Raspberry Lemonade Cake

It was 100 degrees in D.C. this past weekend, but it felt like 145.  It was brutal, so what better way to fight the heat than to eat some Raspberry Lemonade Cake?  This cake was tart and delicious, just like raspberry lemonade.  Not only is this cake delicious, but the frosting is scrumptious too; I made a classic buttercream frosting and added some lemonade concentrate to it.  Definitely try this cake.  It’s the perfect summertime treat!

In other news, I’m going to be traveling to San Diego this week and next week for work.  Does anyone have any restaurant suggestions???  I’m always looking for great restaurant recommendations!


  • 1 cup very hot water
  • 1 box (4 oz.) raspberry gelatin
  • 1 box white cake mix
  • 1/2 cup frozen lemonade concentrate
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 4 egg whites
  • 1/2 cup fresh raspberries
  • 1 tbsp grated lemon peel

Lemonade Buttercream Frosting:

  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/3 cup thawed, frozen lemonade concentrate
  1. Heat oven to 350°F and spray bottom of 13×9-inch pan with baking spray.
  2. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
  3. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
  4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. In a small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
  5.  In a large bowl, cream the butter until smooth.  Add the powdered sugar, salt, and 1/3 cup lemonade and mix until smooth and creamy.
  6. Frost entire cake and garnish with raspberries and lemon zest. Store covered in refrigerator.


Filed under Baked Goods, Desserts

20 responses to “Raspberry Lemonade Cake

  1. Wow this cake looks delicious and so pretty! Yummy! 🙂

  2. Amy

    I love the color of this cake! So beautifully pink! Raspberry lemonade in a cake sounds delicious!

  3. That looks moist, soft, and delicious … and pink! YUMMO!

  4. We really were on the same page! Your cake sounds delicious, I love the combination of any berry and lemonade!

  5. This looks delicious and it’s pink which makes me smile. Great recipe.

  6. So beautiful in pink..great flavor and sounds so refreshing!!

  7. aarthi

    Hai Dear

    This looks yummy….you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..


  8. Really eye catching color to this cake and the flavor combo is fantastic. No doubt this summer cake would be a welcome treat for our family. yum!

  9. Beautiful pink cake! So cute and no doubt very delish every day of the year!

  10. Oh, going to give this one a try.

  11. Oh my, this looks great! Sounds so refreshing!

  12. Fabulous! This cake looks light, fluffy, and moist! Have a great time in San Diego, it is a place I want to visit!

  13. It was so hot this weekend! I’m surprised you went near the oven! It was only 100 in NYC this weekend and I stayed far far away from the kitchen 🙂

  14. Kara, this looks yummy!
    Have a safe business trip! If you like pizza, one place we always frequent when we’re in San Diego is Bronx Pizza at 111 E. Washington St. We love their pizza!! FYI, they only take cash, but they do have an ATM.
    I enjoy reading your blog!!

  15. Fabulous idea!! my little one would LOVE the pinkness of the cake!

  16. Love the idea of the raspberry lemonade cake and the look of it.. 🙂 very nice!

  17. That is a gorgeous cake, and it looks so delicious! A wonderful summer treat!

  18. Love the pink color! The cake looks great. What a great idea to combine raspberry and lemon together.
    Thanks for sharing and thank you for your sweet words left on my guest post on Nami @ Just One Cookbook blog

  19. Lee-Anne

    The cake turned out great, but the frosting according to your recipe was too thick that my mixer burnt out. (the hubby tried to be macho and said he could do it after I said I couldn’t get it to…..sparks and smoke, then off to the store to buy a new one) I had to add some milk to get it to a spreadable consistancy and mix by hand. Then it tasted a bit on the salty side……I might add less salt next time. Cake was awesome though 🙂

  20. I’m glad I read Lee-Ann’s comment before attempting to make this.
    Again, great cake! Hard to get out of the pan because of the jello, but maybe I will spray the pans more next time. (I used two 9 inch rounds)

    For the frosting, I doubled the butter and lemonade mix (1 cup and 1/2 cup, respectively), and used a total of about 5 cups of powdered sugar until it was the consistency that I wanted. Oh, and I did not add any salt. I had just enough to frost in between the layers and the entire outside of the cake.

    It was a hit at the office!

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