Fast Cooking Methods Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting Very Delicious

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21 ingredients, 27 steps, cooking Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

Hi mother, now you can make recipe Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting with 21 ingredients and 27 steps. Below this is how to cook, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 21 ingredients and 27 stages of easy cooking Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting.

Ingredients for Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

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

If all composition Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Step by Step Cooking 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
    
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. 
    
28. Finish and Enjoy.

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