Raspberry Cake with Lemon Buttercream Recipe

If you’re on the hunt for a dessert that feels like a gentle burst of sunshine and summer berries wrapped up in soft, moist layers, this Raspberry Cake with Lemon Buttercream is your new best friend. The perfect harmony of tart raspberries and zesty lemon buttercream frosting creates such a vibrant flavor combo that you’ll keep coming back for another slice. It’s the kind of cake that’s both delightfully simple yet sophisticated enough to impress at any gathering or brighten up a cozy afternoon tea.

Ingredients You’ll Need

To whip up this Raspberry Cake with Lemon Buttercream, you’ll find that the ingredients list is straightforward but each plays a crucial role in crafting its unforgettable taste, texture, and stunning look. From the creamy butter to the fresh raspberries and the zingy lemon, every component adds a special something.

• 9 Tbsp unsalted butter, at room temperature: This keeps the cake tender and adds richness to both layers and frosting.
• 1 cup sugar: Sweetens the cake just right and helps create a light crumb.
• Zest of 1 lemon: Adds a fresh citrus aroma that pairs beautifully with raspberries.
• 3 large eggs, separated: Egg yolks enrich, while whipped whites lighten the cake texture.
• 1 tsp vanilla extract: Brings warmth and complexity to the overall flavor.
• 2 cups all-purpose flour: The foundation of the cake’s structure.
• 2 tsp baking powder: Helps the cake rise and stay fluffy.
• 1 tsp salt: Balances sweetness and enhances other flavors.
• 1/2 tsp baking soda: Reacts with yogurt for perfect rise and softness.
• 1 cup plain Greek yogurt: Adds moisture and a subtle tang that makes the cake wonderfully tender.
• 1 1/2 cups raspberries (fresh or frozen): Bursting with flavor and color throughout the cake layers.
• 1 cup unsalted butter, at room temperature (for frosting): Creates that luscious creamy buttercream everyone dreams of.
• 5 cups confectioners’ sugar, sifted: Makes the frosting silky smooth and sweet.
• 4 Tbsp fresh lemon juice: The key to bright, zesty lemon buttercream flavor.
• Optional 1 small drop yellow gel food coloring: Adds a sunny glow to the buttercream without altering taste.

How to Make Raspberry Cake with Lemon Buttercream

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F and preparing two 8-inch cake pans by buttering and flouring them well. To make sure your cakes come out perfectly every time, place a round of parchment paper in the bottom of each pan. This little step guarantees a clean release and keeps your cake edges nice and smooth.

Step 2: Cream Butter, Sugar, and Lemon Zest

In a large mixing bowl, beat the butter, sugar, and lemon zest together until the mixture is light, fluffy, and fragrant. This creaming process adds air to the batter, ensuring your Raspberry Cake with Lemon Buttercream layers will have a tender crumb and a delightful lemony aroma.

Step 3: Add Egg Yolks and Vanilla

Next, beat in the egg yolks one at a time to keep the mixture smooth and creamy, then stir in the vanilla extract. This step enriches the batter and brings deeper layers of flavor, building the backbone of your cake’s texture.

Step 4: Whip Egg Whites to Soft Peaks

In a separate bowl, whip the egg whites until soft peaks form—this will give your cake a lovely lightness. Set them aside carefully so you can fold them in later without losing those fluffy air pockets.

Step 5: Combine Dry Ingredients

Whisk together the flour, baking powder, salt, and baking soda in another bowl. Mixing dry ingredients thoroughly ensures even distribution of leavening agents and balanced flavor throughout your Raspberry Cake with Lemon Buttercream.

Step 6: Alternate Adding Dry Ingredients and Yogurt

Gradually add the dry ingredients to the butter mixture, alternating with spoonfuls of Greek yogurt. This method keeps the batter smooth, moist, and tender, making sure every bite melts in your mouth with a subtle tang.

Step 7: Fold in Whipped Egg Whites

Gently fold the whipped egg whites into the batter, taking care to avoid deflating them. This step gives your cake its beautiful lift and airy texture that contrasts so nicely with the rich lemon buttercream.

