28 Recipe Yummy Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting delicious and handy!

Cooking is a kind of art and also there are many different kinds of cooking that you might find out. You can end up being a gourmet chef or you can just try to master the art of cooking great dishes within your home. Numerous tasks in the workplace utilize cooks, prep-cooks and supervisors that also manage chefs. We hope this Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting recipe can help make you a far better chef.

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