Sweet and tangy Pink Lemonade cake (you heard that right!) with a swirly, shimmery cream cheese frosting… Yum! Today’s recipe is the perfect end-of-summer treat! Inspired by Kansas baker and author, Jeff Martin, who also happens to be the owner of the wildly popular Smallcakes Cupcakery and Creamery, his cookbook is helping to whet our appetite for the upcoming Kansas Book Festival!
The sixth annual Kansas Book Festival will take place on September 10th at the State Capitol. There will be a little something for everyone! A showcase of Kansas authors in all genres, as well as a host of family activities, food vendors, and books, books, books- you won’t want to miss this event!
Pink Lemonade Cake
Recipe adapted from Buttercream Dreams: Pink Lemonade Cupcakes
1 white cake mix, such as Betty Crocker Super Moist
1/2 cup all purpose flour
1/2 cup granulated sugar
3/4 tsp. baking powder
1/3 cup unsalted butter, melted
3/4 cup pink lemonade concentrate
1/2 cup water
2 tsp. vanilla extract
4 eggs, beaten
Preheat oven to 350 degrees F. Combine dry ingredients in a large mixing bowl; add butter, lemonade, water, vanilla, and eggs. Using an electric mixer, beat on low for 1 minute, then on high for 1 minute. Divide batter between 2 or 3 8″ – 9″ greased cake pans; bake, uncovered, on center rack of oven for approx. 15-20 minutes, or until cake tester (or toothpick) inserted into the center comes out clean. Immediately cover pans with foil and let cool completely; when cakes are cooled, wrap in plastic wrap and store in the fridge until well chilled.
Cream Cheese Frosting
12 oz. cream cheese, softened
3/4 cup granulated sugar
2-3 Tbs. powdered milk
2 tsp. vanilla extract
3 cups whipping cream
pink food coloring
In a large mixing bowl, using an electric mixer, beat cream cheese with sugar, powdered milk, and vanilla extract until well blended. Add whipping cream a little at a time to cream cheese mixture until all whipping cream is incorporated and soft peaks form and frosting will hold it’s shape. Fold in food coloring until frosting is the desired shade of pink. Store frosting in the fridge until it’s time to frost the layer cakes.
To frost, place the first layer cake onto cake pedestal, top with a good smothering of prepared icing, then repeat with remaining layers, frosting sides of cake as well. Place remaining frosting into a large pastry bag fitted with a large open star tip; pipe roses onto the sides of the cake and over the top, as desired. Place cake into covered cake carrier and into refrigeration to let chill for 4-6 hours. Roses will typically keep their shape on the cake for 18-24 hours in refrigeration.
When making buttercream frosting, especially in the summer heat, DO NOT leave out the stabilizer in the recipe! What’s the stabilizer, you ask? That 2-3 Tablespoons of powdered milk (see recipe above). It holds everything together and will keep your frosting from sliding off your cake!
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, August 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
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