Lemon and Raspberry Jam Naked Layer Cake with Chantilly Cream
This Lemon and Raspberry Jam Naked Layer Cake with Chantilly Cream is like Spring in every bite! Moist lemon cake, tart raspberry jam, and sweet chantilly cream. SO. GOOD.
- 3 cups all purpose
- 1 Tablespoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons salt
- 1 Tablespoon lemon zest
- 1 ¾ cups sugar
- ⅞ cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 3 egg yolks, room temperature
- ½ cup sour cream
- 9 Tablespoons lemon juice
- ¾ cup milk
- 1 teaspoon vanilla
- 6 cups raspberries
- 1 ½ cups sugar
- 6 Tablespoons lemon juice
- 2 cups heavy cream, cold
- 1 teaspoon vanilla
- 2 Tablespoons powdered sugar
Preheat oven to 350 degrees.
Spray four 8 inch pans with baking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
In the bowl of an electric mixer, beat sugar and butter until fluffy, about 3-4 minutes.
Beat in egg yolks.
Add eggs, one at a time, beating well after each addition.
Beat in sour cream and lemon juice.
Stir in half of flour mixture.
Add all of milk.
Stir in remainder of flour mixture.
Divide evenly among prepared pans, about 13 ounces per pan.
Bake for 15 minutes, or until cake tests done.
Combine raspberries, sugar, and lemon juice in a large saucepan.
Cook over low heat until raspberries break down and jam starts to thicken, about 1 hour.
Remove from heat. Let cool.
Combine cream, vanilla, and powdered sugar in a medium bowl.
Beat to medium stiff peaks.
Putting It Together
Place 1 cake layer on cake plate or board.
Spread with 1/2 cup raspberry jam.
Spread with 1/2 cup Chantilly cream.
Repeat with next 2 layers.
Top with final cake layer.
Spread with remaining chantilly cream.
Top with fresh raspberries.
- When you're making the jam, keep an eye on it! You want to keep it stirred to prevent burning.
- Overcooked the jam? No problem! You can add a few Tablespoons of water to loosen it.
- Don't over mix the cake batter!
- You can use a scale to ensure the cake batter is equal in each pan.
- If you don't have baking spray, lightly grease the pans and then dust each with flour.
- Cooking times may vary based on your oven! Always use a cake tester/tooth pick to check if your cakes are done.
- Be sure to check the expiration dates on your baking powder and baking soda.
- Don't beat the Chantilly cream further than medium peaks. You want it creamy, not stiff.
- Make sure the heavy cream is cold before whipping. It will not whip warm.
Serving: 1Slice | Calories: 680kcal | Carbohydrates: 91g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 516mg | Potassium: 234mg | Fiber: 5g | Sugar: 60g | Vitamin A: 1227IU | Vitamin C: 24mg | Calcium: 151mg | Iron: 2mg