If you are searching for a delightful and fresh dessert to brighten up any occasion, this Raspberry Cake with Lemon Buttercream Recipe is your answer. It offers the perfect balance of sweet, tangy, and fruity flavors wrapped in moist layers that melt in your mouth. The luscious raspberry-infused cake combined with zesty lemon buttercream frosting is like a bite of sunshine and summer joy. Whether you’re celebrating a special event or just craving a homemade treat, this recipe is destined to become a beloved favorite.
Ingredients You’ll Need
This Raspberry Cake with Lemon Buttercream Recipe calls for simple, pantry-friendly ingredients that you’ve likely gathered already, yet each one plays a crucial role in creating perfect texture, bright flavor, and stunning color. Freshness is key here, so choose ripe raspberries and fragrant lemons.
- All-purpose flour: The base of the cake that provides structure and tenderness.
- Baking powder: Helps the cake rise beautifully for a light crumb.
- Salt: Enhances flavors and balances sweetness.
- Unsalted butter (for cake): Adds richness and moisture to the batter.
- Granulated sugar: Sweetens and ensures a fine crumb texture.
- Large eggs: Bind the ingredients together and add fluffiness.
- Vanilla extract: Provides warm, aromatic depth to the cake.
- Milk: Keeps the cake tender and moist.
- Fresh or frozen raspberries: Mashed to infuse fruity flavor and beautiful color.
- Unsalted butter (for frosting): The creamy foundation for the lemon buttercream.
- Powdered sugar: Sweetens and creates the smooth frosting texture.
- Fresh lemon juice: Adds a vibrant, tangy punch to the buttercream.
- Lemon zest: Intensifies lemon flavor with fragrant oils.
- Milk (for frosting): Adjusts the consistency of the buttercream for easy spreading.
How to Make Raspberry Cake with Lemon Buttercream Recipe
Step 1: Prepare Your Bakeware and Oven
Start by preheating your oven to 350°F (175°C) to ensure even cooking. Grease and flour two 8-inch round cake pans to prevent sticking, or line them with parchment paper for an easy release. This preparation is a small but vital step for perfect layers.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these before adding to wet ingredients ensures even distribution of leavening agents, which helps your cake rise uniformly and have that lovely crumb structure.
Step 3: Cream Butter and Sugar
Using a large bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 4 minutes. This process incorporates air, contributing to a tender and airy cake texture. Then, add the eggs one at a time, beating well after each addition, and stir in the vanilla extract for a fragrant base.
Step 4: Combine Dry and Wet Ingredients with Raspberries
Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry mixture. This alternating technique prevents overmixing and keeps the cake tender. Finally, gently fold in the mashed raspberries until just combined, infusing the cake with bursts of juicy flavor and beautiful hints of natural pink.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans, smoothing the tops lightly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely; this step prevents sogginess and keeps your cake moist.
Step 6: Make the Lemon Buttercream Frosting
Beat the softened butter until creamy in a mixing bowl. Gradually add powdered sugar along with the fresh lemon juice and lemon zest, beating continuously until smooth and fluffy. Add milk one tablespoon at a time if you want a thinner consistency that is easier to spread, balancing tanginess and sweetness perfectly.
Step 7: Assemble and Frost Your Cake
Start by placing one cooled cake layer on your serving plate. Spread a generous layer of lemon buttercream over the top, then carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides evenly. This smooth, zesty coating complements the raspberry-infused cake layers beautifully.
Step 8: Garnish and Finish
Optional but highly recommended, garnish your cake with fresh raspberries or thin lemon slices to add a burst of color and fresh flavor that immediately signals what’s hidden inside. Now slice, serve, and watch everyone’s eyes light up with delight!
How to Serve Raspberry Cake with Lemon Buttercream Recipe
Garnishes
To make your Raspberry Cake with Lemon Buttercream Recipe even more irresistible, top it with fresh raspberries, a sprinkle of lemon zest, or edible flowers. These little touches not only amp up the visual appeal but also enhance the bright, fresh flavors you want your guests to experience in every bite.
