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
Scale
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.
