How to Prepare Speedy Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting. In between each layer of cake is mascarpone whipped cream and a lemon curd. It's the perfect balance are sweetness with the tart raspberries and lemons. This cake is so refreshing, and you'll savor every bite.

Easy Lemon Raspberry Layer Cake Lemon and Raspberry: My Favorite Flavor Combo in an Easy Cake To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff. Frost the cake when completely cool.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, vanilla lemon raspberry layer cake with whipped cream buttercream frosting. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

In between each layer of cake is mascarpone whipped cream and a lemon curd. It's the perfect balance are sweetness with the tart raspberries and lemons. This cake is so refreshing, and you'll savor every bite.

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look fantastic. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook 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:

1. {Get of for lemon vanilla cake.
2. {Get 2 1/4 cups of cake flour.
3. {Prepare 1 tablespoon of baking powder.
4. {Take 1/2 teaspoon of salt.
5. {Make ready 1 1/4 cup of buttermilk, at room temperature.
6. {Take 4 of large egg whites, at room temperature.
7. {Get 1 1/2 cups of granulated sugar.
8. {Prepare 2 teaspoons of fresh grated lemon zest.
9. {Take 4 ounces (1/2 cup) of or 1 stick) unsalted butter, at room temperature.
10. {Prepare 1/2 teaspoon of lemon extract.
11. {Take 1 teaspoon of vanilla extract.
12. {Prepare of for filling and whipped crem butter cream filling and frosting.
13. {Take 3/4 cup of raspberry preserves.
14. {Make ready 1 1/2 cups of sweetened shredded coconut.
15. {Prepare 1 cup of room temperature salted butter.
16. {Make ready 4 cups of confectioner's sugar.
17. {Take 3 tablespoon of milk or cream.
18. {Get 1/2 teaspoon of lemon extract.
19. {Take 1/2 teaspoon of grated fresh lemon zest.
20. {Make ready 1 teaspoon of vanilla extract.
21. {Make ready 2 cups of cold heavy whipping cream.

To assemble, place the first sponge layer onto a cake stand. Spread lightly with raspberry preserve and mascarpone. Top with your second sponge layer and press down gently. Starting from the base, using a small palette knife, cover the sides and top of the cake with a thin layer of the buttercream.

Steps 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.
18. .
19. Top the preserves with more frosting.
20. Add third layer and add remaining preserves in a thin layer.
21. .
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.
24. .
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.
27. .

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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