Steps to Prepare Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting in 20 Minutes for Mom

Hello everybody, it’s Louise, 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. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look 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 meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first 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 it.

Ingredients

The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:

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

So I adjusted the recipe by reducing the sour cream and adding some milk to make them soft. An easy Vanilla Raspberry Cake with simple cream cheese frosting that makes a perfect birthday cake or any occasion that calls for a delicious layer cake. I chose a simple cream cheese frosting for the cake because my family isn't a big fan of American buttercream frosting. For the lemon cream cheese frosting, you'll want to make sure your butter and cream cheese are both VERY soft before you make it.

Instructions

Instructions 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

Is there a particular reason you chose that cupcake base for the blueberry lemon and this one with cake flour for the raspberry lemon? Lemon Layer Cake with Buttercream Frosting. Rich buttercream icing perfectly complements the just-tangy-enough lemon cake in this showy double-decker dessert. Frost tops and sides of cake with lemon frosting. Thick layers of vanilla cake and my favorite vanilla frosting.

So that’s going to wrap this up for this special food vanilla lemon raspberry layer cake with whipped cream buttercream frosting recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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