Description
This Raspberry Cake with Lemon Buttercream is a delightful and moist dessert featuring tender layers infused with fresh raspberries and topped with a tangy, creamy lemon buttercream frosting. Perfect for celebrations or a sweet treat, this cake combines fruity freshness with a smooth citrusy finish.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk, room temperature
- 1/2 cup fresh or frozen raspberries, mashed
Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1-2 tablespoons milk (for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 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 well combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 3 to 4 minutes. Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Gently fold in the mashed raspberries, taking care not to overmix to keep the batter light.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Lemon Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating continuously until smooth and fluffy. Add 1 to 2 tablespoons of milk to achieve the desired frosting consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of lemon buttercream over the top. Carefully place the second cake layer on top and frost the entire cake—including the top and sides—with the remaining buttercream.
- Serve: For an elegant finish, garnish the cake with fresh raspberries or lemon slices if desired. Slice and enjoy your delicious raspberry cake with lemon buttercream!
Notes
- Ensure eggs and milk are at room temperature for better mixing and a smoother batter.
- For an intense raspberry flavor, use fresh raspberries if available; frozen raspberries should be thawed and drained before mashing.
- Do not overmix the batter after adding raspberries to keep the cake tender.
- Adjust the milk in the frosting to achieve your preferred consistency—add more for a thinner spread or less for a firmer frosting.
- Cake layers can be prepared a day ahead and refrigerated, just be sure to bring them to room temperature before frosting.
