If you are on the lookout for a delightful dessert that balances fruity freshness with luscious creaminess, this Raspberry Cake with Lemon Buttercream Recipe is your new best friend. Combining the tender crumb of a moist raspberry-packed cake with the tangy sweetness of lemon buttercream frosting, this treat brings sunshine to any table. It’s perfect for celebrations or simply to brighten up an ordinary day, showcasing how a few simple ingredients can create a memorable dessert experience.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of any delicious recipe, and this cake is no exception. Each item plays a vital role in creating that perfect flavor, texture, and vibrant look that makes the Raspberry Cake with Lemon Buttercream Recipe so special.
- All-purpose flour: Provides structure and creates a tender crumb.
- Baking powder: Helps the cake rise beautifully and stay light.
- Baking soda: Balances acidity and adds a gentle lift.
- Salt: Enhances all the flavors, making every bite pop.
- Unsalted butter (softened): Adds richness and moisture to both the cake and frosting.
- Granulated sugar: Sweetens the cake perfectly while aiding in texture.
- Large eggs: Bind ingredients together and enrich the cake.
- Vanilla extract: Brings warmth and depth to the flavor profile.
- Sour cream (or Greek yogurt): Keeps the cake moist and adds subtle tang.
- Milk: Softens the batter and helps achieve the ideal texture.
- Fresh raspberries: Offer burst of fruity brightness and color.
- Powdered sugar: Sweetens the lemon buttercream and ensures smooth frosting.
- Fresh lemon juice: Infuses zesty freshness into the buttercream.
- Lemon zest: Adds an aromatic zing to the frosting.
- Heavy cream: Adjusts frosting consistency for easy spreading.
- Pinch of salt: Balances sweetness in the buttercream and enhances flavor.
How to Make Raspberry Cake with Lemon Buttercream Recipe
Step 1: Prepare Your Dry Ingredients
Begin by sifting together the all-purpose flour, baking powder, baking soda, and salt into a large bowl. This ensures even distribution of leavening agents, which helps your cake rise evenly and maintain a tender crumb texture.
Step 2: Cream Butter and Sugar
In a separate bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. This step is key to incorporating air, which contributes to the cake’s soft and airy texture. Then, beat in the eggs one at a time, followed by the vanilla extract, making sure everything is well combined.
Step 3: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and the sour cream (or Greek yogurt) mixed with milk into the creamed mixture. Start and finish with the dry ingredients, mixing just enough to combine. This careful folding keeps the batter tender and prevents it from becoming dense.
Step 4: Fold in Fresh Raspberries
Gently fold the fresh raspberries into the batter, taking care not to break them up too much. The raspberries provide delightful bursts of fruity flavor and beautiful color throughout the cake.
Step 5: Bake the Cake
Pour the batter evenly into prepared cake pans and bake at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
Step 6: Prepare the Lemon Buttercream
Beat the softened butter until creamy, then gradually add powdered sugar, mixing well as you go. Stir in the fresh lemon juice, lemon zest, a pinch of salt, and heavy cream to reach your desired frosting consistency. This lemon buttercream balances sweet and tart beautifully.
Step 7: Assemble and Frost
Once the cakes are fully cooled, spread a generous layer of lemon buttercream between the layers and cover the entire cake with the remaining frosting. Smooth the surface or create decorative swirls for an inviting look.
How to Serve Raspberry Cake with Lemon Buttercream Recipe
Garnishes
Add a personal touch with a few fresh raspberries scattered on top, along with a sprinkle of lemon zest or a dusting of powdered sugar. These simple garnishes heighten the cake’s fresh appearance and give an extra sensory pop.
Side Dishes
This Raspberry Cake with Lemon Buttercream Recipe shines when paired with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a complementary drink, try a cup of herbal tea or a crisp glass of sparkling wine for festive occasions.
