Sweet Raspberry Cake with Lemon Buttercream Recipe: A Divine Treat

Raspberry cake stands as a delightful dessert that captures summer’s vibrant essence in every delectable slice.

Sweet, tangy berries intertwine with soft, delicate crumb to create a symphony of flavors.

Bakers appreciate the elegant balance between fruity brightness and rich, creamy textures.

Delicate pink hues peek through layers of moist cake, promising a sensory experience that delights both eyes and palate.

Subtle notes of fresh fruit complement the smooth, velvety buttercream frosting, elevating this dessert beyond ordinary confections.

Seasonal ingredients reimagine this classic recipe into a memorable culinary adventure that celebrates natural sweetness and culinary creativity.

Each bite promises a moment of pure, unrestrained pleasure.

Tips to Swirl, Stack, and Smooth This Beautiful Cake

• Handle Raspberries Gently: Carefully fold raspberries into the batter to prevent crushing and maintain their delicate shape and burst of flavor.
• Ensure Egg White Perfection: Whip egg whites to soft peaks for a light, airy cake texture that melts in your mouth.
• Master Cake Moisture: Don't overmix the batter to keep the cake tender and prevent a tough, dense crumb.
• Control Baking Temperature: Watch the cake closely during the last 5 minutes of baking to prevent overbrowning and maintain a perfect golden color.
• Frosting Consistency Hack: Adjust buttercream thickness by adding lemon juice or powdered sugar gradually for a smooth, spreadable texture.

How to Store and Slice Raspberry Cake with Lemon Frosting

• Refrigerate: Wrap the cake tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to 4 days.
• Freeze: Slice the cake, wrap individual pieces in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months.
• Thaw: Remove frozen cake from the freezer and let it sit at room temperature for 1-2 hours before serving. Avoid microwaving to prevent drying out the cake.

Sips and Snacks That Match Raspberry Lemon Cake

• Pair with Sparkling Prosecco: The light, effervescent bubbles of prosecco perfectly complement the tangy lemon buttercream and bright raspberry notes, creating a refreshing and celebratory combination.
• Serve with Lavender Earl Grey Tea: The delicate floral hints of lavender earl grey tea harmonize beautifully with the cake's fruity and citrusy flavors, offering a sophisticated and elegant pairing.
• Match with Vanilla Bean Gelato: Creamy, smooth vanilla bean gelato provides a cool, rich contrast to the cake's zesty lemon and tart raspberry elements, enhancing the overall dessert experience.
• Enjoy with Chilled Lemon Sorbet: A palate-cleansing lemon sorbet alongside the cake intensifies the citrus profile and provides a light, refreshing counterpoint to the rich buttercream and tender cake layers.

Flavor Combinations to Brighten Up This Cake Even More

• Tropical Berry Blast: Swap raspberries with a mix of mango chunks and passion fruit, adding a vibrant Caribbean flair to the classic cake recipe.
• Lavender Lemon Dream: Incorporate dried lavender buds into the cake batter and buttercream for an elegant, floral-infused dessert with a sophisticated touch.
• Almond Raspberry Fusion: Fold ground almonds into the cake batter and garnish with toasted almond slivers, creating a nutty depth that complements the raspberry's tartness.
• Gluten-Free Berry Bliss: Replace wheat flour with a gluten-free blend of almond and rice flour, ensuring those with dietary restrictions can still enjoy this delectable cake.

Raspberry Cake with Lemon Buttercream That Pops with Flavor

• Burst with Bright Flavors: This raspberry cake combines tangy lemon buttercream with sweet, juicy raspberries, creating a vibrant flavor explosion that dances on your taste buds.
• Master Bakery-Level Technique: The recipe uses a sophisticated method of folding whipped egg whites and carefully incorporating raspberries, giving home bakers a professional-level baking experience with stunning results.
• Perfectly Balanced Texture Delight: Expect a light, tender cake with moist crumb, punctuated by bursts of fresh raspberries and smooth, creamy lemon buttercream that melts in your mouth with each delightful bite.
• Quick and Impressive Dessert: With straightforward steps and under an hour of baking time, this cake delivers maximum wow factor with minimal effort, making it ideal for weekend gatherings, birthday celebrations, or spontaneous sweet cravings.

Ingredients to Create Raspberry Cake with Zesty Buttercream

Cake Layers:

• Butter: Rich, creamy base that provides moisture and tender texture to the cake.
• Sugar: Sweetens the cake and helps create a soft, light crumb.
• Lemon Zest: Adds bright, citrusy flavor and aromatic notes to the cake layers.

• Egg Yolks: Adds richness, color, and helps bind the cake ingredients together.
• Egg Whites: Creates lightness and helps the cake rise with a fluffy texture.
• Yogurt: Provides moisture and slight tanginess to the cake batter.

• All-Purpose Flour: Structural foundation of the cake, creating a soft and tender crumb.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light.
• Salt: Enhances overall flavor and balances the sweetness.

• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.
• Fresh Raspberries: Brings bursts of fruity flavor and color throughout the cake.

