If you’ve ever craved a dessert that perfectly balances sweet summer berries with the bright, zesty punch of citrus, Raspberry Cake with Lemon Buttercream is going to sweep you off your feet. This show-stopping layer cake hides tangy raspberries in every forkful and a cloud of luscious, gently tart lemon buttercream, making it the ideal treat for birthdays, brunches, or simply celebrating the joy of baking at home. Trust me, your friends and family will swoon over every moist, colorful slice!
Ingredients You’ll Need
Every ingredient in this Raspberry Cake with Lemon Buttercream serves a delicious purpose, helping you create a cake that’s tender, fruity, and bursting with flavor. Let’s walk through each one so you know why it matters—and maybe pick up a tip or two along the way.
- All-purpose flour: The sturdy foundation for light, fluffy cake layers that aren’t too dense.
- Baking powder: Gives your cake lift for those beautiful, bakery-style layers.
- Salt: Enhances both berry sweetness and lemon tang—don’t skip it!
- Unsalted butter (softened): Adds rich flavor and creaminess to both cake and buttercream.
- Vegetable oil: Keeps the cake moist, even on day two or three.
- Granulated sugar: Sweetens every bite and helps whip air into the batter.
- Large eggs: Bind everything together and add structure.
- Vanilla extract: Rounds out the flavors and adds warmth.
- Whole milk: Moistens and softens the crumb without making it heavy.
- Sour cream: Lends a hint of tang and helps the cake stay wonderfully soft.
- Fresh raspberries tossed in flour: The star ingredient! Tossing with flour helps prevent sinking, so raspberries stay scattered throughout each layer.
- Powdered sugar: Essential for silky-smooth, melt-in-your-mouth buttercream.
- Lemon zest: Packs in pure, sunny citrus flavor.
- Fresh lemon juice: Brightens the entire frosting and balances the sweetness.
- Heavy cream or milk: Gives your buttercream that irresistible, fluffy texture.
- Pinch of salt: Draws out the lemon flavor and keeps the buttercream from being cloying.
How to Make Raspberry Cake with Lemon Buttercream
Step 1: Prep Your Pans and Oven
Start by heating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans if you prefer fewer layers)—this is crucial for easy release and tidy layers.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures everything gets evenly distributed, giving your cake gorgeous lift and a uniform crumb.
Step 3: Cream the Fats and Sugar
Using a mixer, beat together softened butter, vegetable oil, and granulated sugar until light, fluffy, and almost pale in color—about 3 minutes. This step traps air for a lighter cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before the next. Add the vanilla extract for that extra layer of flavor.
Step 5: Stir in Sour Cream
Add the sour cream and mix until just combined. It brings moisture and a subtle tang, making this Raspberry Cake with Lemon Buttercream anything but ordinary.
Step 6: Combine Wet and Dry
Add your flour mixture in three parts, alternating with whole milk, beginning and ending with the dry ingredients. This staggered method keeps the batter silky and lump-free. Don’t overmix—just until you no longer see streaks of flour.
Step 7: Fold in the Raspberries
Gently fold in the raspberries that have been tossed with flour. This important little trick means your juicy berries will be evenly dotted all throughout the cake.
Step 8: Bake the Cakes
Divide the batter evenly between your prepared pans. Smooth the tops with a spatula, then bake for 25–30 minutes. The cakes are ready when the centers spring back or a toothpick comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool fully. The aroma will fill your kitchen with anticipation!
Step 9: Make the Lemon Buttercream
Beat the softened butter until creamy, then add powdered sugar one cup at a time. Mix in the lemon zest, fresh lemon juice, cream or milk, and a pinch of salt. Beat until your buttercream is light, fluffy, and beautifully fragrant. If needed, add more cream for extra softness.
Step 10: Frost and Decorate
Once your cakes are completely cool, layer them with lemon buttercream, swirling it generously between each layer and around the outside. Decorate as you love—with extra raspberries, lemon zest, or even edible flowers for a gorgeous finish.
