If you’re looking to wow your friends and family with a dessert that’s bursting with bright flavors and a moist, tender crumb, the Raspberry Cake with Lemon Buttercream Recipe should be at the top of your list. This delightful cake perfectly balances the sweet tartness of fresh raspberries with the zesty brightness of lemon buttercream, creating a harmonious flavor explosion you won’t forget. Whether it’s for a special occasion or just a weekend treat, this cake promises smiles with every bite, thanks to its vibrant colors, luscious texture, and irresistible taste.
Ingredients You’ll Need
The beauty of the Raspberry Cake with Lemon Buttercream Recipe lies in its simple yet high-quality ingredients. Each one plays a crucial role: the flour creates structure, butter adds richness, and fresh raspberries bring that lovely burst of fruity flavor and natural color that makes this cake so special.
- All-purpose flour: Provides the perfect balance between lightness and texture for the cake layers.
- Baking powder: Helps your cake rise beautifully for a fluffy crumb.
- Salt: Enhances sweetness and balances the flavors.
- Unsalted butter: Offers richness and depth to both the cake and the buttercream.
- Granulated sugar: Sweetens the cake while tenderizing the crumb.
- Large eggs: Bind ingredients together and contribute to the cake’s moist, tender texture.
- Vanilla extract: Adds warmth and complexity to the flavor profile.
- Milk: Keeps the batter smooth and adds moisture.
- Fresh or frozen raspberries: The star ingredient that gives the cake its vibrant color and tart, juicy notes.
- Powdered sugar: Creates a silky smooth lemon buttercream frosting.
- Fresh lemon juice: Brings brightness and a refreshing zing to the buttercream.
- Lemon zest: Intensifies the lemon flavor with aromatic oils.
How to Make Raspberry Cake with Lemon Buttercream Recipe
Step 1: Preheat Oven and Prepare Pans
Start by preheating your oven to 350°F (175°C). It’s important to get your oven hot and ready so the cakes bake evenly. Grease and flour two 8-inch round cake pans, or for a foolproof non-stick option, line them with parchment paper. This step ensures your cake layers pop out easily once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple combination is the foundation for the perfect cake texture and rise. Mixing them well helps to distribute the leavening agents evenly throughout the batter.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3 to 4 minutes with a hand or stand mixer. This process incorporates air, which will help your cake rise beautifully. Then, add in the eggs one at a time, beating well after each addition to create a smooth, cohesive mixture. Finish by stirring in the vanilla extract – a little flavor magic to elevate the cake.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients. This alternating method prevents overmixing and keeps the batter smooth but tender. Fold in the mashed raspberries gently. This step is crucial because overmixing can toughen the cake and lose the lovely bursts of raspberry flavor and color.
Step 5: Bake the Cake Layers
Evenly divide the batter between the two prepared pans. Pop them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Baking times can vary, so keep an eye on your cakes as they bake. Let the layers cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. Patience here rewards you with perfectly set layers for frosting.
Step 6: Prepare the Lemon Buttercream
While the cakes cool, whip up the luscious lemon buttercream. Beat the softened butter until creamy, then gradually add the powdered sugar, fresh lemon juice, and lemon zest. Continue beating the mixture until it’s smooth, fluffy, and bursting with citrus flavor. If the buttercream feels too thick, add a tablespoon or two of milk until you get your desired consistency – spreadable and dreamy.
Step 7: Assemble the Raspberry Cake with Lemon Buttercream Recipe
Place one cake layer on your serving plate and spread a generous layer of the lemon buttercream over the top. Then, carefully place the second cake layer on top and frost the entire cake, covering the top and sides evenly. The creamy lemon frosting pairs perfectly with the bright raspberry-spiked cake layers beneath.
Step 8: Serve and Enjoy
Your Raspberry Cake with Lemon Buttercream Recipe is ready to be enjoyed! Garnish as you like, slice, and watch everyone fall in love with its balanced, fresh flavors. Truly, it’s a slice of happiness on a plate.
