If you’re searching for the perfect balance of fruity brightness and creamy indulgence, let me introduce you to Raspberry Cake with Lemon Buttercream. This luscious cake pairs juicy raspberries dotted throughout a tender crumb with the zippy zing of homemade lemon buttercream, making every bite a celebration. Whether you’re planning a birthday, a brunch, or simply craving a showstopping dessert, this recipe has quickly become one of my most asked-for treats—and I can’t wait for you to make it your new favorite, too!
Ingredients You’ll Need
Gathering the right ingredients is like assembling your edible art palette—each one brings something essential to taste, texture, or color! The magic of Raspberry Cake with Lemon Buttercream starts with pantry staples plus those flecks of vivid berry and lemon sunshine.
- All-purpose flour: The simple foundation of the cake, providing a soft yet sturdy crumb that lets the raspberries shine through.
- Baking powder: This is your lift-off for airy cake layers; make sure it’s fresh for the best rise!
- Salt: Just a bit heightens all the other flavors and balances the sweetness beautifully.
- Unsalted butter (for both cake and buttercream): Start with softened butter for creaming—this gives that unbeatable tender cake and fluffy frosting.
- Vegetable oil: Ensures extra moist texture; using both butter and oil provides the best of both worlds.
- Granulated sugar: The right amount of sweetness to complement the tangy berries and tart lemon.
- Large eggs: These bind it all together, offering structure and richness.
- Vanilla extract: Adds lovely warmth and depth to the cake’s flavor profile.
- Buttermilk: Its gentle tang keeps the cake tender, plus reacts with the baking powder for loftiness.
- Fresh raspberries (tossed with flour): Bursts of juicy, tart berry in every bite—tossing with flour keeps them from sinking as the cake bakes.
- Powdered sugar: The backbone of a smooth, luscious lemon buttercream.
- Fresh lemon juice and zest: Nothing brings freshness like real lemon—juice for zing, zest for oils and aroma.
- Heavy cream or milk: Added to the buttercream to reach that dreamy spreadable consistency.
- Pinch of salt (for buttercream): Trust me, just a pinch here highlights the lemon and balances the sweetness.
How to Make Raspberry Cake with Lemon Buttercream
Step 1: Prepare Cake Pans and Preheat the Oven
Set your oven to 350°F (175°C) so it’s hot and ready when your batter is. Grease and flour three 8-inch cake pans, and don’t skip lining the bottoms with parchment paper—it makes layer removal stress-free and keeps every edge picture-perfect.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This step evenly disperses the leavener and seasoning, creating cake layers that rise evenly and taste balanced throughout.
Step 3: Cream Butter, Oil, and Sugar
In a large mixing bowl, beat together the softened butter, oil, and sugar until the mixture is light and fluffy. This is how you trap air for a tender and lofty crumb that practically melts in your mouth with every forkful.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next—you’ll see the batter turn creamier and paler with each addition. Stir in the vanilla extract for that cozy, bakery-style base flavor.
Step 5: Alternate Dry Ingredients and Buttermilk
With your mixer on low, add the dry ingredients and buttermilk in parts, beginning and ending with the flour mixture. This helps preserve the structure of the batter, yielding cake layers that are fluffy but not dense.
Step 6: Fold in Raspberries
Gently fold in the raspberries tossed with flour, using a spatula and as few strokes as possible. This keeps the berries whole for lovely little pockets of tartness in every slice, and the flour coating helps keep them suspended beautifully throughout the cake.
Step 7: Bake the Cake Layers
Divide the batter evenly between your three prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the centers comes out clean. The cakes will be golden and your kitchen will start to smell like a sweet summer picnic!
Step 8: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely. This prevents any sticky bottoms and makes frosting much easier (no one wants a runny buttercream!).
Step 9: Make the Lemon Buttercream
Beat the softened butter until creamy, then gradually add powdered sugar until fully incorporated. Mix in fresh lemon juice, zest, salt, and enough cream to reach your preferred creamy consistency. Whip until light, fluffy, and impossibly tempting to steal a taste of!
