PINK LEMONADE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
- Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
- While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
- With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
- Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
- For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
- Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.
PINK LAYERED CAKE RECIPE RECIPE - (4.6/5)
Provided by á-48944
Number Of Ingredients 18
Steps:
- Cake Preheat oven to 350. Grease and flour four 8 inch round cake pans, bottoms lined with parchment paper. In a medium bowl, lighly combined the egg whites, 1/4 cup milk and vanilla. In a large bowl of standing mixer, combine the dry ingredients and mix on low speed for 30 seconds. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 to 2 longer. Gradually add the egg/milk mixture in three 3 batches, beating for 20 seconds after each addition, scraping down the sides. Divide out the batter into four different bowls. You are now going to color the cakes so you can count the squirts of food coloring you are adding and increase the amount of food coloring to the colors you want to end up with. In the first bowl, add 1/4 teaspoon of vanilla extract and a couple of squirts of red food coloring, so that the batter turns a pale pink. In the 2nd bowl, add 1/4 teaspoon of almond extract and a few more squirts than the first bowl of red food coloring, so that the batter turns a shade darker in pink. In the 3rd bowl add 1/4 teaspoon vanilla extract and more squirts again of red food coloring to make it a darker shade of pink. In the 4th bowl add 1/4 teaspoon vanilla extract and enough squirts of red food coloring to make your darkest pink layer of cake. Scrape batter into prepared 8 inch pans and smooth with a spatula. Pans will not be full. Bake 20 to 30 minutes until a tester inserted comes out clean and the cake springs back when pressed in the center. Let cakes cool on racks for 10 minutes. Run a knife around the edge and flip to let the cake out, let cool completely on racks. Once cooled, trim the rounded top off the cakes so the layers will lay flat when assembled. Frosting Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy. Add the confectioners sugar gradually, beating after each addition. Add 3 tablespoons milk or light cream, beating until smooth. Beat in more milk until desired spreading consistency is reached and the frosting is spreadable. Makes about 4 2/3 cups of frosting, enough to frost tops and sides of the Four - 8 inch layer cakes. Assembling the cake: Use about 1 cup of frosting in between layers. To assemble, put one layer (top up) on cake plate. Start with the darkest cake layer first and work your way up darkest to lightest. Spread about a cup of the frosting on top. Place another layer on top (bottom side up), spread about a cup of frosting on top. Place the third layer and spread a cup of frosting. Place the fouth layer, and frost the entire cake sides and top. It is easiest to spread a thin layer on cake first, then frost again, using a spatula to spread on the remainder of the icing. Garnish with cake candy if desired.
PINK LEMONADE LAYER CAKE
A refreshing tart and sweet cake. Recipe originally came from The Deen Brothers "Ya'll Come Eat" cookbook. I have changed it up slightly to suit my tastes. The directions said to follow the cake box recipe and gave the amounts for the eggs and oil but nothing said about water. My cake box said to add 1 cup water so if yours says to use less than use less. I also used more drink powder in cake mix and more concentrate in the frosting. I also added a few drops of pink food coloring to make the frosting really look like pink lemonade. Cheater tip: I have been using a 9x13 baking pan lately so I don't have to frost layers for time sake. Also, I have been using a can of vanilla pre mixed frosting and adding the lemon zest and lemonade powder to it. So much easier and tastes just as good.
Provided by nascarmom
Categories Dessert
Time 40m
Yield 1 2 layer cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
- 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.
- Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
- 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.
- 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.
- I put mine in the refrigerator to stay chilled.
Nutrition Facts : Calories 579.1, Fat 23.7, SaturatedFat 8.1, Cholesterol 87.8, Sodium 369.8, Carbohydrate 89.1, Fiber 0.5, Sugar 73, Protein 4.4
PINK LEMONADE CAKE
I often made this cake for my daughter Susan's birthday in July. It is a perfect party cake for a summer birthday and also very refreshing.
Provided by granny franny 2
Categories Dessert
Time P1DT16h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cut cake in half crosswise.
- Mix ice cream and 1/3 cup lemonade concentrate and food coloring to desired pinkness. Spread on bottom layer of cake. Place top of cake on and freeze 2-3 hours.
