Vanilla Cake With Raspberry Filling Lemon Buttercream Icin Recipes

RASPBERRY DREAM CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
• . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
• . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
• . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
• . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
• Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
• Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
• Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
• Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
• Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
• To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
• Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
• Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
• Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
• When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
• Add about half of the powdered sugar and mix until well combined and smooth. 17
• Add the vanilla extract and salt mix until well combined. 18
• Add the remaining powdered sugar and mix until well combined and smooth. 19
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
• lace the first cake on a serving plate or a cardboard cake round. 21.
• ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
• lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
• op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
• f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
• efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

VANILLA CAKE WITH RASPBERRY FILLING & LEMON BUTTERCREAM ICIN

Steps:

• Cake:.
• Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
• Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
• Icing:.
• Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.

RASPBERRY-LACED VANILLA CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
• In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
• Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
• Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.