If there was ever a cake that embodied the spirit of summer and celebration, it’s this Raspberry Cake with Lemon Buttercream. Bursting with juicy raspberries and crowned with the most luscious lemony buttercream, every bite is pure joy. This is the sort of dessert that invites compliments and second helpings at any gathering. The tartness of fresh raspberries comes alive against a bright lemon backdrop, all wrapped in a soft, tender crumb—and that creamy, citrusy frosting is impossible to resist. If you’re looking for an utterly delightful centerpiece for your table, the Raspberry Cake with Lemon Buttercream is the one to bake.
Ingredients You’ll Need
Even though this dessert might look like a showstopper, the ingredients are all about keeping things simple and fresh. Each component plays a starring role in creating that signature flavor, tender texture, or pop of color that makes a Raspberry Cake with Lemon Buttercream so beloved. Here’s what you’ll need:
- All-purpose flour: The foundation for a soft, structured cake that holds up beautifully to fruit and frosting alike.
- Baking powder & baking soda: These leaveners work together for perfect rise—light, fluffy layers every time.
- Salt: Just half a teaspoon brings all the flavors into balance and accentuates the brightness of the lemon and raspberries.
- Unsalted butter: Softened so it creams beautifully, lending richness to both the cake and the silky lemon buttercream.
- Granulated sugar: Sweetens the batter and helps achieve that irresistible tender crumb.
- Eggs: Provide structure and add to the cake’s luxurious texture—be sure they’re at room temperature for the best results.
- Vanilla extract: Adds warmth and depth, rounding out the cake’s citrus and berry notes.
- Buttermilk: Makes the crumb moist and tender, and its subtle tang harmonizes with the lemons and berries.
- Fresh lemon juice and zest: The true stars of the buttercream and cake—zesty, bright, and bursting with citrus flavor.
- Fresh raspberries (or thawed frozen): Dotted throughout the cake for juicy pops of flavor and gorgeous color.
- Flour (for tossing raspberries): Helps prevent those precious berries from sinking straight to the bottom of your cake.
- Powdered sugar: Essential for a smooth, dreamy lemon buttercream that’s never gritty—just picture-perfect.
- Heavy cream or milk: A splash brings the frosting to that cloud-like consistency we all adore.
- Pinch of salt: Don’t skip this in your frosting—it heightens the lemon flavor and keeps everything from tasting flat.
How to Make Raspberry Cake with Lemon Buttercream
Step 1: Prep the Cake Pans
Start by preheating your oven to 350°F (175°C). Grab three 8-inch round cake pans, give them a generous swipe of butter or cooking spray, and then dust each with flour. This little ritual ensures your lovely cake layers will release like a dream—no sticking, no crumbling. Trust me, it’s worth the extra minute of prep!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This step is about evenly dispersing those leavening agents so every bite of Raspberry Cake with Lemon Buttercream is as airy and fluffy as the next. Thorough mixing here sets you up for cake success later.
Step 3: Cream Butter and Sugar
Turn to a large mixing bowl and beat the softened butter and granulated sugar together. You’re going for pale, airy, and almost cloud-like—give it 3 to 4 minutes with an electric mixer for the best texture. This creaming step is what helps create that light, melt-in-your-mouth crumb that makes this cake truly special.
Step 4: Add Eggs and Flavorings
Now blend in the eggs, one at a time, taking care to beat well after each addition. Next, stir in the vanilla extract, fresh lemon juice, and bright lemon zest. The aroma at this stage is your first reward—citrusy, sweet, and super inviting!
Step 5: Alternate Dry Ingredients and Buttermilk
With your mixer on low, add the dry ingredients to your wet mixture in three batches, alternating with the buttermilk. Start and end with the flour mixture. This careful alternation ensures your batter stays tender and smooth without getting overworked (nobody wants a tough cake, after all!).
Step 6: Fold in the Raspberries
Toss those gorgeous raspberries in a tablespoon of flour—a simple trick to help them suspend evenly throughout the batter. Then gently fold them in so you don’t crush the fruit. You want juicy pops of raspberry tucked into every single bite.
Step 7: Bake
Divide your batter evenly among the three prepared pans, then smooth the tops with a spatula. Pop them into the oven and bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. Try not to peek until near the end—the cakes will thank you with a perfect rise!
Step 8: Cool Completely
Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to finish cooling. This bit of patience pays off: frosting a fully cooled Raspberry Cake with Lemon Buttercream means your buttercream won’t melt and slide off.
