LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
EASY VANILLA CAKE
This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.
Provided by Sapphire Bang
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
- Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g
HOMEMADE VANILLA CAKE
Very moist and dense homemade vanilla cake.
Provided by Ann McGavin Stout
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
- Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
- Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 31.4 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 240.9 mg, Sugar 17.5 g
CLASSIC VANILLA CAKE
The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
- Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
- To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
More about "vanilla cake with raspberry filling lemon buttercream icin recipes"
VANILLA CAKE WITH RASPBERRY BUTTERCREAM - THE VIEW FROM …
From theviewfromgreatisland.com
5/5 (23)Total Time 50 minsCategory DessertCalories 802 per serving
- Add the raspberries and sugar to a small saucepan, and bring to a gentle simmer. Cook for 10-15 minutes, stirring often, until the berries have broken down and the sauce has slightly thickened. Sift the cornstarch into the pan, and stir well. Continue to cook for just about another minute, then remove from the heat. Push the cooked raspberries through a fine mesh strainer to remove the seeds. You'll want to use a flexible silicone spatula or the back of a spoon to press the sauce through the strainer so that you get as much of the berries through as possible.
- Preheat oven to 350F and grease 2 8-inch cake pans. I also line the bottom of mine with a circle of parchment paper for easy removal.
- Cream the butter for a minute or two in a stand mixer with a paddle attachment (or with electric beaters) until smooth.
RASPBERRY DREAM CAKE | EASY VANILLA CAKE WITH RASPBERRY …
From lifeloveandsugar.com
4.8/5 (27)Total Time 1 hr 55 minsCategory DessertCalories 785 per serving
- 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.
- . 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.
RASPBERRY LEMON CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (58)Total Time 1 hr 5 minsServings 20Calories 528 per serving
- Line with parchment and grease the parchment., To make the cake: Combine the milk, egg whites, vanilla, Fiori di Sicilia, and lemon zest in a large measuring cup; set aside., In the bowl of a stand mixer fitted with a paddle, mix together the flour, granulated sugar, baking powder, and salt at low speed., Add the butter and mix until the mixture looks sandy., Add 1 cup of the milk/egg mixture and beat at medium speed for 1 1/2 minutes.
- Scrape the sides of the bowl once more and beat for another 20 seconds., Divide the batter evenly between the prepared pans., Bake until the cakes begin to pull from the sides of the pans and spring back when lightly touched in the center, about 28 to 32 minutes.
VANILLA CAKE (THE BEST) | RICARDO
From ricardocuisine.com
CHOCOLATE RASPBERRY BUTTERCREAM FROSTING RECIPE • …
From midgetmomma.com
LEMON CAKE WITH RASPBERRY FILLING | THE TAYLOR HOUSE
From thetaylor-house.com
GLUTEN FREE VANILLA CAKE WITH RASPBERRY FILLING AND …
From breezybakes.com
RASPBERRY CAKE WITH LEMON BUTTERCREAM • THE PERFECT CAKE!
From theviewfromgreatisland.com
LEMON RASPBERRY LAYER CAKE WITH RASPBERRY BUTTERCREAM …
From sugargeekshow.com
LEMON RASPBERRY CAKE - BAKER BY NATURE
From bakerbynature.com
LEMON RASPBERRY LAYER CAKE | EASY HOMEMADE LEMON …
From lifeloveandsugar.com
LEMON LAYER CAKE WITH RASPBERRY FILLING AND VANILLA …
From greensnchocolate.com
5/5 (2)Total Time 1 hr 5 minsCategory DessertPublished Jan 23, 2020
TRIPLE LEMON CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON LAYER CAKE WITH RASPBERRY FILLING AND VANILLA BUTTERCREAM
From recipe.kragtbakker.com
SUPER EASY VANILLA CAKE | RICARDO - RICARDO CUISINE
From ricardocuisine.com
LEMON CAKE WITH RASPBERRY FILLING - CHELSWEETS
From chelsweets.com
LEMON RASPBERRY CAKE | EASY RECIPE! - THE ANTHONY KITCHEN
From theanthonykitchen.com
EASY RASPBERRY CAKE FILLING RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RASPBERRY CAKE WITH WHIPPED CREAM FILLING BY SHILPA USKOKOVIC
From food52.com
RASPBERRY VANILLA CAKE - MOM ON TIMEOUT
From momontimeout.com
55 BEST GRADUATION CAKE IDEAS FOR THE GRAD IN YOUR LIFE - PARADE
From parade.com
LEMON RASPBERRY LAYER CAKE - A CLASSIC TWIST
From aclassictwist.com
LEMON RASPBERRY LAYER CAKE WITH LEMON BUTTERCREAM
From joanne-eatswellwithothers.com
RASPBERRY CAKE WITH LEMON BUTTERCREAM • THE PERFECT CAKE!
From pinterest.ca
RASPBERRY ORANGE LAYER CAKE - LOVE, LIFE AND SUGAR
From lifeloveandsugar.com
You'll also love