Easiest Way to Cook Tasty Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting ~ Happy Cooking - several times is being sought after by many Buddy around us, one of them is you. they indeed have get used to use internet on HP to looking for information to be used idea. Therefore Admin give Information about Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is could our make it inspiration.

you could cook Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting using tools 21 ingredient 27 step. this is it Your way for cook it.

The spices for cooking Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

1. Please prepare for lemon vanilla cake.
2. Please prepare 2 1/4 cups cake flour.
3. Also add 1 tablespoon baking powder.
4. capable need to provide 1/2 teaspoon salt.
5. capable need to provide 1 1/4 cup buttermilk, at room temperature.
6. Buddy also needs 4 large egg whites, at room temperature.
7. Please prepare 1 1/2 cups granulated sugar.
8. capable need to provide 2 teaspoons fresh grated lemon zest.
9. capable need to provide too 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature.
10. You need 1/2 teaspoon lemon extract.
11. capable need to provide too 1 teaspoon vanilla extract.
12. capable need to provide too 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. Please prepare 1 cup room temperature salted butter.
16. Buddy also needs 4 cups confectioner's sugar.
17. Also add 3 tablespoon milk or cream.
18. Please buddy prepare 1/2 teaspoon lemon extract.
19. Buddy also needs 1/2 teaspoon grated fresh lemon zest.
20. capable need to provide too 1 teaspoon vanilla extract.
21. capable need to provide 2 cups cold heavy whipping cream.

The Step by step how to cook 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. .

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