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Slice of Raspberry Cake topped with Lemon Buttercream on a decorative plate

Raspberry Cake with Lemon Buttercream

A delightful dessert blending the tartness of raspberries with luscious lemon buttercream for a refreshing treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

For the cake

  • 2 cups all-purpose flour Provides structure to the cake.
  • 1.5 teaspoons baking powder For rise.
  • 0.25 teaspoon salt Enhances sweetness.
  • 0.5 cups unsalted butter, softened Adds richness.
  • 1 cup granulated sugar For sweetness.
  • 2 large eggs Adds moisture and richness.
  • 1 teaspoon vanilla extract For flavor.
  • 1 cup whole milk Provides moisture.
  • 1 cup fresh raspberries Star of the show.

For the lemon buttercream

  • 1 cup unsalted butter, softened For creaminess.
  • 4 cups powdered sugar For sweetness.
  • 1 tablespoon lemon zest Adds citrus flavor.
  • 3 tablespoons lemon juice Adds moisture and tang.
  • 2 tablespoons whole milk To achieve perfect consistency.
  • a pinch of salt Balances flavors.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease and line two 8-inch round cake pans with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, for about 3-4 minutes.
  • Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
  • Gently fold in the fresh raspberries.

Baking

  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25-30 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the buttercream

  • In a large bowl, beat the softened butter until creamy and smooth.
  • Gradually add the powdered sugar, lemon zest, and lemon juice, beating until smooth and fluffy.
  • Adjust consistency with whole milk as needed.

Assembling the cake

  • Spread a layer of lemon buttercream on top of one cake layer.
  • Place the second layer on top and frost the entire cake with the remaining buttercream.
  • Garnish with extra raspberries and lemon zest before serving.

Notes

For extra flavor, consider adding a thin layer of raspberry jam between the cake layers.
Keyword Baking, Dessert Recipe, Lemon Buttercream, Raspberry Cake