Raspberry Cake with Lemon Buttercream Recipe
Ready for absolute berry bliss? This Raspberry Cake with Lemon Buttercream is my go-to recipe for celebrations, sweet cravings, or any time I want to impress friends and family. Imagine three layers of fluffy, tangy cake bursting with fresh raspberries, all smothered in a dreamy, citrusy lemon buttercream that’s so good you’ll want to eat it with a spoon. Whether you’re hosting a summer party or just looking to brighten your table, this dessert stands out for its vibrant flavors and gorgeous presentation. It’s sunshine, elegance, and irresistible taste all in one slice—what’s not to adore?
Ingredients You’ll Need
The magic of Raspberry Cake with Lemon Buttercream is all about using simple, quality ingredients that each play an essential part. From the tart bursts of raspberry to the zesty punch of lemon, every component brings its own wonderful note to the flavor symphony. Here’s what you’ll need and why you can’t skip a single thing:
- All-purpose flour: This forms the structure of your cake, keeping it tender yet sturdy enough to hold generous layers of berries and buttercream.
- Baking powder: Our secret to a light, lofty crumb that makes every slice irresistible.
- Salt: A pinch enhances all the flavors, balancing sweetness and brightening the fruit and butter notes.
- Unsalted butter (cake & frosting): Gives richness, depth, and that classic “homemade cake” vibe to both the cake and the buttercream.
- Vegetable oil: Keeps the cake extra moist and soft—a trick I use for melt-in-your-mouth texture.
- Granulated sugar: Lends structure, moisture, and that perfect level of sweetness.
- Eggs: Essential for binding and providing structure while making the cake fluffy.
- Vanilla extract: Just a splash rounds out the cake’s fruity flavor and brings warm undertones.
- Sour cream: Adds moisture and a lovely tang that balances the sweetness of the cake.
- Whole milk: Helps the batter come together smoothly while keeping the crumb delicate.
- Fresh raspberries (or frozen, tossed in flour): The bursting heart of this cake—sweet, juicy, and vibrant in every bite.
- Powdered sugar (for buttercream): Whips up into a light, fluffy frosting without grittiness.
- Fresh lemon juice: Adds that tangy zing to cut through richness and keep the buttercream bright.
- Lemon zest: For a concentrated lemon flavor that’s the secret to a truly memorable buttercream.
- Heavy cream or milk: Adjusts the frosting’s texture, making it perfectly spreadable.
- Pinch of salt (for buttercream): Don’t underestimate this—it sharpens all the flavors in your frosting!
How to Make Raspberry Cake with Lemon Buttercream
Step 1: Prep the Pans and Preheat
First things first—set up your kitchen for cake success! Preheat your oven to 350°F (175°C), and grease and flour three 8-inch round cake pans (or line with parchment for an easy cleanup). This ensures your Raspberry Cake with Lemon Buttercream layers release flawlessly with clean edges every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking helps distribute the leavening so your cake rises evenly and has that tender, delicate crumb you dream about.
Step 3: Cream Butter, Oil, and Sugar
In a large bowl, beat the softened butter, vegetable oil, and sugar together until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which means a beautiful, airy cake!
Step 4: Add Eggs, Vanilla, and Sour Cream
One at a time, add the eggs, mixing well after each to fully blend them in. Stir in the vanilla extract for that subtle, cozy undertone, then mix in the sour cream for a moist, tender crumb with a gentle tang.
Step 5: Combine Wet and Dry Ingredients with Milk
Alternate adding a bit of the dry ingredient mix and a splash of milk, beginning and ending with the flour mixture. Stir gently between each addition to keep your batter fluffy, not dense—this step really makes a difference in your Raspberry Cake with Lemon Buttercream.
Step 6: Fold in Raspberries
Gently toss your raspberries in a tablespoon of flour (it keeps them from sinking!) and fold them into the batter. This ensures every slice is studded with juicy, vibrant berries—plus, it gives the cake a beautiful marbled look.
Step 7: Bake
Divide your batter evenly between the prepared pans. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Don’t overbake—the cake will stay freshest if you remove it as soon as it’s set. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: Prepare the Lemon Buttercream
While the cakes cool, beat the softened butter until creamy. Gradually add powdered sugar, then stream in fresh lemon juice, lemon zest, cream or milk, and that essential pinch of salt. Whip it on high for 2–3 minutes and watch it become fluffy, luscious, and gloriously lemony.
