Raspberry Cake with Lemon Buttercream

This Raspberry Cake with Lemon Buttercream is a tender sponge studded with juicy raspberries, layered with zesty lemon buttercream for a bright, springtime treat. Fluffy butter cake bursts with raspberry jewels and a tangy, silky lemon frosting that melts on your tongue. Each slice offers a perfect balance of sweet berry notes and citrus zing—ideal for celebrations or cozy afternoons. If you’re up for an intermediate challenge, this recipe will guide you through every step to bake a slice of sunshine.

Key Ingredients

Here’s what you’ll need to whip up this delightful Raspberry Cake with Lemon Buttercream:

• 2 cups all-purpose flour: Provides the structure for a soft, tender crumb.
• 1 tsp baking powder: Gives the cake a gentle lift and airy texture.
• 1/2 tsp baking soda: Helps with browning and adds a touch of extra rise.
• 1/4 tsp salt: Balances the sweetness and enhances all the flavors.
• 1 cup unsalted butter, softened: Enriches the cake with moisture and flavor.
• 1 cup granulated sugar: Sweetens and helps create a light, fluffy batter.
• 3 large eggs, room temperature: Bind the ingredients and add richness.
• 1 tsp vanilla extract: Brings warmth and depth to the cake’s flavor.
• 1/2 cup buttermilk, room temperature: Adds tang and helps keep the crumb tender.
• 1 cup fresh raspberries: Bursts of juicy berry goodness throughout the cake.
• 1 cup unsalted butter, softened: The base for the smooth, creamy lemon buttercream.
• 3 cups powdered sugar, sifted: Sweetens and thickens the frosting to pipeable perfection.
• 2 tbsp fresh lemon juice: Adds bright citrus zing to the buttercream.
• 1 tbsp lemon zest: Intensifies the lemon flavor without extra liquid.
• Pinch salt: Balances the sweetness in the frosting.

How To Make Raspberry Cake with Lemon Buttercream

Baking this Raspberry Cake with Lemon Buttercream is straightforward when you break it down into two parts: the cake layers and the luscious frosting. You’ll whisk together dry ingredients, cream butter and sugar, fold in berries, and bake until golden. Once the layers cool, you’ll whip up a tangy lemon buttercream and assemble for a show-stopping finish. Let’s walk through each step in detail:

1. Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans to prevent sticking.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.

3. In a stand mixer fitted with the paddle attachment, beat 1 cup of softened butter and granulated sugar on medium speed for 3–4 minutes, until light and fluffy.

4. Add eggs one at a time, beating after each addition to incorporate fully, then mix in the vanilla extract.

5. On low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.

6. Using a spatula, gently fold in the fresh raspberries to distribute them without crushing.

7. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool cakes in their pans for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

9. For the lemon buttercream, beat 1 cup of softened butter on medium speed until creamy.

10. Gradually add sifted powdered sugar, beating until smooth.

11. Add fresh lemon juice, lemon zest, and a pinch of salt, then beat on high speed until the frosting is light and fluffy.

12. Assemble the cake by placing one layer on your serving plate, spreading a generous layer of buttercream, topping with the second layer, and frosting the top and sides. Smooth with an offset spatula for a clean finish.

Serving Suggestions

Elevate every slice of Raspberry Cake with Lemon Buttercream with these serving ideas:

• Top each piece with a handful of fresh raspberries and a light dusting of powdered sugar for a picture-perfect finish.
• Add a dollop of fresh whipped cream or a scoop of vanilla ice cream to balance the tartness.
• Garnish plates with a twist of lemon zest or a sprig of mint to highlight the citrus notes.
• Pair slices with a cup of hot Earl Grey tea or a refreshing sparkling lemonade to complement the flavors.

Tips For Perfect Raspberry Cake with Lemon Buttercream

Mastering this cake is all about the details. With a few simple pointers, you’ll wow everyone with your baking prowess:

• Ensure all ingredients are at room temperature for best results.
• Handle raspberries gently to avoid crushing them.
• Chill the cake for 20 minutes before slicing for clean slices.
• Store the cake in the refrigerator for up to 3 days.

How To Store It

Keeping your Raspberry Cake with Lemon Buttercream fresh is easy when you follow these methods:

• Refrigerator (Up to 3 Days): Wrap the cake tightly in plastic wrap or store in an airtight container to maintain moisture and prevent flavor transfer.
• Room Temperature (Up to 1 Day): If you plan to enjoy it soon, cover loosely with a cake dome or foil to keep buttercream soft and raspberries intact.
• Freezer (Up to 1 Month): Slice and wrap individual pieces in plastic wrap before placing them in freezer bags. Thaw overnight in the refrigerator for the best texture.
• Avoid Direct Heat and Light: Store away from warm spots or sunlight to prevent the buttercream from softening excessively and keep raspberries from discoloring.

Frequently Asked Questions

Here are some common questions about Raspberry Cake with Lemon Buttercream:

• Q: How do I store the Raspberry Cake with Lemon Buttercream and how long will it stay fresh?