Creative Ways to Present
Consider serving this cake on a rustic wooden board or a bright ceramic plate to highlight its vibrant colors. You can also slice it into petite squares or cupcakes for a party-friendly presentation that’s both charming and convenient.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Cake with Lemon Buttercream Recipe covered in an airtight container at room temperature for up to two days. For longer storage, refrigeration is best to keep the frosting fresh and creamy, but allow the cake to come to room temperature before serving.
Freezing
You can freeze the cake without the frosting for up to three months by wrapping layers tightly in plastic wrap and foil. When ready to enjoy, thaw overnight in the refrigerator and then frost with fresh lemon buttercream for the best taste and texture.
Reheating
If you prefer your cake a bit warm, gently reheat individual slices in the microwave for 10-15 seconds. Avoid heating the entire frosted cake to maintain the delicate balance of flavors and texture.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well as long as they are fully thawed and drained to prevent excess moisture from adding sogginess to the cake batter.
How do I know when the cake is fully baked?
The best test is to insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, your cake is ready.
Can I make the lemon buttercream less sweet?
Yes, adjust the amount of powdered sugar according to your taste. Adding more lemon juice can also add tartness, balancing the sweetness.
Is sour cream necessary for this recipe?
Sour cream helps keep the cake moist and adds a slight tang, but Greek yogurt is a great substitute if you prefer or don’t have sour cream on hand.
How should I store the cake if I want to prepare it the day before?
After frosting, keep the cake in the refrigerator in an airtight cake keeper or covered with plastic wrap. Bring it to room temperature before serving so the buttercream attains the perfect creamy texture.
Final Thoughts
There’s something so special about the Raspberry Cake with Lemon Buttercream Recipe that makes it feel like a warm hug in dessert form. Whether you’re baking it for a special occasion or just because, this cake promises to impress your taste buds and your guests. Give it a try, and watch how this delightful combination of tart raspberries and zesty lemon buttercream becomes a beloved favorite in your kitchen!
Print
Raspberry Cake with Lemon Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Raspberry Cake with Lemon Buttercream combines a moist, tender cake bursting with fresh raspberries and a tangy, creamy lemon buttercream frosting. Perfect for celebrations or a sweet treat, this recipe offers a balance of sweet and tart flavors with a soft, buttery crumb.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup milk
- 1 cup fresh raspberries (or frozen, thawed and drained)
Lemon Buttercream Frosting
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar (depending on desired sweetness and consistency)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons heavy cream (for consistency)
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your 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, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using a hand mixer or stand mixer, beat the softened 1/2 cup butter and granulated sugar until light and fluffy, about 3-5 minutes. This creates a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Alternately add the dry ingredients and sour cream and milk to the butter mixture, starting and ending with dry ingredients. Mix gently just until combined to avoid overmixing, which can make the cake dense.
- Fold in Raspberries: Carefully fold in the fresh raspberries to the batter, distributing them evenly without breaking them too much to keep the cake colorful and berry-filled.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to cooling racks to cool completely.
- Prepare Lemon Buttercream: In a clean bowl, beat the 1 cup softened butter until creamy. Gradually add 3 cups powdered sugar, beating well after each addition. Add lemon juice, lemon zest, a pinch of salt, and 1 tablespoon heavy cream. Continue beating until very fluffy, adding more powdered sugar or heavy cream as needed to reach desired consistency.
- Assemble the Cake: Place one cake layer on your serving plate. Spread an even layer of lemon buttercream over the top. Place the second cake layer over the frosting and apply a thin crumb coat of buttercream. Chill for 15 minutes, then finish frosting the top and sides smoothly.
- Decorate and Serve: Optionally, garnish with additional fresh raspberries or lemon zest. Slice and serve this luscious cake at room temperature.
Notes
- For best results, use room temperature ingredients for easier mixing.
- Fresh raspberries can be substituted with frozen ones; just thaw and drain excess liquid.
- To prevent the buttercream from being too runny, add powdered sugar gradually and use chilled heavy cream.
- You can make the cake a day ahead; store it covered in the refrigerator and bring to room temperature before serving.
- If dairy-free, substitute butter and cream with plant-based alternatives, and use dairy-free yogurt in the cake.
