Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting
Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

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Great recipe for Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting. 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. It's of cold heavy whipping cream.

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have vanilla lemon raspberry layer cake with whipped cream buttercream frosting using 21 ingredients and 27 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
  1. Make ready for lemon vanilla cake
  2. Get 2 1/4 cups cake flour
  3. Make ready 1 tablespoon baking powder
  4. Get 1/2 teaspoon salt
  5. Take 1 1/4 cup buttermilk, at room temperature
  6. Prepare 4 large egg whites, at room temperature
  7. Prepare 1 1/2 cups granulated sugar
  8. Take 2 teaspoons fresh grated lemon zest
  9. Take 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
  10. Take 1/2 teaspoon lemon extract
  11. Make ready 1 teaspoon vanilla extract
  12. Take for filling and whipped crem butter cream filling and frosting
  13. Take 3/4 cup raspberry preserves
  14. Get 1 1/2 cups sweetened shredded coconut
  15. Make ready 1 cup room temperature salted butter
  16. Make ready 4 cups confectioner's sugar
  17. Get 3 tablespoon milk or cream
  18. Take 1/2 teaspoon lemon extract
  19. Make ready 1/2 teaspoon grated fresh lemon zest
  20. Take 1 teaspoon vanilla extract
  21. Make ready 2 cups cold heavy whipping cream

It's the perfect balance are sweetness with the tart raspberries and lemons. This cake is so refreshing, and you'll savor every bite. 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.

Steps to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
  1. Make lemon cake
  2. Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray
  3. Whisk together flour, baking powder and salt in a bowl, set a side
  4. In another bowl whisk together the buttermilk and egg whites and set aside
  5. In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,
  6. Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well
  7. Divide batter between cake pans
  8. 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
  9. Make whipped lemon buttercream frosting
  10. 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
  11. In another large bowl whip cream until it forms firm peaks
  12. Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy
  13. Assemble cake
  14. Place one cake layer on serving plater, bottom up
  15. Add a thin layer of raspberry preserves
  16. 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
  17. Top with second cake layer, bottom up, and add a thin layer of preserves
  19. Top the preserves with more frosting
  20. Add third layer and add remaining preserves in a thin layer
  22. Top with more frosting
  23. 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
  25. 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
  26. 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

Place half of the frosting on the center of the cake and spread into an even layer. Invert the second cake on top of the frosting. Spread the remaining frosting in an even layer over the top of the cake. Top with the raspberries and lemon zest. Before the frosting on top of the cake has a chance to firm up too much, use your offset spatula to create the lines on top.

Above is methods to cook vanilla lemon raspberry layer cake with whipped cream buttercream frosting, very easy to make. Do the cooking levels appropriately, relax and use your heart then your cooking might be delicious. There are numerous recipes which you could attempt from this website, please discover what you need. For those who like this recipe please share it with your mates. Completely satisfied cooking.