- Whip cream and sugar and remaining pink lemonade concentrate until stiff. Sometimes I have also added some pinkness here.
- Remove cake from freezer and frost with the whipped cream mixture.
- Return to freezer.
- This can be done a day ot two ahead of time.
Nutrition Facts : Calories 604.6, Fat 30.2, SaturatedFat 18.6, Cholesterol 113.2, Sodium 460.3, Carbohydrate 78.8, Fiber 0.7, Sugar 44.4, Protein 8.3
PINK LEMONADE CAKE
There were several of you interested in the Pink Lemonade cake recipe that we had for easter. It is absolutely my new very favorite thing in this world. It is SO dense and has the perfect crumb but at the same time it is wonderfully moist! Hope you try it soon and when you do, I hope you let me know what you think. Also, please note, that if the recipe says BUTTER, or CAKE FLOUR, please, do not substitute. I also think this would make WONDERFUL cupcakes, for a bridal shower or baby shower as they cake is the perfect shade of pink!
Provided by HillBillyFilly
Categories Dessert
Time 34m
Yield 1 Cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Spray 3 nine inch round cake pans with baking spray with flour.
- In a large bowl beat butter, sugar and lemonade drink mix at medium speed with a mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon extract.
- In a medium bowl combine cake flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
- Spoon batter into prepared pans, dividing evenly among all three pans. Bake cakes for 24-30 minutes or until a wooden pick inserted in center of cake comes out clean. DO NOT OVERBAKE. Let cakes cool in pans for 10 minutes. Remove from pans and let cool on counter or on wire racks.
- Frost with Lemonade Butter Cream Frosting.
Nutrition Facts : Calories 608.3, Fat 32.2, SaturatedFat 19.6, Cholesterol 156.2, Sodium 506.1, Carbohydrate 71.2, Fiber 0.9, Sugar 25.2, Protein 9.3
PINK ALMOND PARTY CAKE
Featured in an email from Betty Crocker this morning: "Party time! Make a pretty pink cake with a kiss of almond flavor."
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans.
- Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink.
- Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.).
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make urls by pulling peeler around the outside edge of block of coating. Place curls on top of cake.
Nutrition Facts : Calories 509.9, Fat 22.5, SaturatedFat 7.9, Cholesterol 21.1, Sodium 361.4, Carbohydrate 75.3, Sugar 58.3, Protein 2.8
PINK PARTY CAKE
Make and share this Pink Party Cake recipe from Food.com.
Provided by Kym in Ohio
Categories Breads
Time 55m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredents, except pineapple juice.
- Bake in a 10x14 greased pan at 350 degrees for 45 minutes.
- While cake is still hot, prick with fork, pour pineapple juice over the cake.
- Mix pie filling and cool whip together and spread over the cool cake.
- Refrigerate.
Nutrition Facts : Calories 544.7, Fat 31.2, SaturatedFat 11.9, Cholesterol 60.4, Sodium 360.5, Carbohydrate 60.8, Fiber 2.8, Sugar 32.9, Protein 8.4
LAYERED ICE CREAM CAKE
My Mom's sister always made an ice cream cake with oreos, and I've done several variations that are all delicious. This recipe stands out because of the ice cream sandwiches and Butterfinger bars.
Provided by AmyZoe
Categories Frozen Desserts
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a 9x13" pan layer 12 ice cream sandwiches. Cover with half the whipped cream.
- Cut up Butterfinger bars and sprinkle half on top of whipped cream. Squeeze half of the caramel and half of the chocolate syrup on top.
- Repeat layerwith remaining ingredients.
- Freeze before eating.
Nutrition Facts : Calories 308.4, Fat 11.9, SaturatedFat 7.9, Cholesterol 0.5, Sodium 213.6, Carbohydrate 50.3, Fiber 1.3, Sugar 23.1, Protein 2.8
PINK LEMONADE CAKE
Make and share this Pink Lemonade Cake recipe from Food.com.
Provided by Kerry G
Categories Dessert
Time 40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Spray three 9 inch round baking pans with cooking spray. Mix all ingredients with an electric mixer. Bake at 350 for 22 minutes or until knife comes out clean. Cool completely before icing.
- To make the icing, Mix all except Cool Whip with electric mixer then fold in the Cool Whip. Ice cake.
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