Step 9: Assemble and Decorate
Once cakes are completely cool, layer them with generous amounts of lemon buttercream. Frost the sides and top, then finish off your Raspberry Cake with Lemon Buttercream with fresh raspberries and lemon slices for extra sparkle!
How to Serve Raspberry Cake with Lemon Buttercream
Garnishes
There’s nothing I love more than that wow moment when you bring out this cake. For a classic look, top with extra fresh raspberries, thin lemon slices, and a shower of lemon zest. You can even add edible flowers for a touch of garden-party glamour. These garnishes enhance flavor and turn every slice into something special.
Side Dishes
Keep sides simple to let your Raspberry Cake with Lemon Buttercream shine. A chilled berry compote or scoop of vanilla bean ice cream pairs beautifully. If you’re serving tea or coffee, both provide the perfect balance to the cake’s bright, fruity flavors.
Creative Ways to Present
Try serving individual mini cakes or stacking layers with berries in between for a modern “naked” cake look. For parties, cut the cake into squares for charming little petit fours. Mini trifle glasses also make a fun, playful presentation for leftovers!
Make Ahead and Storage
Storing Leftovers
Place any leftover Raspberry Cake with Lemon Buttercream in an airtight container and keep it in the refrigerator, especially if your kitchen is warm or your buttercream is on the softer side. The cake holds up wonderfully for up to three days and is just as tasty chilled.
Freezing
To freeze, wrap individual slices or un-frosted cake layers tightly in plastic wrap and a layer of foil. Store for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and frost with fresh lemon buttercream for that just-made taste.
Reheating
While you don’t need to reheat this cake, if you’d like to bring it back to room temperature after refrigeration, let it sit out for about 30 minutes. This will soften the buttercream and make the flavors pop again—especially the zesty lemon!
FAQs
Can I use frozen raspberries?
Absolutely! If using frozen raspberries, keep them frozen and toss them in flour before folding into the batter. This prevents them from bleeding too much color and keeps them well distributed in your Raspberry Cake with Lemon Buttercream.
How do I keep the cake layers moist?
The combination of sour cream, oil, and gentle mixing keeps this cake incredibly tender. Make sure not to overbake, and keep your layers covered until ready to frost for the best, moist results.
Can I make the lemon buttercream ahead?
Yes! Lemon buttercream can be whipped a day or two in advance. Store it in the refrigerator, but let it come to room temperature and give it a quick re-whip before frosting your cake for the silkiest finish.
What’s the best way to transport this cake?
Chill your Raspberry Cake with Lemon Buttercream for about an hour before moving it. This sets the frosting, making it more stable for travel. A cake carrier with a lid is a lifesaver for safe, stress-free transport!
Can this recipe be converted to cupcakes?
Definitely! Divide the batter evenly among lined cupcake tins and bake for about 18–22 minutes. Pipe on the lemon buttercream and top with a fresh raspberry or slice of lemon for sweet, hand-held treats.
Final Thoughts
I can honestly say, this Raspberry Cake with Lemon Buttercream never fails to put a smile on my face or win over a crowd. If you’re ready for a dessert that looks as stunning as it tastes, give this recipe a try—you’ll be hooked from the very first bite!
Print
Raspberry Cake with Lemon Buttercream Recipe
- Total Time: 53 minutes
- Yield: 12 slices 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 celebration or simply to satisfy your sweet cravings.
Ingredients
Raspberry Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup whole milk
- 1 ½ cups fresh raspberries (or frozen, tossed in 1 tablespoon flour)
Lemon Buttercream:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2–3 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Prepare dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
- Mix wet ingredients: In a large bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Mix in sour cream. Alternately add dry ingredients and milk, mixing just until combined.
- Add raspberries: Gently fold in raspberries. Divide batter between pans and bake for 25–28 minutes until a toothpick comes out clean.
- Make buttercream: Beat butter until creamy, then gradually add powdered sugar. Mix in lemon juice, zest, cream, and salt until fluffy.
- Frost cakes: Frost cooled cakes and decorate with raspberries and lemon slices.
Notes
- To prevent raspberries from sinking, toss them lightly in flour before adding to the batter.
- This cake can be made a day ahead and stored covered at room temperature. Refrigerate if frosting includes cream or milk.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 41g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
