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
Scale
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.