Step 9: Make the Lemon Buttercream
In a large bowl, beat softened butter until almost white and ultra-creamy. Gradually add powdered sugar, mixing on low to incorporate, then crank it up to medium-high for fluffy magic. Blend in the lemon juice, lemon zest, pinch of salt, and a splash of cream or milk until your frosting is billowy and ready to spread. If it’s too thick, add a drop more cream—too thin, a bit more powdered sugar.
Step 10: Assemble and Frost
Once your cakes are completely cool, layer them up with generous swoops of lemon buttercream between each one. Slather the entire Raspberry Cake with Lemon Buttercream in frosting, smoothing the sides and top any way you like. For an extra pop of flavor, consider a thin layer of raspberry jam between the cake layers—it takes this dessert totally over the top!
How to Serve Raspberry Cake with Lemon Buttercream
Garnishes
For a show-stopping finish, heap a mound of fresh raspberries on top, maybe a twist of lemon zest, and even a few edible flowers if you’re feeling fancy. The vibrant colors and natural beauty make the Raspberry Cake with Lemon Buttercream look as irresistible as it tastes.
Side Dishes
This cake loves a simple side that doesn’t compete for the spotlight. Try delicate cups of fresh mint tea or a light fruit salad. Even a scoop of vanilla ice cream or lightly sweetened whipped cream can elevate each slice into an even more decadent treat.
Creative Ways to Present
For birthdays, layer the Raspberry Cake with Lemon Buttercream extra tall and finish with sparkling candles. For smaller gatherings, try slicing into elegant squares or using a round cutter for chic mini-cakes. You can even serve it as a trifle, layering cubes of cake, extra berries, and dollops of lemon buttercream in a glass bowl for a playful twist.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Cake with Lemon Buttercream should be covered and stored in the refrigerator, where it keeps beautifully for up to three days. The buttercream stays plush, and the cake remains moist, making it just as tempting on day three!
Freezing
If you need to store the cake longer, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to three months. Thaw them overnight in the fridge before frosting. You can freeze frosted slices too; just let them firm up in the freezer first, then wrap and store. Their flavor is preserved perfectly for sweet cravings down the line.
Reheating
Bring refrigerated slices back to room temperature before serving—about 30 minutes on the counter usually does the trick. Avoid microwaving, as it can melt your gorgeous buttercream. The bright, lively flavors are most pronounced when the Raspberry Cake with Lemon Buttercream is slightly cool but not cold.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just thaw them first and drain off any excess juice. Be gentle when folding them into the batter, and toss with flour so they stay distributed through the cake rather than sinking to the bottom.
How do I keep my cake layers from sticking to the pans?
Use parchment circles at the bottom of your greased and floured pans for easy release. It keeps layers intact and makes assembling your Raspberry Cake with Lemon Buttercream a breeze!
Can I make the lemon buttercream ahead of time?
Yes, you can! Make the buttercream up to three days ahead and store it in an airtight container in the fridge. Let it come to room temperature and rewhip briefly before assembling your cake for super smooth frosting.
What’s the best way to get bright lemon flavor?
Use both fresh lemon juice and lemon zest in the cake and buttercream. The zest carries aromatic oils that really boost the citrus fragrance and taste—don’t skip it!
Do I have to use three cake pans?
If you only have two pans, you can bake two thicker layers and adjust the bake time. Just be careful not to overfill, and make sure to test for doneness with a toothpick so you don’t end up with gooey centers.
Final Thoughts
There’s so much to love about this Raspberry Cake with Lemon Buttercream—it’s bright, fresh, and loaded with flavor, making any day feel like a celebration. Whether you’re baking for a special occasion or simply need an excuse for a sweet treat, this is the cake that will have everyone asking for the recipe. Give it a try and enjoy every cheerful, berry-studded, citrus-kissed bite!
Print
Raspberry Cake with Lemon Buttercream Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy raspberries and zesty lemon with this Raspberry Cake topped with luscious Lemon Buttercream. A perfect treat for any occasion!
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1 tablespoon flour (for tossing raspberries)
Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Prepare the cake batter: Mix dry ingredients, beat butter and sugar, add eggs and flavorings, alternate with flour and buttermilk, fold in raspberries.
- Bake: Divide batter, bake for 25-30 minutes, then cool.
- Make the buttercream: Beat butter, add sugar, lemon juice, zest, and cream until fluffy.
- Assemble: Frost cooled cakes with buttercream and layer as desired.
Notes
- For a stronger raspberry flavor, consider adding a thin layer of raspberry jam between cake layers.
- Chill the cake before slicing for neat layers.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 47g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
