Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vanilla lemon raspberry layer cake with whipped cream buttercream frosting. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting.
Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook vanilla lemon raspberry layer cake with whipped cream buttercream frosting using 21 ingredients and 27 steps. Here is how you can achieve it.
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
- Make ready 1 tablespoon baking powder
- Take 1/2 teaspoon salt
- Make ready 1 1/4 cup buttermilk, at room temperature
- Prepare 4 large egg whites, at room temperature
- Prepare 1 1/2 cups granulated sugar
- Get 2 teaspoons fresh grated lemon zest
- Make ready 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
- Get for filling and whipped crem butter cream filling and frosting
- Make ready 3/4 cup raspberry preserves
- Prepare 1 1/2 cups sweetened shredded coconut
- Take 1 cup room temperature salted butter
- Get 4 cups confectioner's sugar
- Get 3 tablespoon milk or cream
- Take 1/2 teaspoon lemon extract
- Get 1/2 teaspoon grated fresh lemon zest
- Make ready 1 teaspoon vanilla extract
- Take 2 cups cold heavy whipping cream
Food-safe or edible Vanilla Cream Cheese Buttercream: For a vanilla cream cheese buttercream, replace lemon juice. The cake will bake up nice and brown on the outside, but the inside will be a perfectly white color with a soft vanilla flavor perfect for pairing with just about any kind of frosting. You'll find that the recipe for this whipped cream buttercream is pretty similar to my classic white buttercream. Thick layers of vanilla cake and my favorite vanilla frosting.
Steps 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
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. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Once you've mastered vanilla buttercream frosting, expand your skill set with more frosting recipes. Yellow Butter Cake with Chocolate Buttercream. Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.
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