Raspberry Cake with Lemon Buttercream

Raspberry Cake with Lemon Buttercream is a delightful dessert that brings together the tartness of fresh raspberries and the zesty brightness of lemon buttercream. This cake is a perfect centerpiece for any gathering, whether it’s a birthday celebration, a summer barbecue, or a cozy family dinner. Its light and fluffy texture combined with the vibrant flavors will surely make it a bake that not only satisfies your taste buds but also warms your heart. With this step-by-step guide to creating this scrumptious cake, even beginner bakers can shine in the kitchen.

Why You’ll Love This Recipe

This Raspberry Cake with Lemon Buttercream is beloved for many reasons. First and foremost, it’s incredibly easy to prepare, taking under an hour from start to finish, including baking time. The recipe calls for straightforward ingredients that are likely already in your pantry. It’s a refreshing crowd-pleaser that balances sweetness with a hint of tartness, making it a fantastic choice for any occasion. Plus, it presents beautifully, so it’s ideal for impressing guests with minimal effort.

Ingredients

2 cups all-purpose flour: Light and fluffy, providing the base for our cake.
1 1⁄2 teaspoons baking powder: A key ingredient that helps the cake rise beautifully.
1/4 teaspoon salt: Enhances the flavors and balances sweetness.
1/2 cup unsalted butter, softened: Adds creaminess and richness to the cake.
1 cup granulated sugar: Sweetens the cake perfectly.
2 large eggs: Binds the ingredients and provides structure.
1 teaspoon vanilla extract: Infuses warmth and aroma.
1 cup whole milk: Ensures the cake stays moist and tender.
1 cup fresh raspberries (or frozen, thawed): Bursting with juicy flavor, the star of our cake.

For the lemon buttercream:

1 cup unsalted butter, softened: The base of our creamy frosting.
4 cups powdered sugar: Sweetens and thickens the buttercream.
1 tablespoon lemon zest: Brightens the flavor with a burst of citrus.
3 tablespoons fresh lemon juice: Gives tanginess to the frosting.
2 tablespoons whole milk: Adjusts the consistency as needed.
Pinch of salt: Balances the sweetness perfectly.

Step-by-Step Directions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures an even bake for your cake.
Prepare Cake Pans: Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together. Continue mixing until the mixture is light and fluffy, about 3-4 minutes.
Incorporate Eggs: Add in the eggs one at a time, making sure to beat well after each addition. This will create a smooth batter.
Add Vanilla: Stir in the vanilla extract to infuse the mixture with a delightful aroma.
Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients to the wet ingredients, alternating with the whole milk. Start with a third of the dry ingredients, then add half of the milk, continuing to alternate until all is combined. Be careful not to over-mix.
Fold in Raspberries: Gently fold in the fresh raspberries into the batter. Make sure they are evenly distributed without crushing them too much.
Divide Batter: Pour the batter evenly between the two prepared cake pans.
Bake the Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Prepare Lemon Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, lemon zest, and lemon juice, mixing until smooth.
Adjust Consistency: If needed, add whole milk, one tablespoon at a time, until the buttercream reaches your desired consistency.
Frost the Cake: Once the cakes are completely cooled, spread a generous layer of lemon buttercream on top of one cake layer. Gently place the second layer on top, then frost the entire cake with the remaining buttercream.
Garnish and Serve: Optionally, decorate with extra raspberries and a sprinkle of lemon zest before slicing. Serve and enjoy!

Tips & Tricks

Use Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for the best mixing results. This helps create a smoother batter.
Don’t Overmix: When incorporating the dry ingredients, mix just until combined to prevent a dense cake.
Perfectly Ripe Raspberries: Choose fresh, plump raspberries for a burst of flavor. If using frozen, make sure they are well-thawed and gently patted dry.

Serving Suggestions & Pairings

This Raspberry Cake with Lemon Buttercream is exquisite on its own, but it pairs beautifully with a variety of accompaniments. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for an elevated dessert experience. It’s also wonderful with a cup of tea or coffee, making it a perfect afternoon treat. This cake is ideal for celebrations such as birthdays, anniversaries, or just a delightful weekend gathering with friends.

Nutritional Information

Per slice (1/12 of the cake):

Calories: Approximately 320
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 60mg
Sodium: 150mg
Total Carbohydrate: 45g
Dietary Fiber: 1g
Sugars: 30g
Protein: 3g

Note: Always enjoy dessert in moderation as part of a balanced diet.

Storing Tips & Variations

To store your Raspberry Cake with Lemon Buttercream, cover it with plastic wrap or store it in an airtight container in the fridge for up to 3 days. You can also freeze the cake: wrap it tightly in plastic wrap and aluminum foil; it will keep for up to 3 months. To reheat, simply let it sit at room temperature for a few hours or warm slices in the microwave for a few seconds. Feel free to get creative by adding different fruits or flavorings to the buttercream, such as orange zest or even a splash of almond extract!

Conclusion

Now that you have the recipe for this irresistible Raspberry Cake with Lemon Buttercream, it’s time to get baking! The blend of flavors and textures makes it a truly heartwarming dessert. Whether for a special occasion or a sweet treat for yourself, this cake is sure to garner rave reviews. Don’t forget to share your baking adventures and the delicious results with friends and family!

FAQs

1. Can I use frozen raspberries instead of fresh ones?
Absolutely! If you’re using frozen raspberries, make sure to thaw them and pat them dry to avoid excess moisture in your batter.

2. How can I make the lemon buttercream less sweet?
To reduce the sweetness, you can decrease the amount of powdered sugar and add a bit more lemon juice for flavor.

3. What is the best way to store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days or at room temperature for 1-2 days, depending on the humidity.

4. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just wrap them in plastic wrap and store them in the fridge until you are ready to frost and serve.

5. What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of applesauce, mashed banana, or a commercial egg replacer. Adjust baking time as needed.