Name: Pink Lemonade Cake
Prep time: 15 min
Cook time: PT-485713H48M12S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 box (15.25 oz) white cake mix; 1 box (3 oz) pink lemonade flavored gelatin; 1/2 cup vegetable oil; 3 large eggs; 1 cup water; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1 cup unsalted butter, softened (for frosting); 4 cups powdered sugar (for frosting); 2 tbsp fresh lemon juice (for frosting); 2 tbsp pink lemonade concentrate, thawed (for frosting); 1–2 tbsp milk (to adjust frosting consistency); Pink food coloring (optional); Lemon slices or zest (optional garnish); Fresh mint leaves (optional garnish)

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I love this Pink Lemonade Cake for its bright, tangy flavor balanced perfectly with a sweet, creamy frosting. It’s a refreshing dessert that feels like summer in every bite—light, moist, and bursting with citrus notes thanks to the fresh lemon juice and pink lemonade gelatin.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box (15.25 oz) white cake mix

1 box (3 oz) pink lemonade flavored gelatin

½ cup vegetable oil

3 large eggs

1 cup water

¼ cup fresh lemon juice

1 tablespoon lemon zest

For the Pink Lemonade Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoon fresh lemon juice

2 tablespoon pink lemonade concentrate (thawed)

1–2 tablespoon milk (to adjust consistency)

Pink food coloring (optional)

Garnish (optional):

Lemon slices or zest

Fresh mint leaves

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, combine the white cake mix, pink lemonade gelatin, vegetable oil, eggs, water, lemon juice, and lemon zest. I use an electric mixer on medium speed and mix for about 2 minutes until everything is well combined.

Pour the batter evenly into the prepared pans.

Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

While the cakes cool, prepare the frosting. Beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and pink lemonade concentrate, beating until smooth. Add milk a tablespoon at a time to get the right consistency. If I want a pretty pink tint, I add a few drops of pink food coloring.

Once the cakes are fully cooled, place one cake layer on a serving plate and spread a generous layer of frosting over it. Top with the second layer and frost the top and sides evenly.

Garnish with lemon slices, zest, or fresh mint leaves if desired.

Slice and enjoy the bright, tangy flavors of this delightful cake!

Servings and Timing

This recipe makes a two-layer cake that serves about 12 people. Preparation takes around 15 minutes, baking about 25-30 minutes, and cooling/frosting another 30-40 minutes, so I usually set aside roughly 1.5 hours from start to finish.

Variations

I like to experiment with this cake by swapping vegetable oil for applesauce to lighten it up or using lemon extract to intensify the lemon flavor. If I want more layers, I divide the batter among three 8-inch pans instead of two for a taller, layered cake. Adding a splash of raspberry puree into the frosting can create a fun berry twist as well.

Storage/Reheating

I store this cake in an airtight container in the refrigerator, where it stays fresh for up to 3 days. If I want to keep it longer, I freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. When ready to eat, I thaw overnight in the fridge before frosting. This cake is best served chilled or at room temperature, but I never reheat it since it’s meant to be light and fresh.

FAQs

Can I use regular lemonade instead of pink lemonade gelatin and concentrate?

I haven’t tried replacing the gelatin and concentrate with regular lemonade, as the gelatin helps with texture and the concentrate provides that signature pink lemonade flavor. Using lemonade might water down the batter and frosting.

Is it possible to make this cake gluten-free?

Yes! I substitute the white cake mix with a gluten-free white cake mix and ensure the pink lemonade gelatin is gluten-free as well. The rest of the ingredients are naturally gluten-free.

How do I make the frosting less sweet?

I reduce the powdered sugar slightly and add more lemon juice or pink lemonade concentrate for a tangier flavor. Adding a touch of cream cheese can also balance sweetness.

Can I make this cake ahead of time?

Absolutely! I often bake the cake layers a day in advance and refrigerate them, then frost and assemble the cake on the day I plan to serve it.

What’s the best way to get a smooth frosting finish?

I find using an offset spatula and chilling the frosted cake for 15-20 minutes between layers of frosting helps achieve a smooth, clean finish.

Conclusion

Making this Pink Lemonade Cake has become one of my favorite ways to celebrate sunny days and special occasions. It’s simple enough to whip up any time but impressive enough to wow guests with its vibrant flavor and cheerful color. The balance of tart and sweet combined with the soft, moist texture makes it a dessert I always look forward to sharing. Whether for a summer picnic or a festive birthday, this cake never fails to brighten the table.

Recipe:

Pink Lemonade Cake

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Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A bright, tangy Pink Lemonade Cake with fresh lemon juice and pink lemonade gelatin, topped with a creamy pink lemonade frosting. Light, moist, and bursting with citrus flavor, perfect for summer gatherings and celebrations.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine white cake mix, pink lemonade gelatin, vegetable oil, eggs, water, lemon juice, and lemon zest. Mix with an electric mixer on medium speed for about 2 minutes until well combined.
Pour batter evenly into prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare frosting by beating softened butter until creamy. Gradually add powdered sugar, lemon juice, and pink lemonade concentrate, beating until smooth.
Add milk tablespoon by tablespoon to reach desired consistency. Add pink food coloring if desired.
Once cakes are cooled, place one layer on serving plate and spread a generous layer of frosting over it.
Top with second cake layer and frost the top and sides evenly.
Garnish with lemon slices, zest, or fresh mint leaves if desired.
Slice and enjoy!