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
Scale
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.
