Delicious Raspberry Cake with Lemon Buttercream Recipe: Easy and Perfect for Any Occasion

Posted on July 26, 2025

There’s something magical about a slice of cake, especially when it’s a vibrant raspberry cake with a silky lemon buttercream! Honestly, the first time I made this cake, I was blown away by how the tartness of the raspberries dances beautifully with the sweet, zesty frosting. It’s like a party for your taste buds! I stumbled upon this recipe while trying to use up some fresh raspberries I had in the fridge, and let me tell you, it was an absolute game-changer. Whether it’s a birthday, anniversary, or just a cozy Sunday afternoon, this cake is your go-to dessert.

This raspberry cake is not only stunning in appearance, but it’s also incredibly simple to whip up. Trust me, you don’t need to be a professional baker to create this beauty. The combination of the fluffy cake and the luscious lemon buttercream makes it a hit with everyone—kids, adults, you name it! And the best part? It’s customizable! You can add a layer of fresh raspberries in between to make it even more decadent. So, let’s dive into this wonderful world of cake-making together!

Why You’ll Love This Raspberry Cake with Lemon Buttercream

This raspberry cake is not just another dessert; it’s an experience! Here’s why you’ll adore every bite:

Quick & Easy: Comes together in under an hour! Perfect for those last-minute occasions.
Bright Flavor: The combination of tart raspberries and zesty lemon is refreshing and delightful.
Visually Stunning: The bright pink color paired with the yellow frosting makes it a showstopper on any table.
Customizable: You can easily modify it—add more layers, swap flavors, or adjust sweetness to your liking.
Crowd-Pleaser: This cake gets rave reviews, making it a favorite for gatherings.

What sets this cake apart is the balance of flavors; the lightness of the cake contrasts perfectly with the creamy buttercream. I mean, who could resist a cake that looks this good and tastes even better? Plus, it’s a great way to make use of seasonal raspberries! Just imagine cutting into this cake and seeing those juicy berries peeking out—pure bliss!

Ingredients Needed for Raspberry Cake with Lemon Buttercream

This recipe uses simple, wholesome ingredients that you probably already have in your kitchen. Here’s what you’ll need:

For the Cake:
- 1 ¾ cups all-purpose flour (plus extra for dusting)
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk, room temperature (or milk with lemon juice)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh raspberries (plus extra for decoration)
For the Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2-3 tablespoons heavy cream (to adjust consistency)

Make sure to use fresh raspberries for the best flavor. If you can’t find fresh ones, you can use frozen, but remember to thaw and drain them first. I personally love brands like King Arthur Flour for the best results in baking. And if you have dietary restrictions, feel free to substitute with gluten-free flour or a dairy-free butter for a lovely alternative!

Equipment Needed

Gathering the right tools can make your baking experience smooth sailing. Here’s what you’ll need for this raspberry cake:

2 9-inch round cake pans
Mixing bowls
Electric mixer (or a whisk if you’re feeling ambitious!)
Rubber spatula
Measuring cups and spoons
Cooling rack
Offset spatula or knife for frosting

If you don’t have 9-inch pans, 8-inch will work just fine—just adjust your baking time slightly! Remember to line your pans with parchment paper for easy removal. I’ve made the mistake of skipping that step, and let me tell you, it’s a cake disaster you want to avoid!

Preparation Method

Ready to make the magic happen? Here’s a step-by-step guide to baking your raspberry cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). This is crucial for an even bake!
Prepare the Pans: Grease your cake pans with butter and dust with flour. Alternatively, you can line the bottoms with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In another bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet Ingredients: Gradually add in the buttermilk, mixing until just combined.
Incorporate Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix!
Fold in Raspberries: Gently fold in the raspberries with a spatula. You want to keep them intact for those lovely bursts of flavor.
Divide Batter: Pour the batter equally into the prepared cake pans.
Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cakes cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.

While the cakes cool, let’s whip up that delicious lemon buttercream!

Make the Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing until smooth.
Add Lemon Juice and Zest: Mix in the lemon juice and zest. If the buttercream is too thick, add a tablespoon of heavy cream until you reach your desired consistency.
Frost the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of lemon buttercream on top, then add the second layer. Use the remaining buttercream to frost the top and sides of the cake.
Decorate: Top with fresh raspberries and a sprinkle of lemon zest for that extra pop of flavor and color!

And voilà! You’ve got yourself a stunning raspberry cake with lemon buttercream that’s ready to impress!

Cooking Tips & Techniques

Baking can sometimes feel intimidating, but here are some tips to ensure your raspberry cake turns out perfectly:

Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for optimal mixing.
Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
Check for Doneness: Every oven is different! Start checking your cake at 25 minutes to avoid overbaking.
Cool Completely: Let the cakes cool completely before frosting, or the buttercream will melt into a gooey mess.

In my experience, a little patience goes a long way in baking. And if you ever find yourself in a bind, remember to have fun with it! Baking is a joyous occasion, so don’t stress too much!

Variations & Adaptations

This raspberry cake is versatile and can be adapted to fit various dietary needs or personal preferences. Here are some ideas:

Gluten-Free: Swap out the all-purpose flour for a gluten-free blend, and you’re good to go!
Fruit Variations: Try swapping raspberries for strawberries or blueberries for a different flavor profile.
Lemon Variations: Use lime juice instead of lemon for a tropical twist!

Last summer, I made this cake with fresh strawberries instead, and it was a hit! You can also add a layer of jam in between the cake layers for extra flavor. The possibilities are endless!

Serving & Storage Suggestions

To serve, slice the cake into generous pieces and enjoy it at room temperature. It pairs beautifully with a cup of tea or a scoop of vanilla ice cream for an extra treat!

For storage, keep the cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices—just wrap them in plastic wrap and then foil. They’ll keep for about 3 months! But I doubt they’ll last that long; it’s too delicious!

Nutritional Information & Benefits

This delightful raspberry cake isn’t just a treat; it contains some wholesome ingredients that have their perks:

Raspberries are packed with antioxidants and vitamins, making them a healthy addition.
Using butter in moderation can add richness, while buttermilk contributes to a moist cake.

While it’s important to enjoy desserts in moderation, knowing there are some health benefits can make every bite taste a little better!

Conclusion

In conclusion, this delicious raspberry cake with lemon buttercream is truly a treat worth making! It’s perfect for any occasion, whether a celebration or simply a sweet indulgence at home. Don’t hesitate to experiment with flavors and make it your own!

I can’t wait for you to try this recipe; I promise you won’t be disappointed. If you do, drop a comment below telling me how it turned out! Happy baking!

FAQs

1. Can I use frozen raspberries in this cake?

Yes, you can! Just thaw and drain them before use to avoid excess moisture in the batter.

2. How can I make this cake dairy-free?

Substitute the butter with a dairy-free margarine and use almond or coconut milk with a splash of vinegar instead of buttermilk.

3. How do I store leftover cake?

Keep the cake in an airtight container in the fridge for up to 5 days or freeze individual slices wrapped tightly for up to 3 months.

4. Can I make the cake ahead of time?

Absolutely! You can bake the cakes a day in advance and frost them just before serving for the best flavor and texture.

5. What can I use instead of lemon juice in the buttercream?

You can use lime juice or even orange juice for a different flavor twist!

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