Raspberry Cake with Lemon Buttercream

Name: Raspberry Cake with Lemon Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 cup milk, room temperature; 1/2 cup fresh or frozen raspberries, mashed; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1-2 tablespoons milk (for desired consistency)

Isabella

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This Raspberry Cake with Lemon Buttercream is a delightful dessert bursting with fresh raspberry flavor and bright lemon zest. The cake is light and moist, making it a refreshing choice for spring or summer gatherings, birthdays, or any time you’re craving a treat that balances sweet and tangy flavors. With a simple yet elegant appearance, this raspberry lemon cake is a crowd-pleaser that’s easy to make and even easier to love.

Ingredients:

For the Raspberry Cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs at room temperature

1 teaspoon vanilla extract

1/2 cup milk, at room temperature

1/2 cup fresh or frozen raspberries, mashed

For the Lemon Buttercream:

1 cup unsalted butter, softened

3 cups powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1-2 tablespoons milk (for desired consistency)

Instructions:

Preheat and Prepare:

Preheat your oven to 350°F (175°C).

Grease and flour two 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a large bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Combine Wet and Dry Ingredients:

Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients.

Gently fold in the mashed raspberries until just combined, being careful not to overmix.

Bake the Cakes:

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Lemon Buttercream:

In a mixing bowl, beat the softened butter until creamy.

Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.

Add milk as needed to reach your desired consistency.

Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of lemon buttercream over the top, then place the second cake layer on top.

Frost the top and sides of the cake with the remaining buttercream.

Garnish and Serve:

For an extra touch, garnish with fresh raspberries or lemon slices. Slice and enjoy!

Serving Tips:

Temperature: For the best texture and flavor, serve the cake at room temperature. If it has been refrigerated, allow it to sit out for about 30 minutes before serving to let the buttercream soften.

Garnish Options: Top each slice with fresh raspberries, lemon zest, or even a dollop of whipped cream for added appeal.

Pairings: This cake pairs beautifully with a light dessert wine, a cup of tea, or a refreshing glass of lemonade, enhancing the raspberry and lemon flavors.

Storage Tips:

Short-Term Storage:

Room Temperature: If you plan to eat the cake within 1-2 days, you can store it at room temperature in a cool, dry area. Keep it in an airtight container to prevent it from drying out.

Refrigerator: For storage up to 4 days, place the cake in an airtight container in the fridge. Cover any cut edges with plastic wrap to keep it moist.

Freezing for Long-Term Storage:

Freezing the Whole Cake: To freeze the whole cake, place it in the freezer for about an hour to firm up the buttercream. Then wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Store for up to 1 month.

Freezing Individual Slices: If you prefer to freeze individual slices, wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe container or zip-top bag. This makes it easy to take out a slice at a time.

Thawing: To thaw, transfer the cake or slices to the refrigerator overnight or leave them at room temperature for a few hours. For best texture, avoid microwaving the cake, as it may soften the buttercream too much.

Related Recipes:

Raspberry Chocolate Cupcakes

FAQs:

Can I use frozen raspberries instead of fresh ones in this cake?

Yes, you can use frozen raspberries if fresh ones aren’t available. Thaw them slightly and mash them before adding to the batter. Just be careful not to overmix, as frozen berries can release extra moisture that might make the batter slightly thinner.

How can I make the lemon buttercream less sweet?

To reduce the sweetness, you can add a little extra lemon juice or a pinch of salt to the buttercream, which helps balance the flavors. You could also reduce the powdered sugar slightly, but this may make the frosting less firm.

What’s the best way to keep the cake moist if I need to make it ahead?

To keep the cake moist, wrap each cooled cake layer tightly in plastic wrap and store them at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Add the lemon buttercream just before serving or on the day you plan to serve it.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour. Make sure it includes xanthan gum or a similar binding agent for the best texture. The cake’s texture may vary slightly, but it should still be light and delicious.