Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vanilla lemon raspberry layer cake with whipped cream buttercream frosting. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Make Your Own Vanilla Whipped Cream With Three Simple Ingredients. Great recipe for 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.

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vanilla lemon raspberry layer cake with whipped cream buttercream frosting using 21 ingredients and 27 steps. Here is how you cook it.

The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:

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

This cake is so refreshing, and you'll savor every bite. It's of cold heavy whipping cream. Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting step by step. Whisk together flour, baking powder and salt in a bowl, set a side.

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
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

In another bowl whisk together the buttermilk and egg whites and. My Raspberry Lemon Tea Cake recipe is a lemon layer cake made with yogurt, fresh raspberries, and a fresh lemon buttercream frosting.. Replaced the buttercream with a lemon whipped cream and it turned out amazing.. You could use vanilla or almond, but I didn't want to compete with the lemon and raspberry combo. Vanilla Cream Cheese Buttercream: For a vanilla cream cheese buttercream, replace lemon juice with milk or heavy cream in the frosting.

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