Lemon Raspberry Layer Cake with Buttercream Frosting

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So we realize that Valentine’s Day was three days ago and we’re sharing this pretty pink cake with tiny frosting hearts with you today. Yes, we’re a little delayed in our effort to help you celebrate the big day dedicated to love, but why not celebrate love everyday? You know you agree! Candy hearts and sweets shouldn’t be shared just one day a year!

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We made this lemon layer cake with raspberry filling and buttercream frosting this past weekend with our friend, Jen who is an all-star baker and has amazing cake decorating skills. She’s made such creative and fun “smash cakes” (the cakes for kids’ 1st birthdays) for her friends’ and co-worker’s. So, piping little butter cream hearts was a piece of cake for her (pun intended).

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We used cream instead of butter, which gives the cake a texture and taste that resembles a short-bread biscuit. The raspberry filling adds a welcomed tart bite that is sweetened by the buttercream frosting. Since we’re girls who like pretty things, we added decorative pearls around the sides.

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Life is about celebrating friends, family and love, and making cakes!

Happy double dipping!

*p.s. please excuse the semi-smashed frosting hearts in the pics…the cake got a little messy in the container on the drive home from Jen’s house. That just meant more frosting-licking for us!

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The recipe is inspired by Martha Stewart and Naturally Ella

 Cake

  • 2 cups all-purpose flour (sifted)
  • 1 teaspoon salt
  • 1 cup sugar (1/2 cup plus 1/2 cup)
  • 2 cup heavy cream
  • 2 tablespoons almond milk
  • 2 teaspoons baking powder
  • 4 large egg whites, room temperature
  • 1 teaspoon pure vanilla extract
  • juice of 1 lemon
  • Butter, to grease pan

 Filling

  • 15 ounces raspberries (8 ounces, fresh or frozen)
  • ⅓ cup sugar
  • 3-4 tablespoons corn starch

 Frosting

  • 2 sticks unsalted butter
  • 7-8 cups powdered sugar
  • 1 teaspoons vanilla extract
  • ¼ cup heavy cream
  • ¼ cup raspberry filling

 Instructions

  1. Preheat oven to 325 degrees. Coat 2 9-inch round cake pans with butter. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, almond milk, baking powder, egg whites, and lemon. Whisk in vanilla.
  1. Fold in flour mixture, then divide among pans. Bake until golden, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.
  1. While the cake is baking, prepare raspberry filling. Combine the raspberries in a pot and heat over medium heat until juices have released. Add sugar and stir. In a small bowl, combine the 3 tablespoons cornstarch with ¼ cup warm water, stirring until the starch is dissolved. Add to the pot and stir well. Cook until raspberries have thickened slightly and the cloudiness from the cornstarch has disappeared. Remove from heat and let cool completely. If filling is still too runny, continue to add cornstarch/water mixture 1 tablespoon at a time. Let cool. The filling will thicken while cooling.
  1. For the frosting, beat together butter, 7 cups of powdered sugar, heavy cream, and vanilla. Frosting should still be slightly stiff. Finally, beat in ¼ cup of the cooled raspberry filling.
  1. Spread half the filling over top of 1 cake layer, and sandwich with another layer. Swirl frosting over top and sides of cake. Add sprinkles, pearls, and decorate until your heart’s content!

Super Food Bowl

 Happy Wednesday! We’ve almost made it through the week friends! To help you push through the next two days we’re coming at you with a way to up your lunch game that will knock your socks off!

We’re talking super foods that will power you through the afternoon. Kale, spinach, salmon, beets, avocado, quinoa, walnuts, craisins, and parmesan. We guarantee that your co-workers will be jealous, and you of course will be a happy camper.

You may be thinking, yikes this requires a lot of ingredients. Please hold the phone for a minute. This power food bowl can be made in advance on Sunday for you to enjoy throughout the week.  

We usually get home on weekdays around 7pm or later depending on what we have going on and the last thing we want to think about is lunch prep. So, we’ve gotten in the habit of planning/making our lunches on Sundays which saves us a ton of time and stress during the busy week. 

We make a huge container of grains (quinoa, farro, or barely), roast seasonal vegetables (we’ve been loving beets and squash lately), and prep some sort of leafy green (kale, swiss chard, spinach). For protein, we mix it up with salmon (usually left-over from dinner), fresh sliced turkey from Whole Foods (the deli roasts it in the store, it’s basically home-cooked!), or chickpeas.

We layer these super foods in a to-go container or mason jar, and top it with a handful of walnuts and craisins for texture, and parmesan for some salty flavor. We make our lives even easier by drizzling Annie’s Green Garlic dressing on top.

This lunch keeps us sharp and satiated. There is no afternoon lull or 3pm hangries after eating this lunch!

Happy double dipping!

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Recipe – makes 1 bowl

Ingredients

  • 2 -3 leaves kale, chopped and massaged in a drizzle of olive oil
  • 1/2 cup spinach
  • 1/3 cup cooked rainbow quinoa
  • 3 oz. salmon
  • 1/4 cup roasted beets, sliced
  • 1/2 avocado, sliced
  • 1 handful craisins
  • 1 handful chopped walnuts
  • 1 tsp. fresh lemon juice
  • 1 tbsp. Annie’s Green Garlic dressing

Overnight Oats

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Happy Groundhog day! Are you hoping Punxsutawney Phil doesn’t see his shadow so that you can bask in balmy 70 degree weather? Or are you hoping for a shadow and more snow days? Either way, we’ve got you babe with delicious, creamy, and quick over-night-oats!

Side note: please tell us you’ve seen Groundhog Day with Bill Murray. If you haven’t google “name of song that plays every morning in movie groundhog day” right now. The Sonny and Cher reference will make more sense and you’ll realize we’re not calling you babe.

Overnight oats are the perfect on-the-go breakfast for hectic mornings. It’s our go-to for days when we need to get into the office early. The concept has exploded in the blog world over the last year, so we thought we’d join in and share our favorite version.

We combine 1/2 cup plain greek yogurt with 1/3 cup oats, and stir the mixture together so that the oats become soft and creamy after being refrigerated over night. We top it all off with cinnamon, fresh berries, and a pool of almond butter. It’s a sweet, satisfying breakfast to ease the stress of chaotic mornings!

Happy double dipping!

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Overnight Oats – make ahead the night before and enjoy in the morning

Ingredients

  • 1/3 cup oats (steel cut or rolled)
  • 1/2 cup plain greek yogurt
  • 1/4 cup berries (frozen or fresh) – you could also substitute sliced bananas
  • 2 tbsp almond butter (or peanut butter)
  • 2 tsp cinnamon

Method

  • In a container (or bowl, or mason jar) mix oats, greek yogurt, and cinnamon. The oats should be coated in the yogurt.
  • Mix in berries
  • Top with a dollop (or puddle) of almond butter
  • Sprinkle with a pinch of oats and a dash of cinnamon
  • Place in refrigerator overnight and enjoy a delicious breakfast in the morning