Imagine biting into a soft, moist cake bursting with fresh raspberry flavor, perfectly balanced by a tangy and creamy lemon buttercream frosting. This Raspberry Cake with Lemon Buttercream Recipe is truly a showstopper dessert that feels like a hug in every bite. Combining the delicate sweetness of raspberries with a bright lemon twist, this cake is perfect for everything from casual family gatherings to special celebrations. It’s a delightful way to bring a fresh, fruity elegance to your dessert table that everyone will rave about.
Ingredients You’ll Need
Coming together with simple, essential ingredients, this Raspberry Cake with Lemon Buttercream Recipe lets each component shine. From the soft flour base to the zesty lemon and juicy raspberries, every ingredient plays a key role in creating that perfect flavor and texture.
- All-purpose flour (2 1/2 cups): Provides the structural base for a tender cake crumb.
- Baking powder (2 1/2 teaspoons): Helps the cake rise beautifully and stay light.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering them.
- Unsalted butter, softened (1 cup for cake, 1 cup for frosting): Adds richness and moisture to both cake and buttercream.
- Granulated sugar (1 3/4 cups): Sweetens the cake while helping create a delicate texture.
- Eggs (4 large): Build structure and ensure your cake rises with a lovely crumb.
- Lemon zest (1 tablespoon in cake, 1 teaspoon in frosting): Infuses a refreshing citrus aroma and brightness.
- Vanilla extract (2 teaspoons): Adds warmth and depth to the cake’s flavor profile.
- Milk (1/2 cup): Balances moisture and tenderness.
- Sour cream (1/2 cup): Makes the cake irresistibly moist with just a slight tang.
- Fresh or frozen raspberries (1 1/2 cups): Burst of juicy flavor and beautiful bursting color in every bite.
- Powdered sugar (4 cups): Creates a silky smooth lemon buttercream frosting.
- Fresh lemon juice (2 tablespoons): Adds zing and balances the sweetness of the buttercream.
- Heavy cream or milk (1–2 tablespoons): Adjusts frosting to perfect spreadable consistency.
- Pinch of salt in frosting: Elevates the flavors, keeping sweetness in check.
How to Make Raspberry Cake with Lemon Buttercream Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C), then grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together your dry ingredients: flour, baking powder, and salt. This ensures even distribution so your cake bakes perfectly.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—this usually takes about three minutes. This step is crucial because it traps air, giving the cake a delicate texture.
Step 3: Incorporate Eggs and Flavorings
Next, add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the lemon zest and vanilla extract—these ingredients are small but mighty, adding a lovely fragrant lift to the batter.
Step 4: Combine Wet and Dry Ingredients
In a separate small bowl, whisk milk and sour cream together. Alternately add the dry mixture and the milk-sour cream blend to the batter, starting and ending with the dry ingredients. This method ensures that everything blends smoothly without overworking the batter.
Step 5: Fold in Raspberries
Gently fold in the fresh or frozen raspberries. If you’re using frozen ones, keep them frozen to prevent bleeding into the batter. The gentle folding keeps the berries intact, offering juicy pockets of flavor instead of a smeared color.
Step 6: Bake the Cakes
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean. Once baked, allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Lemon Buttercream
While the cake cools, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid a mess. Add freshly squeezed lemon juice, lemon zest, and one tablespoon of cream or milk, then beat on medium-high for 2 to 3 minutes until light and fluffy. Adjust with more cream if needed for easy spreading.
Step 8: Assemble and Frost
For a professional-looking layered cake, spread a thin layer of lemon buttercream on one cake layer before topping with the other. Then frost the top and sides generously. Finish with fresh raspberries and a sprinkle of lemon zest for that extra bright, beautiful touch.
How to Serve Raspberry Cake with Lemon Buttercream Recipe
Garnishes
Fresh raspberries and lemon zest make stunning garnishes that echo the flavors inside the cake. You could also add edible flowers or a dusting of powdered sugar for an elegant presentation that’s sure to impress your guests.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a refreshing contrast, serve it alongside a platter of fresh berries or a simple citrus salad to highlight the lemon notes.
