Name: Raspberry Cake with Lemon Buttercream for Sweet Celebrations
Prep time: 30 min
Cook time: 30 min
Total time: 70 min
Ingredients: 9 Tbsp Unsalted Butter (Room temperature); 1 cup Sugar (Granulated or alternative); 1 Lemon Zest (From 1 lemon); 3 large Eggs, separated (Cleanly separated); 1 tsp Vanilla Extract (Pure or imitation); 2 cups All-Purpose Flour (Gluten-free blend if needed); 2 tsp Baking Powder; 1 tsp Salt; 1/2 tsp Baking Soda; 1 cup Plain Greek Yogurt (Vanilla yogurt can be used); 1.5 cups Raspberries (Fresh or frozen); 1 cup Unsalted Butter (Room temperature); 5 cups Confectioner's Sugar (Sift before use); 4 Tbsp Fresh Lemon Juice (Adjust for desired tartness); Yellow Gel Food Coloring (Optional)

There’s something magical about homemade cakes, especially when fresh raspberries and zesty lemon come together. My Raspberry Layer Cake with Lemon Buttercream captures the essence of joyful baking, transforming simple ingredients into a show-stopping dessert. What sets this cake apart is its incredibly moist texture, thanks to a secret ingredient—plain yogurt! Plus, it’s a delightful crowd-pleaser, perfect for birthdays, afternoon tea, or any celebration that deserves a sweet touch. As you slice through the layers, the vibrant colors and refreshing flavors are bound to evoke smiles and nostalgia. Ready to create a dessert that might just become the star of your dessert table? Let’s dive into this delicious adventure!

Why is this cake a must-try?

Moisture and flavor unite: The addition of yogurt makes this Raspberry Cake incredibly moist, ensuring each bite melts in your mouth.

Zesty twist: The lemon buttercream frosting adds a delightful zing, perfectly balancing the sweetness of fresh raspberries.

Festive appeal: This cake not only tastes heavenly but also looks stunning, making it an ideal centerpiece for any gathering, from birthdays to afternoon tea.

Ease of preparation: With straightforward steps and accessible ingredients, you’ll feel like a pro baker in no time!

Versatile options: Don’t hesitate to play around—try adding lemon curd between the layers or swapping raspberries for strawberries for a versatile treat.

Elevate your baking game with this delightful cake, and if you’re looking for more citrusy inspirations, check out my Lemon Garlic Chicken Zoodles for a savory twist or Blackberry Lemon Cheesecake for another dessert option!

Raspberry Cake with Lemon Buttercream Ingredients

For the Cake

Unsalted Butter (9 Tbsp) – Provides richness and moisture; make sure it’s at room temperature for easy creaming.
Sugar (1 cup) – Sweetens the cake; granulated sugar or a sugar alternative can reduce sweetness if desired.
Lemon Zest (from 1 lemon) – Adds fragrant citrusy notes; fresh zest is always preferred for the best flavor.
Eggs, separated (3 large) – Provides structure from yolks and lightness from whipped whites; ensure they are cleanly separated.
Vanilla Extract (1 tsp) – Enhances flavor; you can opt for either pure or imitation vanilla.
All-Purpose Flour (2 cups) – Main structural component; substitute with a gluten-free blend if needed.
Baking Powder (2 tsp) – Acts as a leavening agent, helping the cake rise.
Salt (1 tsp) – Balances sweetness and is essential for enhancing flavor depth.
Baking Soda (1/2 tsp) – Works with the acid in yogurt to promote the rise of the cake.
Plain Greek Yogurt (1 cup) – Adds moisture and tanginess; vanilla yogurt can be used as an alternative.
Raspberries (1.5 cups) – Adds fruity flavor and moisture; frozen berries can be just as delightful.

