Raspberry Cake with Lemon Buttercream Recipe

This Raspberry Cake with Lemon Buttercream is, quite simply, a showstopper. The first time I baked it, my kitchen filled with the most intoxicating aroma – a bright, zesty lemon mingling with the sweet, jammy scent of baking raspberries. When I finally presented it, adorned with a cloud of pale yellow buttercream and studded with fresh berries, my family was practically salivating. The verdict? Unanimous approval. The cake itself is incredibly moist, with a tender crumb that melts in your mouth, while the tartness of the raspberries cuts through the sweetness perfectly. And the lemon buttercream? It’s the crowning glory – light, fluffy, and bursting with a fresh citrus tang that complements the berries beautifully. It’s become a go-to for spring gatherings, birthdays, or any occasion that calls for a truly special, yet surprisingly straightforward, dessert. Every bite is a delightful dance of sweet, tart, and creamy, and I’m thrilled to share this beloved recipe with you.

Ingredients: The Symphony of Flavors

To create this delightful Raspberry Cake with Lemon Buttercream, you’ll need the following components. We’ve broken them down into the cake and the buttercream for clarity.

For the Raspberry Cake (Two 8-inch or 9-inch Layers):

• All-Purpose Flour: 2 ½ cups (approx. 300g), plus 1 tablespoon for tossing raspberries
• Granulated Sugar: 1 ¾ cups (approx. 350g)
• Baking Powder: 2 ½ teaspoons
• Baking Soda: ½ teaspoon
• Salt: ¾ teaspoon
• Unsalted Butter: ½ cup (1 stick or 113g), melted and slightly cooled
• Large Eggs: 3, at room temperature
• Buttermilk: 1 cup (240ml), at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let sit for 5-10 minutes)
• Vegetable Oil: ¼ cup (60ml) (canola or sunflower oil work well)
• Vanilla Extract: 2 teaspoons
• Fresh Raspberries: 1 ½ cups (approx. 180-200g), rinsed and gently patted dry (frozen can be used, see tips)

For the Lemon Buttercream Frosting:

• Unsalted Butter: 1 ½ cups (3 sticks or 339g), softened to room temperature
• Powdered Sugar (Confectioners’ Sugar): 4 – 5 cups (approx. 480-600g), sifted
• Fresh Lemon Zest: From 2 large lemons (about 2-3 tablespoons)
• Fresh Lemon Juice: 3-4 tablespoons, or to taste
• Heavy Cream or Milk: 1-2 tablespoons (optional, for consistency)
• Vanilla Extract: 1 teaspoon
• Pinch of Salt: ⅛ teaspoon (enhances flavor)

Optional for Garnish:

• Fresh Raspberries
• Lemon slices or zest curls
• Mint sprigs

Instructions: Crafting Your Masterpiece

Follow these steps carefully to ensure a perfectly baked cake and luscious buttercream. Patience and attention to detail are key!

Part 1: Baking the Raspberry Cake Layers

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Alternatively, line the bottoms with parchment paper, then grease and flour the sides. This ensures easy release.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking helps to aerate the flour and evenly distribute the leavening agents, leading to a lighter cake.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, large eggs (one at a time, ensuring each is incorporated), buttermilk, vegetable oil, and vanilla extract until well combined and smooth. Using room temperature eggs and buttermilk helps them emulsify better with the fats, resulting in a more tender crumb.
4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer or by hand with a whisk until just combined. Be careful not to overmix at this stage; a few small lumps are okay. Overmixing develops gluten, which can make the cake tough.
5. Prepare Raspberries: In a small bowl, gently toss the fresh raspberries with the remaining 1 tablespoon of flour. This light coating helps prevent the raspberries from sinking to the bottom of the cake batter during baking.
6. Fold in Raspberries: Gently fold the flour-dusted raspberries into the cake batter using a rubber spatula. Distribute them as evenly as possible without overmixing.
7. Divide and Bake: Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.
8. Bake: Bake for 30-35 minutes for 8-inch pans, or 25-30 minutes for 9-inch pans, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached. The tops should be golden brown and spring back when lightly touched.
9. Cool Cakes: Once baked, let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure they are fully cooled before attempting to frost, otherwise, the buttercream will melt. This can take 1-2 hours.

