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Rainbow Sherbet Cake

cakebycourtney.com
  • 35 minutes
  • Serves 16

INGREDIENTS

2 sticks

unsalted butter, at room temperature

1/3 cup

canola oil 

1 tsp

salt

2 1/2 cups

granulated sugar

5

whole eggs, room temperature

2

egg yolks, room temperature

3 cups

cake flour

2 tsp

baking powder

1 cup

sour cream, room temperature

1 tbsp

clear vanilla extract

1 tsp

butter extract  

1 cup

raspberries

1 tsp

grated lime zest

1/2 cup

lime juice (about three large limes)

1/2 cup

sugar

4 tsp

corn starch

salt

3

large egg yolks

3 tbsp

cold unsalted butter, cut into small cubes 

2 cups

unsalted butter, room temperature

6 cups

powdered sugar, sifted

3 tbsp

heavy cream

salt

3 tsp

orange emulsion

Orange food gel (optional)