Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

Name: Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: for lemon vanilla cake; 2 1/4 cups cake flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cup buttermilk, at room temperature; 4 large egg whites, at room temperature; 1 1/2 cups granulated sugar; 2 teaspoons fresh grated lemon zest; 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature; 1/2 teaspoon lemon extract; 1 teaspoon vanilla extract; for filling and whipped crem butter cream filling and frosting; 3/4 cup raspberry preserves; 1 1/2 cups sweetened shredded coconut; 1 cup room temperature salted butter; 4 cups confectioner's sugar; 3 tablespoon milk or cream; 1/2 teaspoon lemon extract; 1/2 teaspoon grated fresh lemon zest; 1 teaspoon vanilla extract; 2 cups cold heavy whipping cream

fenway @Fenway

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!

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

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Ingredients

90 mins

12 servings

for lemon vanilla cake
2 1/4 cupscake flour
1 tablespoonbaking powder
1/2 teaspoonsalt
1 1/4 cupbuttermilk, at room temperature
4large egg whites, at room temperature
1 1/2 cupsgranulated sugar
2 teaspoonsfresh grated lemon zest
4 ounces (1/2 cup)or 1 stick) unsalted butter, at room temperature
1/2 teaspoonlemon extract
1 teaspoonvanilla extract
for filling and whipped crem butter cream filling and frosting
3/4 cupraspberry preserves
1 1/2 cupssweetened shredded coconut
1 cuproom temperature salted butter
4 cupsconfectioner's sugar
3 tablespoonmilk or cream
1/2 teaspoonlemon extract
1/2 teaspoongrated fresh lemon zest
1 teaspoonvanilla extract
2 cupscold heavy whipping cream

Cooking Instructions

90 mins

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

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fenway @Fenway

on March 01, 2016 20:02

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

Elizabeth Kanellakis Mitschele @cook_6125394

December 03, 2016 02:17

The frosting SUCKED, it went bad and completely broke up in no time. The cake as fine but not really special. By the way instead of piping the frosting, put the rasberry on the bottom of the next layer and frost the top o each layer.