Step 8: Add Raspberries

Delicately fold in 1 1/2 cups of raspberries, being careful not to break them up too much. These berries bring bursts of tartness and a stunning splash of pink that you’ll spot in every slice.

Step 9: Bake the Cake Layers

Divide the batter evenly between your prepared pans and smooth the tops with an offset spatula. Bake for about 30 minutes, until the cakes spring back when you press lightly in the center and the edges gain a gentle golden hue. Keep an eye on them to avoid overbaking and drying out your layers.

Step 10: Cool Completely Before Frosting

Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. This is crucial because frosting warm cake will cause your luscious lemon buttercream to melt and lose its silky texture.

Step 11: Make the Lemon Buttercream Frosting

For the frosting, beat the softened butter until creamy, then gradually add the sifted confectioners’ sugar. Mix in the fresh lemon juice little by little until you reach a spreadable consistency. Add a tiny drop of yellow gel food coloring if you want that gorgeous sunny buttercream hue—totally optional but adds visual joy!

Step 12: Assemble and Frost the Cake

Place one cake layer on your serving plate and slather a generous amount of lemon buttercream over the top. Then add the second layer and cover the entire cake with a thick, even coat of buttercream. The combination of tangy, smooth frosting with moist, raspberry-speckled cake layers is simply irresistible.

How to Serve Raspberry Cake with Lemon Buttercream

Garnishes

A fresh sprinkle of whole raspberries or a few thin lemon zest curls on top of the cake instantly elevates its look and adds a hint of tartness right when you bite. For a delicate touch, you can dust the edges lightly with powdered sugar. These simple garnishes make this Raspberry Cake with Lemon Buttercream feel truly special.

Side Dishes

Pair this cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the tartness with creamy sweetness. Fresh berries on the side or a refreshing mint leaf can brighten the flavor and make every bite more refreshing and indulgent.

Creative Ways to Present

Serve the cake on a rustic wooden board for a cozy vibe or on elegant cake stands for celebrations. You can also slice it into petite squares and serve it as bite-sized treats at parties. For an extra pop, drizzle a little raspberry coulis or a citrus glaze over each slice just before serving.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Cake with Lemon Buttercream covered tightly with plastic wrap or in an airtight container. Store it in the refrigerator to maintain freshness and keep the buttercream firm. It stays delicious for up to 3-4 days, but it’s so good you might not have leftovers for long!

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight and then frost with fresh lemon buttercream. Freezing the baked cake layers separately ensures the raspberry texture stays vibrant.

Reheating

For serving, bring the cake to room temperature before slicing to allow the flavors to shine. If you prefer a slightly warm slice, you can microwave individual pieces for 10-15 seconds but avoid overheating to keep the buttercream intact.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work wonderfully in this Raspberry Cake with Lemon Buttercream, adding a fresh burst of flavor and juiciness. Just be gentle when folding them into the batter to prevent crushing.

What if I don’t have Greek yogurt? Can I substitute?

You can substitute plain vanilla yogurt or even sour cream for Greek yogurt with no problem. The goal is to add moisture and a touch of tanginess that balances the sweetness in the cake.

Is there a way to make the lemon buttercream less sweet?

Yes! Adjust the amount of confectioners’ sugar to your taste and add a bit more fresh lemon juice for extra tang. Just add sugar gradually until you reach your preferred sweetness and texture.

Can I make this cake vegan or dairy-free?

This recipe relies on eggs, butter, and yogurt for its texture and flavor, so making it vegan would require significant substitutions. However, there are vegan butter and yogurt alternatives, and egg replacers you could experiment with, though the outcome will differ from the classic version.

How do I prevent the raspberries from sinking to the bottom?

Gently folding the berries into the batter right before baking helps keep them suspended evenly. Also, coating raspberries lightly in flour before adding them can prevent sinking by giving them more grip within the batter.

Final Thoughts

There’s something absolutely heartwarming about making and sharing a Raspberry Cake with Lemon Buttercream. It feels like sunshine on your plate with every bite—a perfect balance of tart, sweet, and buttery goodness that makes any occasion brighter. Whether you’re baking for friends, family, or just yourself, this cake is sure to become a favorite you’ll reach for again and again. So go ahead, bake up some happiness and enjoy every delicious slice!

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