Recipe of Perfect Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting Recipe. Make the frosting: Place the cream cheese in a small bowl and whisk or beat with an electric hand mixer until soft and aerated. Place half of the frosting on the center of the cake and spread into an even layer.

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.

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

1. Prepare of for lemon vanilla cake.
2. Prepare 2 1/4 cups of cake flour.
3. Prepare 1 tablespoon of baking powder.
4. It’s 1/2 teaspoon of salt.
5. Make ready 1 1/4 cup of buttermilk, at room temperature.
6. Take 4 of large egg whites, at room temperature.
7. Make ready 1 1/2 cups of granulated sugar.
8. Take 2 teaspoons of fresh grated lemon zest.
9. Prepare 4 ounces (1/2 cup) of or 1 stick) unsalted butter, at room temperature.
10. Take 1/2 teaspoon of lemon extract.
11. Take 1 teaspoon of vanilla extract.
12. Take of for filling and whipped crem butter cream filling and frosting.
13. Prepare 3/4 cup of raspberry preserves.
14. Take 1 1/2 cups of sweetened shredded coconut.
15. You need 1 cup of room temperature salted butter.
16. You need 4 cups of confectioner's sugar.
17. Take 3 tablespoon of milk or cream.
18. Take 1/2 teaspoon of lemon extract.
19. Prepare 1/2 teaspoon of grated fresh lemon zest.
20. Prepare 1 teaspoon of vanilla extract.
21. Prepare 2 cups of cold heavy whipping cream.

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

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.
18. .
19. Top the preserves with more frosting.
20. Add third layer and add remaining preserves in a thin layer.
21. .
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.
24. .
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.
27. .

This delicious lemon raspberry cake is made with fluffy lemon cake layers and a bright raspberry filling, and frosted with a lemon cream cheese buttercream.Top the cake with whipped vanilla buttercream, a frosting made from butter, confectioners' sugar, and heavy cream and whipped until extra fluffy.View top rated Lemon cake with raspberry buttercream frosting recipes with ratings and reviews.

It's an easy recipe to make using oil instead of butter which makes it super My secrets to making the perfect vanilla buttercream for frosting cakes is starting with COLD butter.Lemon Raspberry Cake with Mascarpone frosting.Berry Chantilly Cake With Mascarpone Cream Cheese Frosting!Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.The first time I tested these cupcakes I tried using just sour cream with the lemon juice, but they were a little too dense.