Part 2: Making the Luscious Lemon Buttercream

1. Beat Butter: In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium-high speed for 3-5 minutes until it’s very pale, light, and fluffy. This step is crucial for a light buttercream.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well on low speed after each addition. Once all sugar is incorporated, increase the speed to medium-high and beat for another 2-3 minutes until smooth. Start with 4 cups and add more if a stiffer consistency is desired.
3. Incorporate Lemon: Add the fresh lemon zest, 3 tablespoons of fresh lemon juice, vanilla extract, and the pinch of salt. Beat on low speed until combined, then increase to medium-high and beat for another 2 minutes until the buttercream is light, airy, and voluminous.
4. Adjust Consistency (if needed): Taste the buttercream. If you desire a stronger lemon flavor, add the remaining tablespoon of lemon juice. If the buttercream is too thick, add heavy cream or milk, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a bit more sifted powdered sugar.
5. Final Beat: Give the buttercream one last vigorous beat for about a minute to ensure it’s perfectly smooth and fluffy.

Part 3: Assembling Your Raspberry Cake with Lemon Buttercream

1. Level Cakes (Optional but Recommended): Once the cake layers are completely cool, use a long serrated knife to level the tops if they have domed during baking. This creates a flat, stable surface for stacking and frosting.
2. First Layer: Place one cake layer, cut-side up (if leveled), onto a cake stand or serving plate.
3. Frost First Layer: Scoop about 1 to 1 ½ cups of the lemon buttercream onto the center of the first cake layer. Using an offset spatula, spread the buttercream evenly over the top, right to the edges. You can create a small “dam” of frosting around the edge if you plan to add a raspberry filling, but for this recipe, a generous layer of buttercream is perfect.
4. Add Second Layer: Carefully place the second cake layer on top of the frosted first layer. You can place it cut-side down for a neater top surface or cut-side up if you leveled both layers. Gently press down to secure it.
5. Crumb Coat (Optional but Recommended): Apply a thin, even layer of buttercream over the top and sides of the entire cake. This is called a “crumb coat” and it traps any loose crumbs, ensuring your final layer of frosting is smooth and crumb-free. Refrigerate the crumb-coated cake for about 20-30 minutes to allow the frosting to set.
6. Final Frosting: Once the crumb coat is set, apply the remaining lemon buttercream generously over the top and sides of the cake. Use an offset spatula or a bench scraper for a smooth finish, or create decorative swirls with the back of a spoon or a spatula.
7. Garnish: Decorate your beautiful Raspberry Cake with Lemon Buttercream. Fresh raspberries artfully arranged on top, perhaps with a few thin lemon slices or zest curls, and a sprig of mint, look stunning.
8. Chill (Optional): For cleaner slices, you can chill the fully frosted cake in the refrigerator for at least 30 minutes before serving. This helps the buttercream firm up.

Nutrition Facts

• Servings: Approximately 12-16 slices
• Calories per serving: Approximately 450-550 kcal (This is an estimate and can vary based on exact ingredient brands, portion sizes, and whether 4 or 5 cups of powdered sugar are used.)

Disclaimer: The nutritional information provided is an estimate and should not be considered a substitute for professional medical or dietary advice.

Preparation Time

• Cake Preparation: 20-25 minutes
• Cake Baking Time: 25-35 minutes
• Cake Cooling Time: 1.5 – 2 hours (crucial)
• Buttercream Preparation: 15-20 minutes
• Assembly & Frosting: 30-45 minutes (including crumb coat chill time)
• Total Estimated Time: Approximately 3 – 4 hours (includes cooling and chilling)

How to Serve: Presenting Your Culinary Creation

This Raspberry Cake with Lemon Buttercream is a star on its own, but here are some delightful ways to serve it:

