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Raspberry Cake With Lemon Buttercream Recipe

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★★★★★

4.7 from 83 reviews

This Raspberry Cake with Lemon Buttercream is a delightful and moist dessert featuring fresh raspberries incorporated into a tender vanilla cake. Topped with a zesty lemon buttercream frosting, this cake offers a perfect balance of sweet and tangy flavors, making it an ideal treat for celebrations or a special indulgence.

Ingredients

Scale

Cake

  • 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

Lemon Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in the vanilla extract for flavor.
  4. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
  5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
  6. Fold in Raspberries: Gently fold fresh raspberries into the batter using a rubber spatula, taking care not to crush them.
  7. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Remove cakes from oven and allow them to cool in the pans for 10 minutes. Then transfer them onto a wire rack to cool completely.
  9. Prepare Lemon Buttercream: Beat the softened butter in a bowl until creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat the mixture until light and fluffy.
  10. Assemble the Cake: Once cakes are cool, place one layer on a serving plate and spread a generous layer of lemon buttercream over it. Top with the second cake layer and frost the entire cake with remaining buttercream.
  11. Decorate and Serve: Optionally, garnish the cake with fresh raspberries on top. Slice and serve your delicious raspberry cake with lemon buttercream.

Notes

  • To prevent raspberries from sinking to the bottom, you can lightly coat them with a tablespoon of flour before folding them into the batter.
  • Ensure the cakes are completely cool before frosting to avoid melting the buttercream.
  • For extra lemon flavor, add a teaspoon of lemon zest to the cake batter.
  • Use fresh raspberries for the best flavor and texture; frozen raspberries can release excess moisture.
  • Store the cake in an airtight container in the refrigerator for up to 3 days.

Keywords: raspberry cake, lemon buttercream, berry desserts, homemade cake, moist vanilla cake, lemon frosting, fresh raspberries dessert

Find it online: https://nayabaker.com/raspberry-cake-with-lemon-buttercream-recipe/