Hey, Kitchies! Let’s talk about a cake that’s equal parts bright, sweet, and utterly irresistible. This Raspberry Cake with Lemon Buttercream is one of those desserts that feels like sunshine on a plate—perfect for celebrations, afternoon tea, or just because you deserve something amazing.
I remember the first time I made this cake. It was a warm summer afternoon, and I had a basket of fresh raspberries just begging to be turned into something special. The result? A soft, moist cake bursting with juicy raspberries, layered with the creamiest lemon buttercream that melts in your mouth. The balance of tart and sweet is nothing short of magical.
The best part? This cake looks as beautiful as it tastes. Whether you’re making it for a birthday, a baby shower, or a weekend indulgence, it’s guaranteed to impress. So, preheat your oven and get ready to bake a masterpiece!
Resume of the Recipe in Todd Wilbur’s Writing Style:
This Raspberry Cake with Lemon Buttercream is the perfect combination of fruity and rich flavors. The cake itself is ultra-moist, packed with fresh raspberries, and lightly flavored with vanilla and a hint of citrus. But what really takes it over the top? The lemon buttercream—a smooth, luscious frosting that perfectly complements the tartness of the raspberries.
It’s a straightforward, easy-to-follow recipe that yields bakery-quality results every time. Whether you’re a seasoned baker or a first-timer, this cake is sure to impress with its vibrant flavors and stunning presentation.
Exciting Story:
There’s something about raspberries and lemons that just screams summer to me. The first time I made this cake, I was hosting a small backyard gathering, and I wanted a dessert that was light yet indulgent. I decided to pair the natural tartness of raspberries with the creamy, citrusy zing of lemon buttercream, and let me tell you—this cake disappeared faster than I expected.
My husband, who usually prefers chocolate desserts, took one bite and immediately asked for a second slice. Even my little ones, who aren’t always big on fruit, loved the bright flavors and fluffy texture. Now, every time we have a family celebration, this cake is at the top of the request list!
Why You’ll Love This Raspberry Cake with Lemon Buttercream
Selling Points:
- Perfectly Balanced Flavors: Sweet raspberries and tangy lemon buttercream create an unforgettable pairing.
- Moist and Fluffy Texture: Buttermilk keeps the cake light, soft, and extra delicious.
- Stunning Presentation: The vibrant pink hue of the raspberries makes this cake a showstopper.
- Versatile for Any Occasion: Great for birthdays, weddings, brunches, or simple weekend treats.
- Easy to Make: No complicated techniques—just simple, high-quality ingredients coming together beautifully.
Cuisine: American
Tips:
- Use Fresh Raspberries: They add a natural sweetness and vibrant color to the cake.
- Room Temperature Ingredients: Helps create a smooth batter and even baking.
- Don’t Overmix: Gently fold in the raspberries to keep them from breaking apart.
- Chill Before Frosting: A slightly chilled cake is easier to frost smoothly.
- Zest First, Juice Later: Always zest the lemon before cutting and juicing to maximize flavor.
Substitutions and Variations:
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Dairy-Free Version: Substitute buttermilk with almond milk + 1 teaspoon vinegar, and use dairy-free butter.
- Berry Swap: Try swapping raspberries for blueberries or strawberries.
- Sheet Cake: Pour batter into a 9×13-inch pan and adjust baking time to 35-40 minutes.
Make a Healthier Version:
- Reduce Sugar: Use 1 ½ cups sugar instead of 1 ¾ cups.
- Use Greek Yogurt: Replace half the butter with Greek yogurt for added protein.
- Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour.
Closing in Todd Wilbur Style:
And there you have it—Raspberry Cake with Lemon Buttercream, a bright and refreshing dessert that’s as gorgeous as it is delicious. Whether you’re making it for a special event or just a sweet treat for yourself, this cake is bound to become a favorite. Give it a try and let us know how it turns out. And if you loved this, don’t forget to check out our other amazing cake recipes!
Relevant Categories:
- Cakes
- Desserts
- Spring & Summer Treats
- Party & Celebration Recipes
Tags:
- Raspberry Cake
- Lemon Buttercream
- Summer Desserts
- Homemade Cake
- Easy Baking
Frequently Asked Questions:
- Can I use frozen raspberries?
Yes, but don’t thaw them—fold them in straight from the freezer. - How do I store the cake?
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. - Can I make this cake ahead of time?
Yes! Bake the layers a day ahead and frost before serving. - How can I make this cake extra moist?
Don’t overbake it, and use full-fat buttermilk. - Can I make cupcakes instead?
Absolutely! Bake at 350°F for 18-20 minutes. - What if I don’t have buttermilk?
Mix ¾ cup milk with 1 tablespoon vinegar and let sit for 5 minutes. - Can I use lemon extract instead of fresh lemon juice?
Yes, but fresh juice provides the best flavor.
Raspberry Cake with Lemon Buttercream
Description
This Raspberry Cake with Lemon Buttercream is one of those desserts that feels like sunshine on a plate—perfect for celebrations, afternoon tea, or just because you deserve something amazing.
Ingredients
For the Raspberry Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- 2 tablespoons fresh lemon juice
- 2 cups fresh raspberries (plus extra for garnish)
For the Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a bowl, whisk together the flour, baking powder, and salt. - Cream the Butter and Sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Incorporate the Dry and Wet Ingredients:
Gradually add the dry ingredients, alternating with the buttermilk and lemon juice, beginning and ending with the flour mixture. Gently fold in the raspberries, being careful not to crush them. - Bake the Cakes:
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting. - Make the Lemon Buttercream:
Beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the lemon zest, lemon juice, heavy cream, and vanilla extract. Beat until light and fluffy. - Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of lemon buttercream on top. Add the second cake layer and frost the entire cake with the remaining buttercream. - Decorate and Serve:
Garnish with fresh raspberries and a sprinkle of lemon zest. Slice and enjoy this sweet, tangy delight!