For the Frosting

Unsalted Butter (1 cup) – Forms the base of the frosting; ensure it’s at room temperature for easier mixing.
Confectioner’s Sugar (5 cups) – Adds sweetness and creaminess; sift before use to avoid lumps for a smooth frosting.
Fresh Lemon Juice (4 Tbsp) – Provides tartness and helps achieve the right consistency; adjust for desired tartness.
Yellow Gel Food Coloring (optional) – Enhances the appearance of the lemon frosting, making it visually appealing.

Creating this Raspberry Cake with Lemon Buttercream will undoubtedly bright up any table, leaving everyone wanting more! Happy baking!

Step‑by‑Step Instructions for Raspberry Cake with Lemon Buttercream

Step 1: Prep the Pans
Preheat your oven to 350°F (175°C). Grease and flour two non-stick 8-inch cake pans to ensure a clean release after baking. For added security, line the bottom of each pan with parchment paper. This preparation sets the stage for a flawless Raspberry Cake that emerges beautifully from the pan.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and ½ teaspoon of baking soda. This dry mixture is essential for creating a light and fluffy cake. Set it aside while you focus on the wet ingredients, making sure to mix thoroughly to distribute the leavening agents evenly.

Step 3: Cream Butter and Sugar
In a separate bowl, beat 9 tablespoons of room-temperature unsalted butter and 1 cup of sugar using an electric mixer. Continue mixing until the mixture is light and fluffy, about 3-4 minutes. Then, add the zest from one lemon to infuse a fresh, citrusy aroma into your Raspberry Cake. This step adds richness and flavor to the batter.

Step 4: Add Yolks and Vanilla
Next, incorporate the yolks of 3 large eggs into the butter mixture, one at a time, mixing well after each addition. Add 1 teaspoon of vanilla extract to elevate the flavor. This combination will create a smooth, velvety texture that is key to the cake’s moistness as it bakes.

Step 5: Whip Egg Whites
In a clean, dry bowl, use your mixer to beat the 3 egg whites until soft peaks form, approximately 2-3 minutes. The whipped egg whites will provide the cake with its desired lightness and lift. Be sure to keep them separate until you’re ready to fold them into the batter, maintaining their volume.

Step 6: Combine Ingredients
Gradually add the dry ingredient mixture into the creamed butter mixture, alternating with 1 cup of plain Greek yogurt. Begin and end with the dry ingredients, mixing gently until fully incorporated. This step is crucial for achieving a well-combined batter that forms the base of your delicious Raspberry Cake.

Step 7: Fold in Egg Whites and Raspberries
Gently fold the whipped egg whites into your batter using a spatula. Next, add in 1.5 cups of fresh or frozen raspberries, folding carefully to avoid breaking them. This step introduces the juicy bursts of raspberry flavor throughout the cake, creating an inviting and vibrant dessert.

Step 8: Bake
Pour the batter evenly into the prepared cake pans, smoothing the tops to ensure even baking. Place the pans in the preheated oven and bake for approximately 30 minutes. You’ll know they’re ready when the edges are golden and a toothpick inserted into the center comes out clean.

Step 9: Cool and Frost
Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks. Let them cool completely before frosting with a luscious lemon buttercream. For the frosting, beat together 1 cup of softened unsalted butter, 5 cups of confectioner’s sugar, and 4 tablespoons of fresh lemon juice until smooth and creamy. Spread generously on the cooled cake layers for a delightful finish.

Expert Tips for Raspberry Cake with Lemon Buttercream

Room Temperature: Ensure all dairy ingredients, including butter and yogurt, are at room temperature; this helps create a smoother batter.
Gentle Folding: When combining the egg whites with the batter, fold gently to maintain airiness; this is crucial for a light Raspberry Cake.
Cool Completely: Allow the cake layers to cool entirely before frosting; otherwise, the icing may melt and slide off.
Flour Measuring: Avoid compacting flour into the measuring cup by spooning it in; this helps prevent a dense cake texture.
Sifting Sugar: Sift confectioner’s sugar before mixing it into the frosting to ensure a silky smooth texture in your lemon buttercream.

