Raspberry Cake with Lemon Buttercream
A delightful treat combining juicy raspberries and zesty lemon in a visually stunning cake perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour A staple that gives your cake a lovely structure.
- 1.5 teaspoons baking powder This will make your cake rise perfectly, adding lightness.
- 0.25 teaspoons salt Enhances the flavors.
- 0.5 cups unsalted butter, softened Adds a rich, creamy texture.
- 1 cups granulated sugar A sweetness that balances the tartness of the raspberries.
- 2 large eggs Provides moisture and binds the ingredients.
- 1 teaspoons vanilla extract A warm, aromatic flavor that elevates the dish.
- 1 cups whole milk Makes the cake moist and fluffy.
- 1 cups fresh raspberries (or frozen, thawed) Bursting with flavor and a lovely hint of tartness.
Lemon Buttercream Ingredients
- 1 cups unsalted butter, softened The base for the airy frosting.
- 4 cups powdered sugar Sweetness and smoothness.
- 1 tablespoon lemon zest Aromatic, citrusy notes for a flavor punch.
- 3 tablespoons fresh lemon juice A zesty kick that complements the cake beautifully.
- 2 tablespoons whole milk To achieve the desired frosting consistency.
- 1 pinch salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating it with the whole milk. Start and end with the dry ingredients.
- Gently fold in the fresh raspberries, being careful not to crush them too much.
Baking
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let your cakes cool in the pans for about 10 minutes. Carefully remove them and transfer to a wire rack to cool completely.
Buttercream Preparation
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, lemon zest, and lemon juice, beating until smooth.
- Add the milk one tablespoon at a time until you reach your desired consistency.
Assembly
- Once 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.
- Optional: Garnish with extra fresh raspberries and a sprinkle of lemon zest.
Notes
For added flavor, incorporate almond extract along with the vanilla if desired. Use fully thawed and drained frozen raspberries to prevent excess moisture. Making the cake layers ahead of time is a great option, and chilling the cake after frosting helps with cleaner slices.