35 Best Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting delicious & tasty!

Cooking may be among the oldest abilities in the world. That does not imply that there are any type of restrictions to the understanding offered for the cook interested in enhancing his/her abilities. Also the finest chefs, also specialists, can always locate new recipes, methods and also strategies to enhance their kitchen skills, so lets try this Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting recipe, we hope you like it.

Use for lemon vanilla cake.
You need cake flour.
Prepare baking powder.
You need to prepare salt.
Use buttermilk, at room temperature.
Provide large egg whites, at room temperature.
Prepare granulated sugar.
You need fresh grated lemon zest.
Prepare or 1 stick) unsalted butter, at room temperature.
Prepare lemon extract.
Provide vanilla extract.
Use for filling and whipped crem butter cream filling and frosting.
You need raspberry preserves.
Prepare sweetened shredded coconut.
You need room temperature salted butter.
Provide confectioner's sugar.
Prepare milk or cream.
Provide lemon extract.
You need grated fresh lemon zest.
Prepare vanilla extract.
Prepare cold heavy whipping cream.

Short Tips:

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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Food preparation is a kind of art and it requires time as well as method to equal experience and competence in the field. There are several kinds of food preparation as well as also various types of food from different societies. Apply what you've seen from Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting recipe it will assist you in your food preparation undertakings.

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