Raspberry Cake With Lemon Buttercream Recipe

Introduction

This Raspberry Cake with Lemon Buttercream is a delightful blend of sweet and tangy flavors. Moist raspberry-studded layers are perfectly complemented by a creamy, zesty lemon frosting, making it a memorable treat for any occasion.

Ingredients

• 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
• 1 cup unsalted butter, softened (for buttercream)
• 4 cups powdered sugar
• 3 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract (for buttercream)
• Pinch of salt (for buttercream)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. Step 2: In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution.
5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the flour mixture, mixing until just combined—avoid overmixing to keep the cake tender.
6. Step 6: Gently fold the fresh raspberries into the batter using a rubber spatula, taking care not to break them and release too much juice.
7. Step 7: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
9. Step 9: While the cakes cool, prepare the lemon buttercream. Beat the softened butter until creamy, then gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until light and fluffy.
10. Step 10: Place one cake layer on a serving plate and spread a generous layer of lemon buttercream on top. Add the second layer and frost the entire cake with the remaining buttercream.
11. Step 11: Optionally, decorate the top with fresh raspberries. Slice and serve to enjoy this fresh and flavorful cake.

Tips & Variations

• For a more intense lemon flavor, add a bit more zest or a teaspoon of lemon extract to the buttercream.
• Substitute fresh raspberries with frozen ones, but gently thaw and drain excess liquid before folding into the batter.
• Add a layer of raspberry jam between cake layers for extra fruity sweetness.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this cake?

Yes, you can use frozen raspberries. Be sure to thaw them first and drain any excess moisture to prevent the batter from becoming too wet.

How do I prevent the raspberries from sinking in the batter?

Coat the raspberries lightly with a little flour before folding them into the batter. This helps suspend them evenly throughout the cake as it bakes.

Raspberry Cake With Lemon Buttercream Recipe

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★★★★★

4.8 from 57 reviews

• Author: Marina
• Total Time: 55 minutes
• Yield: 10–12 servings 1x

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Description

This Raspberry Cake with Lemon Buttercream is a delectable and moist layered cake bursting with fresh raspberries and topped with a tangy, creamy lemon buttercream frosting. The perfect balance of sweet and tart flavors combined with a tender crumb makes it ideal for celebrations or a delightful treat any day.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 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 Frosting Ingredients

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cakes.
2. Cream butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This creates a creamy base for the cake batter.
3. Add eggs and vanilla: Incorporate the eggs one at a time, thoroughly mixing after each addition to ensure even blending. Stir in the vanilla extract for added flavor.
4. Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
5. Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the butter mixture, alternating with whole milk. Begin and finish with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which helps maintain a tender crumb.
6. Fold in raspberries: Carefully fold fresh raspberries into the batter using a rubber spatula, taking care not to break the berries and release too much juice which could discolor the batter.
7. Fill and bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
8. Cool cakes: Remove the cakes from the oven and allow them to cool in pans for about 10 minutes. Then transfer to a cooling rack to cool completely before frosting.
9. Make lemon buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Continue to beat until the frosting is light and fluffy with a smooth consistency.
10. Assemble and frost: Place one cooled cake layer on a serving plate. Spread a generous layer of lemon buttercream over the top. Carefully place the second cake layer on top, then frost the entire cake with the remaining buttercream.
11. Decorate and serve: Optionally decorate the top of the cake with additional fresh raspberries for a beautiful presentation. Slice and serve to enjoy the fresh and zesty flavors of this dessert.

Notes

• Be gentle when folding in raspberries to avoid turning the batter pink or breaking the berries apart.
• Make sure cakes are completely cooled before frosting to prevent melting the buttercream.
• Use fresh raspberries for best flavor and texture.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
• Allow refrigerated cake to come to room temperature for the best flavor and texture before serving.
• You can substitute the lemon juice and zest with orange for a different citrus twist.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: raspberry cake, lemon buttercream, layered cake, fresh raspberry dessert, lemon frosting, homemade cake recipe