How to Serve Raspberry Cake with Lemon Buttercream Recipe
Garnishes
Top your beautiful cake with fresh raspberries or thin lemon slices to add a fresh, colorful touch. A sprinkle of lemon zest or a light dusting of powdered sugar can also elevate the presentation with minimal effort.
Side Dishes
Serve this cake alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A pot of fresh herbal tea or a light, fruity white wine will complement the cake’s bright flavors perfectly.
Creative Ways to Present
For a stunning effect, try layering the cake in a clear glass trifle dish with extra raspberry compote or lemon curd between layers. You can also pipe decorative swirls of the lemon buttercream on top or around the edges for an elegant finish that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store the whole cake in an airtight container. Keep it refrigerated to maintain freshness, especially because of the buttercream, which contains fresh lemon juice.
Freezing
You can freeze the cake layers before frosting. Wrap them well in plastic wrap and foil to prevent freezer burn. When ready to indulge, thaw in the refrigerator overnight, then frost the cake fresh for the best texture.
Reheating
Since this cake is best enjoyed chilled or at room temperature, reheating is not recommended. However, if desired, allow slices to come to room temperature for about 15-20 minutes before serving to bring out the flavors and soften the texture.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work wonderfully and are often more economical. Just be sure to thaw and drain any excess liquid before mashing to keep the batter from becoming too runny.
Is there a way to make this cake dairy-free?
Yes, you can swap the butter for a non-dairy alternative like coconut oil or margarine and use a plant-based milk such as almond or oat milk. Keep in mind, these substitutions might slightly change the texture and flavor.
How long does the cake stay fresh?
When properly stored in an airtight container in the refrigerator, your Raspberry Cake with Lemon Buttercream Recipe will stay fresh for up to 3-4 days, maintaining its delightful taste and texture.
Can I make the lemon buttercream ahead of time?
Definitely. Lemon buttercream can be made up to two days in advance and stored in the refrigerator. Before using, bring it to room temperature and give it a quick whip to restore its fluffy texture.
What’s the best way to prevent the cake from drying out?
Be careful not to overbake the cake layers, and always store your cake in an airtight container or tightly wrapped. The lemon buttercream also helps keep the cake moist and tender.
Final Thoughts
There’s something truly special about the Raspberry Cake with Lemon Buttercream Recipe that makes every celebration feel brighter. Its gorgeous combination of fresh raspberries and tangy lemon buttercream creates a dessert that’s both timeless and unforgettable. I can’t wait for you to try baking this one for yourself – it’s sure to become a beloved favorite in your recipe collection! Happy baking!
Print
Raspberry Cake with Lemon Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Cake with Lemon Buttercream is a delightful and moist layered cake featuring fresh raspberries folded into a tender vanilla batter and topped with a tangy, creamy lemon buttercream frosting. Perfect for celebrations or an elegant dessert, this cake combines fruity sweetness with citrusy brightness in every bite.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk, room temperature
- 1/2 cup fresh or frozen raspberries, mashed
For the Lemon Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons milk (for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the dry ingredients are evenly combined to help the cake rise uniformly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3-4 minutes. This step is key for a tender and airy cake texture. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the mashed raspberries until just combined, being careful not to overmix as this could affect the cake’s texture and color.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, let the cakes cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely to room temperature.
- Prepare Lemon Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, fresh lemon juice, and lemon zest while continuing to beat until the frosting is smooth and fluffy. Add milk one tablespoon at a time if needed to reach your desired frosting consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of lemon buttercream over the top. Carefully place the second cake layer on top and use the remaining buttercream to frost the top and sides of the cake evenly.
- Serve: Garnish the cake with fresh raspberries or lemon slices if desired. Slice and enjoy this fresh, fruity, and citrusy cake perfect for any occasion.
Notes
- Use room temperature ingredients for the best batter consistency and to help ingredients combine smoothly.
- If using frozen raspberries, thaw and drain excess liquid before mashing to avoid a soggy batter.
- Be gentle when folding in raspberries to maintain the cake’s light texture and prevent discoloration.
- You can adjust lemon juice and zest in the buttercream to your preferred level of tanginess.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days.