Lemon Buttercream:

• Butter: Creamy base that creates smooth, spreadable frosting.
• Confectioner's Sugar: Provides sweetness and helps create the right frosting consistency.
• Lemon Juice: Adds tangy flavor and helps adjust frosting texture.

• Yellow Gel Food Coloring: Gives a vibrant, sunny appearance to the buttercream.

Instructions for a Vibrant Raspberry and Lemon Layer Cake

Step 1: Prepare Baking Setup

• Preheat oven to 350°F
• Butter and flour two 8-inch cake pans
• Line pan bottoms with parchment paper

Step 2: Create Butter Base

• Combine butter
• Add sugar
• Mix in lemon zest
• Blend until light and fluffy

Step 3: Incorporate Egg Components

• Add egg yolks one at a time
• Stir in vanilla extract
• Whip egg whites separately until soft peaks form

Step 4: Combine Dry Ingredients

• Whisk together
• Flour
• Baking powder
• Salt
• Baking soda

Step 5: Mix Cake Batter

• Gradually add dry ingredients to butter mixture
• Alternate with yogurt
• Fold in whipped egg whites gently
• Carefully add raspberries

Step 6: Bake Cake Layers

• Divide batter between prepared pans
• Smooth tops with spatula
• Bake for 30 minutes
• Check for golden edges
• Ensure center springs back when touched

Step 7: Cool Cake Layers

• Rest in pans for 10 minutes
• Transfer to wire rack
• Cool completely

Step 8: Prepare Lemon Buttercream

• Cream butter until smooth
• Gradually add
• Sifted confectioner's sugar
• Lemon juice
• Optional: Yellow gel food coloring
• Adjust consistency with additional juice or sugar

Step 9: Assemble Cake

• Place first layer on cake stand
• Spread buttercream on first layer
• Add second cake layer
• Frost top and sides completely

Step 10: Serve and Enjoy

• Slice cake
• Serve at room temperature

Raspberry Cake with Lemon Buttercream Recipe

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4.5 from 19 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Raspberry cake with lemon buttercream delivers a perfect balance of tangy and sweet flavors. Delicate layers of moist cake adorned with fresh raspberries and creamy lemon frosting invite you to savor each delightful bite.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup plain Greek yogurt
• 1 ½ cups raspberries
• 3 large eggs

Wet Ingredients:

• 9 tablespoons (127 grams) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup (227 grams) unsalted butter, room temperature
• 4 tablespoons fresh lemon juice
• 5 cups confectioner’s sugar, sifted

Flavor and Seasoning Ingredients:

• Zest of 1 lemon
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 small drop of yellow gel food coloring (optional)

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Instructions

1. Heat oven to 350°F and prepare two 8-inch cake pans by greasing with butter, dusting with flour, and lining bottoms with parchment paper.
2. Combine softened butter, sugar, and lemon zest in a mixing bowl, whipping until fluffy and pale.
3. Incorporate egg yolks individually, blending thoroughly after each addition, then mix in vanilla extract.
4. Separately whip egg whites until soft peaks form, creating a light, airy texture.
5. In another bowl, sift together flour, baking powder, salt, and baking soda to ensure even distribution.
6. Gradually fold dry ingredients into butter mixture, alternating with yogurt, mixing until just incorporated.
7. Gently integrate whipped egg whites, ensuring no white streaks remain in the batter.
8. Delicately fold fresh raspberries into the mixture, taking care not to crush or overmix.
9. Evenly distribute batter between prepared pans, smoothing surfaces with an offset spatula.
10. Bake for 30 minutes, checking for golden edges and a springy center that bounces back when lightly touched.
11. Allow cakes to rest in pans for 10 minutes, then transfer to wire rack for complete cooling.
12. Prepare buttercream by whipping butter until smooth and creamy.
13. Gradually incorporate sifted confectioner’s sugar and lemon juice, beating until frosting reaches spreadable consistency.
14. Adjust frosting texture by adding more lemon juice if too thick or more sugar if too thin.
15. Optional: Add a tiny drop of yellow gel food coloring for enhanced visual appeal.
16. Once cake layers are completely cooled, place first layer on cake stand.
17. Spread a generous layer of lemon buttercream on the first cake layer.
18. Carefully position second cake layer on top.
19. Frost entire cake with remaining buttercream, covering top and sides evenly.
20. Slice and serve this vibrant raspberry and lemon dessert.

Notes

• Carefully prepare pans by buttering, flouring, and lining with parchment paper to ensure easy cake release and perfect shape.
• Separate egg whites and beat them until soft peaks form to create a lighter, airier cake texture that enhances the overall delicate crumb.
• Gently fold raspberries into the batter to prevent overmixing, which helps maintain the cake’s tender structure and prevent tough, dense layers.
• Check cake doneness by lightly touching the center – it should spring back immediately, indicating perfectly baked layers without dryness.
• Adjust buttercream consistency by adding more lemon juice or powdered sugar to achieve the ideal spreadable texture for smooth frosting.
• Allow cake layers to cool completely before frosting to prevent buttercream from melting and ensure a clean, professional-looking final presentation.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 45g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg