Raspberry Cake with Lemon Buttercream
A vibrant and delightful dessert featuring juicy raspberries and creamy lemon buttercream, perfect for any celebration.
Ingredients
For the Cake
- 2 cups all-purpose flour The foundation of our cake, providing the perfect balance of structure and tenderness.
- 1.5 teaspoons baking powder For that delightful rise in our cake.
- 0.25 teaspoon salt Enhances the flavors, making each bite irresistible.
- 0.5 cup unsalted butter, softened Adds a creamy richness to our batter.
- 1 cup granulated sugar Infuses sweetness that balances the tartness of the raspberries.
- 2 large eggs Essential for binding and fluffiness.
- 1 teaspoon vanilla extract Introduces a warm, inviting aroma.
- 1 cup whole milk Makes the cake perfectly moist.
- 1 cup fresh raspberries (or frozen, thawed) Bursting with flavor and color, these berries add a juicy pop.
For the Lemon Buttercream
- 1 cup unsalted butter, softened The key to a creamy and luxurious frosting.
- 4 cups powdered sugar For that sweet, fluffy texture we love in frostings.
- 1 tablespoon lemon zest Adds an aromatic, vibrant zing.
- 3 tablespoons fresh lemon juice Enhances the buttercream’s flavor with a refreshing tang.
- 2 tablespoons whole milk Allows you to adjust the consistency of the frosting.
- 1 pinch salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
Mixing
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Start and end with dry ingredients.
- Gently fold in the fresh raspberries.
Baking
- Divide the batter evenly between prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
- Let cakes cool in the pans for 10 minutes before transferring to a wire rack.
- Beat the softened butter for the buttercream until creamy. Gradually add powdered sugar, lemon zest, and lemon juice, mixing until smooth. Adjust consistency with milk.
- Once cakes are completely cooled, frost one layer with buttercream and top with the second layer. Frost the entire cake.
Garnish and Serve
- Garnish with additional raspberries and lemon zest if desired. Slice, serve, and enjoy!
Notes
Consider adding herbs like lavender to your buttercream for a twist. Using lemon curd between layers can add tanginess. Ensure butter is at room temperature for smooth frosting.