If you are searching for a delightful dessert that perfectly combines the sweet-tart burst of fresh raspberries with the zesty brightness of lemon, this Raspberry Cake with Lemon Buttercream Recipe is an absolute must-try. The moist, tender cake layers infused with mashed raspberries melt in your mouth, while the smooth, creamy lemon buttercream frosting adds a refreshing tang that feels like a sunny day on your palate. Whether you’re baking for a special occasion or simply craving a treat to brighten your afternoon, this cake presents an irresistible balance of flavors and textures that will quickly become a new favorite in your baking repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients may be simple staples, but each plays an essential role in building the cake’s irresistible flavor and texture. From the creamy butter that enriches the batter to the fresh raspberries that bring natural sweetness and color, each component is thoughtfully chosen to make this recipe shine.
- All-purpose flour: The base of the cake providing structure and fluff.
- Baking powder: Helps the cake rise perfectly with a tender crumb.
- Salt: Enhances all the other flavors without overpowering.
- Unsalted butter: Adds richness and moisture to both cake and frosting.
- Granulated sugar: Sweetens the cake and contributes to its golden color.
- Large eggs: Bind ingredients together while lending stability and moisture.
- Vanilla extract: A subtle warmth that rounds out the flavor profile.
- Milk: Keeps the batter smooth and tender for a soft crumb.
- Fresh or frozen raspberries: Mashed to infuse the cake with vibrant flavor and color.
- Powdered sugar: Key to creating a silky, sweet buttercream frosting.
- Fresh lemon juice: Brings a bright, tangy kick to the frosting.
- Lemon zest: Intensifies the lemon flavor with aromatic oils.
- Milk (for frosting): Adjusts the buttercream to the perfect spreadable consistency.
How to Make Raspberry Cake with Lemon Buttercream Recipe
Step 1: Prepare Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper to ensure your cakes come out perfectly without sticking. This simple step sets a solid foundation for your baking success.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and seasoning within the flour, which is crucial for a consistent texture and rise.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened unsalted butter together with granulated sugar until the mixture becomes light, creamy, and fluffy, which typically takes 3 to 4 minutes. This process traps air that helps give your cake a lovely lift. Add the eggs one at a time, mixing well after each addition to incorporate fully, then stir in the vanilla extract to deepen the flavor.
Step 4: Combine Wet and Dry Ingredients with Raspberries
Alternately add the dry flour mixture and milk to your butter mixture, starting and ending with the dry ingredients. Fold in the mashed raspberries gently to incorporate them without breaking down the batter too much, preserving moist pockets of fruity goodness throughout the cake.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes. You’ll know the cakes are done when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely—this helps prevent the cake from breaking or becoming soggy.
Step 6: Whip Up the Lemon Buttercream
In a clean mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, fresh lemon juice, and lemon zest. Beat everything together until the frosting becomes smooth and fluffy. Adjust the consistency with 1 to 2 tablespoons of milk, depending on how thick or spreadable you want your buttercream.
Step 7: Assemble the Cake
Place one cooled cake layer on a serving plate, spread a generous layer of the luscious lemon buttercream on top, then carefully position the second cake layer on top. Finally, cover the entire cake—the top and sides—with the remaining buttercream to create an irresistibly creamy and tangy outer shell.
Step 8: Garnish and Enjoy
For an extra special touch, decorate your Raspberry Cake with Lemon Buttercream Recipe with fresh raspberries or thin lemon slices. Now slice into this stunning cake and prepare to wow everyone with its vibrant flavors!
How to Serve Raspberry Cake with Lemon Buttercream Recipe
Garnishes
Fresh raspberries and lemon slices make perfect garnishes that add color and a natural hint of freshness. For a bit of elegance, you can even dust the top lightly with powdered sugar or add edible flowers for a springtime feel that complements the cake’s zesty sweetness.
