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Great recipe for Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting. This cake is full of bright lemon and rasoberry flavors in a soft moist cake with a creamy frosting and filling of a rich vanilla buttercream lightened with fresh whipped cream for a light full flavored. It's of cold heavy whipping cream.
To begin with this 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:
- Take for lemon vanilla cake
- Prepare 2 1/4 cups cake flour
- Take 1 tablespoon baking powder
- Prepare 1/2 teaspoon salt
- Prepare 1 1/4 cup buttermilk, at room temperature
- Make ready 4 large egg whites, at room temperature
- Make ready 1 1/2 cups granulated sugar
- Take 2 teaspoons fresh grated lemon zest
- Prepare 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
- Make ready 1/2 teaspoon lemon extract
- Prepare 1 teaspoon vanilla extract
- Make ready for filling and whipped crem butter cream filling and frosting
- Make ready 3/4 cup raspberry preserves
- Take 1 1/2 cups sweetened shredded coconut
- Take 1 cup room temperature salted butter
- Get 4 cups confectioner's sugar
- Make ready 3 tablespoon milk or cream
- Prepare 1/2 teaspoon lemon extract
- Get 1/2 teaspoon grated fresh lemon zest
- Get 1 teaspoon vanilla extract
- Make ready 2 cups cold heavy whipping cream
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. How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. White Cake with Raspberry Filling and Vanilla Buttercream Frosting.
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
Yesterday was Eric's birthday, so of course I had to bake him a cake. I decided to use my white cupcake recipe, but instead of cupcakes I made a two- layer round cake. Originally I was going to make chocolate frosting, but he requested vanilla, so vanilla. For many people, cake is just the delivery vehicle for the real star of the show—the frosting. If you agree, you'll love this five-star buttercream frosting recipe.
Above is how to cook vanilla lemon raspberry layer cake with whipped cream buttercream frosting, very simple to make. Do the cooking stages accurately, chill out and use your coronary heart then your cooking will likely be scrumptious. There are a lot of recipes you can attempt from this website, please discover what you want. Should you like this recipe please share it with your friends. Glad cooking.
