Vanilla Lemon Raspberry Layer Cake With Whipped Cream Buttercream Frosting Recipe by fenway
Cooking Instructions 90 mins 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 1 Make lemon cake 1 Make lemon cake 2 Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray 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 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 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, 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 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 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 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 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 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 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 12 Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy 13 Assemble cake 13 Assemble cake 14 Place one cake layer on serving plater, bottom up 14 Place one cake layer on serving plater, bottom up 15 Add a thin layer of raspberry preserves 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 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 17 Top with second cake layer, bottom up, and add a thin layer of preserves 18 18 19 Top the preserves with more frosting 19 Top the preserves with more frosting 20 Add third layer and add remaining preserves in a thin layer 20 Add third layer and add remaining preserves in a thin layer 21 21 22 Top with more frosting 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 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 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 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 26 Chill cake at least 2 hours before slicing. 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