Layered Lemon Raspberry Cake
Delicious moist Layered lemon raspberry cake with butter cream and cream cheese frosting
Equipment
- 2 6" cake pans
Ingredients
- 1 box Pillsbury vanilla cake mix
- 1 box Jello instant cheese cake pudding mix 3.4 ounce
- 4 eggs
- 3/4 Cup sour cream
- 1/2 Cup vegetable oil
- 1/2 Cup lemon water (fresh squeezed lemon mixed with water)
- 3 Cups Powder sugar
- 1/2 Cup Butter Softened
- 1/2 Cup Cream Cheese softened
- 1 tsp vanilla
- 1 tbsp cream or whole milk Add more or less depending on desired consistency
- 3 tbsp raspberry jam spread between layers of cake
- zest zest of one lemon
Instructions
Making the cake
- Preheat oven to 350 degrees and prepare cake pans with baking spray oil or oil and flour. In a mixer add the cake mix, pudding mix, eggs, oil, lemon water and sour cream. Mix well. Pour into prepared pans. Bake for 35 minutes or until cake springs back when touched.Let cool for 15 minutes. Flip cakes out of pans onto aluminum foil. Once cakes are fully cooled, cut each cake in half to make four layers. Place one layer on cake stand, spread raspberry jam and follow with frosting adding another layer of cake and repeating until top layer. No jam on top layer. Frost entire cake, scraping off sides to look like a naked cake. Top cake with a few fresh blueberries, a sprig of rosemary and a faux flower or real roses (Make sure flowers are not poisinous.)
Frosting
- In a mixer add 3 cups powdered sugar, butter, cream cheese, vanilla and milk or creama and zest from one lemon. Mix until light and fluffy. You can add more milk or cream if it is too stiff or add more powdered sugar if it is too runny.
- Removing cakes from pans. Brush off any loose crumbs as best as you can. Cut each layer in half so you end up with four layers.
- Spread frosting in between each layer.
- Tip- Place pieces of aluminum foil around base before you place cake so when you frost it does not get on plate.
