Pink Lemonade Sheet Cake

By srumbel

Have your cake and eat it too? Absolutely! So get ready to celebrate the summer with mouth-watering Pink Lemonade Sheet Cake! And believe me it looks as good as it tastes and is easy to make too! Now let’s get on to all this pretty in pink deliciousness!
from sweetbakedlife.com

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 cup (2 sticks) unsalted butter
• 1 cup water
• For the frosting:
• 1/2 cup (1 stick) unsalted butter
• 1 lb. (about 4 cups) confectioners sugar
• 1/4 cup frozen pink lemonade concentrate, thawed
• Red food coloring (if needed for a darker pink color)
• Pink pearl candy sprinkles

Preparation

Step 1

Heat your oven to 350 degrees. Spray an 18×13-inch sheet pan (or jelly roll pan) with non-stick cooking spray and set aside.
In a large bowl, combine the flour, sugar, baking soda and salt. Stir to combine. In a small bowl add the eggs, sour cream and vanilla extract and beat with a whisk until combined. Then in a medium saucepan bring the water and butter to a boil. Slowly pour butter mixture into the flour mixture and stir until combined. Then add the egg mixture and stir until fully combined and smooth. Pour into the prepared pan and bake for 20-22 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes on a wire rack.
While the cake is cooling make the frosting. Add the butter to a medium saucepan and heat until melted. Remove from heat and whisk in the confectioners sugar and the thawed pink lemonade concentrate (a little at a time, and continue adding until you have the lemony taste you desire). If you wish to have a darker pink color, add a few drops of red food coloring. Pour over cake and spread evenly with an offset knife or spatula. Sprinkle with pink pearls, cut into pieces and serve room temperature.