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Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting
Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

Before you jump to Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Initially, you will have to be very careful when you are shopping for food that you don’t automatically put things in your cart that you no longer wish to eat. As an example, most likely you have never checked the box of your favorite cereal to see its sugar content. A great healthy option can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy every day. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a regular part of your new healthy eating plan.

To sum up, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vanilla lemon raspberry layer cake with whipped cream buttercream frosting recipe. To make vanilla lemon raspberry layer cake with whipped cream buttercream frosting you only need 21 ingredients and 27 steps. Here is how you do that.

The ingredients needed to cook Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
  1. Use for lemon vanilla cake
  2. Take 2 1/4 cups cake flour
  3. Use 1 tablespoon baking powder
  4. You need 1/2 teaspoon salt
  5. Take 1 1/4 cup buttermilk, at room temperature
  6. Take 4 large egg whites, at room temperature
  7. Provide 1 1/2 cups granulated sugar
  8. Take 2 teaspoons fresh grated lemon zest
  9. Get 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
  10. Provide 1/2 teaspoon lemon extract
  11. You need 1 teaspoon vanilla extract
  12. Provide for filling and whipped crem butter cream filling and frosting
  13. Provide 3/4 cup raspberry preserves
  14. Use 1 1/2 cups sweetened shredded coconut
  15. Provide 1 cup room temperature salted butter
  16. Take 4 cups confectioner's sugar
  17. Take 3 tablespoon milk or cream
  18. You need 1/2 teaspoon lemon extract
  19. Take 1/2 teaspoon grated fresh lemon zest
  20. Use 1 teaspoon vanilla extract
  21. Use 2 cups cold heavy whipping cream
Instructions to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
  1. Make lemon cake
  2. Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray
  3. Whisk together flour, baking powder and salt in a bowl, set a side
  4. In another bowl whisk together the buttermilk and egg whites and set aside
  5. In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,
  6. Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well
  7. Divide batter between cake pans
  8. 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
  9. Make whipped lemon buttercream frosting
  10. 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
  11. In another large bowl whip cream until it forms firm peaks
  12. Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy
  13. Assemble cake
  14. Place one cake layer on serving plater, bottom up
  15. Add a thin layer of raspberry preserves
  16. 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
  17. Top with second cake layer, bottom up, and add a thin layer of preserves
  19. Top the preserves with more frosting
  20. Add third layer and add remaining preserves in a thin layer
  22. Top with more frosting
  23. 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
  25. 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
  26. 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

Whip until light and fluffy then add the vanilla and the milk (the milk both thins the buttercream a little and adds to the fluffiness). To assemble the cake, level off any unevenness from the cakes then sandwich together with the whipped raspberry mascarpone filling. Decorate with the buttercream and serve. Use this cake recipe as a birthday sheet cake or for anytime you crave a simple classic dessert. Top the cake with whipped vanilla buttercream, a frosting made from butter, confectioners' sugar, and heavy cream and whipped until extra fluffy.

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