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Before you jump to Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.
Changing light bulbs is definitely as good an area get started on as any. Obviously you shouldn’t confine this to merely the cooking area. Compact fluorescent lightbulbs are usually energy-savers, and you must use them rather than incandescent lights. They cost a small amount more initially, but they last ten times longer, and use much less electricity. Utilizing these longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. You also have to acquire the practice of turning off the lights when there is nobody in a room. The kitchen lights especially are often left on the entire day, just because the family tends to spend a lot of time there. And it’s not limited to the kitchen, it happens in other parts of the house at the same time. Make a routine of having the lights on only when they are necessary, and you’ll be surprised at the amount of electricity you save.
From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is definitely something we can all accomplish, without difficulty. It’s concerning being functional, more often than not.
We hope you got insight from reading it, now let’s go back to vanilla lemon raspberry layer cake with whipped cream buttercream frosting recipe. You can have vanilla lemon raspberry layer cake with whipped cream buttercream frosting using 21 ingredients and 27 steps. Here is how you do that.
The ingredients needed to prepare Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- Provide for lemon vanilla cake
- Use 2 1/4 cups cake flour
- You need 1 tablespoon baking powder
- Use 1/2 teaspoon salt
- Prepare 1 1/4 cup buttermilk, at room temperature
- Take 4 large egg whites, at room temperature
- Provide 1 1/2 cups granulated sugar
- Take 2 teaspoons fresh grated lemon zest
- Prepare 4 ounces (1/2 cup) or 1 stick) unsalted butter, at room temperature
- Prepare 1/2 teaspoon lemon extract
- Provide 1 teaspoon vanilla extract
- Get for filling and whipped crem butter cream filling and frosting
- You need 3/4 cup raspberry preserves
- Take 1 1/2 cups sweetened shredded coconut
- Use 1 cup room temperature salted butter
- Use 4 cups confectioner's sugar
- Use 3 tablespoon milk or cream
- Get 1/2 teaspoon lemon extract
- Get 1/2 teaspoon grated fresh lemon zest
- Get 1 teaspoon vanilla extract
- Take 2 cups cold heavy whipping cream
Steps to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- 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
- Top the preserves with more frosting
- Add third layer and add remaining preserves in a thin layer
- 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
- 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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