Description
This Mastering Raspberry Cake with Lemon Buttercream is a delightful and moist layered cake featuring fresh raspberries folded into a tender vanilla-flavored cake base, topped with a luscious, tangy lemon buttercream frosting. Perfect for celebrations or special occasions, this cake balances sweet and tart flavors with a creamy, citrusy finish.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh raspberries
Lemon Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure the cakes release easily after baking.
- Cream butter and sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar for about 3-4 minutes until the mixture is light and fluffy, which helps incorporate air for a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract to enhance the cake’s flavor.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure an even distribution of leavening agents and to prevent lumps.
- Mix batter: Gradually add the dry ingredients to the butter mixture, alternating with whole milk, starting and ending with the flour mixture. Mix until just combined, taking care not to overmix to keep the cake tender.
- Fold in raspberries: Gently fold in the fresh raspberries using a rubber spatula, being careful not to crush them to avoid bleeding color into the batter.
- Bake the cakes: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to cooling racks to cool completely before frosting.
- Prepare lemon buttercream: While the cakes cool, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy with a smooth texture.
- Assemble the cake: Place one cake layer on a serving plate and spread a layer of lemon buttercream on top. Position the second cake layer on top and use the remaining buttercream to frost the entire cake evenly.
- Decorate and serve: Optionally, decorate the top of the cake with extra fresh raspberries. Slice and serve at room temperature for the best flavor and texture.
Notes
- For a more intense lemon flavor, increase the amount of lemon juice and zest in the buttercream to suit your preference.
- This cake can be stored in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best taste and texture.
- Be gentle when folding in raspberries to avoid color bleeding and keep the batter light.
- Ensure cakes are completely cooled before frosting to prevent the buttercream from melting.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cake, lemon buttercream, layered cake, dessert, fresh raspberries, lemon cake