Side Dishes
Serve this cake alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the zesty lemon notes. Fresh fruit salad or a cup of tea also pairs wonderfully, providing a refreshing contrast that keeps the dessert feeling light and celebratory.
Creative Ways to Present
Try serving individual cake slices layered in clear glass cups with extra raspberries and lemon zest on top for a charming presentation. Or cut the cake into petite squares for an elegant dessert platter at parties. Either way, your Raspberry Cake with Lemon Buttercream Recipe shines as the star!
Make Ahead and Storage
Storing Leftovers
Once frosted, store your cake covered tightly at room temperature if serving within a day. For longer storage, keep it in the refrigerator to maintain freshness, but bring it back to room temperature before serving for the best texture and flavor.
Freezing
This Raspberry Cake with Lemon Buttercream Recipe freezes well when wrapped carefully. Freeze the un-frosted cake layers wrapped in plastic wrap and foil. For a fully frosted cake, freeze uncovered initially to firm the buttercream, then wrap tightly to prevent frost buildup. Thaw in the refrigerator overnight before enjoying.
Reheating
Since this is a delicate buttercream frosted cake, avoid intense reheating. If preferred warm, slice and gently warm individual pieces in the microwave for 10-15 seconds at a time. Enjoy with a fresh cup of tea or coffee for a cozy treat.
FAQs
Can I use frozen raspberries for this Raspberry Cake with Lemon Buttercream Recipe?
Absolutely! Frozen raspberries work perfectly. Just thaw and drain excess liquid before mashing to avoid extra moisture that might affect the cake’s texture.
How can I make the lemon buttercream less sweet?
Try reducing the powdered sugar slightly or adding a little more fresh lemon juice and zest to boost tanginess, balancing the sweetness naturally.
What is the best way to mash raspberries for this recipe?
Use a fork or potato masher to gently crush the berries until you get a slightly chunky puree. This releases their flavor while keeping some texture for bursts of raspberry in the cake.
Can I substitute regular butter with salted butter?
For the best flavor control, stick to unsalted butter, especially for the frosting. If using salted butter, reduce or omit additional salt in the recipe to keep the sweetness balanced.
How long will this Raspberry Cake with Lemon Buttercream Recipe stay fresh?
Stored properly in an airtight container, the cake stays fresh for about 3 to 4 days in the refrigerator. Beyond that, texture and flavor may start to decline.
Final Thoughts
There is something truly special about a Raspberry Cake with Lemon Buttercream Recipe that combines the zing of lemon with the sweet, fruity essence of raspberries in a tender cake. It’s a recipe that feels like sunshine on a plate and always impresses without causing stress. I wholeheartedly encourage you to give it a try soon — once you do, this cake will likely become your go-to for celebrations and sweet moments alike!
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 layered with a zesty Lemon Buttercream frosting. This moist and tender cake combines fresh raspberries into a buttery vanilla base, topped with a creamy lemon-infused frosting that brightens every bite. Perfect for celebrations or a special dessert treat.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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 the 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 to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This incorporates air for a tender cake. Add eggs one at a time, beating well after each, then stir in vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the mashed raspberries gently to avoid breaking them down too much, keeping the batter light and airy.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, cool the cakes in their pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare Lemon Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy. Add milk as needed to achieve desired spreading consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of lemon buttercream over the top. Position the second cake layer on top and frost the entire cake’s top and sides with remaining buttercream.
- Garnish and Serve: Optionally decorate with fresh raspberries or slices of lemon for an elegant finish. Slice into 12 servings and enjoy your vibrant raspberry lemon cake.
Notes
- Ensure all ingredients like eggs and milk are at room temperature for better mixing and texture.
- Be careful not to overmix batter after adding raspberries to keep the cake tender.
- If using frozen raspberries, thaw and drain excess water before mashing.
- The lemon buttercream can be adjusted in sweetness and consistency by adding more powdered sugar or milk respectively.
- Store the cake covered in the refrigerator for up to 3 days to keep it fresh.
