Name: Raspberry Cake With Lemon Buttercream Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
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; 4 cups powdered sugar; 3 tablespoons lemon juice; Zest of 1 lemon; 1 teaspoon vanilla extract; Pinch of salt

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 frosting)

4 cups powdered sugar

3 tablespoons lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract (for frosting)

Pinch of salt (for frosting)

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 using an electric mixer until light and fluffy, about 3-4 minutes.

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—avoid 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: To make the lemon buttercream, beat the softened butter until creamy. Gradually add the 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 plate. Spread a layer of lemon buttercream on top. Place the second layer on top and frost the entire cake with the remaining buttercream.

Step 11: Decorate with extra fresh raspberries if desired. Slice and serve.

Tips & Variations

Use frozen raspberries if fresh aren’t available; thaw and drain excess moisture before folding in.

For a dairy-free option, substitute butter and milk with plant-based alternatives.

Add a splash of lemon liqueur to the buttercream for an adult twist.

Gently fold the raspberries to keep the cake batter vibrant and avoid turning it purple.

FAQs

Can I use frozen raspberries in this cake?

Yes, you can use frozen raspberries. Just make sure to thaw them and gently drain any excess moisture to prevent the cake batter from becoming too wet.

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

Lightly tossing the raspberries with a small amount of flour before folding them into the batter helps prevent sinking. Also, be gentle when mixing to keep them evenly distributed.