Pink Lemonade Layer Cake

Name: Pink Lemonade Layer Cake
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

12 ingredients

6 steps

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

Directions

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.