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Raspberry Cake with Lemon Buttercream

A delightful dessert that combines the tartness of fresh raspberries with the zesty brightness of lemon buttercream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and line two 8-inch round cake pans with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, and salt until combined.
  4. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in the vanilla extract.
  7. Gradually mix in the dry ingredients to the wet ingredients, alternating with the whole milk. Start with a third of the dry, then add half of the milk, continuing to alternate until all is combined.
  8. Gently fold in the fresh raspberries into the batter.
  9. Pour the batter evenly into the prepared cake pans.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Preparing Lemon Buttercream
  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually add in the powdered sugar, lemon zest, and lemon juice, mixing until smooth.
  3. If needed, adjust the consistency with whole milk, adding one tablespoon at a time.
Assembly
  1. Once the cakes are completely cooled, frost the top of one cake layer with a generous layer of lemon buttercream.
  2. Place the second layer on top and frost the entire cake with the remaining buttercream.
  3. Optionally decorate with extra raspberries and a sprinkle of lemon zest before slicing.

Notes

Use room temperature ingredients for the best mixing results. Don’t overmix the dry ingredients to prevent a dense cake.