• Simply Sliced:
  • Let the cake stand at room temperature for about 15-20 minutes before slicing if it has been chilled. This allows the buttercream to soften slightly for the best texture.
  • Use a sharp, thin-bladed knife, wiping it clean between slices for the neatest presentation.
• With Extra Berries:
  • Serve each slice with a small handful of fresh raspberries on the side. Their tartness offers a lovely contrast to the sweet cake and frosting.
  • A mixed berry compote could also be a delicious accompaniment.
• A Dollop of Cream:
  • For an extra touch of richness, offer a small dollop of lightly sweetened whipped cream or a spoonful of crème fraîche alongside each slice.
• Paired with Beverages:
  • Hot Drinks: A cup of freshly brewed coffee, a classic Earl Grey tea, or a delicate herbal tea (like chamomile or mint) complements the cake beautifully.
  • Cold Drinks: A glass of iced tea, lemonade (for a double lemon hit!), or even a light sparkling rosé would be wonderful.
• Occasion Ready:
  • Birthdays: Add candles and a celebratory atmosphere!
  • Afternoon Tea: Cut into smaller, more delicate slices for an elegant tea party.
  • Spring/Summer Gatherings: This cake is perfect for garden parties, picnics (if transported carefully), or any sunny day celebration.
  • Potlucks and Dinners: It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe.

Additional Tips for Raspberry Lemon Perfection

1. Room Temperature is Key: For the cake, ensure your eggs and buttermilk are at room temperature. This helps them incorporate better into the batter, creating a lighter, fluffier texture. For the buttercream, softened (not melted!) butter is absolutely essential for achieving that smooth, whipped consistency. Cold butter won’t cream properly, and melted butter will result in a soupy mess.
2. Don’t Overmix the Cake Batter: Once you combine the wet and dry ingredients for the cake, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tough or dense cake. A few small lumps are perfectly fine.
3. Fresh vs. Frozen Raspberries: Fresh raspberries are generally preferred for their texture and how they hold up in the batter. If using frozen raspberries, do not thaw them. Toss them in the flour while still frozen and fold them into the batter right before baking. You might need to add a few extra minutes to the baking time.
4. Cool Cakes Completely: This cannot be stressed enough! Attempting to frost warm cakes will result in a melted, sliding buttercream disaster. Be patient and allow the cake layers to cool completely on a wire rack. This usually takes at least 1.5 to 2 hours.
5. Buttercream Consistency is Queen: Pay attention to your buttercream. If it’s too stiff, it will be hard to spread and might tear your cake. Add a teaspoon of milk or cream at a time to loosen it. If it’s too soft, it won’t hold its shape. Add a bit more sifted powdered sugar to thicken it. The temperature of your kitchen can also affect buttercream, so adjust accordingly.

FAQ: Your Raspberry Cake Questions Answered

Q1: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers a day in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature. The buttercream can also be made a day or two ahead, stored in an airtight container in the refrigerator. Let it come to room temperature and re-whip it for a few minutes to restore its fluffy texture before frosting the cake. The fully assembled cake can be stored in an airtight container in the refrigerator for up to 3 days.

Q2: My raspberries all sank to the bottom of the cake. How can I prevent this?
A: Tossing the raspberries in a tablespoon or two of flour before adding them to the batter is the key! This light flour coating helps suspend them within the batter during baking, preventing them from sinking. Also, ensure your batter isn’t too thin.

Q3: Can I use a different type of berry?
A: Absolutely! While raspberries and lemon are a classic pairing, this cake would also be delicious with blueberries, blackberries, or even chopped strawberries. Adjust the amount based on the size of the berries. You might want to lightly chop larger strawberries.

Q4: Why is my lemon buttercream grainy or too sweet?
A: Graininess in buttercream is often due to undissolved powdered sugar. Make sure to sift your powdered sugar before adding it, and beat the butter thoroughly before and after sugar additions. If it’s too sweet, the lemon juice and a pinch of salt should help balance it. You can also slightly reduce the sugar next time, but be aware this might affect the frosting’s stability. Ensure you’re using powdered sugar (confectioners’ sugar), not granulated sugar.

Q5: How do I store leftover Raspberry Cake with Lemon Buttercream?
A: Store any leftover cake in an airtight container. It can be kept at room temperature for up to 2 days if your kitchen isn’t too warm, or in the refrigerator for up to 4-5 days. If refrigerated, allow slices to sit at room temperature for about 15-20 minutes before serving to allow the buttercream to soften and the cake flavors to shine.

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