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Raspberry Cake with Lemon Buttercream Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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Find it online: https://quickmealideasnow.com/raspberry-cake-with-lemon-buttercream-recipe/