Lemon Raspberry Cake – If you think Lemon and Raspberry isn’t a good combination, then this video might change your mind.
Details of Lemon Raspberry Cake Recipe Video
Video Uploader: TatyanasEverydayFood
Video Title: Raspberry Lemon Cake
Tags: lemon raspberry cake, raspberry, lemon
Hi everyone its Tatyana from TatianasEverydayFood. Welcome back to my kitchen.
So today we're going to making a fabulous cake recipe. So I know you guys have been waiting for my next cake today. We're making a white chocolate cake with lemon buttercream and raspberry filling. So if you like your cake to be zesty and fruity, this lemon raspberry cake recipe is for you. The way chocolate cake layers are so fantastic they kind of remind me of Shortcake.
They have a nice dense spongy like the texture and I especially love the lemon buttercream. It has a nice sour kick to it which really brings the whole cake together.
So for these fabulous little raspberry macaroons, these are actually my own. I have a separate video recipe I'll put the video link in the video description below if you want to make them. They're really going to bring your cake up a notch.
So let's get started on our cake batter into a large bowl. I'm going to add 1 and 1/4 cup of white granulated sugar to that. I'm going to add half a cup of semi melted butter. I've just left this on the countertop for a few hours, Scrape that in. We're just going to use my whisk and stir this until everything is well combined. Next, we're going to add 3 large eggs 1 teaspoon of vanilla extract pour that right in and 2 tablespoons of lemon juice. Use your whisk and combine everything together.
Now for my dry ingredients I have 2 cups of all-purpose flour to that. I'm going to add a quarter of a teaspoon of salt and 2 teaspoons of baking powder. Just take a spoon and combine that I'm going to use a fine mesh strainer to sift my flour in. I'm going to do this in small batches. So this one sure I don't get any clumps just give it a stir after each addition.
I'm going to add my flour alternating with one cup of whole milk. My final ingredient is 6 ounces of melted chocolate so I just place the chocolate in a small bowl and then microwave it for about 2 minutes. Stirring it every 15 to 20 seconds until it's nice and smooth. So I'm just going to pour that all in and then just use a spatula to fold it in.
Today I'm going to be using two 8-inch cake pans that I've lined with parchment paper. I spray down the sides with some nonstick spray. Now I'm just going to pour my lemon raspberry cake batter, just divide it evenly between the two pans. I have my oven preheated to 350 degrees Fahrenheit. These are going to go into the oven for about 30 minutes or until a toothpick inserted into the center comes out clean. While our cake is cooling, we can work on our frosting.
So I have four sticks or two cups of softened butter. I'm going to place them into my mixer bowl. I'm going to whisk the butter on high speed for about 5 to 7 minutes until it's really light and fluffy to my butter. I'm going to add 1/8 ounce brick of softened cream cheese and whisk that until it's well combined. Now for the rest of our ingredients, I'm going to add a quarter cup of cream. You can also use milk. We're going to add a teaspoon of vanilla extract they give that lots of flavor.
Next, I'm going to add a teaspoon of citric acid. So it looks like a granulated sugar and this is going to make our frosting really zesty and sour. If you can't find citric acid you can use about 2 tablespoons of lemon juice instead sprinkle it in. I'm going to add just a pinch of salt about 1/8 teaspoon and to add some that nice yellow color. I'm going to add a few drops of gel food coloring. Add that right in and just give this a good whisk.
Now I'm ready to add my confectioner sugar so I'm going to add about three and a half cups. You can adjust the sugar to your liking so if you want your frosting to be thicker you can add more. If you want it to be a little bit thinner you can always add less. So while you mix this make sure to scrape down the sides of your bowl pretty frequently just to get everything well combined. I have my frosting all done.
Now for the rest of our ingredients. So in a small bowl, I have two and a half cups of fresh raspberries. You can also use frozen and I'm just taking a fork and mashing them together. So we have a nice raspberry sauce and we're going to use this to fill the inside of our lemon raspberry cake. I also have a small jar of lemon curd. So if you don't want to make your own you can always just purchase a small jar. Store-bought will work just fine in this recipe.
Once your lemon raspberry cake layers have completely cold you want to take a long serrated knife. Cut them down the middle so you have a total of four layers. Now we have everything ready to put our cake together. so I'm gonna place a small little drop of frosting on the bottom here. This will help hold that first layer in place.
Working on Each Layer
Alright so let's start off with one layer place it into the center here for each cake layer. I'm going to plop on there a nice generous amount of frosting. Just use a spatula and spread it evenly to the edges. Next, we're going to follow with our raspberry. So I'm going to put half of the raspberry filling on the first layer. Just take a fork or a spoon and spread it evenly to the edges. I love using fresh raspberries in this cake. It's gonna add so much great fruity flavor.
For the middle layer, I'm gonna add my lemon curd and I'm gonna add about half a cup of it right into the center. Use your spatula and just spread it evenly it's getting lots of that nice lemony flavor right in the middle of the cake. I'm gonna add my remaining raspberries on to my third cake layer. I'm going to top things off with my last cake layer.
Now I'm going to seal off the top and sides with my first layer frosting. So this is going to be your crumb coat. So this is like a rough coating of frosting. You want to just even off the sides and seal everything in with your spatula. So after you do the crumb coat you want to place the cake into the refrigerator for about 20-25 minutes just to let that outer layer frosting set up. Now for our final layer of frosting, I put a nice coat on the outside here. So just take your spatula and spread the frosting evenly all over the sides. Just seal everything up nicely and I'm also really liking this flat bench scraper. you can use on the sides of the cake to really even it out. It's such a great tool especially for cake decorating.
Now for decorating their cake, I transferred the rest of my frosting into a pastry bag to a plane Circle tip. We're just going to make little dollops of frosting where we want to place our cookies. Then for each dollop, we're just going to top it off with the make rune cookie. Now it's time to give our cake a try.
So today I'm having just a small little piece. My husband and I officially started our countdown we have three months to go on our Mexico trip. We're going down there for a five-year anniversary so we have to get in shape a little bit. So I have to watch my sweets. Now going to get a little slice of this cake here. I'd love to add even some more fresh raspberries on the top when I'm serving this. Just adds a little bit more fruitiness.
You guys are going to absolutely love this. This cake has so many fantastic flavors. We get tons of that nice fresh raspberry such a great combination with the white chocolate cake layers. They're a little bit on the sweeter side but everything is so balanced. You get that raspberry and then that sour lemon buttercream, such a fantastic.
But it finishes to this lemon raspberry cake. You guys are going to absolutely love this cake so give it a try. If you do share a picture with me on Instagram, I love to see your creations. Also, don't forget to share with all your family and friends. I'll see you guys next time.