Raspberry Cake with Lemon Buttercream is a delightful treat that perfectly balances sweet and tart flavors, making it an irresistible dessert for any occasion. This cake is not only visually stunning with its vibrant color but also delivers a burst of freshness with every bite. The fluffy layers of moist cake paired with a smooth, zesty lemon buttercream are the ultimate comfort food, evoking feelings of nostalgia and warmth. Whether you’re hosting a family gathering, celebrating a birthday, or simply indulging in a well-deserved sweet treat, this cake is a crowd-pleaser that will leave everyone asking for seconds. Plus, with our step-by-step guide, you’ll find that making this cake is easy and fun!

Why You’ll Love This Recipe

You’ll fall in love with the Raspberry Cake with Lemon Buttercream for many reasons. First and foremost, it requires minimal ingredients, yet it delivers maximum flavor. The combination of fresh raspberries and lemon zest creates a beautiful harmony that is both refreshing and satisfying. The prep time is quick, allowing you to whip up this delightful cake in no time, making it perfect for last-minute gatherings or brunches. Additionally, the cake is versatile enough to dress up for fancy occasions or keep casual for a simple family dessert. With easy-to-follow steps and a guaranteed delicious outcome, this recipe is sure to become a favorite in your baking repertoire.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1 cup fresh raspberries (or frozen, thawed)

For the Lemon Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons whole milk
Pinch of salt

The ingredients used in this cake are simple yet powerful in flavor. The all-purpose flour provides structure, while the baking powder adds lightness to the cake. The soft and creamy unsalted butter combined with the granulated sugar creates a luscious batter that’s a dream to mix. Eggs and vanilla lend warmth and richness, while whole milk ensures moisture. When you fold in the juicy fresh raspberries, you infuse the cake with a delightful burst of flavor. The lemon buttercream, fluffy and tangy, is the perfect complement to your cake.

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper to ensure easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This step will ensure that your dry ingredients are evenly mixed.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy; this should take about 3-4 minutes.
Add the eggs one at a time, ensuring to beat well after each addition. Stir in the vanilla extract, which will add a lovely depth of flavor to your cake.
Gradually mix in the dry ingredients you set aside, alternating with the whole milk. Start and end with the dry mix. Be careful not to over-mix; just combine until you see no dry strands.
Gently fold in the fresh raspberries. Take your time with this step to avoid crushing the delicate berries — you want those gorgeous, juicy pockets of raspberry in the cake!
Divide the batter evenly between your prepared cake pans. Smooth the tops gently before placing them in the oven.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen will be mesmerizing!
Once baked, cool the cakes in their pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the lemon buttercream by beating the softened butter until creamy. Gradually add the powdered sugar, lemon zest, and lemon juice, mixing until you achieve a smooth and fluffy texture. Add milk to get the desired consistency.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of lemon buttercream generously over the first layer.
Top it with the second cake layer and frost the top and sides of the entire cake with the remaining lemon buttercream. For a beautiful presentation, garnish with extra raspberries and a sprinkle of lemon zest.
Slice, serve, and enjoy the delightful raspberry-infused cake topped with zingy buttercream!

Tips & Tricks

For the best results, use room temperature ingredients, especially the butter and eggs. This helps create a smoother batter and ensures even baking. If you want a more intense raspberry flavor, you can puree some of the fresh raspberries and swirl it into the batter before baking. This creates a marbled effect and boosts the berry flavor. Be sure to store any leftovers covered in the fridge. The cake actually tastes better the next day, as the flavors can meld and deepen.

Serving Suggestions & Pairings

This Raspberry Cake with Lemon Buttercream shines as a showstopper dessert at birthdays, baby showers, and brunches. Pair it with a nice cup of tea or coffee for a comforting afternoon treat. Additionally, serving it with whipped cream or a scoop of vanilla ice cream elevates the dessert experience. You might also consider a side of fresh fruit or a light fruit salad to complement the flavors of the cake.

Nutritional Information

One serving of Raspberry Cake with Lemon Buttercream contains approximately 350 calories, depending on slice size. This cake offers a delicious combination of carbohydrates and fats, with key nutrients from the fruit. As with all desserts, moderation is key, but this cake can be a lovely addition to a balanced diet, especially when enjoyed on special occasions.

Storing Tips & Variations

To store any leftovers, keep the cake covered in an airtight container in the refrigerator for up to 4-5 days. To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. This cake holds up well in the freezer for up to three months. When you’re ready to enjoy, simply thaw in the fridge overnight. If you want to experiment, consider substituting the raspberries with other berries like blueberries or strawberries for a delicious twist.

Conclusion

This Raspberry Cake with Lemon Buttercream is a must-try recipe for anyone looking to add a touch of sweetness to their baking repertoire. The delightful balance of flavors and textures creates a memorable dessert that’s perfect for both casual gatherings and special celebrations. So why wait? Gather your ingredients, follow our easy step-by-step directions, and treat yourself to this delicious cake! We’d love to hear about your baking experience — be sure to share your thoughts and any creative variations you make!

FAQs

Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work well in this recipe. Just make sure to thaw and drain them before adding to the batter to avoid excess liquid.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few crumbs attached. If the toothpick comes out wet, the cake needs more baking time.
Can I use a different frosting instead of lemon buttercream?
Certainly! You can use cream cheese frosting, vanilla buttercream, or even a whipped cream topping for a lighter option.
What is the best way to store leftover cake?
Store the leftover cake in an airtight container in the refrigerator. Make sure it’s covered to avoid it drying out.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it properly in the refrigerator. You can frost it just before serving for the best texture.