How to Prepare Mario Batali Pink lemonade cake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pink lemonade cake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. Quick and simple Pink Lemonade cupcakes and frosting recipe. I show a simple decorating technique to make them extra sweet.

Pink lemonade cake is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Pink lemonade cake is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pink lemonade cake using 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Pink lemonade cake:

1. Get cake
2. Make ready butter
3. Take eggs
4. Make ready all-purpose flour
5. Get baking powder
6. Make ready salt
7. Get sugar
8. Make ready milk
9. Make ready frozen lemonade concentrate, thawed
10. Prepare PURE lemon extract
11. Take lemonade butter frosting
12. Make ready unsalted butter, softened
13. Get 16 oz. jars of marshmallow creme
14. Make ready powdered sugar
15. Prepare PURE lemon extract

The little extra effort making this cake from scratch really makes a difference. Our cheery Pink Lemonade Cake holds the spot as one of our all-time favorite cakes to make when the Southern sun is beating down. I felt compelled to make a pink lemonade cake before summer comes to an end! I've always wanted to make a strawberry cake, but really struggled getting a strong strawberry flavor in my cake layers!

Instructions to make Pink lemonade cake:

1. DIRECTIONS FOR THE CAKE
2. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
3. Preheat oven to 350°F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
4. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan. Bake about 35 minutes, until tops spring back when lightly touched.
5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.
7. HELPFUL HINTS:
8. Evenly color layers - - To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.
9. How To Split Layers - - To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs.
10. DIRECTIONS FOR FROSTING:
11. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
12. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

I felt compelled to make a pink lemonade cake before summer comes to an end! I've always wanted to make a strawberry cake, but really struggled getting a strong strawberry flavor in my cake layers! Pink Lemonade Cake takes your favorite summer drink from the glass to the cake plate with this citrusy, sweet dessert. Fluffy frosting covers cake layered with pink lemon curd. This pretty-in-pink lemonade cake is ideal for your next summer party, thanks to the sweet lemony flavor in both the tender cake and fluffy, meringue-style frosting.

So that is going to wrap it up for this special food pink lemonade cake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!