Paula Deen Pink Lemonade Layer Cake

Paula Deen pink lemonade layer cake is an easy two-layer dessert made with white cake mix, pink lemonade powder and a buttery lemonade frosting, ready in 40 minutes. This make-ahead summer cake fits a potluck, cookout and church supper, and it feeds 20 people from just two 8-inch pans.

Let the cakes cool completely on a wire rack before you frost them, because warm layers melt the butter in the frosting. Skip that wait and the frosting slides off the sides instead of staying put in thick swirls.

Paula stirs sweetened pink lemonade powder right into the dry cake mix, so the flavor and the soft pink color run through every crumb. She also adds fresh lemon zest to both the batter and the frosting, which keeps a box-mix cake from tasting flat or too sweet.

Paula Deen Pink Lemonade Layer Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

330

kcal

A tender, pale pink crumb sits under a thick, creamy frosting with a bright lemon edge. The frosting spreads easily with an offset spatula, so the cake looks homemade without much fuss.

Ingredients

• 1 (18 oz) box plus any additional ingredients the package directions call for white cake mix
  

• 3 tablespoons pink lemonade drink powder sweetened
  

• 2 teaspoons finely grated, divided lemon zest
  

• 2 teaspoons vanilla
  

• 1 lb confectioner's sugar
  

• 1 cup softened unsalted butter , plus more for pan
  

• 5 tablespoons frozen pink lemonade concentrate
  

• 1 teaspoon vanilla
  

Directions

• Prep the pans: Preheat the oven to 350°F, then butter two 8-inch round cake pans. Line the bottoms with parchment or waxed paper so the layers release cleanly.
• Mix the batter: Stir the 18 oz box of white cake mix together with 3 tablespoons pink lemonade drink powder in a large bowl. Prepare the batter by the package directions with whatever eggs, milk, water or oil it calls for, then stir in 1 teaspoon lemon zest and 2 teaspoons vanilla.
• Bake the layers: Pour the batter evenly into the two prepared pans and bake for 30 to 35 minutes. The cakes are done when they turn golden and a toothpick in the center comes out clean.
• Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack. Leave them there until they are completely cool.
• Make the frosting: Beat 1 lb confectioner's sugar and 1 cup softened unsalted butter until fluffy. Then beat in 1 teaspoon vanilla, 1 teaspoon lemon zest and 5 tablespoons frozen pink lemonade concentrate until everything is combined.
• Stack and frost: Set one cake on a cake stand or large platter and spread the top with a layer of frosting using an offset spatula. Place the second cake on top, then spread the remaining frosting over the top and sides of both layers.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh lemon juice instead of the frozen pink lemonade concentrate?

Fresh lemon juice will give you a tarter frosting with no pink color or sweetness, so it won't taste like the original. Frozen concentrate is thick, which keeps the frosting from turning runny.

How do I store leftover pink lemonade layer cake?

Cover it loosely and keep it in the refrigerator, since the butter frosting softens at warm room temperature. Let a slice sit out for 15 to 20 minutes before eating so the cake and frosting soften up again.

Can I bake the cake layers ahead of time?

Yes, bake and cool the layers a day ahead and wrap each one tightly in plastic wrap. Then make the frosting and stack the cake on the day you plan to serve it.

What if I only have 9-inch cake pans?

Nine-inch pans work, but the layers will come out thinner and bake a little faster. Start checking with a toothpick around 25 minutes so the cakes don't dry out.

Why is my frosting too soft to spread?

Butter that is too warm or melted is the usual cause. Chill the bowl for 15 to 20 minutes and beat it again, and the frosting will firm up enough to hold swirls.