Step 10: Assemble and Frost
Spread a thick layer of lemon buttercream between each cooled cake layer, then cover the top and sides generously. Don’t worry about perfection—the rustic look is downright charming, and it’s the vibrant flavors of your Raspberry Cake with Lemon Buttercream that genuinely steal the show.
How to Serve Raspberry Cake with Lemon Buttercream
Garnishes
The simplest, most eye-catching garnish is a pile of fresh raspberries and lemon slices right on top. You can add a few strands of extra lemon zest or sprinkle with powdered sugar for that just-snowed look—small touches that make your Raspberry Cake with Lemon Buttercream extra special for any occasion.
Side Dishes
Pair your cake with a dollop of unsweetened whipped cream, a scoop of lemon sorbet, or even a mug of chamomile tea to mellow out the zesty notes. Fresh mint springs or a handful of blueberries on the side add bursts of complementary flavor and color.
Creative Ways to Present
You can turn this cake into elegant mini-layer cakes by using round cutters, or serve rustic, casual slices for a homey picnic vibe. For a stunning centerpiece, dress it up on a vintage cake stand and add a ring of raspberries around the base—watch as it becomes the star of your dessert table!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Raspberry Cake with Lemon Buttercream tightly in plastic wrap or store slices in an airtight container to keep them supremely moist. It can sit at room temperature for a day, but after that, move it to the refrigerator and enjoy within 3-4 days.
Freezing
Cake layers freeze beautifully before frosting—just wrap them well in plastic wrap and foil for up to 2 months. Even fully frosted cake can be frozen by flash-freezing the slices, then wrapping and storing them for up to a month. Thaw overnight in the refrigerator before serving for best taste and texture.
Reheating
If you like your cake just slightly warm, let chilled slices come to room temperature or zap them for 10-15 seconds in the microwave; the buttercream will soften and taste just-made all over again. Don’t overheat or the buttercream can melt though—less is more!
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! If fresh raspberries are out of season, frozen ones work well. Don’t thaw them—just toss with flour and fold into the batter straight from the freezer to avoid extra liquid in the cake.
What if I don’t have buttermilk?
No worries—make an easy substitute by adding one tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for a few minutes until slightly thickened, and use it in place of buttermilk for a similar tender crumb.
Can I make Raspberry Cake with Lemon Buttercream gluten-free?
Yes! Swap in a good-quality gluten-free all-purpose baking blend (make sure it contains xanthan gum). Frosting is naturally gluten-free, so you can enjoy the whole cake worry-free.
How do I get smooth sides on my buttercream?
Apply a thin “crumb coat” of buttercream first, chill the cake, then add a final thick layer and gently smooth with a long offset spatula or a bench scraper for bakery-worthy results—don’t stress if it’s rustic, though, because homemade charm is half the fun.
Can this recipe be made as cupcakes?
Yes! Simply divide the batter among lined muffin tins (fill about two-thirds full) and bake for 18-22 minutes. Top each with a generous swirl of lemon buttercream and a single raspberry for a delightful hand-held treat.
Final Thoughts
Honestly, I can’t recommend Raspberry Cake with Lemon Buttercream enough for your next celebration or afternoon treat. The fresh berries, zesty lemon, and luxurious frosting come together in a way that always makes people ask for seconds (and the recipe!). Give it a try—you’re just an hour away from an unforgettable dessert experience!
Print
Raspberry Cake with Lemon Buttercream Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh raspberries and zesty lemon with this Raspberry Cake topped with a luscious Lemon Buttercream. This moist and flavorful cake is perfect for any occasion, from birthdays to afternoon tea.
Ingredients
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
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 cake batter: Whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter, oil, and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and buttermilk to the batter. Gently fold in raspberries coated in flour.
- Bake the cakes: Divide batter among pans and bake for 25–30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool.
- Make the lemon buttercream: Beat butter until creamy, gradually add powdered sugar. Mix in lemon juice, zest, salt, and cream until light and fluffy.
- Frost the cakes: Frost the cooled cakes and decorate as desired.
Notes
- Tossing raspberries in flour helps prevent sinking.
- For extra lemon flavor, brush cake layers with lemon syrup before frosting.
- Cake layers can be made ahead and frozen.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 42g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
