Print

Pink Lemonade Layer Cake with Hibiscus Frosting

A tall slice of moist Pink lemonade cake showing two layers of pink sponge and pink frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a bright, citrusy pink layer cake perfect for spring celebrations. This recipe uses lemon juice powder for tartness and hibiscus powder for a natural, vibrant pink color in the frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon juice powder
  • 1 3/4 cups powdered sugar, sifted
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 tablespoons whole milk (for frosting)
  • 1 teaspoon hibiscus powder
  • 1/4 teaspoon lemon extract
  • Fresh berries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the milk, lemon juice, and lemon juice powder until the powder dissolves.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the 1/2 cup softened butter until smooth. Gradually add the powdered sugar, mixing on low speed.
  10. Add the 2 tablespoons of milk, hibiscus powder, and lemon extract. Beat on medium speed until light and fluffy. Add more powdered sugar if the frosting is too thin.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
  12. Garnish with fresh berries before serving.

Notes

  • For the most vibrant pink hue, ensure your hibiscus powder is finely ground.
  • You can substitute fresh lemon zest for the lemon juice powder for a slightly different flavor profile.
  • If you want a taller cake, use three 6-inch pans instead of two 8-inch pans, adjusting the baking time slightly.

Nutrition

Find it online: https://blissbatter.com/pink-lemonade-cake-hibiscus-frosting-recipe/