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Raspberry Cake with Lemon Buttercream

A delightful cake that combines sweet, tart fresh raspberries with a zesty lemon buttercream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides the perfect structure, creating a tender crumb.
  • 1.5 teaspoons baking powder Secret to a fluffy, light cake.
  • 0.25 teaspoon salt Enhances the flavors, balancing the sweetness.
  • 0.5 cup unsalted butter, softened Adds rich creaminess and moisture.
  • 1 cup granulated sugar Sweet element that complements tangy raspberries.
  • 2 large eggs 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 in every bite.
For the Lemon Buttercream
  • 1 cup unsalted butter, softened Makes the frosting smooth and spreadable.
  • 4 cups powdered sugar Primary sweetener for the buttercream.
  • 1 tablespoon lemon zest Essence of lemon in every bite.
  • 3 tablespoons fresh lemon juice Brightens the flavors beautifully.
  • 2 tablespoons whole milk (for buttercream) Adjusts frosting consistency.
  • 1 pinch salt Enhances the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. 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.
  6. Gently fold in the fresh raspberries until evenly distributed.
Baking
  1. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Making the Buttercream
  1. Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, lemon zest, and lemon juice, mixing until smooth.
  2. Add whole milk a tablespoon at a time until you reach your desired frosting consistency.
Assembly
  1. 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.
  2. Garnish with additional fresh raspberries and lemon zest. Cut, serve, and enjoy!

Notes

Ensure room temperature ingredients for better texture. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for a week. This cake freezes well when wrapped tightly.