Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vanilla lemon raspberry layer cake with whipped cream buttercream frosting. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will Raspberry Buttercream Frosting. 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.
Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is something that I’ve loved my whole 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:
- Get for lemon vanilla cake
- Get 2 1/4 cups cake flour
- Prepare 1 tablespoon baking powder
- Take 1/2 teaspoon salt
- Prepare 1 1/4 cup buttermilk, at room temperature
- Get 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
- Get 1/2 teaspoon lemon extract
- Get 1 teaspoon vanilla extract
- Prepare for filling and whipped crem butter cream filling and frosting
- Take 3/4 cup raspberry preserves
- Prepare 1 1/2 cups sweetened shredded coconut
- Make ready 1 cup room temperature salted butter
- Make ready 4 cups confectioner's sugar
- Get 3 tablespoon milk or cream
- Get 1/2 teaspoon lemon extract
- Take 1/2 teaspoon grated fresh lemon zest
- Make ready 1 teaspoon vanilla extract
- Make ready 2 cups cold heavy whipping cream
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. Lemon layer cake with tart lemon buttercream frosting on top. This is the cake recipe you want to make for serving with afternoon tea on Easter Hopefully, I'll get to eat my favorite ham, and creamy scalloped potatoes, along with some sort of moist lemon cake for dessert. Any kind will do for me.
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 preserves1. Top the preserves with more frosting
- Add third layer and add remaining preserves in a thin layer1. 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 frost1. 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
Raspberry Lemon Ruffle Cake - light layers of #cake filled with bright lemon curd, and covered in the best raspberry buttercream! Lemon Cake with Raspberry Whipped Cream Frosting A pale pink, lightly sweet Raspberry Cream Frosting envelops three layers of delicate lemon sponge cake. Cut the cakes in two horizontally. That's it for now… View top rated Lemon cake with raspberry buttercream frosting recipes with ratings and reviews. Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.
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