Lemon Raspberry Layer Cake

Remember that raspberry curd I posted about last week? First of all, did anyone try a fruity breakfast sandwich? You really should! And now on to the cake I kept mentioning in that post about the raspberry curd.


I made this cake a couple weeks ago for a springtime dinner that our good friends N&L hosted. I offered to bring a dessert and got very excited because I rarely have the chance to make layer cakes. Layer cakes are only doable when there are enough people to put a dent in it, and they’re people who don’t mind me taking some pictures after the first slice has been cut.


In fact, this January was the first time I had ever made a layer cake (the Chocolate Overdose Cake turned out pretty awesome!). So this was my second. I was nervous about frosting it since last time I just poured ganache over the cake and topped it with chocolate covered strawberries for a no-fuss decorating job.


This time, I wanted to test out my piping skills. I can pipe a mean rosette on a cupcake or a nice fat swirl, but I’ve never piped a border or even coated a layer cake. I think I impressed even myself on this one. Not to brag, but I think the cake turned out very pretty.


Obviously, a cake looking pretty is only half the battle. The taste is the other half. This is a great spring cake because it combines the flavors of lemon and raspberry. Nothing screams spring like lemon and raspberry is such a great complimenting flavor.

I used my newly-discovered go-to white cake recipe as a base. As Bridget mentioned in the comments, while domes are great on cupcakes, they’re not so great on cakes. I was glad this recipe didn’t dome up in this instance because then I didn’t have to worry about leveling off the cake layers.


I used a technique from Dorie Greenspan’s Perfect Party Cake to make this recipe into a lemon cake. Rubbing fresh lemon zest into sugar releases such a fragrant aroma, it makes you want to just eat the lemony sugar right then an there. The lemon zest is really all you need to make the white cake into a lemon cake.

I also used my newly-found go-to buttercream recipe. I added lemon juice to the frosting but it didn’t really carry through. I didn’t want to put zest in because I wanted a really smooth frosting. I think next time I might use some lemon extract to give it more of a lemony boost.


I sliced the cakes in half to make a 4-layer cake. The filling is the previously mentioned raspberry curd. I used about a 1/3 of a cup between each layer. I brought along some of the extra raspberry curd and some people poured more onto their slice of cake.

Overall this cake turned out amazing. It was perfectly lemony without being overpowering. It made a great springtime cake and would be perfect for a Mother’s day dinner or even for Easter next year.


I made the cake and filling ahead of time. The raspberry curd was refrigerated and the cake layers were wrapped in plastic wrap and refrigerated. The frosting can also be made in advance. Just be sure to let it come to room temperature prior to using.

Two Years Ago: Perfect Summer Salsa

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Lemon Raspberry Layer Cake

Yield: Serves 12

Ingredients:

Nonstick cooking spray
1 1/2 cups + 2 Tbsp granulated sugar
zest of 1 lemon
2 1/4 cups cake flour, plus more for dusting the pans
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 tsp almond extract
1 tsp vanilla extract
4 tsp baking powder
1 tsp table salt
12 Tbsp unsalted butter (1 1/2 sticks), softened but still cool

Double batch vanilla buttercream

Batch of raspberry curd, cooled completely

Directions:

Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add cake flour, baking powder, and salt to mixer bowl and mix at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.

Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.

Assembling the cake
Once cake layers have completely cooled, use a large serated knife to slice each layer in half horizontally.

Scoop about a cup of frosting into a piping bag with a large round tip (you can also use a ziplock bag and snip off the corner. I wouldn't recommend doing that if you are piping swirls on top of cupcakes, but in this situation, it's ok. No one will see what you're piping).

Place strips of waxes paper around the plate or cake disk that you will be using for the cake. Pipe a small amount of frosting onto the center of your cake disk. This will serve as glue to hold the cake in place.

Place your first layer of cake, cut side up, on the disk. Pipe a thick ring around the edge of the cake. This will serve as a dam to keep the filling in the cake and prevent the layers from sliding around.

Spread ~1/3 to 1/2 cup of raspberry curd onto the cake. Add the top half of that cake and repeat. Add the bottom half of the other cake, cut side up again, and repeat. Place the top layer on the cake.

Apply a very thin layer of frosting on the cake. This will serve as a crumb coat and will help the final frosting to be smooth. Chill the cake for at least 30 minutes in the refrigerator.

Next, coat the cake with frosting and smooth it out. I watched this youtube video to get a better idea of how to do it. Then decorate as you prefer. I went back to youtube to get ideas for the border. This video was helpful for me. You can see that the piping on the bottom of the cake wasn't as pretty as on the top where I had more room to make my swirls. I think my tip might have been too big for the bottom (I used a 1M tip).

Cake recipe adapted from The Way the Cookie Crumbles

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23 Responses to “Banana Split Cupcake”

  1. #
    1
    stephchows — September 15, 2009 at 12:47 pm

    Great cupcake hero entry!!! yum!

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    2
    oneordinaryday — September 15, 2009 at 2:04 pm

    You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
    This is my first CH and I can’t wait till the voting begins! : )

  3. #
    3
    Amanda — September 15, 2009 at 2:49 pm

    Wow, what a yummy looking cupcake! Great idea!

  4. #
    4
    oneparticularkitchen — September 15, 2009 at 4:14 pm

    This is ADORABLE!! I love it!

  5. #
    5
    Xiaolu — September 15, 2009 at 5:08 pm

    Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)

  6. #
    6
    Amy Kingman — September 15, 2009 at 5:41 pm

    Yummmm!!!!!

  7. #
    7
    Jen — September 15, 2009 at 5:51 pm

    Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.

    Here is an example using paper, and one using a towel.

  8. #
    8
    Xiaolu — September 15, 2009 at 5:59 pm

    Thanks! That’s really helpful.

  9. #
    9
    Joanna — September 15, 2009 at 8:28 pm

    Yum! Great idea 🙂

  10. #
    10
    Stephanie Wagner — September 15, 2009 at 10:44 pm

    Awesome idea!

  11. #
    11
    bcallegra — September 16, 2009 at 2:04 am

    Very creative and it looks great!

  12. #
    12
    The Novice Chef — September 16, 2009 at 3:15 am

    What a cute idea! I love it!! And I know my nieces would be in love!

  13. #
    13
    nutmegnanny — September 16, 2009 at 3:33 am

    Great idea…they look delicious!

  14. #
    14
    jesstyler — September 16, 2009 at 4:08 am

    holy deliciousness! I NEED one of those! 🙂

  15. #
    15
    Kerstin — September 16, 2009 at 4:48 am

    How creative, I love them! So cute and tasty with that cherry on top!

  16. #
    16
    Ingrid — September 16, 2009 at 3:14 pm

    Very cute looking! I like your idea.
    ~ingrid

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    lifeoftheparty — September 16, 2009 at 7:25 pm

    These cupcakes are pure genius… you’ve definitely got my vote!

  18. #
    18
    Jigginjessica — September 17, 2009 at 12:34 am

    Cute idea! What a great entry!

  19. #
    19
    thegreatpantryraid — September 17, 2009 at 7:37 pm

    Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!

  20. #
    20
    Kami — September 17, 2009 at 8:32 pm

    So stinkin’ cute!

  21. #
    21
    Caroline — September 19, 2009 at 6:23 am

    Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.

  22. #
    22
    Keiara Wells — September 19, 2009 at 5:57 pm

    MMM, it looks fantastic! I’ll have to try this one 🙂 xox

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    Sweet and Savory — October 15, 2009 at 5:55 am

    These cupcakes are precious besides, I am sure, being delicious. What a great idea.

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