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Colorful Lemon Layer Cake Recipe

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4.3 from 74 reviews

This vibrant and colorful layered cake recipe features a fluffy white cake base divided into three pastel-colored layers, frosted with a smooth and creamy lemon-flavored buttercream. Perfect for festive occasions, the cake combines classic flavors with a visually appealing presentation and a soft, moist texture.

Ingredients

Cake Ingredients

  • 2 (15.25 ounce / 432g) boxes white cake mix
  • 8 egg whites
  • 2 ½ cups (590ml) milk
  • 1 cup (226g) unsalted butter (melted and cooled)
  • 1 tablespoon (15ml) lemon juice
  • Food coloring: Yellow, Blue, Pink

Frosting Ingredients

  • 2 (226g) sticks unsalted butter, softened to room temperature
  • 2 pounds (907g) powdered sugar
  • 6 tablespoons (90ml) milk
  • 2 tablespoons (30ml) lemon juice
  • Yellow food coloring

Instructions

  1. Make The Cake: Preheat your oven to 350°F (180°C / gas mark 4). Prepare three 8-inch cake pans by spraying them with non-stick spray and set aside.
  2. Melt Butter: Melt 1 cup (226g) of butter and allow it to cool slightly to avoid cooking the eggs when mixed.
  3. Combine Batter: In a large mixing bowl, combine the white cake mix, melted butter, 8 egg whites, 2 ½ cups milk, and 1 tablespoon lemon juice. Mix thoroughly until smooth and well combined.
  4. Divide & Color Batter: Equally divide the batter into three separate bowls. Add pink food coloring to one, yellow to another, and blue to the last. Stir each bowl to evenly distribute the color.
  5. Prepare Pans: Pour each colored batter into the prepared cake pans. Gently tap the pans on the counter to release any air bubbles and level the batter.
  6. Bake: Place the pans in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with only crumbs attached.
  7. Cool Cakes: Remove cakes from oven and allow them to cool slightly in the pans. Then transfer to wire racks to cool completely before frosting.
  8. Make Frosting: In a large bowl, beat together the softened butter, powdered sugar, 6 tablespoons milk, 2 tablespoons lemon juice, and yellow food coloring until smooth, creamy, and well combined.
  9. Assemble Cake: Place the first cake layer on your serving plate. Spread a generous amount of frosting on top. Add the second cake layer and repeat the frosting application. Place the final cake layer on top and cover the entire cake with the remaining frosting.
  10. Smooth & Decorate: Use an offset spatula or the back of a spoon to smooth the frosting evenly over the top and sides of the cake.
  11. Detail Piping: Use a piping bag or a ziplock bag with the corner cut off to pipe decorative frosting accents around the edges of the cake.
  12. Final Decoration: Decorate the cake with your favorite Easter-themed decorations or other preferred toppings.
  13. Chill & Serve: Refrigerate the frosted cake for some time to set the frosting, then slice and serve.

Notes

  • Ensure melted butter is cooled before mixing to prevent cooking the eggs in the batter.
  • Use room temperature softened butter for frosting for best texture and consistency.
  • Check doneness of the cake by inserting a toothpick—clean with crumbs is perfect.
  • Allow cakes to cool completely before frosting to avoid melting the buttercream.
  • Adjust food coloring quantity for desired pastel shades.
  • Store leftover cake refrigerated and consume within 3-4 days for freshness.

Find it online: https://justsosavory.com/colorful-lemon-layer-cake-recipe/