A: Store the cake covered in the refrigerator in an airtight container or wrapped well in plastic wrap. The buttercream helps seal in moisture, keeping the cake fresh for up to 3 days. Before serving, let slices come to room temperature for about 20 minutes to revive the texture and flavors.

• Q: Can I use frozen raspberries instead of fresh, and will it affect the cake’s texture?

A: You can use frozen raspberries, but do not thaw them before folding into the batter—this prevents excess juice from weighing down the cake. Gently toss frozen berries with a tablespoon of flour to help distribute them evenly and minimize bleeding. The cake may bake a minute or two longer due to the extra moisture, so check doneness with a toothpick.

• Q: Why are room-temperature ingredients important for this recipe?

A: Room-temperature butter, eggs, and buttermilk incorporate more easily and evenly, creating a smoother batter and light, tender crumb. Cold ingredients can lead to an uneven mixture, reduced volume, and denser cake layers.

• Q: How can I prevent the raspberries from sinking to the bottom of the cake pans?

A: To prevent sinking, gently fold the raspberries into the batter at the very end of mixing, using a spatula to minimize crushing. You can also toss the berries in a teaspoon of flour before folding; the flour coating helps suspend them in the batter as it bakes.

• Q: What’s the best way to achieve clean, even slices when serving the cake?

A: Chill the frosted cake in the refrigerator for at least 20 minutes before slicing. Use a sharp, thin-bladed knife and wipe it clean between each cut. Warm the knife under hot water, then dry it off before each slice to glide through the buttercream smoothly.

• Q: My buttercream is too soft—how can I firm it up?

A: If the frosting is too soft, refrigerate it for 10 to 15 minutes, then re-whip on medium speed until it regains a pipeable consistency. You can also add an extra half cup of sifted powdered sugar, a tablespoon at a time, until the desired stiffness is reached.

• Q: Can I substitute buttermilk with another ingredient?

A: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it to ½ cup with whole milk. Let it sit for 5 minutes to thicken before using. This mimics the acidity and moisture level of buttermilk in the batter.

• Q: How can I incorporate extra lemon flavor without altering the cake’s texture?

A: Add up to 1 teaspoon of finely grated lemon zest to the cake batter when whisking the dry ingredients. This boosts lemon notes without changing the batter’s hydration. Be careful not to add extra juice to the cake batter, as it could affect crumb structure.

What Makes This Special

This Raspberry Cake with Lemon Buttercream shines because it strikes the perfect balance between sweet and tart, offering bursts of juicy berries in every bite and a creamy, citrus-kicked frosting that feels like sunshine on a plate. It’s an intermediate-level bake that rewards you with gorgeous layers and show-stopping flavor, and you can easily print or save this page for future celebrations. Give it a try and let me know how it went—drop your questions or feedback below if you need any help or just want to share your delicious results!

Print Recipe

Raspberry Cake with Lemon Buttercream

Author: Rachael Foster Courses: Dessert

Difficulty: Intermediate Prep Time 40 mins Cook Time 30 mins Rest Time 20 mins Total Time 1 hr 30 mins

Calories: 650

Description

Fluffy butter cake bursts with raspberry jewels and a tangy, silky lemon buttercream that melts on your tongue. Each slice offers a balance of sweet berry notes and citrus zing—perfect for celebrations or cozy afternoons.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• 1 tsp baking powder

• ¹⁄₂ tsp baking soda

• ¹⁄₄ tsp salt

• 1 cup unsalted butter softened

• 1 cup granulated sugar

• 3 large eggs room temperature

• 1 tsp vanilla extract

• ¹⁄₂ cup buttermilk room temperature

• 1 cup fresh raspberries

• 1 cup unsalted butter softened

• 3 cups powdered sugar sifted

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• Pinch salt

Instructions

1. Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a bowl whisk together flour, baking powder, baking soda, and salt.
3. In a stand mixer beat 1 cup softened butter and sugar on medium speed until light and fluffy.
4. Add eggs one at a time beating after each addition then mix in vanilla extract.
5. On low speed alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients until just combined.
6. Gently fold in raspberries with a spatula.
7. Divide batter evenly between prepared pans and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
8. Cool cakes in pans for 10 minutes then remove and let cool completely on a wire rack.
9. For the buttercream beat 1 cup softened butter until creamy then gradually add powdered sugar, beating until smooth.
10. Add lemon juice, lemon zest, and a pinch of salt then beat on high until light and fluffy.
11. Place one cake layer on a serving plate and spread a layer of frosting on top.
12. Top with the second cake layer and frost the top and sides, smoothing with an offset spatula.

Note

• Ensure all ingredients are at room temperature for best results.
• Handle raspberries gently to avoid crushing them.
• Chill the cake for 20 minutes before slicing for clean slices.
• Store the cake in the refrigerator for up to 3 days.

Keywords: raspberry cake, lemon buttercream, spring desserts, berry cake, homemade cake, lemon frosting