Raspberry Cake with Lemon Buttercream
A delightful dessert that balances sweet and tangy flavors with fresh raspberries and silky lemon buttercream, perfect for celebrations or a cozy treat.
Ingredients
For the Cake
- 2 cups all-purpose flour The base of our cake, giving it structure and a soft crumb.
- 1.5 teaspoons baking powder Helps the cake rise, making it light and fluffy.
- 0.25 teaspoon salt Enhances sweetness and balances flavors.
- 0.5 cups unsalted butter, softened Provides creamy and rich texture.
- 1 cup granulated sugar Balances the tartness of the raspberries.
- 2 large eggs Provides moisture and binds the ingredients.
- 1 teaspoon vanilla extract Adds depth to the flavor.
- 1 cup whole milk Keeps the cake moist and rich.
- 1 cup fresh raspberries (or frozen, thawed) Provides juicy bursts of flavor.
For the Lemon Buttercream
- 1 cup unsalted butter, softened Base for smooth and spreadable frosting.
- 4 cups powdered sugar Adds sweetness and structure to the frosting.
- 1 tablespoon lemon zest Enhances flavor with a zesty touch.
- 3 tablespoons fresh lemon juice Provides bright, tangy flavor.
- 2 tablespoons whole milk Adjust consistency of the buttercream.
- a pinch salt Balances the sweetness of the frosting.
Instructions
Preparation
- Preheat the 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 until well combined.
- In a large bowl, beat the softened butter and granulated sugar together 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 until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients and mix until just combined.
- Gently fold in the fresh raspberries using a spatula.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- 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 before transferring to a wire rack to cool completely.
Making the Lemon 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 with milk for desired texture.
Assembly
- Once the cakes are cooled, place one layer on a serving plate and spread with lemon buttercream.
- Top with the second layer and frost the entire cake with remaining buttercream.
- Garnish with extra raspberries and lemon zest, if desired.
Notes
For easier cake removal, ensure that the pans are generously greased and lined. Use a gentle hand when folding in the raspberries to maintain texture. For a tart buttercream, increase lemon juice or zest. Consider layering lemon curd between the cake layers for added flavor.