This is how preparing recipe Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting with 21 ingredients and 27 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting easy, tasty, practical. 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. ยท Not a fan of traditional buttercream? This whipped cream frosting recipe is for you! 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.
This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting.
Between the layers of cake is a lovely lemon curd and raspberry buttercream.
Sweet and tart all in two beautiful I am going to try it with whipped cream frosting and cupcakes.
Good Afternoon all, at this time you can cook recipe Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting with 21 ingredients and 27 steps. Next this is how to cook, please read carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. 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
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Prepare : for lemon vanilla cake.
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Prepare 2 1/4 cups : cake flour.
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Prepare 1 tablespoon : baking powder.
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Prepare 1/2 teaspoon : salt.
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Needed 1 1/4 cup : buttermilk, at room temperature.
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Prepare 4 : large egg whites, at room temperature.
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Needed 1 1/2 cups : granulated sugar.
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Prepare 2 teaspoons : fresh grated lemon zest.
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Prepare 4 ounces (1/2 cup) : or 1 stick) unsalted butter, at room temperature.
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Needed 1/2 teaspoon : lemon extract.
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Needed 1 teaspoon : vanilla extract.
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Prepare : for filling and whipped crem butter cream filling and frosting.
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Prepare 3/4 cup : raspberry preserves.
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Needed 1 1/2 cups : sweetened shredded coconut.
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Needed 1 cup : room temperature salted butter.
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Prepare 4 cups : confectioner's sugar.
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Prepare 3 tablespoon : milk or cream.
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Prepare 1/2 teaspoon : lemon extract.
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Prepare 1/2 teaspoon : grated fresh lemon zest.
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Needed 1 teaspoon : vanilla extract.
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Prepare 2 cups : cold heavy whipping cream.
Vanilla extract: Use pure vanilla extract for the best flavor.
Lemon juice and zest: The lemon juice Sour cream: The first time I tested these cupcakes I tried using just sour cream with the lemon So, I stuck with using raspberry preserves in the frosting.
Can I Make a Layered Cake with This Recipe?
Our favorite creamy and fluffy buttercream frosting that is still perfect for piping and decorating.
If all main ingredients Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Step by Step Cooking Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting
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Make lemon cake.
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Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray.
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Whisk together flour, baking powder and salt in a bowl, set a side.
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In another bowl whisk together the buttermilk and egg whites and set aside.
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In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,.
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Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well.
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Divide batter between cake pans.
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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.
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Make whipped lemon buttercream frosting.
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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.
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In another large bowl whip cream until it forms firm peaks.
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Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy.
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Assemble cake.
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Place one cake layer on serving plater, bottom up.
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Add a thin layer of raspberry preserves.
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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.
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Top with second cake layer, bottom up, and add a thin layer of preserves.
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Top the preserves with more frosting.
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Add third layer and add remaining preserves in a thin layer.
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Top with more frosting.
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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.
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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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Tint with food coloring for any occasion.
I wanted something that did not include the nasty shortening, and was easy to make.
Tangy, sweet, and creamy lemon buttercream frosting tastes delicious on everything!
My latest success is lemon buttercream frosting.
This is a tricky one to master because lemon juice + zest can Favorite Vanilla Buttercream.
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