Side Dishes
Serve this cake alongside a light cup of tea, fresh whipped cream, or a scoop of vanilla bean ice cream to balance the tartness with creamy smoothness. A small fruit salad with complementary berries or citrus segments also pairs beautifully and keeps the dessert table fresh and bright.
Creative Ways to Present
Try serving individual slices with a drizzle of raspberry coulis or a lemon glaze to enhance the flavors further. For gatherings, consider turning the cake into mini layered cupcakes using the same batter and frosting, which makes a charming and easy-to-eat alternative. No matter the presentation, this recipe is sure to impress!
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Cake with Lemon Buttercream Recipe fresh, store leftover slices in an airtight container in the refrigerator. It will stay moist and delicious for up to 4 days, allowing you to enjoy the delightful flavors even after the initial celebration.
Freezing
If you want to save some cake for later, wrap the individual cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before assembling with fresh buttercream to preserve that just-baked taste and texture.
Reheating
Because this cake is best served chilled, reheating isn’t typically necessary. However, if you prefer it slightly warmer, let a slice sit at room temperature for about 30 minutes before serving to soften the buttercream without losing its creamy consistency.
FAQs
Can I use frozen raspberries for this Raspberry Cake with Lemon Buttercream Recipe?
Yes, you can absolutely use frozen raspberries. Just thaw them completely and drain any excess juice before mashing to avoid altering the batter too much. This way, you’ll still get the fresh fruit flavor and beautiful color.
Is it possible to make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum. The texture will be slightly different but still delicious, ensuring everyone at the table can enjoy this Raspberry Cake with Lemon Buttercream Recipe.
How do I know when the cake is fully baked?
Insert a toothpick into the center of a cake layer. If it comes out clean or with a few moist crumbs but no wet batter, your cake is perfectly baked and ready to cool.
Can I make the lemon buttercream in advance?
Definitely! The lemon buttercream can be made a day ahead. Keep it covered and refrigerated. Before using, bring it to room temperature and give it a quick whip to regain a smooth and fluffy texture.
What’s the best way to keep the cake moist?
Be careful not to overbake, and ensure you cool the cake layers before frosting. The lemon buttercream also acts as a moisture barrier, keeping the cake soft and luscious for days.
Final Thoughts
Baking this Raspberry Cake with Lemon Buttercream Recipe is like inviting joy into your kitchen with every step and every bite. From the simplicity of the ingredients to the bright, harmonious flavors, it’s a recipe that brings warmth and smiles to any table. Give it a try soon—you’ll wonder how you ever lived without this delightful, tangy-sweet treat.
Print
Raspberry Cake with Lemon Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Raspberry Cake with Lemon Buttercream featuring a moist, tender crumb infused with fresh raspberries and topped with a zesty, creamy lemon buttercream frosting. Perfectly balanced with sweet and tangy flavors, this cake is ideal for celebrations or a special treat.
Ingredients
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
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 (for desired consistency)
Instructions
- Preheat and prepare pans: 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 flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Then add the eggs one at a time, beating well after each addition to incorporate air for a tender crumb. Stir in the vanilla extract.
- Combine wet and dry ingredients: Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Gently fold in the mashed raspberries until just combined, taking care not to overmix to keep the cake tender and moist.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake 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 transfer to wire racks to cool completely.
- Make lemon buttercream: Beat the softened butter in a mixing bowl until creamy. Gradually add powdered sugar, fresh lemon juice, and lemon zest, beating until the frosting is smooth and fluffy. Add milk 1 tablespoon at a time to reach your desired consistency.
- Assemble the cake: Place one cake layer on a serving plate and spread an even layer of lemon buttercream over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
- Garnish and serve: Optionally garnish the cake with fresh raspberries or lemon slices for an elegant finish. Slice into 12 pieces and enjoy!
Notes
- For best results, use room temperature ingredients to help batter mix evenly.
- Frozen raspberries should be thawed and drained before mashing to avoid excess moisture in the batter.
- Adjust the amount of milk in the buttercream to get the desired consistency for easy spreading or piping.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.
- To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend of equal measure.
