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Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting.
You can have Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting using 21 ingredients and 27 steps. Here is how you achieve it.
Ingredients of Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting
- Prepare of for lemon vanilla cake.
- You need 2 1/4 cups of cake flour.
- It’s 1 tablespoon of baking powder.
- Prepare 1/2 teaspoon of salt.
- Prepare 1 1/4 cup of buttermilk, at room temperature.
- You need 4 of large egg whites, at room temperature.
- It’s 1 1/2 cups of granulated sugar.
- Prepare 2 teaspoons of fresh grated lemon zest.
- Prepare 4 ounces (1/2 cup) of or 1 stick) unsalted butter, at room temperature.
- Prepare 1/2 teaspoon of lemon extract.
- Prepare 1 teaspoon of vanilla extract.
- Prepare of for filling and whipped crem butter cream filling and frosting.
- Prepare 3/4 cup of raspberry preserves.
- You need 1 1/2 cups of sweetened shredded coconut.
- Prepare 1 cup of room temperature salted butter.
- It’s 4 cups of confectioner's sugar.
- It’s 3 tablespoon of milk or cream.
- You need 1/2 teaspoon of lemon extract.
- Prepare 1/2 teaspoon of grated fresh lemon zest.
- It’s 1 teaspoon of vanilla extract.
- It’s 2 cups of cold heavy whipping cream.
Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting instructions
- 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.