Delicious raspberry cake layered with lemon buttercream frosting

Raspberry Cake with Lemon Buttercream

Raspberry Cake with Lemon Buttercream is not just a dessert; it’s a celebration of flavors that dance on your palate! This delightful cake captures the sweet, tart essence of fresh raspberries, enveloped in a luscious, zesty lemon buttercream. Perfect for birthdays, family gatherings, or simply treating yourself, this cake is a visual delight, with its vibrant berry contrasts and fluffy frosting. In this recipe, you’ll discover a step-by-step guide to creating a moist, flavorful cake that’s easy to make and sure to impress your friends and family.

Why You’ll Love This Recipe

What makes our Raspberry Cake with Lemon Buttercream such a winner? For starters, the ingredient list is delightfully simple, using basic pantry staples that are easy to find. This cake is quick to prepare, allowing you to whip it up without spending hours in the kitchen. Plus, who can resist the classic combination of tart raspberries and sweet, citrusy buttercream? This recipe is a crowd-pleaser and is bound to elicit smiles at any event. Not to mention, it’s a great way to introduce kids to baking and let them have a hand in creating this beautiful dessert!

Ingredients

2 cups all-purpose flour: This provides the perfect structure, creating a tender crumb.
1 1/2 teaspoons baking powder: Our secret to a fluffy, light cake.
1/4 teaspoon salt: It enhances all the flavors, balancing the sweetness.
1/2 cup unsalted butter, softened: Adds rich creaminess and moisture.
1 cup granulated sugar: The sweet element that complements the tangy raspberries.
2 large eggs: They act as a binding agent, giving the cake its structure.
1 teaspoon vanilla extract: Infuses a warm, aromatic note into the cake.
1 cup whole milk: Ensures the cake stays moist and soft.
1 cup fresh raspberries: Juicy bursts of flavor that make every bite exciting.
1 cup unsalted butter, softened (for the buttercream): Makes the frosting smooth and spreadable.
4 cups powdered sugar: The primary sweetener for that gorgeous buttercream texture.
1 tablespoon lemon zest: The essence of lemon in every bite.
3 tablespoons fresh lemon juice: Brightens and balances the flavors beautifully.
2 tablespoons whole milk (for buttercream): Adjusts the consistency of the frosting.
Pinch of salt: Enhances the flavors even further.

Step-by-Step Directions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lining them with parchment paper.
Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture forms the foundation of your cake.
Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until it’s light and fluffy, about 3-4 minutes. This process incorporates air, which will help the cake rise beautifully.
Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract for that warm aroma.
Mix in Dry and Wet Ingredients: Gradually mix the flour mixture into the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined; overmixing can result in a dense cake.
Fold in Raspberries: Gently fold in the fresh raspberries until they are evenly distributed throughout the batter. Be careful not to crush them too much to preserve the lovely texture.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Make Lemon Buttercream: For the lemon buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, lemon zest, and lemon juice, mixing until smooth.
Adjust Consistency: Add whole milk a tablespoon at a time until you reach your desired frosting consistency. The buttercream should be spreadable and fluffy.
Assemble the Cake: Once the cakes are completely cooled, spread a layer of lemon buttercream on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining buttercream.
Garnish and Serve: For an extra touch, garnish with some additional fresh raspberries and a sprinkle of lemon zest. Cut, serve, and enjoy!

Tips & Tricks

Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature to aid in proper mixing and to create a better texture.
Fresh vs. Frozen Raspberries: Fresh raspberries are ideal, but if you use frozen, thaw and gently pat them dry to avoid excess moisture in the batter.
Frosting Tips: When frosting, start with a crumb coat, a thin layer of frosting over the entire cake, to catch any crumbs. Once set, finish with a thicker top layer for a smooth finish.
Zest with Care: Be mindful when zesting your lemons. Only use the outer yellow layer to avoid bitterness from the white pith underneath.

Serving Suggestions & Pairings

Raspberry Cake with Lemon Buttercream is a fantastic stand-alone dessert but can be heightened with additional servings. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra creaminess. For beverages, a light herbal tea or a refreshing sparkling lemonade complements the cake’s citrus notes beautifully. This cake makes for an exquisite centerpiece at festive gatherings or birthday parties, delighting both children and adults alike.

Nutritional Information

Each slice of Raspberry Cake (approximately 1/10 of a whole cake) contains about 350 calories, with 16g of fat, 55g of carbohydrates, and 3g of protein. It’s a light yet indulgent option that can fit into a balanced diet. Remember to enjoy it in moderation, especially if you’re treating yourself!

Storing Tips & Variations

Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, this cake freezes beautifully. Wrap each layer tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. When ready to enjoy, thaw it in the refrigerator overnight.

For variations, consider incorporating other fruits such as strawberries or blueberries in the batter. You could also experiment by adding a cream cheese frosting instead of buttercream, or by layering the cake with lemon curd along with the buttercream for a zesty twist.

Conclusion

Raspberry Cake with Lemon Buttercream invites you into a world of flavor and texture that’s simply irresistible. With its easy-to-follow directions, you’ll find that creating this stunning dessert is a rewarding experience. So, grab your apron, gather the ingredients, and dive into this baking adventure. Don’t forget to share your experience and any tweaks you made—happy baking!

FAQs

Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to thaw and pat them dry to remove excess moisture to avoid altering the cake’s texture.
Is there a dairy-free option for this recipe?
Absolutely! Substitute the butter with a dairy-free alternative and the milk with almond milk or any non-dairy milk of your choice.
Can I make this cake ahead of time?
Yes, the cake layers can be made a day in advance. Store them wrapped in plastic wrap until you’re ready to frost and serve.
What’s the best way to store leftover cake?
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
How do I make the buttercream fluffier?
Ensure your butter is fully softened before beating, and incorporate it into the powdered sugar slowly. Whipping the buttercream for longer helps to create a light, fluffy texture.

Enjoy your baking journey with this delightful Raspberry Cake with Lemon Buttercream!