Description
This Raspberry Cake with Lemon Buttercream is a delightful and moist dessert featuring fresh raspberries folded into a tender, fluffy cake base. Enhanced with a zesty and creamy lemon buttercream frosting, this cake balances sweet and tart flavors perfectly. Ideal for celebrations or a charming afternoon treat, this recipe combines classic baking techniques for a stunning, flavorful dessert.
Ingredients
Scale
Cake
- 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
Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract to incorporate flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and finish with the flour mixture. Mix gently until just combined, avoiding overmixing to keep the cake tender.
- Fold in Raspberries: Using a rubber spatula, gently fold in the fresh raspberries, taking care not to break them and turn the batter pink.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- Prepare Lemon Buttercream: While the cakes cool, beat the softened butter in a mixing bowl until creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat the mixture until it becomes light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of lemon buttercream on top. Then place the second layer on top and use the remaining frosting to cover the entire cake.
- Decorate and Serve: Optionally decorate the top of the cake with additional fresh raspberries to enhance visual appeal. Slice and serve your delicious raspberry cake with lemon buttercream.
Notes
- Handle raspberries gently to avoid crushing and bleeding into the batter.
- Ensure cakes are completely cool before frosting to prevent buttercream melting.
- Parchment lining helps in easy removal of cake layers without sticking.
- The lemon zest adds fresh citrus aroma that can be adjusted based on preference.
- For a more intense lemon flavor, add an extra tablespoon of lemon juice to the buttercream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cake, lemon buttercream, lemon cake, berry cake, fresh raspberry dessert, homemade cake, frosting, party cake, baking recipe
