Dessert

Mastering Raspberry Cake With Lemon Buttercream Recipe

ByZoe Lane April 2, 2026April 2, 2026

Introduction

This raspberry cake with lemon buttercream is a delightful blend of sweet and tart flavors. Moist layers of tender cake are studded with fresh raspberries and topped with a zesty lemon frosting, perfect for any special occasion or a simple treat.

The image shows a three-layer red velvet cake with creamy white frosting between each layer and covering the outside. The cake sits on a white cake stand with a pale pink base, placed on a white marbled surface. The frosting on top is decorated with smooth swirls of pale yellow cream, each topped with bright red raspberries. More raspberries are scattered around the base of the cake on the cake stand. The background has soft-focus floral elements and a cup with a rose pattern, enhancing the delicate and inviting look of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup fresh raspberries
1 cup unsalted butter, softened (for buttercream)
4 cups powdered sugar
3 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract (for buttercream)
Pinch of salt (for buttercream)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, sift together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Mix until just combined, avoiding overmixing.
Step 6: Gently fold in the fresh raspberries with a rubber spatula, being careful not to break them.
Step 7: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Step 9: For the lemon buttercream, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until light and fluffy.
Step 10: Once the cakes are cool, place one layer on a serving plate and spread with lemon buttercream. Top with the second layer and frost the whole cake. Decorate with extra raspberries if desired.

Tips & Variations

For a stronger lemon flavor, increase the lemon juice and zest in the buttercream.
Use frozen raspberries if fresh are not available, but fold them in gently to prevent coloring the batter too much.
Add a tablespoon of lemon curd between the layers for an extra burst of citrus.

Storage

Store the cake in the refrigerator for up to 3 days in an airtight container. Before serving, allow it to come to room temperature to enjoy the best flavor and texture. The buttercream may firm up when chilled, so a brief rest outside the fridge softens it nicely.

How to Serve

A three-layer red velvet cake with deep red, moist sponge layers separated by thick white cream cheese frosting. The outside of the cake is covered in a smooth layer of pale yellow frosting with large swirls of the same frosting piped on the top edge and around the base. Bright red raspberries are placed on top of the swirls and scattered around the base. The cake sits on a white cake stand against a white marbled surface, with blurred background flowers and cups. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but make sure it has xanthan gum or a similar binder. Baking times may vary slightly.