Raspberry Cake with Lemon Buttercream Recipe

If you’re searching for a dessert that perfectly balances tart, sweet, and creamy, you have to try this Raspberry Cake with Lemon Buttercream Recipe. It’s the kind of cake that brightens any occasion with its tender, moist layers bursting with fresh raspberries and crowned with a luscious, tangy lemon buttercream frosting. Every bite dances with freshness, making it an irresistible centerpiece for springtime gatherings or any day that deserves a little celebration.

Ingredients You’ll Need

The magic of this Raspberry Cake with Lemon Buttercream Recipe lies in its simplicity and freshness. Each ingredient plays a crucial role—from the tender cake crumb that melts in your mouth to the zesty buttercream that wraps it all in a citrus hug.

• 2 1/2 cups all-purpose flour: The foundation that gives the cake its perfect structure and crumb.
• 2 1/2 teaspoons baking powder: Ensures your cake rises beautifully and stays light.
• 1/2 teaspoon salt: Balances the sweetness and enhances flavors.
• 1 cup unsalted butter, softened: Adds richness and moisture for tender cake layers.
• 1 3/4 cups granulated sugar: Sweetens without overpowering, letting the raspberry’s tartness shine.
• 4 large eggs: Provide structure and contribute to the cake’s fluffy texture.
• 1 teaspoon vanilla extract: Adds warm, sweet undertones.
• 1/2 cup whole milk: Keeps the cake moist and adds a subtle creaminess.
• 1/2 cup sour cream: Enhances moisture and tenderness, plus a slight tang.
• 1 1/2 cups fresh raspberries (or frozen, tossed in 1 tablespoon flour): The star of the show, delivering juicy bursts and beautiful color.
• 1 cup unsalted butter, softened (for frosting): Creates a luscious, creamy base for the lemon buttercream.
• 3 1/2 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
• 2 tablespoons fresh lemon juice: Provides a refreshing, tangy brightness in the frosting.
• 1 tablespoon lemon zest: Adds vibrant, aromatic citrus flavor.
• 1–2 tablespoons heavy cream or milk: Adjusts frosting to smooth spreadability.
• Pinch of salt: Balances the sweetness and intensifies lemon flavor in the buttercream.

How to Make Raspberry Cake with Lemon Buttercream Recipe

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper so your beautiful cake layers won’t stick and come out flawlessly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening is evenly distributed, so every slice rises perfectly fluffy.

Step 3: Cream Butter and Sugar

Using a mixer, beat the softened butter with the granulated sugar for about 3 minutes until it’s light and fluffy. This aeration step is essential for that tender crumb and light texture you’re looking for in your Raspberry Cake with Lemon Buttercream Recipe.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time to your creamed butter and sugar, beating well after each addition. This process helps create a stable batter. Then gently mix in the vanilla extract for a warm fragrance.

Step 5: Combine Wet and Dry Ingredients

Whisk together the milk and sour cream in a separate bowl. Now, add the dry ingredients to the wet mixture in three parts, alternating with the milk and sour cream mixture, starting and ending with the flour mix. This layering keeps your batter smooth and perfectly combined without overmixing.

Step 6: Fold in the Raspberries

Gently fold the fresh raspberries into your batter, taking care not to crush them. If using frozen berries, toss them in a tablespoon of flour first to help keep them suspended in the batter rather than sinking to the bottom.

Step 7: Bake the Cake Layers

Divide the batter evenly into the three prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely. This cool-down period is vital before moving on to frosting.

Step 8: Make the Lemon Buttercream

Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, continuing to beat until fluffy and light. Stir in the fresh lemon juice, lemon zest, and a pinch of salt to enhance that zesty flavor. Add heavy cream or milk a little at a time to achieve a smooth, spreadable consistency that’s perfect for frosting your layers beautifully.

Step 9: Assemble Your Raspberry Cake with Lemon Buttercream Recipe

Place one cake layer on your serving plate and generously spread a layer of lemon buttercream. Repeat with the remaining layers, then cover the entire cake with the remaining frosting. For an extra special touch, garnish with additional fresh raspberries and lemon zest to brighten the presentation.

How to Serve Raspberry Cake with Lemon Buttercream Recipe

Garnishes

Fresh raspberries and lemon zest sprinkled on top add a pop of color, freshness, and a hint of tang that perfectly complements the creamy buttercream. You can even add edible flowers or thin lemon slices for an elegant look.

Side Dishes

This cake pairs wonderfully with a simple fresh berry salad or a scoop of vanilla bean ice cream. If you’re serving it at a tea party, a crisp glass of sparkling lemonade makes an excellent refreshing companion.

Creative Ways to Present

Consider serving the cake as individual mini layer cakes or cupcake-sized versions with dollops of lemon buttercream and a single raspberry on top. You could also create a trifle by layering cake cubes, lemon buttercream, and raspberries in clear glasses for a stunning visual treat.

Make Ahead and Storage

Storing Leftovers

Once decorated, cover your Raspberry Cake with Lemon Buttercream and store it in the refrigerator. This will keep it fresh for up to 4 days while preserving the delicate flavor and moist texture.

Freezing

You can freeze the cake layers separately, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw them fully before frosting. The assembled cake is best enjoyed fresh, but if needed, freeze slices wrapped tightly to maintain flavor and texture.

Reheating

This cake is best enjoyed chilled or at room temperature. If you prefer it slightly warmed, let a slice sit at room temperature for 30 minutes. Avoid microwaving as the buttercream can separate.

FAQs

Can I use frozen raspberries for the Raspberry Cake with Lemon Buttercream Recipe?

Absolutely! Just toss the frozen raspberries in a tablespoon of flour before folding them into the batter to prevent them from sinking and to keep the cake evenly textured.

How do I get a smooth lemon buttercream frosting?

Make sure your butter is softened but not melted and beat it thoroughly before adding powdered sugar gradually. Adding lemon juice and zest slowly and adjusting with heavy cream will help you reach the perfect creamy texture.

Can I make this cake vegan or dairy-free?

With some substitutions like plant-based butter, non-dairy milk, and a vegan egg replacer, you can adapt this recipe. The tang from sour cream might be replaced with a vegan yogurt alternative to maintain moisture.

What’s the best way to assemble the cake layers without them sliding?

Chill your cake layers until firm and refrigerate the assembled cake for at least 30 minutes before final frosting to help the layers set and prevent slipping.

How far in advance can I make this cake?

You can bake the cake layers a day ahead and store them wrapped in the refrigerator. Assemble and frost the cake on the day you plan to serve for the freshest flavor and texture.

Final Thoughts

There’s something truly special about this Raspberry Cake with Lemon Buttercream Recipe that brightens any table and lifts spirits with its lively flavors. Its blend of tender crumb, juicy raspberries, and zesty frosting is a showstopper worth making again and again. Trust me, once you’ve tasted this flawless combination, it will quickly become your go-to dessert for celebrations big and small.

Print