Description
Raspberry Cake with Lemon Buttercream – A delightful, light, and moist cake packed with fresh raspberry flavor and topped with zesty lemon buttercream. Perfect for spring gatherings, birthdays, or summer celebrations, this homemade cake is easy to make and bursting with bright, refreshing flavors.
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, room temperature
1 teaspoon vanilla extract
1/2 cup milk, 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 Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Add 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 alternately with milk, beginning and ending with the dry ingredients. Fold in the mashed raspberries until just combined, being careful not to overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into 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 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.
- Serve: Garnish with fresh raspberries or lemon slices if desired. Slice and enjoy!
Notes
Room Temperature Ingredients: For best results, ensure that butter, eggs, and milk are at room temperature.
Raspberries: Both fresh and frozen raspberries work well; just mash them lightly before adding to the batter.
Buttercream Consistency: Adjust the milk amount in the lemon buttercream as needed to reach the perfect spreadable consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 450 kcal per slice