Description
This Raspberry Cake with Lemon Buttercream is a delightful combination of soft, moist cake layers infused with fresh raspberries and topped with a tangy and smooth lemon buttercream. It’s the perfect dessert for any occasion, with a burst of fruity sweetness and refreshing citrus flavor that will leave everyone wanting more!
Ingredients
Scale
For the Raspberry 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)
For the Lemon Buttercream:
- 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 the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. - Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. - Add the Wet Ingredients:
Gradually add the flour mixture to the butter mixture, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix. - Add the Raspberries:
Gently fold in the fresh raspberries into the batter. Be careful not to crush them too much, as you want them to remain intact and provide pockets of fruit throughout the cake. - Bake the Cake:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. - Prepare the Lemon Buttercream:
In a large bowl, beat the softened butter with a hand mixer or stand mixer until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, and mix until smooth. Add the lemon juice, lemon zest, and a pinch of salt.
If the buttercream is too thick, add 1-2 tablespoons of heavy cream to achieve your desired consistency. Taste and adjust sweetness if needed. - Assemble the Cake:
Once the cakes have completely cooled, place one cake layer on a serving plate. Spread a layer of lemon buttercream over the top.
Place the second cake layer on top and frost the entire cake with the lemon buttercream.
Garnish with extra fresh raspberries on top of the cake for decoration, if desired. - Serve:
Slice and serve the Raspberry Cake with Lemon Buttercream chilled or at room temperature. Enjoy this sweet and tangy dessert!
Notes
- For an extra burst of raspberry flavor, you can add a raspberry compote between the cake layers along with the buttercream.
- You can substitute frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the batter.
- The cake can be made ahead of time and stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of cake
- Calories: 360
- Sugar: 42g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg