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Lemon Raspberry Stack Cakes
- Updated April 26, 2022
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"These Lemon Raspberry Stack Cakes are so beautiful and they have the best fresh flavor! This recipe is an easy crowd pleaser for any occasion. This Lemon Raspberry Stack Cake Recipe has become one of my favorite desserts to make and serve my guest when they are over! I love when raspberry season rolls around and I can go pick fresh raspberries and come home to make this sweet treat. They are such a refreshing and tasty dessert!"
Preparation Time20 min
Cooking Time15 min
Cooking Vessel Size11x17 Cookie Sheet
- 2 cups Cake flour
- 1 cup Granulated sugar
- 3 cups Butter, softened
- 3 cups Milk
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Lemon extract
- 3 Large eggs
- 4 tablespoons Butter, softened
- 8 ounces Cream cheese, softened
Preheat your oven to 350 degrees.
Next, you can prepare an 11x17 cookie sheet with a lip or jelly roll pan by lightly spraying it with non-stick cooking spray and placing a piece of parchment paper in the bottom of the pan. Spray lightly with the cooking spray one more time over the parchment paper to make sure your cake doesn’t stick.
To make your cake batter, add the sugar and softened butter to a large bowl and mix with an electric mixer on medium speed until creamy and smooth. Stop to scrape the bowl a few times to make sure the mixture is fully incorporated.
Add the eggs one at a time, mixing between each egg, and then add in the vanilla extract and milk. Stir the mixture until combined and smooth.
To your wet ingredients, add the flour, salt, and baking powder and mix for about 2 minutes.
Pour the cake batter into the prepared pan and bake in the preheated oven for about 10-12 minutes or until a toothpick comes out clean.
When the cake is ready, transfer the pan to a wire rack to let the cake cool.
While the cake cools you can start working on your frosting. In a medium-sized bowl, mix the cream cheese and butter with an electric mixer on medium speed until creamy.
In a separate container, mash your raspberries. Add the mashed raspberries to the cream cheese mixture and mix until smooth.
Slowly add the powdered sugar in small amounts and continue mixing until you’ve added all the sugar. If your berries were especially juicy, you may want to add a bit more powdered sugar to thicken and sweeten your icing. Nothing wrong with a little taste test here!
Set your icing aside until you’re ready to assemble your cakes.
When your cake is completely cooled, you can start cutting out some circles. I use a 2 ¼ inch circle cookie cutter and I can get about 20 circles.
Now you can assemble your cakes! Place a cake circle down and use your favorite piping tip to pipe a layer of frosting. Place a second cake circle on top of the frosting and top your cake with another layer of frosting.
Top with fresh berries if you desire and repeat with the rest of your cake circles!
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