaining frosting over the top and sides of both layers.

* Per serving · 4 servings · Values may vary.

No additional tips available.