Nothing says elegance and flavor like a raspberry cake with zesty lemon buttercream. The natural sweetness of raspberries complements the tangy brightness of lemons, creating a refreshing and indulgent dessert. Whether for a birthday, a wedding, or just because, this cake is a guaranteed crowd-pleaser. Let’s dive into the details!
Ingredients Needed
For the Raspberry Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 2 ½ cups fresh raspberries
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tbsp fresh lemon juice
- Zest of 2 lemons
- 2-3 tbsp heavy cream (for consistency)
Optional Garnishes:
- Fresh raspberries
- Lemon slices or zest curls
- Mint leaves
Tools You’ll Need
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Spatula
- Piping bag (optional)
- Cake stand or serving platter
How to Prepare the Raspberry Cake
Step 1: Preheat and Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and line the cake pans with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set this aside.
Step 3: Cream the Butter and Sugar
In a separate large bowl, beat the butter and sugar until light and fluffy—about 3-5 minutes.
Step 4: Add Wet Ingredients
Mix in the eggs one at a time, followed by the vanilla extract and milk.
Step 5: Fold in Fresh Raspberries
Gently fold in the raspberries, ensuring they’re evenly distributed without breaking apart.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let the layers cool completely.
How to Make the Lemon Buttercream
Step 1: Beat the Butter Until Fluffy
Using an electric mixer, beat the butter on medium speed until it’s pale and creamy.
Step 2: Gradually Add Powdered Sugar
Slowly incorporate the powdered sugar, one cup at a time, mixing well after each addition.
Step 3: Incorporate Lemon Juice and Zest
Add the lemon juice and zest, and beat until the frosting is smooth and full of zesty flavor.
Step 4: Adjust the Consistency
If the frosting is too thick, add heavy cream one tablespoon at a time until it reaches your desired consistency.
Assembling the Raspberry Cake
Level the Cake Layers
Use a serrated knife to trim the tops of the cakes for an even surface.
Spread the Lemon Buttercream Evenly
Place the first cake layer on your serving platter and spread a generous amount of buttercream over it.
Add Fresh Raspberry Filling Between Layers
For an extra burst of flavor, you can add a layer of crushed raspberries before topping with the next cake layer.
Decoration Tips
Piping Techniques for Buttercream
Use a piping bag to create elegant designs around the edges. Simple swirls or rosettes work beautifully.
Garnishing with Fresh Raspberries
Top the cake with fresh raspberries for a vibrant and inviting finish.
Adding a Zesty Lemon Twist
Sprinkle lemon zest over the top for an extra touch of freshness.
Storing and Serving Tips
To keep the cake fresh, store it in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving to fully enjoy its flavors.
Why You’ll Love This Recipe
This raspberry cake with lemon buttercream is not just a treat for the taste buds—it’s an experience. The light, moist cake layers combined with the creamy, tangy frosting are a match made in dessert heaven. Plus, it’s surprisingly easy to make, even for beginners!
Whether you’re a seasoned baker or a newbie in the kitchen, this raspberry cake with lemon buttercream is a must-try. It’s perfect for special occasions or just a regular day when you need a little sweetness in your life. Happy baking!
FAQs
Can I use frozen raspberries instead of fresh ones?
Yes, but thaw them first and pat them dry to avoid extra moisture in the batter.
How do I prevent the raspberries from sinking?
Toss them in a bit of flour before folding them into the batter.
Can I make the buttercream ahead of time?
Absolutely! Store it in an airtight container in the fridge for up to 3 days. Let it soften before using.
How long will this cake stay fresh?
Stored properly in the fridge, it’ll stay fresh for up to 3 days.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend.
