Pink Lemonade Cake — Lemon Cake with Strawberry Buttercream

If you've been around here for a while, you already know I have a soft spot for my Lemon Layer Cake with Lemon Cream Cheese Frosting. It's bright, fluffy, and packed with real lemon flavor — and honestly, it's one of my favorites. But when the weather starts warming up and my brain shifts into full summer mode, I couldn't help but wonder… what if we made it pink?

That's exactly how this Pink Lemonade Cake was born. Same gorgeous lemon cake base, but layered with fresh strawberry puree and covered in the most beautiful strawberry buttercream. Topped with fresh lemon wedges and pink chocolate candy melts, she is giving everything summer has to offer and then some.

This one is a showstopper for backyard parties, baby showers, birthdays, or honestly any occasion that deserves something a little extra. Let's get into it!

Pink Lemonade Cake Ingredients

For the Lemon Cake:

• 2/3 cup vegetable oil

• 1/3 cup unsalted butter, room temperature

• 1 & 1/2 cups granulated sugar

• 3 large eggs

• 2 & 3/4 cups all-purpose flour, sifted

• 1 & 1/2 tsp baking powder

• 1 tsp salt

• 1/2 tsp baking soda

• 1 & 1/4 cup sour cream

• 1/3 cup whole milk

• 1 tbsp fresh lemon zest

• 1 & 1/2 tsp lemon extract

• 1 tsp vanilla extract

  
  

For the Strawberry Puree Filling:

• 1 cup fresh or frozen strawberries

• 2 tbsp granulated sugar

• 1 tsp lemon juice

  
  

For the Strawberry Buttercream:

• 1 cup unsalted butter, room temperature

• 3-4 cups powdered sugar

• 3 tbsp strawberry puree (from above)

• 1 tsp vanilla extract

• Pinch of salt

• 1-2 tbsp heavy whipping cream, as needed

• Pink food coloring (optional)

  
  

For Decoration:

• Fresh lemon wedges or slices

• Pink chocolate candy melts, melted and dripped on top

• Pink and white straws

  
  

Instructions

Make the Lemon Cake:

1. Preheat your oven to 325°F and generously spray two 8-inch round cake pans with non-stick baking spray.

2. In a mixing bowl, beat the oil and butter on high speed for 2 minutes. Slowly add the sugar and continue beating on high for 4-5 minutes until the mixture is very pale yellow and fluffy.

3. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

4. Lower the mixer speed and gradually add the flour in two increments, then add the baking powder, salt, and baking soda. Be careful not to over-mix.

5. Add the sour cream, milk, lemon zest, lemon extract, and vanilla extract. Mix until just combined, then turn off the mixer.

6. Evenly distribute the batter between the prepared pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Start checking at 27 minutes to avoid overbaking.

7. Let the cakes rest in the pans for 10-15 minutes, then invert onto a cooling rack until fully cooled.

   
   

Make the Strawberry Puree:

1. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat.

2. Cook down for 8-10 minutes, stirring occasionally, until the strawberries have broken down and the mixture has thickened slightly.

3. Remove from heat and let cool completely. You'll use some of this in your buttercream and some between the layers.

   
   

Make the Strawberry Buttercream:

1. Beat the butter on high speed until light and fluffy, about 10 minutes.

2. Reduce speed and slowly add the powdered sugar, one cup at a time.

3. Add the strawberry puree, vanilla extract, and salt. Beat on high until fully combined and fluffy.

4. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency. If it's too soft, add a little more powdered sugar.

5. If you want a deeper pink color, add a small amount of pink or red gel food coloring.

Assemble the Cake:

1. Level the cooled cakes if needed, then slice each layer in half horizontally so you have four layers total.

2. Place the first layer on your cake board or plate. Spread a thin layer of strawberry buttercream, then spoon a layer of strawberry puree on top.

3. Repeat with each layer, finishing with the final cake layer on top.

4. Apply a thin crumb coat of strawberry buttercream and refrigerate for 15-20 minutes to set.

5. Frost the outside of the cake with the remaining buttercream and smooth to your liking.

6. Drizzle melted pink chocolate candy melts over the top for a drip effect, then arrange fresh lemon wedges and additional buttercream and candy melt decorations on top.

7. Slice, serve, and try not to eat the whole thing in one sitting!

Tips and Tricks

• Room temperature everything. Butter, eggs — all of it. It makes a difference in both the cake texture and the frosting consistency.

• Don't skip the crumb coat. With a pink frosting, you really want that first layer to set before you do your final coat so the crumbs don't show through.

• Puree consistency matters. Make sure your strawberry puree is fully cooled and not too loose before adding it to your buttercream or it will break the frosting.

• Start checking at 27 minutes. Every oven is a little different and you do not want to overbake this cake. A toothpick with a few moist crumbs is perfect.

Storage

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Cover well and store for up to 5 days. Let slices come to room temperature before serving for the best texture.

• Freezer: Wrap unfrosted cake layers tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and assembling.

This Pink Lemonade Cake is everything summer should taste like — bright, fresh, a little sweet, and completely over the top in the best way possible. I hope you love it as much as I do! If you make it, I'd love to see it — tag me so I can cheer you on!