Easiest Way to Cook Perfect Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting. This cake is full of bright lemon and rasoberry flavors in a soft moist cake with a creamy frosting and filling of a rich vanilla buttercream lightened with fresh whipped cream for a light full flavored filling and frosting. It's a special occasion cake that is delicious! Ingredients of Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting It's of for lemon vanilla cake.

We also have wide variety of recipes to try. In medium bowl, combine flour, baking powder, and salt, and stir to combine. In large bowl with electric mixer, beat lemon. 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

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

Slice cake layers in half horizontally to make six layers. This Lemon Raspberry Cake is made with my spongy lemon buttermilk cake and it's loaded with fresh raspberries, layers of mascarpone whipped cream and tangy lemon curd. I've used this same lemon cake recipe to make lemon cupcakes, poke cakes and several other layer cakes. Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.

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

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. .

Beat in the egg yolks, one at a time, along with the vanilla. In a separate bowl beat the egg whites until soft peaks form. Whisk together the flour, baking powder, salt, and baking soda. This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting. It's decorated with buttercream, lemon slices and a few blossom flowers for a cake that's perfect for summer!