Creative Ways to Present
Try slicing the cake into pretty petite squares or cupcakes for individual servings at parties. You might even layer it in a trifle dish with fresh raspberries and whipped cream for a stunning, crowd-pleasing dessert twist.
Make Ahead and Storage
Storing Leftovers
Once frosted, store the Raspberry Cake with Lemon Buttercream Recipe in an airtight container in the refrigerator. It will stay fresh and moist for up to three days, perfect if you want to savor every last bite.
Freezing
You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to two months. Thaw completely before frosting for the best texture and flavor.
Reheating
Since this is a delicate cake with buttercream, it’s best enjoyed chilled or at room temperature. If preferred, let slices come to room temperature out of the fridge for about 30 minutes before serving—this brings out the fullest flavors.
FAQs
Can I use frozen raspberries in this Raspberry Cake with Lemon Buttercream Recipe?
Absolutely! Just fold them in while still frozen to avoid bleeding color throughout the batter, which keeps the beautiful raspberry swirls intact.
Is the lemon buttercream difficult to make?
Not at all! It’s a simple mix of butter, powdered sugar, lemon juice, zest, and a little cream. The key is to beat it well until light and fluffy for that perfect spreadable texture.
Can I substitute the sour cream in the cake?
You can substitute sour cream with plain Greek yogurt or buttermilk, which will also keep the cake moist and add a slight tang.
How far in advance can I make this cake?
This Raspberry Cake with Lemon Buttercream Recipe can be baked and frosted a day ahead. Just keep it refrigerated in an airtight container and bring to room temperature before serving.
What’s the best way to get the cake layers out of the pans?
Make sure to grease and line your pans with parchment paper. Once cooled for 10 minutes in the pan, run a knife around the edges to loosen and gently invert onto a wire rack.
Final Thoughts
This Raspberry Cake with Lemon Buttercream Recipe is one of those desserts you’ll find yourself making again and again. It’s bursting with natural fruit flavor and bright lemon notes that feel like a little celebration in every bite. Whether you’re baking for friends, family, or just because, this cake is a truly joyous baking adventure worth savoring together. So don’t hesitate—grab your mixing bowls and fresh raspberries and create a dessert that’s as delightful to make as it is to eat!
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Raspberry Cake with Lemon Buttercream Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Cake with Lemon Buttercream is a delightful and refreshing dessert perfect for summer. The moist lemon-infused cake layers are studded with fresh raspberries and complemented by a creamy, tangy lemon buttercream frosting. It’s a beautiful, vibrant cake that’s sure to impress at any gathering.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)
For the lemon buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes don’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This adds air to the batter for a tender crumb.
- Add eggs and flavorings: Beat in eggs one at a time until fully incorporated. Then mix in the lemon zest and vanilla extract to infuse the cake with bright citrus and vanilla flavors.
- Combine wet ingredients: In a small bowl, whisk together the milk and sour cream. This will add moisture and richness to the batter.
- Alternate adding dry and wet ingredients: Gradually add the dry ingredients and wet mixture to the butter mixture alternately, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter.
- Fold in raspberries: Carefully fold in the fresh or frozen raspberries, making sure not to break them up too much which can cause the batter to turn pink and thin.
- Divide batter and bake: Evenly divide the batter between the prepared pans and smooth the tops with a spatula. Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make the lemon buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed to prevent powdery mess. Add fresh lemon juice, lemon zest, a tablespoon of heavy cream or milk, and a pinch of salt. Then beat on medium-high speed for 2–3 minutes until light and fluffy. Adjust the consistency with more cream or milk as needed for easy spreading.
- Assemble and frost: If layering, spread a thin layer of buttercream between the cooled cake layers to create distinct tiers. Then frost the top and sides of the cake evenly.
- Decorate and serve: Garnish the finished cake with fresh raspberries and additional lemon zest for a bright, elegant look. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- For a more pronounced layered effect, apply a thin crumb coat of buttercream and chill before final frosting.
- Use fresh raspberries for the best texture, but frozen raspberries work well if added directly without thawing.
- The cake can be made a day ahead and refrigerated to enhance flavors.
- Store the frosted cake covered in the refrigerator and bring to room temperature before serving for optimal taste and texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
