Description
This vibrant raspberry cake with silky lemon buttercream is a delightful treat perfect for any occasion. The tartness of the raspberries beautifully complements the sweet, zesty frosting, making it a crowd-pleaser.
Ingredients
Scale
- 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)
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2–3 tablespoons heavy cream (to adjust consistency)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your cake pans with butter and dust with flour. Alternatively, you can line the bottoms with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add in the buttermilk, mixing until just combined.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix!
- Gently fold in the raspberries with a spatula.
- Pour the batter equally into the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
- In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing until smooth.
- 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.
- 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.
- Top with fresh raspberries and a sprinkle of lemon zest for decoration.
Notes
Use fresh raspberries for the best flavor. If using frozen, thaw and drain them first. Line your pans with parchment paper for easy removal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: Generous slices
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
Keywords: raspberry cake, lemon buttercream, dessert, baking, easy recipe