Name: Raspberry Cake with Lemon Buttercream Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup vegetable oil; 1 1/2 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup buttermilk; 1 1/2 cups fresh raspberries (tossed with 1 tablespoon flour); 1 cup unsalted butter (softened); 3 1/2 cups powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1–2 tablespoons heavy cream or milk; pinch of salt

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Raspberry Cake with Lemon Buttercream is the charming centerpiece your dessert table has been craving. This fully loaded cake layers a plush, vanilla-scented crumb with bursts of juicy raspberries, all hugged in the dreamiest lemon buttercream that’s equal parts zesty and luscious. If you’re ready to impress at a summer party, bring color to a gloomy afternoon, or simply treat yourself to a homemade delight, this Raspberry Cake with Lemon Buttercream is a love letter to sweet-tart flavors and beautiful baking.

Raspberry Cake with Lemon Buttercream Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple, but each one plays a critical role in creating a cake that’s moist, flavorful, and full of personality. From the richness of the butter to the zing of fresh lemon, here’s what you need to make the Raspberry Cake with Lemon Buttercream shine.

All-purpose flour: Forms the structure of the cake and keeps it light when measured correctly.
Baking powder: Gives the cake a gentle lift and a tender crumb.
Salt: Enhances all the flavors and keeps the sweetness balanced.
Unsalted butter (softened): Adds richness and makes both the cake and frosting wonderfully creamy.
Vegetable oil: Locks in moisture, ensuring a soft, velvety texture.
Granulated sugar: Sweetens the cake just enough to let those raspberries shine.
Large eggs: Bind everything together and contribute to the cake’s structure.
Vanilla extract: Deepens the flavors and rounds out the fruity and citrus notes.
Buttermilk: Gives a hint of tanginess and ensures the cake stays moist.
Fresh raspberries (tossed with 1 tablespoon flour): Bursts of brightness in every bite; tossing them in flour keeps them beautifully suspended.
Powdered sugar: Delivers a smooth and silky buttercream that spreads with ease.
Fresh lemon juice: Infuses the frosting with real citrus tang.
Lemon zest: Carries that unmistakable, aromatic lemon flavor throughout the buttercream.
Heavy cream or milk: Softens the buttercream for that perfect, fluffy finish.
Pinch of salt: Just a touch in the frosting to balance the sweet and tart elements.

How to Make Raspberry Cake with Lemon Buttercream

Step 1: Prepare Your Pans and Preheat the Oven

Set yourself up for cake success by taking a moment to grease and flour three 8-inch round pans, adding a round of parchment to the bottom of each. This tiny effort ensures that your layers pop out effortlessly, keeping everything picture perfect. Preheat your oven to 350°F (175°C) so it’s ready when you are.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. This not only combines everything uniformly but also aerates the flour, paving the way for an extra-tender Raspberry Cake with Lemon Buttercream.

Step 3: Cream Butter, Oil, and Sugar

In a separate large bowl, beat the softened butter, vegetable oil, and sugar on medium speed until the mixture looks light and fluffy. This step is key for a cake that rises gorgeously and melts in your mouth.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract. Each egg helps create a rich, velvety batter, while the vanilla sets up the perfect canvas for all the fruity and citrus flavors to come.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Now, with your mixer on low, add a third of your dry ingredients to the wet mixture, followed by half of the buttermilk. Keep alternating, mixing only until just combined, and finish with the last bit of flour mixture. This technique keeps your Raspberry Cake with Lemon Buttercream tender and light without overworking the batter.

Step 6: Fold in the Raspberries

Gently fold in the raspberries you tossed with flour earlier. Little pockets of raspberry will dot the cake, and the extra flour helps them “float” in the batter instead of sinking to the bottom.

Step 7: Divide and Bake

Split the batter evenly among your three prepared pans and bake for 25–30 minutes. You’re looking for layers that are golden and spring back lightly when touched. A toothpick should come out clean when inserted into the center.

Step 8: Cool the Cakes

Let the cakes cool in their pans for about 10 minutes, then gently run a knife around the edges and turn them out onto a wire rack. Remove the parchment paper and allow them to cool completely before frosting for best results.

Step 9: Make the Lemon Buttercream

Beat the softened butter on medium speed until it’s utterly creamy. Gradually add the powdered sugar, then mix in the fresh lemon juice, zest, salt, and just enough cream or milk to reach a lush, spreadable texture. Whip until the frosting is light, smooth, and almost cloud-like—this buttercream makes Raspberry Cake with Lemon Buttercream truly unforgettable.

