How to Make Tasty Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting

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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 Healthy Power Snacks.

Eating healthy foods tends to make all the difference in how we feel. We are likely to feel way less gross when we increase our daily allowance of wholesome foods and reduce our consumption of processed foods. A salad tends to make us feel much better than a piece of pizza (physically in any case). Sometimes it's tough to find wholesome foods for snacks between meals. Shopping for snack foods can be a difficult task because you have countless options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

Yogurt can be a snack many people neglect. In fact, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You can not beat yogurt any time it comes to a nutritious snack though. It is a protein-rich supply of nutritious minerals and vitamins. Yogurt is simple for the body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help manage your digestive system. Yogurt unites beautifully with nuts as well as seeds. This minimizes your sugar absorption without reducing the taste of your snack.

You don't have to look far to find a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.

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. To make vanilla lemon raspberry layer cake with whipped cream buttercream frosting you only need 21 ingredients and 27 steps. Here is how you do it.

The ingredients needed to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:

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

Steps 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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