How to Serve Raspberry Cake with Lemon Buttercream
Garnishes
The crowning touch for any Raspberry Cake with Lemon Buttercream is how you choose to garnish it. Sprinkle fresh raspberries on top, scatter a little extra lemon zest, or finish with a dusting of powdered sugar. For a special occasion, edible flowers or candied lemon slices add a breathtaking, professional look.
Side Dishes
This cake shines with light accompaniments! A scoop of vanilla bean ice cream, a dollop of whipped cream, or a simple berry compote on the side brings out the best in every slice without overpowering the delicate balance of flavors. For celebratory brunches, try a glass of chilled sparkling lemonade or prosecco alongside.
Creative Ways to Present
If you want to take things up a notch, cut the Raspberry Cake with Lemon Buttercream into petite squares for dainty finger desserts, stack as a naked cake for rustic elegance, or use a piping bag to make decorative swirls and rosettes. Individual mini-cakes or cupcakes are also charming, especially for showers or parties.
Make Ahead and Storage
Storing Leftovers
Have leftover Raspberry Cake with Lemon Buttercream? Keep it moist and fresh by storing slices in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3–4 days. Allow the cake to come to room temperature before serving to enjoy the best texture and flavor.
Freezing
To make your cake ahead or save leftovers for a later treat, freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. You can also freeze slices of frosted cake; just flash-freeze first, then wrap individually. Thaw in the refrigerator overnight before serving for best results.
Reheating
While you won’t need to reheat cake as you would bread, bringing refrigerated Raspberry Cake with Lemon Buttercream up to room temperature before enjoying it will soften the buttercream and let the flavors truly shine. A gentle 10–15 seconds in the microwave (without any metallic decorations!) can also help take the chill off.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just be sure to use them straight from the freezer, still frozen, and toss them in flour as with fresh raspberries. This prevents them from turning your batter purple and keeps their shape as the cake bakes.
Can I make Raspberry Cake with Lemon Buttercream ahead of time?
You sure can. Bake the cake layers up to a day ahead and chill them, tightly wrapped, for easier frosting. You can also make the lemon buttercream, refrigerate it, and re-whip right before assembling.
What if I don’t have sour cream?
If you’re out of sour cream, plain Greek yogurt makes an excellent substitute and provides a similar moist texture and gentle tang. Don’t worry, your Raspberry Cake with Lemon Buttercream will still be melt-in-your-mouth delicious!
How do I stop my raspberries from sinking?
Tossing raspberries in a bit of flour before folding them into the batter is the key. This creates a little barrier that holds them in place, so every slice has a lovely raspberry surprise.
Is this recipe suitable for cupcakes?
Yes! Just divide the batter between lined muffin tins, filling each about two-thirds full, and bake for 18–22 minutes. You’ll have perfectly sweet-tart cupcakes topped with luscious lemon buttercream nap caps.
Final Thoughts
I hope you’re as excited as I am to bake this Raspberry Cake with Lemon Buttercream! Whether you’re celebrating a big moment or simply want to treat yourself to something joyful and homemade, this cake is pure sunshine in every bite. Gather your ingredients, put on your favorite playlist, and get ready to wow everyone—your new favorite cake adventure starts here!
Print
Raspberry Cake with Lemon Buttercream Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberries and tangy lemon with this Raspberry Cake topped with a luscious Lemon Buttercream. Perfect for special occasions or as a sweet treat any day.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- 1/3 cup sour cream
- 1 1/2 cups fresh raspberries tossed in 1 tablespoon flour
For the lemon buttercream:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Prepare dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Mix wet ingredients: Cream butter, oil, and sugar; add eggs and vanilla; mix in sour cream.
- Combine wet and dry: Alternate adding dry ingredients and milk to wet mixture; fold in raspberries.
- Bake the cake: Divide batter, bake for 25–30 minutes, then cool.
- Make buttercream: Beat butter, add sugar, lemon zest, juice, cream, and salt; frost cake.
Notes
- Use room temperature ingredients for best results.
- Raspberries can be fresh or frozen (do not thaw if using frozen).
- Cake layers can be made a day ahead and chilled for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
