Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, vanilla lemon raspberry layer cake with whipped cream buttercream frosting. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have vanilla lemon raspberry layer cake with whipped cream buttercream frosting using 21 ingredients and 27 steps. Here is how you cook that.
The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- Make ready for lemon vanilla cake
- Get 2 1/4 cups cake flour
- Prepare 1 tablespoon baking powder
- Take 1/2 teaspoon salt
- Get 1 1/4 cup buttermilk, at room temperature
- Take 4 large egg whites, at room temperature
- Prepare 1 1/2 cups granulated sugar
- Make ready 2 teaspoons fresh grated lemon zest
- Get 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
- Take 1/2 teaspoon lemon extract
- Make ready 1 teaspoon vanilla extract
- Make ready for filling and whipped crem butter cream filling and frosting
- Make ready 3/4 cup raspberry preserves
- Make ready 1 1/2 cups sweetened shredded coconut
- Take 1 cup room temperature salted butter
- Get 4 cups confectioner's sugar
- Prepare 3 tablespoon milk or cream
- Take 1/2 teaspoon lemon extract
- Get 1/2 teaspoon grated fresh lemon zest
- Get 1 teaspoon vanilla extract
- Take 2 cups cold heavy whipping cream
This cake is full of bright lemon and rasoberry flavors in a soft moist cake with a creamy frosting and filling of a rich vanilla buttercream lightened with fresh whipped cream for a light full flavored. How to Make Lemon Cake from Scratch. The base of this cake is very similar to the strawberry layer cake with whipped cream frosting (made earlier this year for my daughter's first birthday!). The base is a delicious light vanilla cake — hearty enough to hold up to our lemon curd filling, but not dense like pound cake.
Instructions to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- Make lemon cake
- Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray
- Whisk together flour, baking powder and salt in a bowl, set a side
- In another bowl whisk together the buttermilk and egg whites and set aside
- In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,
- Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well
- Divide batter between cake pans
- Bake for 15 to 25 minutes depending on your oven. The cakes should spring back when touched lightly and a toothpick will come out just clean. Cool in pans on rack 10 minutes then remove to cool completely
- Make whipped lemon buttercream frosting
- In a large bowl beat butter and sugar slowly until mixed, add milk or cream and vanilla and beat until creamy, adding more milk if dry
- In another large bowl whip cream until it forms firm peaks
- Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy
- Assemble cake
- Place one cake layer on serving plater, bottom up
- Add a thin layer of raspberry preserves
- Add a layer of the frosting. The easiest way to cover the preserves is to pipe the frosting with in a circle on top of preserves. It doe not need to be pretty, its just an easy way not to disrupt the preserves
- Top with second cake layer, bottom up, and add a thin layer of preserves
- Top the preserves with more frosting
- Add third layer and add remaining preserves in a thin layer
- Top with more frosting
- Add last cake layer, still bottom up and frost entire cake with frosting. To make it easier to frost the entire cake its best to refrigeraye it until fillimg firms up, at least an hour, otherwise the cake is slippery because of the jam and will be very hard to frost keeping it steady. Once its chilled and firm its very easy to frost
- Sprinkle the coconut on the top and sides. Placing your hand right next to the side of the cake and pouring it between your hand and the cake to get it to adhere
- Chill cake at least 2 hours before slicing. Store covered in refrigerator but be sure to bring slices to room temperature before serving for best flavor
A light and fluffy lemon raspberry cake with a lemon cake, raspberry cake filling, and a vanilla buttercream. I'm in my last and final year of my twenties. Moist and flavourful, classic vanilla cake paired with raspberry buttercream frosting and homemade raspberry jam. Perfect combination of sweet and tangy! Honest to God, I wrote this recipe like two weeks ago, BUT - I'm always struggling to find time to write the text above the recipe - aka this part.
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