If you are a fan of bright, fresh flavors paired with a moist, tender crumb, you are going to absolutely adore this Raspberry Cake with Lemon Buttercream Recipe. This delightful cake layers the natural tartness of raspberries with the zesty brightness of lemon buttercream, creating a perfect balance that sings with every bite. Whether you’re celebrating a special occasion or just want to treat yourself to something exceptional, this recipe is a fantastic way to bring vibrant flavors and beautiful colors to your dessert table.
Ingredients You’ll Need
These ingredients might look simple, but each one plays an essential role in making this cake shine. From the rich butter that creates a tender crumb, to the fresh raspberries adding a burst of natural sweetness and color, each element comes together to make your Raspberry Cake with Lemon Buttercream Recipe truly unforgettable.
- 2 1/2 cups all-purpose flour: The base that provides structure and a soft crumb.
- 2 1/2 teaspoons baking powder: Helps your cake rise beautifully, giving it a light texture.
- 1/2 teaspoon salt: Enhances all the other flavors and balances sweetness.
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake layers.
- 1 1/2 cups granulated sugar: Sweetens the cake evenly and helps with texture.
- 4 large eggs, room temperature: Bind the ingredients together and provide structure.
- 1 teaspoon vanilla extract: Gives a warm, comforting background flavor that complements raspberries perfectly.
- 1/2 cup milk, room temperature: Keeps the batter moist and tender.
- 1/2 cup fresh or frozen raspberries, mashed: Brings a natural tartness and stunning color throughout the cake.
- 1 cup unsalted butter, softened (for the buttercream): Creates a creamy, luscious frosting texture.
- 3 cups powdered sugar: Sweetens and stabilizes the buttercream for the perfect spreadability.
- 2 tablespoons fresh lemon juice: Adds a refreshing tang and brightness to the frosting.
- 1 tablespoon lemon zest: Packs an aromatic punch of citrus flavor in every bite.
- 1-2 tablespoons milk (for desired consistency): Adjusts the buttercream to your perfect smoothness.
How to Make Raspberry Cake with Lemon Buttercream Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal. This prep ensures your cakes bake evenly and come out perfectly shaped.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. This will evenly distribute the leavening agent and seasoning through your batter for consistent texture and flavor.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy. This process traps air to give your cake an airy texture. Next, add the eggs one at a time, making sure to beat well after each addition for a smooth, uniform batter. Stir in the vanilla extract to round out the flavors.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry mixture for balance. Gently fold in the mashed raspberries until just combined. Be careful not to overmix—you want to keep the batter light and allow the raspberries to shine through.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely. Patience here ensures your buttercream won’t melt when you frost.
Step 6: Make the Lemon Buttercream
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, fresh lemon juice, and lemon zest, beating until smooth and fluffy. Add milk a little at a time until the buttercream reaches your desired consistency—spreadable, but still sturdy enough to hold its shape.
Step 7: Assemble the Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of lemon buttercream on top. Add the second cake layer and cover the entire cake with the remaining frosting. This step is where all your hard work comes together in a beautiful, delicious masterpiece.
Step 8: Final Touches
Garnish the cake with fresh raspberries or lemon slices if you want to add a little visual flair and an extra pop of freshness. Then, slice and serve to your eagerly waiting friends and family!
How to Serve Raspberry Cake with Lemon Buttercream Recipe
Garnishes
The bright colors of fresh raspberries and thin lemon slices not only look stunning on this cake but also enhance the fresh, fruity flavors. You can also sprinkle some lemon zest or edible flowers for a charming, elegant finish.
Side Dishes
This cake pairs beautifully with a light, fruity side like a mixed berry salad, a dollop of whipped cream, or a simple vanilla ice cream scoop. These accompaniments complement the rich lemon buttercream without overpowering the delicate raspberry notes.
Creative Ways to Present
For a special occasion, try serving your Raspberry Cake with Lemon Buttercream Recipe on a pretty cake stand or decorated platter. You can dust some powdered sugar over the top or drizzle a raspberry coulis around the plate to make every serving feel like a celebration.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cake, store it covered at room temperature for up to two days to keep it moist. For longer storage, keep it refrigerated in an airtight container; this will preserve freshness for up to five days.
Freezing
This cake freezes beautifully! Wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator before serving to enjoy the full flavor and texture of your Raspberry Cake with Lemon Buttercream Recipe.
Reheating
Since this is a delicate cake with buttercream, it’s best enjoyed cold or at room temperature rather than reheated. If you prefer it slightly warmer, let it sit at room temperature for about 30 minutes before serving.
FAQs
Can I use frozen raspberries for this cake?
Yes, frozen raspberries work great! Just thaw them and mash before folding into the batter. Keep in mind that frozen raspberries might add a little extra moisture, so fold gently to prevent the batter from becoming too wet.
How can I make the lemon buttercream less sweet?
If you prefer a less sweet frosting, reduce the powdered sugar slightly and increase the lemon juice a bit for added tang. Just be careful not to make the frosting too runny.
Can I substitute the butter with oil?
For this particular recipe, it’s best to stick with butter because it provides the richness and structure essential for the classic cake texture and flavor.
What’s the best way to mash raspberries for this recipe?
A fork works perfectly to mash raspberries into a chunky puree, which helps distribute their flavor without losing all texture. Avoid blending them too much to keep some berry bits visible and tasting fresh.
Can I turn this recipe into cupcakes?
Absolutely! Use cupcake liners and bake for about 18-22 minutes. Keep an eye on them and test with a toothpick to prevent overbaking. Frost with the lemon buttercream once cooled for a delightful handheld treat.
Final Thoughts
This Raspberry Cake with Lemon Buttercream Recipe is truly one of those desserts that brightens your day and makes any moment feel special. It’s approachable yet impressive, with each bite delivering a perfect blend of sweet, tart, and creamy. I encourage you to give it a try and see how easily fresh ingredients and a little love can turn into something unforgettable. Trust me, you and everyone you share it with will be so glad you did!
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 a tangy Lemon Buttercream frosting, combining moist cake layers infused with fresh raspberries and a creamy lemon-flavored buttercream. Perfect for celebrations or a sweet treat, this recipe yields 12 generous slices and balances fruity freshness with rich, buttery sweetness.
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 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 prevent sticking and ensure easy removal of the cakes.
- 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 throughout the cake batter.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, approximately 3-4 minutes. This step incorporates air into the mixture, contributing to cake’s light texture. Add eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine Ingredients: Add the dry ingredient mixture to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Gently fold in the mashed raspberries, being careful not to overmix to maintain cake tenderness and keep the natural raspberry texture.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely, which prevents condensation and sogginess.
- Prepare Lemon Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, fresh lemon juice, and lemon zest, beating continuously until smooth and fluffy. Add milk a tablespoon at a time until the buttercream reaches your desired spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of lemon buttercream evenly over the top. Carefully place the second cake layer on top. Use the remaining buttercream to frost the top and sides of the cake evenly, creating a smooth finish.
- Garnish and Serve: Optionally, garnish with fresh raspberries or lemon slices for an attractive presentation. Slice into 12 portions and enjoy this moist, flavorful cake with refreshing 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 mash them before use.
- To prevent the cake layers from drying out, wrap them in plastic wrap if not frosting immediately.
- Adjust the lemon juice in the buttercream to make the frosting more or less tangy based on preference.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for the best flavor and texture.
