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!
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