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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