Step 10: Assemble and Decorate

Place one cake layer on your serving plate and spread it with a generous swoosh of lemon buttercream. Repeat with the next two layers, covering the top and sides with the remaining frosting. Decorate with more fresh raspberries or lemon twists for that irresistible, bakery-worthy finish.

How to Serve Raspberry Cake with Lemon Buttercream

Garnishes

Garnish this cake like the showstopper it is. Scatter a few plump fresh raspberries on top, and maybe add delicate curls of lemon zest or a fan of thinly sliced lemon rounds. The vibrant garnishes hint at the flavor inside and make every slice a feast for the eyes.

Side Dishes

To complete the experience, pair a slice of Raspberry Cake with Lemon Buttercream with a cold glass of sparkling lemonade or a pot of fragrant Earl Grey tea. A side of lightly sweetened whipped cream or a scoop of vanilla bean ice cream takes this treat completely over the top.

Creative Ways to Present

Think outside the box—serve the cake in tall, elegant slices on individual dessert plates, or assemble it as a mini-cake using smaller cake rings for a fun twist. For special occasions, some edible flowers make a whimsical topper, transforming Raspberry Cake with Lemon Buttercream into an edible bouquet.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Raspberry Cake with Lemon Buttercream lightly with plastic wrap or an airtight cake dome and store at room temperature for up to two days. If your kitchen is very warm, tuck it in the refrigerator to keep the buttercream fresh and the texture spot on.

Freezing

Both the cake layers and the assembled, frosted cake freeze beautifully. Wrap the cooled, unfrosted cake layers tightly in plastic wrap and freeze for up to two months. Or, once frosted, pop the whole cake in the freezer until solid, then wrap and store for special occasions. Thaw in the fridge overnight before serving.

Reheating

If you prefer your cake slightly warm, place slices (without buttercream) in the microwave for just a few seconds to revive that bakery-fresh softness. Once warmed, add a spoonful of cold lemon buttercream or let the slice reach room temperature for the best bite every time.

FAQs

Can I use frozen raspberries instead of fresh for Raspberry Cake with Lemon Buttercream?

Absolutely! If using frozen raspberries, don’t thaw them first—toss them right from the freezer with a bit of flour and fold them into the batter. This helps prevent the berries from bleeding too much into the cake.

Why do you toss raspberries with flour before adding to the batter?

Tossing the berries with flour gives them a bit of grip so they stay evenly distributed in your Raspberry Cake with Lemon Buttercream, instead of all sinking to the bottom as the cake bakes.

How can I make the lemon flavor even stronger?

For a bold citrus punch, brush the cake layers with a little homemade lemon syrup before frosting, or double the lemon zest in your buttercream. Both tips take the Raspberry Cake with Lemon Buttercream flavor up a notch!

Can this recipe be made into cupcakes?

Yes! Divide the batter among lined cupcake tins, filling each about 2/3 full, and bake at 350°F (175°C) for 18–22 minutes. Pipe or spread on the lemon buttercream once cooled—Raspberry Cake with Lemon Buttercream makes terrific, crowd-pleasing cupcakes!

Is this cake suitable for special diets?

As written, the recipe is vegetarian. For dairy-free needs, try swapping in a plant-based butter and non-dairy milk, though you’ll lose some of the richness in the buttercream. Always double-check ingredient labels to suit your dietary requirements.

Final Thoughts

If you’re yearning for a cake that brings joy to the table and sparkle to your taste buds, this Raspberry Cake with Lemon Buttercream is just the ticket. It’s a bake that never fails to dazzle friends, family, or a well-deserved solo treat. Go ahead and give it a try—you deserve every slice!

Raspberry Cake with Lemon Buttercream Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of fresh raspberries and zesty lemon with this Raspberry Cake topped with a luscious Lemon Buttercream. A perfect dessert for any occasion!

Ingredients

Scale

For the cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
1 1/2 cups fresh raspberries (tossed with 1 tablespoon flour)

For the lemon buttercream:

1 cup unsalted butter (softened)
3 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1–2 tablespoons heavy cream or milk
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Make the cake batter: In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in the vanilla. Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Gently fold in the raspberries tossed in flour.
Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the lemon buttercream: Beat the butter until creamy. Add powdered sugar gradually, then mix in lemon juice, zest, salt, and enough cream to reach desired consistency. Beat until light and fluffy.
Frost the cakes: Frost the cooled cakes and decorate with fresh raspberries or lemon slices if desired.