Easiest Way to Make Quick Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, Easiest Way to Prepare Any-night-of-the-week Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting estimated approx 90 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can have Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting using 21 ingredients and 27 steps. Here is how you can achieve it.

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!

Ingredients and spices that need to be Get to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:

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

Instructions to make to make 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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