Raspberry Cake with Lemon Buttercream Recipe
Imagine a perfectly tender, buttery cake speckled with bursts of fresh raspberries, all wrapped up in a zesty, cloud-like lemon buttercream. That’s exactly what you get with this Raspberry Cake with Lemon Buttercream—a showstopper dessert that’s as delightful to look at as it is to eat. Whether for spring celebrations, sunny picnics, or simply treating yourself, this cake brings together bright fruit flavor and luscious frosting in every bite. Your friends and family will ask you for this recipe every single time you make it!
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret behind a truly memorable cake. Each component in this Raspberry Cake with Lemon Buttercream plays a distinct role, balancing flavor, texture, and color for a dessert that dazzles inside and out.
- All-purpose flour: Provides the essential structure while keeping the crumb soft and light.
- Baking powder: Ensures the cake rises up beautifully for that bakery-style lift.
- Salt: Just a pinch wakes up all the other flavors and balances the sweetness.
- Unsalted butter (for both cake and buttercream): Adds richness, moisture, and classic flavor throughout.
- Granulated sugar: Sweetens the cake layers and helps create a tender texture.
- Egg whites: Lend airy lightness and the soft crumb you want in every slice.
- Lemon zest: Packs a punch of bright, citrusy aroma that infuses both the cake and the frosting.
- Vanilla extract: Deepens the cake’s flavor profile with just a hint of warmth.
- Whole milk: Keeps the crumb moist and tender—plus adds a little richness.
- Lemon juice (in batter and buttercream): Balances the sweet flavors with fresh, tangy brightness.
- Fresh raspberries (plus extra for garnish): Juicy pops of sweet-tart flavor and gorgeous, natural color.
- Flour for tossing raspberries: Helps the berries stay suspended in the batter and not sink to the bottom.
- Powdered sugar (for buttercream): Gives the frosting its silky, melt-in-your-mouth finish.
- Heavy cream (for buttercream): Adjusts the texture to ultra-creamy and spreadable perfection.
- Pinch of salt (for buttercream): Cuts the sweetness and brings out the lemony flavor.
How to Make Raspberry Cake with Lemon Buttercream
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This step guarantees easy removal and ensures your beautiful layers stay intact when it’s time to decorate.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Combining your dry ingredients before adding them to the batter helps avoid pockets of unmixed baking powder and creates an even crumb throughout your Raspberry Cake with Lemon Buttercream.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until it’s light, fluffy, and pale—about 2 to 3 minutes. This step introduces air into the batter, which is the secret behind a delicate-textured cake.
Step 4: Add Egg Whites, Lemon Zest, and Vanilla
One at a time, beat in the egg whites, making sure to incorporate each fully before adding the next. Stir in the lemon zest and vanilla extract. The citrus zing and hint of vanilla bring a lovely complexity to the batter.
Step 5: Combine Milk and Lemon Juice
In a separate measuring cup, mix together the whole milk and lemon juice. Let it sit for a minute—this combination adds richness and results in a cake that’s moist with just the right amount of tang.
Step 6: Alternate Dry Mix and Milk
With the mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with the milk and lemon juice mixture. Start and finish with the dry ingredients. This method ensures your batter stays silky and lump-free.
Step 7: Fold in Raspberries
Toss your fresh raspberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. Be careful not to overmix—this keeps the raspberries whole and the crumb tender in your Raspberry Cake with Lemon Buttercream.
Step 8: Bake the Cake Layers
Divide the batter evenly between your cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack until they’re completely cool—this prevents the buttercream from melting when you frost.
Step 9: Prepare the Lemon Buttercream
Beat the softened butter on medium speed until smooth and fluffy. Add powdered sugar gradually, followed by the lemon juice, lemon zest, and salt. Add heavy cream a tablespoon at a time until the buttercream reaches the perfect creamy, spreadable consistency packed with zesty flavor.
Step 10: Assemble and Frost
Place the first layer on your serving plate, spread a generous layer of lemon buttercream, and top with the second layer. Coat the entire cake in a thick, luscious cloud of frosting and finish with a handful of fresh raspberries for a dessert that’s as gorgeous as it is delicious.
