Introduction

This Raspberry Cake with Lemon Buttercream is a delightful treat that combines the sweet tartness of fresh raspberries with a zesty, creamy frosting. Perfect for special occasions or a simple weekend indulgence, this cake is sure to impress with its bright flavors and moist texture.

The image shows a tall three-layered red velvet cake with white cream cheese frosting between each layer and all around the cake. The red cake layers are deep red with a soft, moist texture, and the white frosting is smooth and thick. On top, there are large swirls of creamy pale yellow frosting, each topped with bright red raspberries. Around the bottom edge of the cake, more frosting swirls and a few raspberries are placed. The cake sits on a white cake stand with a textured white marble surface underneath, with scattered raspberries around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup fresh raspberries
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
3 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Mix until just combined; avoid overmixing.
Step 6: Gently fold in the fresh raspberries with a rubber spatula, being careful not to break them.
Step 7: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Step 9: For the lemon buttercream, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until light and fluffy.
Step 10: Once cooled, place one cake layer on a serving plate and spread a layer of lemon buttercream on top. Add the second cake layer and frost the entire cake with the remaining buttercream.
Step 11: Optionally, decorate with fresh raspberries on top. Slice and serve.

Tips & Variations

For an extra burst of flavor, gently toss the raspberries in a little flour before folding them into the batter to prevent sinking.
You can substitute fresh raspberries with frozen; just thaw and drain them well before use.
Add a teaspoon of lemon zest to the cake batter to enhance the citrus notes in the cake itself.

Storage

Store the raspberry cake covered in the refrigerator for up to 3 days to keep the buttercream fresh. Before serving, let it sit at room temperature for about 30 minutes to soften. For longer storage, freeze the cake tightly wrapped for up to 2 months, then thaw overnight in the refrigerator.

How to Serve

The image shows a three-layer round cake with deep red sponge layers separated by thick, creamy white frosting. The cake is fully covered with pale yellow frosting on all sides. On top, there are large swirls of the same pale yellow frosting arranged in a circle, each topped with a fresh, bright red raspberry. Additional swirls of frosting and raspberries are placed around the base of the cake. The cake sits on a white cake stand with a soft pink pedestal, and the background has a white marbled texture with some out-of-focus pink flowers and a teacup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this cake?

Yes, you can use frozen raspberries. Just thaw and drain them well to remove excess moisture before folding them into the batter to avoid soggy cake.

How can I prevent the raspberries from sinking to the bottom?

Lightly dust the raspberries with a bit of flour before folding them into the batter. This helps them stay suspended throughout the cake as it bakes.