Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going 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 tasty. This will be really delicious.
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 enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is something that I have loved my entire life.
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. Between the layers of cake is a lovely lemon curd and raspberry buttercream.
To begin with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- Prepare for lemon vanilla cake
- Make ready 2 1/4 cups cake flour
- Make ready 1 tablespoon baking powder
- Make ready 1/2 teaspoon salt
- Get 1 1/4 cup buttermilk, at room temperature
- Make ready 4 large egg whites, at room temperature
- Take 1 1/2 cups granulated sugar
- Make ready 2 teaspoons fresh grated lemon zest
- Take 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
- Get 1/2 teaspoon lemon extract
- Get 1 teaspoon vanilla extract
- Take for filling and whipped crem butter cream filling and frosting
- Take 3/4 cup raspberry preserves
- Take 1 1/2 cups sweetened shredded coconut
- Get 1 cup room temperature salted butter
- Make ready 4 cups confectioner's sugar
- Take 3 tablespoon milk or cream
- Make ready 1/2 teaspoon lemon extract
- Make ready 1/2 teaspoon grated fresh lemon zest
- Get 1 teaspoon vanilla extract
- Prepare 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 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
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. 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.
So that is 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’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