How to Serve Raspberry Cake with Lemon Buttercream
Garnishes
For extra elegance, crown your Raspberry Cake with Lemon Buttercream with a scatter of fresh raspberries, curls of lemon zest, or even a dusting of powdered sugar. Edible flowers like violets or pansies add a whimsical finishing touch that’s perfect for spring and summer tables.
Side Dishes
This cake pairs beautifully with a simple bowl of vanilla bean ice cream or a dollop of whipped cream. If you’re hosting a brunch or afternoon tea, serve slices alongside fresh strawberries or a tart fruit salad for a refreshing contrast.
Creative Ways to Present
You can bake the batter as cupcakes for individual treats, or slice the cake into petite squares for a dessert tray. A rustic finish looks lovely too—simply frost the cake in swirls and stack it high for a homespun, inviting look that showcases the bright berries within.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Cake with Lemon Buttercream covered in the refrigerator for up to four days. The cake is just as delicious on day two, as the flavors meld and the crumb stays moist.
Freezing
You can freeze individual slices or entire layers tightly wrapped in plastic wrap and foil for up to two months. Thaw the cake overnight in the refrigerator, then bring to room temperature before serving for the best texture and flavor.
Reheating
If you like your cake slightly warm, pop a slice in the microwave for 10–15 seconds. The buttercream will soften and you’ll get that just-baked aroma, making it feel fresh-from-the-oven every time.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well in this recipe—just add them to the batter straight from the freezer. No need to thaw, as this helps prevent them from becoming mushy and bleeding too much color into the cake.
What type Dessert
Whole milk gives the richest, most tender crumb, but you can substitute with buttermilk for an even tangier, plush texture. Dairy-free alternatives like almond or oat milk also work in a pinch, though the flavor will be slightly different.
How do I prevent the raspberries from sinking to the bottom?
Tossing the raspberries with a spoonful of flour before folding them into the batter keeps them evenly distributed, so every bite has that perfect berry pop!
Can I make the Raspberry Cake with Lemon Buttercream ahead of time?
Yes, you can bake the cake layers up to two days ahead and store them, wrapped, at room temperature. The buttercream can be made a day in advance and kept in the fridge—just let it soften and whip it again before frosting.
Is this recipe suitable for cupcakes?
Definitely! Fill cupcake liners about two-thirds full and bake for 18–22 minutes. Raspberry Cake with Lemon Buttercream makes charming, individually portioned treats for parties and gatherings.
Final Thoughts
This Raspberry Cake with Lemon Buttercream truly captures sunshine on a plate—fresh, fruity, and irresistibly luscious. If you’re looking to brighten up any occasion or simply bring some extra cheer to the dessert table, this cake is the sweet answer. Give it a try and watch your friends’ faces light up with every tangy, berry-packed bite!
Print
Raspberry Cake with Lemon Buttercream Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Raspberry Cake with Lemon Buttercream. A moist, tender cake bursting with fresh raspberries, topped with a zesty lemon buttercream – a perfect dessert for any occasion!
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large egg whites
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- ¾ cup whole milk
- ¼ cup lemon juice
- 1½ cups fresh raspberries (plus extra for garnish)
- 1 tablespoon flour (for tossing raspberries)
For the Lemon Buttercream:
- 1 cup unsalted butter (softened)
- 3½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream (as needed for texture)
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add egg whites one at a time, beating well after each addition.
- Mix in lemon zest and vanilla.
- In a measuring cup, combine milk and lemon juice.
- Alternately add the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry.
- Toss raspberries with 1 tablespoon of flour and gently fold them into the batter.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, beat softened butter until smooth.
- Gradually add powdered sugar, lemon juice, lemon zest, and salt.
- Add cream 1 tablespoon at a time until desired consistency is reached.
- Frost cooled cake layers and garnish with fresh raspberries if desired.
Notes
- Frozen raspberries can be used, but do not thaw.
- For a richer texture, substitute buttermilk for the milk and lemon juice mixture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
