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
Scale
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.
