A beautifully decorated raspberry cake topped with fresh raspberries, lemon slices, and delicate white frosting details, sitting on a wooden cake stand.

Raspberry Cake with Lemon Buttercream

by

This raspberry cake with lemon buttercream is a moist, fluffy dessert packed with fruity and citrusy flavors. The sweet raspberries and tangy lemon frosting create a perfect balance of flavors, making it an ideal choice for celebrations or a refreshing treat any day.

Why You’ll Love This Recipe

  • Balanced Flavors: Sweet raspberries and tangy lemon frosting make a delightful pairing.
  • Great for Celebrations: A beautiful dessert for birthdays, parties, or special events.
  • Simple Ingredients: Uses everyday pantry staples.
  • Customizable: Garnish with raspberries, lemon slices, or a drizzle of syrup.
  • Easy to Make: Straightforward steps ensure success for any home baker.

Ingredients

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1 1/2 cups fresh raspberries (or frozen, thawed and drained)

For the Lemon Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2-3 tablespoons heavy cream or milk (adjust for consistency)
  • Pinch of salt

Directions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with the milk and sour cream. Begin and end with the dry ingredients.
  6. Gently fold in the raspberries.

Step 2: Bake the Cake

  1. Divide the batter evenly between the prepared pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Lemon Buttercream

  1. In a large bowl, beat the softened butter until creamy.
  2. Add the powdered sugar gradually, one cup at a time, mixing thoroughly after each addition.
  3. Stir in the lemon juice, zest, and a pinch of salt. Adjust the consistency with heavy cream, one tablespoon at a time, until smooth and spreadable.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a thick layer of lemon buttercream over the top.
  2. Add the second layer and frost the top and sides with the remaining buttercream.
  3. Garnish with fresh raspberries, lemon slices, or lemon zest as desired.

Servings and Timing

  • Prep Time: 20 minutes
  • Baking Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 10

Storage and Reheating

  • Storage: Store the cake in an airtight container. Keep it at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freezing: Wrap the unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw and frost when ready to serve.
  • Reheating: Serve at room temperature. Avoid microwaving to maintain the texture.

FAQs

1. Can I use frozen raspberries?

Yes, but make sure they are thawed and drained to prevent excess moisture in the batter.

2. How can I prevent raspberries from sinking?

Toss the raspberries in a small amount of flour before folding them into the batter.

3. Can I use a different frosting?

Yes, cream cheese frosting or vanilla buttercream pairs well with this cake.

4. Can I make this cake gluten-free?

You can substitute with a gluten-free all-purpose flour blend.

5. How do I store leftovers?

Keep leftovers in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days.

6. Can I bake this cake ahead of time?

Absolutely! Bake the layers a day in advance, wrap them tightly, and frost before serving.

7. Can I substitute sour cream?

Yes, you can use plain Greek yogurt or buttermilk as an alternative.

8. Can I make this into cupcakes?

Yes, divide the batter into cupcake liners and bake at 350°F for 18-20 minutes.

9. Can I add other flavors?

Try adding almond extract or lemon extract for additional flavor.

10. How can I make the frosting smoother?

Ensure the butter is softened, and sift the powdered sugar before mixing. Beat until creamy and smooth.

Conclusion

This raspberry cake with lemon buttercream is a flavorful and elegant dessert that’s perfect for any celebration or casual indulgence. The combination of sweet raspberries and tangy lemon frosting creates a delightful flavor profile that will impress any crowd. Garnish with fresh fruit or lemon zest, and enjoy this delicious creation!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A beautifully decorated raspberry cake topped with fresh raspberries, lemon slices, and delicate white frosting details, sitting on a wooden cake stand.

Raspberry Cake with Lemon Buttercream

  • Author: Chef Clara
  • Total Time: 50 minutes
  • Yield: 10 1x
  • Diet: Vegetarian
Print Recipe

Description

Moist raspberry cake with zesty lemon buttercream – a fruity, citrusy dessert perfect for celebrations and sweet cravings!

Ingredients

Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1 1/2 cups fresh raspberries (or frozen, thawed and drained)

For the Lemon Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2–3 tablespoons heavy cream or milk (adjust for consistency)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until fluffy, then beat in eggs and vanilla.
  4. Alternate adding the dry ingredients with milk and sour cream, mixing until combined. Fold in raspberries.
  5. Divide batter between pans and bake for 25-30 minutes. Cool completely.
  6. Beat butter, powdered sugar, lemon juice, zest, and cream for the buttercream.
  7. Assemble the cake with one layer of frosting in between, then frost the top and sides. Garnish with raspberries or lemon slices.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Cake with Lemon Buttercream