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The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- You need for lemon vanilla cake
- Provide 2 1/4 cups cake flour
- Get 1 tablespoon baking powder
- You need 1/2 teaspoon salt
- Get 1 1/4 cup buttermilk, at room temperature
- Take 4 large egg whites, at room temperature
- Get 1 1/2 cups granulated sugar
- Get 2 teaspoons fresh grated lemon zest
- Use 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
- Take 1/2 teaspoon lemon extract
- You need 1 teaspoon vanilla extract
- You need for filling and whipped crem butter cream filling and frosting
- Provide 3/4 cup raspberry preserves
- Prepare 1 1/2 cups sweetened shredded coconut
- Provide 1 cup room temperature salted butter
- Use 4 cups confectioner's sugar
- Provide 3 tablespoon milk or cream
- Get 1/2 teaspoon lemon extract
- Prepare 1/2 teaspoon grated fresh lemon zest
- Use 1 teaspoon vanilla extract
- Get 2 cups cold heavy whipping cream
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
Fresh raspberries take boxed cake mix to an new level along with a fat layer of the most delicious whipped lemon frosting. Before the frosting on top of the cake has a chance to firm up too much, use your offset spatula to create the lines on top. Soft, light and moist vanilla raspberry cake - your favourite vanilla layer cake from childhood meets your new favourite raspberry frosting. Whipped buttercream in all shaded of pink were swirled and piped onto the cake then finished with a white chocolate drizzle, sugar pearls, sparkles and all the pink glitter. This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor.
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