Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special 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 is gonna smell and look delicious.
Once you've mastered vanilla buttercream frosting, expand your skill set with more frosting recipes. 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 popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular 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 that.
The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- Make ready for lemon vanilla cake
- Get 2 1/4 cups cake flour
- Make ready 1 tablespoon baking powder
- Take 1/2 teaspoon salt
- Make ready 1 1/4 cup buttermilk, at room temperature
- Make ready 4 large egg whites, at room temperature
- Get 1 1/2 cups granulated sugar
- Prepare 2 teaspoons fresh grated lemon zest
- Prepare 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
- Get 1/2 teaspoon lemon extract
- Make ready 1 teaspoon vanilla extract
- Make ready for filling and whipped crem butter cream filling and frosting
- Get 3/4 cup raspberry preserves
- Make ready 1 1/2 cups sweetened shredded coconut
- Make ready 1 cup room temperature salted butter
- Take 4 cups confectioner's sugar
- Prepare 3 tablespoon milk or cream
- Make ready 1/2 teaspoon lemon extract
- Get 1/2 teaspoon grated fresh lemon zest
- Prepare 1 teaspoon vanilla extract
- Get 2 cups cold heavy whipping cream
If you add whipping cream to your frostings rather than milk, you get a light and fluffy, satiny smooth frosting that is finger licking good. I assume any unused portion needs to go in the fridge if it's made with whipped cream and mascarpone or cream cheese. About how much does this recipe make? Would it be enough to do a multiple layer cake AND decorative flowers on top?
Steps 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
Moist and flavourful, classic vanilla cake paired with raspberry buttercream frosting and homemade raspberry jam. Vanilla Cream Cheese Buttercream: For a vanilla cream cheese buttercream, replace lemon juice with milk or heavy cream in the frosting. First time taking on a citrus flavor cake, but my dear friend has requested a lemon cake with raspberry filling in between the layers for her birthday. Fluffy, cream and light raspberry-flavored whipped cream frosting made with cream cheese, white chocolate and real raspberries! Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.
So that is going to wrap it up with this exceptional food vanilla lemon raspberry layer cake with whipped cream buttercream frosting recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
