If you are looking for a dessert that perfectly balances tart and sweet, moist and fluffy, look no further than this Raspberry Cake with Lemon Buttercream Recipe. This delightful cake brings together the gentle tang of fresh raspberries and the zesty brightness of lemon buttercream, creating a treat that feels like a sunny celebration with every bite. Whether you’re baking for a special occasion or simply want to brighten your day, this cake is an absolute joy from mixing bowl to last crumb.
Ingredients You’ll Need
The magic of this Raspberry Cake with Lemon Buttercream Recipe lies in its simple but carefully chosen ingredients. Each plays a vital role in creating the delicate crumb of the cake and the vibrant personality of the frosting.
- All-purpose flour: The foundation of the cake, providing structure and tenderness.
- Baking powder: Helps the cake rise beautifully, making it light and airy.
- Salt: A pinch to balance and enhance sweetness.
- Unsalted butter: Softened for creaminess in both the cake and buttercream, giving richness and flavor.
- Granulated sugar: Sweetens the cake perfectly without overpowering the raspberries.
- Large eggs: Room temperature eggs add moisture and help bind everything together.
- Vanilla extract: A warm undertone that deepens the cake’s flavor.
- Milk: Adds moisture and softness, keeping the cake tender.
- Fresh or frozen raspberries: Mashed to deliver natural tang and bits of fruit throughout.
- Powdered sugar: For a smooth, sweet, and spreadable lemon buttercream top and sides.
- Fresh lemon juice: Brightness and zing that lifts the buttercream beyond ordinary frosting.
- Lemon zest: Adds aromatic citrus notes for extra freshness.
- Milk (for frosting): Adjusts the buttercream’s texture to the perfect spreadable consistency.
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 crucial to have everything hot and ready before your batter is mixed. Grease two 8-inch round cake pans thoroughly and dust them lightly with flour or line them with parchment paper—this ensures your cakes will release easily without breaking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step might seem mundane but it’s essential for an even rise and texture. Sifting the baking powder through the flour can help avoid clumps, making the cake crumb smoother.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale. This process is where air gets incorporated, giving the cake an irresistible lightness. Add the eggs one at a time, beating well after each, then stir in the vanilla extract to round out the flavor.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to your butter and sugar mixture alternately with the milk, starting and ending with the dry. Mix just until combined to keep the cake tender. At this point, gently fold in the mashed raspberries, being careful not to overmix—they add both gorgeous flecks of pink and bursts of sweet-tart flavor.
Step 5: Bake the Cake Layers
Divide the batter evenly into the prepared pans, smoothing the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely—patience here guarantees a clean, beautiful assembly later on.
Step 6: Prepare Lemon Buttercream
While the cakes cool, whip up the star of the frosting by beating softened butter until creamy. Gradually add powdered sugar, fresh lemon juice, and lemon zest. Beat until the frosting is smooth and fluffy. Add milk little by little until you reach a deliciously spreadable consistency that will coat your cake beautifully.
Step 7: Assemble the Cake
Place one cake layer on a serving plate, then spread a generous layer of lemon buttercream on top. Carefully place the second layer over it and frost the entire cake with the remaining buttercream, covering the sides and top evenly. This is where you get to admire all your hard work—don’t rush this step and take care to create a smooth finish.
Step 8: Serve and Enjoy
For the finishing touches, garnish with fresh raspberries or thin lemon slices if desired. Slice with a sharp knife and serve to delighted guests or treat yourself at home—that moment of taking the first bite is pure joy.
How to Serve Raspberry Cake with Lemon Buttercream Recipe
Garnishes
Fresh raspberries, delicate lemon twists, or even a light dusting of powdered sugar elevate the cake’s appearance and flavor. These little extras make the cake pop visually and provide bursts of fresh fruitiness and citrus aroma with every bite.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a refreshing contrast, consider serving it alongside a crisp green salad with citrus vinaigrette, balancing sweet dessert with tart greenery.
Creative Ways to Present
Try serving individual slices with a drizzle of raspberry coulis or lemon syrup. For parties, create mini versions in cupcake tins using the same batter and frosting—each guest gets their own personal delight. Layer the cake with edible flowers or candied lemon peel for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days, or refrigerate for up to four days. The buttercream frosting helps preserve moisture while adding incredible flavor even after a day or two.
Freezing
This Raspberry Cake with Lemon Buttercream Recipe freezes wonderfully. Wrap the cooled, unfrosted cakes tightly in plastic wrap and then foil, freezing for up to three months. Thaw completely before frosting and assembling for best texture and taste.
Reheating
Since this cake tastes best at room temperature, avoid microwaving. If refrigerated, simply let slices sit for 15 to 30 minutes before serving to bring back the softness and enhance the flavors of raspberry and lemon buttercream.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work well—just make sure to thaw and drain any excess liquid before mashing to keep your cake batter from becoming too wet.
How can I make the lemon buttercream lighter?
Beat the frosting longer to incorporate more air, or substitute half the butter with cream cheese for a tangier, lighter texture that pairs beautifully with raspberries.
Is this cake suitable for baking in one pan instead of two?
You can bake the batter in one larger pan, but cooking time will increase. Use a toothpick to check for doneness and adjust accordingly, then slice horizontally to create layers.
Can I substitute any ingredients to make this gluten-free?
Yes! Use a 1-to-1 gluten-free baking flour blend that includes xanthan gum. Be mindful this may slightly alter texture but won’t compromise flavor.
How long does the assembled cake stay fresh?
When refrigerated in an airtight container, the assembled Raspberry Cake with Lemon Buttercream Recipe stays fresh for 3 to 4 days, allowing you to enjoy its vibrant flavors over multiple occasions.
Final Thoughts
This Raspberry Cake with Lemon Buttercream Recipe is a celebration of flavor that’s both timeless and inviting. The combination of luscious raspberries with tangy lemon frosting creates a dessert that never fails to impress. I can’t wait for you to try it and experience the same joy I felt baking and sharing it—happy baking and even happier eating!
Print
Raspberry Cake with Lemon Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 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 a tender vanilla-raspberry batter baked to perfection and frosted with a tangy and creamy lemon buttercream. Perfect for celebrations or a special dessert, this cake offers a beautiful balance of sweet and tart flavors with vibrant raspberry notes and zesty lemon finish.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Cake Batter
- 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
Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons milk (to adjust 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, usually about 3-4 minutes. Then, add eggs one at a time, beating well after each addition to ensure a smooth incorporation. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the mashed raspberries, taking care not to overmix to keep the cake tender and light.
- 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 comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare Lemon Buttercream: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, fresh lemon juice, and lemon zest, beating continuously until the frosting is fluffy. Add 1 to 2 tablespoons of milk as needed to achieve your desired consistency for spreading.
- Assemble the Cake: 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 and frost the top and sides of the cake with the remaining lemon buttercream for a smooth finish.
- Serve: Garnish the cake with fresh raspberries or lemon slices if desired. Slice and enjoy your luscious raspberry cake with lemon buttercream!
Notes
- For best results, use room temperature ingredients to ensure even mixing and better texture.
- You can substitute frozen raspberries if fresh are not available; just thaw and drain excess moisture before mashing.
- If you prefer a more tart flavor, increase the lemon juice slightly in the buttercream.
- Make sure not to overmix the batter after adding raspberries to keep the cake light and fluffy.
- Store leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
