Pink Lemonade Chiffon Cake

Pink Lemonade Chiffon Cake ~ A super soft cake topped with pink lemonade buttercream!

This Pink Lemonade Chiffon Cake is super simple to make and so super soft! I’ve topped the cake with a pink lemonade buttercream frosting that is delicious!

This cake is against everything my boys believe in.

It’s pink…it’s lemon…and it’s wearing a skirt.

I know, I couldn’t help it…a cake in a pink tutu? It’s like the daughter I always thought I wanted.

But then I ate it.

Ok, things just got weird.

But I promise you will love this cake..I even have a trick for those non-lemon people like my boys, but we’ll get to that in a minute.

The cake itself is a pink lemonade chiffon cake and omg you guys need to make this. It’s SO soft and squishy…the closest I have ever come to the texture of a boxed cake mix.

And also, I frosted it pink ombré…which may be my new favorite way to frost cakes. So simple and pretty!

Pink Lemonade Chiffon super soft spongey cake with a hint of pink lemonade and topped with pink lemonade buttercream

First get busy caking…


The method is easy for this, but you will need two bowls, because you’re gonna separate the eggs and whip the whites on their own.


You add pink lemonade right into the batter.

Now, I’ve made this cake a few times…if you aren’t a huge lemon person you can still add the lemonade and it will be almost undetectable in the batter.

But if you like the lemon…this is a lemonade cake after all…you will need to add some lemon zest into both the batter and the frosting.


When you have the cake batter almost done whip the whites with a little cream of tartar and fold them right into the batter.

PicMonkey Collage

Once they are baked and cooled you can level them if necessary. This cake doesn’t produce huge domes, so I only took off a tiny bit of the top to get them to stack flat.


Spread your buttercream frosting in between the layers, and then crumb coat the whole cake lightly. Next allow the frosting to set…or you could pop it in the fridge to set quickly.

Then divide the remaining frosting into thirds. Frost one portion a darker pink, the next a shade or two lighter and the last portion leave white or very pale pink.

With the darkest color spread that around the bottom of the cake using an offset spatula…

Frosting a cake in a pink ombre

Using the next dark color, apply it the same way around the middle. As you spread the frosting it will naturally blend together. Finally use the palest color at the top at the cake.

Pink Lemonade Chiffon Cake, so soft and delicious!

So pretty, right?

That’s when I decided to dress up my cake…

Pink Lemonade Chiffon Cake with PInk Lemonade Buttercream

Love that cake tutu!

Pink Lemonade Chiffon Cake Slice

Then slice and enjoy!



Pink Lemonade Chiffon Cake


serves 10-12



  • 2 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup vegetable oil
  • 5 eggs, separated with whites reserved
  • 3/4 cup pink lemonade
  • 3 Tbsp lemon zest
  • 1/2 tsp cream of tartar
  • *pink food coloring


  • 1 1/2 cups butter, room temperature
  • 2 lbs powdered sugar (about 8 cups)
  • 1/2 cup pink lemonade
  • 1 Tbsp lemon zest
  • *pink food coloring (optional)



  1. Preheat oven to 350°
  2. Spray 3, 8″ cake pans generously with baking spray, set aside
  3. In bowl of stand mixer, mix on low speed flour, sugar baking powder and salt together until combined. Make a well in the center of the dry ingredients and add in the egg yolks, oil, pink lemonade and 2-3 drops of food coloring if desired. Beat mixture on medium high for 3 minutes, scraping sides as needed.
  4. In a separate mixing bowl combine egg whites and cream of tartar and beat on high speed until stiff peaks form, will take a few minutes.
  5. Fold egg whites into the cake batter and divide equally into the 3 prepared pans.
  6. Bake for 15-20 minutes until centers spring back to touch.
  7. Cool in pans for 10 minutes and then remove from pans and transfer to wire rack to cool completely.


  1. Beat butter until smooth and creamy. Slowly add in powdered sugar and pink lemonade, alternating back and forth until everything is mixed in. Add in the zest and 1-2 drops of food coloring, if desired. Mix until creamy and desired consistency is reached. Feel free to add more powdered sugar or lemonade to get desired consistency. *Hint, the more pink lemonade you add, the more the frosting will appear “curdled”, so to amp up the tartness, if desired, add more zest.
  2. Spread the frosting on the layers and the outside of the cake.


recipe adapted from Southern Living

To achieve the frosting technique I got here I crumb coated the whole cake and then divided the frosting into thirds coloring one section slightly darker, the next a little lighter and didn’t add coloring to the last bit. I used an off-set spatula and started with the darker color on the bottom, adding the middle color next and finishing the top with the lightest color. I blended it all together with my large off-set spatula.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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50 Responses
  1. ColleenB.

    Now that is one Awesome looking cake.
    My grocery list is made out so will be making this in a few days.
    What a pretty cake this would be for a baby shower; pink for girls and done in blue for boys.
    Thanks 4 the recipe

  2. OMG Shelly, this looks amazing! So pretty, although my boy would feel the same way about it as your sons! He only likes chocolate, and blue. But I love Lemonade and pink. Thanks for showing us the ombré technique – have always wanted to try that. I will make this! Love the tutu by the way!

  3. Carmel

    I would love to make this for my daughter’s first birthday, however I’m in New Zealand and… I can’t buy pink lemonade here. Could I make my own pink lemonade and use that in the recipe?

  4. There is so much I love about this post, I don’t even know where to begin. But I will choose the ombre frosting because, hello, GENIUS! And the technique is so simple! I am a big pink lemonade fan – I need to find somewhere to make this cake for!!

  5. Michelle

    Looks amazing! I am going to make this for my daughter’s 11th birthday. She loves pink and lemon! Should be a hit all the way around.

  6. Sharon

    Hi Shelly, Beautiful Cake… Is the lemonade concentrate or is it from a carton? If it is already made do you think a straight concentrate would give it more zip without having to use the zest?

    1. Shelly

      probably, yes! I just pink lemonade from the carton and it was very subtle…so I imagine that the concentrate would work great!

  7. Wendy Schatz

    For the pink lemonade, are you using a pink lemonade dry mix , (Like Crystal Light), a frozen concentrate or homemade? If you use a mix or concentrate, are you making it into the lemonade first, using the dry powder, frozen concentrate or defrosted concentrate?

  8. Courtney

    I love this recipe but one question, why do you use all that vegetable oil? I’m no professional baker or whatever but i’ve never seen oil in a cake recipe. What does it do? Is it necessary to have so much? Will the cake turn out the same without it? thankyou

  9. First of all I would like to say awesomee blog!I
    had a quick question that I’d like to ask if yoou do not mind.
    I was interested to kniw how you center yourself and cclear your miund before writing.
    I’ve had a hard time clearing myy mind in getting my ideas oout there.
    I truhly do enjoy writing however it just seems like the first 10 to
    15 minutes are usually wasted just trying too figure out how to begin. Anny suggestions
    or hints? Many thanks!

    1. Shelly

      Usually I just start with the first ridiculous thing that comes to mind! Over half the time that isn’t that line that makes the final cut, but it gets my brain working! And when in doubt, just talk about the food 🙂

  10. “the closest I have ever come to the texture of a boxed cake mix” – ok and you’ve made a lot of cakes in your day and that’s impressive. I can just SEE the texture of it, so springy and just….perfect!

    And it’s without a doubt the prettiest dessert you’ve ever made!! What a showstopper, Shelly! The frosting job is just…beautiful! pinned of course!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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