Hello buddy this time we will write Recipe: Appetizing Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting easy to follow. I'm in my last and final year of my twenties. Tangy Lemon Raspberry Cake is a moist lemon cake loaded with fresh tangy raspberries. In between each layer of cake is mascarpone whipped cream and a lemon curd.

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting How to Make Lemon Cake from Scratch. The base is a delicious light vanilla cake — hearty enough to hold up to our lemon curd filling, but not dense like pound cake. On a cake plate, place the first layer of cake.

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You can make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting use 21 ingredients that are not difficult to get:

Ingredients Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting namely:

You need of for lemon vanilla cake.
Take 2 1/4 cups of cake flour.
Provide 1 tablespoon of baking powder.
Prepare 1/2 teaspoon of salt.
Prepare 1 1/4 cup of buttermilk, at room temperature.
Take 4 of large egg whites, at room temperature.
You need 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.
Provide 1 teaspoon of vanilla extract.
Take of for filling and whipped crem butter cream filling and frosting.
You need 3/4 cup of raspberry preserves.
Prepare 1 1/2 cups of sweetened shredded coconut.
Prepare 1 cup of room temperature salted butter.
Prepare 4 cups of confectioner's sugar.
Provide 3 tablespoon of milk or cream.
Prepare 1/2 teaspoon of lemon extract.
Provide 1/2 teaspoon of grated fresh lemon zest.
Take 1 teaspoon of vanilla extract.
Prepare 2 cups of cold heavy whipping cream. Add half of the compote and spread. Repeat with the rest of the layers. Finally top with the last cake layer. Parchment paper helps the cakes seamlessly release from the pans.

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Steps create Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

After all the ingredients are ready, here are 27 steps guides how to make them.

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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Add granulated and brown sugars and beat on medium-high speed until creamed. Decorate with additional strawberries as desired. Bake time will be longer; use a toothpick to test for doneness. Slice cake layers in half horizontally to make six layers. Perfect combination of sweet and tangy!

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Tips

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Assignment ingredients for lemon vanilla cake, cake flour, baking powder, salt, buttermilk, at room temperature, large egg whites, at room temperature, granulated sugar, fresh grated lemon zest, or 1 stick) unsalted butter, at room temperature, lemon extract, vanilla extract, for filling and whipped crem butter cream filling and frosting, raspberry preserves, sweetened shredded coconut, room temperature salted butter, confectioner's sugar, milk or cream, lemon extract, grated fresh lemon zest, vanilla extract, cold heavy whipping cream, will affect the cooking results. Election as many as 21 fresh ingredients will be very good because the reserves nutrition is still very good.
Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting, includes what ingredients must be processed first and when to add the spices. Watch the steps. First Make lemon cake. Remember, Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray. After that, Whisk together flour, baking powder and salt in a bowl, set a side. Remember, In another bowl whisk together the buttermilk and egg whites and set aside. After that, In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,. Dont forget, Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well. Dont forget, Divide batter between cake pans. Then, 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. Dont forget, Make whipped lemon buttercream frosting. Dont forget, 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. Remember, In another large bowl whip cream until it forms firm peaks. Dont forget, Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy. Then, Assemble cake. After that, Place one cake layer on serving plater, bottom up. Remember, Add a thin layer of raspberry preserves. Then, 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. Remember, Top with second cake layer, bottom up, and add a thin layer of preserves. After that, . Remember, Top the preserves with more frosting. Next, Add third layer and add remaining preserves in a thin layer. Then, . Dont forget, Top with more frosting. Next, 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. Remember, . Next, 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. Dont forget, 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. Next, . Remember, This recipe consists of 27 steps. This is done in order to produce processed which has nutritional quality and maturity dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting correctly. Good luck … !!!