Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting. Moist and flavourful, classic vanilla cake paired with raspberry buttercream frosting and homemade raspberry jam. Make the frosting: Place the cream cheese in a small bowl and whisk or beat with an electric hand Spread the remaining frosting in an even layer over the top of the cake. Top with the raspberries and lemon zest.
You see, I have a special place in my heart for light and airy white cake with fluffy vanilla buttercream frosting, I think it stems from my Chuck-E Cheese. My lemon raspberry cake is made with raspberry lemon cake layers, zesty and cream lemon cream cheese frosting, my homemade lemon curd and fresh raspberries on top! I like to serve this cake with extra lemon curd on the side, too.
Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vanilla lemon raspberry layer cake with whipped cream buttercream frosting. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
Moist and flavourful, classic vanilla cake paired with raspberry buttercream frosting and homemade raspberry jam. Make the frosting: Place the cream cheese in a small bowl and whisk or beat with an electric hand Spread the remaining frosting in an even layer over the top of the cake. Top with the raspberries and lemon zest.
Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are 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 begin with this particular recipe, we must first prepare a few ingredients. You can cook vanilla lemon raspberry layer cake with whipped cream buttercream frosting using 21 ingredients and 27 steps. Here is how you can achieve that.
The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- {Get of for lemon vanilla cake.
- {Take 2 1/4 cups of cake flour.
- {Make ready 1 tablespoon of baking powder.
- {Prepare 1/2 teaspoon of salt.
- {Make ready 1 1/4 cup of buttermilk, at room temperature.
- {Get 4 of large egg whites, at room temperature.
- {Take 1 1/2 cups of granulated sugar.
- {Make ready 2 teaspoons of fresh grated lemon zest.
- {Get 4 ounces (1/2 cup) of or 1 stick) unsalted butter, at room temperature.
- {Take 1/2 teaspoon of lemon extract.
- {Get 1 teaspoon of vanilla extract.
- {Make ready of for filling and whipped crem butter cream filling and frosting.
- {Prepare 3/4 cup of raspberry preserves.
- {Prepare 1 1/2 cups of sweetened shredded coconut.
- {Get 1 cup of room temperature salted butter.
- {Take 4 cups of confectioner's sugar.
- {Get 3 tablespoon of milk or cream.
- {Get 1/2 teaspoon of lemon extract.
- {Make ready 1/2 teaspoon of grated fresh lemon zest.
- {Prepare 1 teaspoon of vanilla extract.
- {Make ready 2 cups of cold heavy whipping cream.
Home » Cakes & Cupcakes » Lemon Cupcakes with Raspberry Buttercream. Vanilla extract: Use pure vanilla extract for the best flavor. Lemon juice and zest: The lemon juice and lemon zest Sour cream: The first time I tested these cupcakes I tried using just sour cream with the lemon juice So, I stuck with using raspberry preserves in the frosting. Can I Make a Layered Cake with This Recipe?
Instructions to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- 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.
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- Top the preserves with more frosting.
- Add third layer and add remaining preserves in a thin layer.
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- 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.
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- 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.
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Whipped Buttercream Frosting - this recipe teaches you how to make frosting without powdered sugar! Layers of fluffy vanilla cake filled with whipped cream frosting and juicy strawberries. · Not a fan of traditional buttercream? This whipped cream frosting recipe is for you! A vanilla cake with fresh raspberry sauce filling and a smooth and tangy lemon buttercream. Spread a thin layer of frosting over the cake once assembled.
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