Description
This Raspberry Cake with Lemon Buttercream is a delightful and moist layered dessert perfect for spring and summer celebrations. Made with fresh raspberries folded into a tender vanilla cake and layered with tangy lemon buttercream, it offers a perfect balance of sweet and zesty flavors. The smooth and creamy lemon frosting adds a bright finish that complements the richness of the cake.
Ingredients
Scale
For the Raspberry 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 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups fresh raspberries (or frozen, tossed in 1 tablespoon flour)
For the Lemon Buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and vanilla: Incorporate eggs one at a time, beating well after each addition to fully integrate them. Then mix in the vanilla extract for flavor.
- Combine milk and sour cream: In a separate bowl, whisk the whole milk with sour cream until smooth. This mixture adds moisture and richness to the cake.
- Alternate adding dry and wet ingredients: Add the dry flour mixture to the butter mixture in three additions, alternating with the milk and sour cream mixture—beginning and ending with the flour mixture. This technique prevents overmixing and keeps the batter light.
- Fold in raspberries: Gently fold fresh or floured frozen raspberries into the batter to distribute them evenly without crushing.
- Divide and bake: Evenly divide the batter among the prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center 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, beating until fluffy. Stir in fresh lemon juice, lemon zest, and a pinch of salt. Add heavy cream or milk 1 tablespoon at a time to reach a smooth, spreadable consistency.
- Assemble and frost: Place one cooled cake layer on a serving plate. Spread a layer of lemon buttercream on top. Repeat with remaining layers, then frost the top and sides of the cake evenly.
- Garnish and chill: Optionally garnish with extra fresh raspberries and lemon zest. Refrigerate the cake before slicing to achieve clean layers and store covered in the fridge for up to 4 days.
Notes
- Refrigerate the cake before slicing to ensure clean and neat layers.
- Store the cake covered in the refrigerator for up to four days to maintain freshness.
- This cake works beautifully for spring and summer celebrations due to its fresh berry and citrus flavors.
