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

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Obviously, it’s not at all difficult to begin incorporating healthy eating into 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 need 21 ingredients and 27 steps. Here is how you do it.

The ingredients needed to cook Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
  1. You need for lemon vanilla cake
  2. Use 2 1/4 cups cake flour
  3. You need 1 tablespoon baking powder
  4. Get 1/2 teaspoon salt
  5. Take 1 1/4 cup buttermilk, at room temperature
  6. Provide 4 large egg whites, at room temperature
  7. Take 1 1/2 cups granulated sugar
  8. Prepare 2 teaspoons fresh grated lemon zest
  9. Get 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
  10. Use 1/2 teaspoon lemon extract
  11. Provide 1 teaspoon vanilla extract
  12. Get for filling and whipped crem butter cream filling and frosting
  13. Use 3/4 cup raspberry preserves
  14. Provide 1 1/2 cups sweetened shredded coconut
  15. Provide 1 cup room temperature salted butter
  16. Use 4 cups confectioner's sugar
  17. Prepare 3 tablespoon milk or cream
  18. Prepare 1/2 teaspoon lemon extract
  19. Get 1/2 teaspoon grated fresh lemon zest
  20. Get 1 teaspoon vanilla extract
  21. Take 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

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