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
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 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.