How to Store and Freeze Raspberry Cake with Lemon Buttercream

Fridge: Store your Raspberry Cake covered in the refrigerator for up to 5 days. Use an airtight container or wrap it well with plastic wrap to maintain freshness.

Freezer: You can freeze the cake layers without frosting for up to 3 months. Wrap each layer tightly in plastic wrap, then place them in a freezer bag to prevent freezer burn.

Reheating: To enjoy the cake again, thaw it in the refrigerator overnight. If frosted, place it in the fridge until ready to serve for the best texture.

Frosting Storage: Leftover lemon buttercream can be stored in the fridge for up to 2 weeks. Rewhip before using for optimal fluffiness.

Raspberry Cake with Lemon Buttercream Variations

Feel free to make this Raspberry Cake your own by exploring these fun and creative twists!

Berry Swap: Replace raspberries with strawberries or blueberries for a different flavor experience. Each berry brings its own unique sweetness that pairs beautifully with lemon.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend. It’s a simple swap that allows everyone to enjoy this delicious cake! Just ensure your baking powder is also gluten-free for a worry-free bake.
Lemon Curd Delight: Add a layer of lemon curd between the cake layers for an extra burst of citrus flavor. This addition will make each bite even more zesty and delightful.
Lower Sugar Option: Use a sugar alternative like stevia or monk fruit in place of granulated sugar. This can help lighten the caloric load while keeping the sweetness balanced.
Nutty Crunch: Incorporate chopped nuts, like almonds or pecans, into the batter for added texture and nutty flavor. These not only enhance the taste but also bring a satisfying crunch to each slice.
Chocolate Drizzle: For a decadent twist, drizzle melted dark chocolate on top of the frosting. The richness of chocolate pairs surprisingly well with the tartness of the lemon!
Fruity Fusion: Try mixing in a variety of citrus zests—like lime or orange—with the lemon zest for a delightful hint of layered citrus flavors. This twist can brighten the cake up and make it feel even more refreshing.

If you’re intrigued by other dessert ideas, consider trying my Peanut Butter Cup Dump Cake or indulge in a slice of Chocolate Poke Cake to satisfy your sweet tooth further!

Make Ahead Options

These Raspberry Cake with Lemon Buttercream are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance, allowing them to cool completely before storing them tightly wrapped in plastic wrap in the refrigerator. Additionally, the lemon buttercream frosting can be made ahead and kept in the fridge for up to 5 days; just give it a quick stir before using to restore its smooth texture. When you’re ready to serve, simply layer the cooled cake with the frosting and add fresh raspberries for a stunning presentation. This prep strategy not only saves time but ensures your cake is just as delicious and fresh!

What to Serve with Raspberry Cake with Lemon Buttercream

Elevate your dessert experience with delightful pairings that complement the irresistible flavors of this luscious cake.

Fresh Berries: Serve with a colorful assortment of fresh berries to enhance the fruity notes in the cake, offering a refreshing contrast. Try raspberries, blueberries, and strawberries for a stunning presentation.
Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture that beautifully complements the lemony zing of the frosting, creating a harmonious balance.
Lemon Sorbet: This light and tangy dessert provides a refreshing palate cleanser, bringing out the cake’s zesty lemon notes while cooling down your taste buds.
Vanilla Ice Cream: A scoop of classic vanilla ice cream adds creaminess and richness, creating a delightful temperature contrast to the warm cake, making each bite a pleasure.
Iced Tea: Pairing the cake with a glass of freshly brewed iced tea enhances its flavor, serving as a refreshing accompaniment that balances sweetness with a hint of bitterness.
Coffee: A cup of rich coffee complements the sweetness of the cake while offering a warm, inviting aroma that makes the dessert experience even more indulgent.
Citrus Fruit Salad: A light citrus salad featuring oranges, mandarins, and grapefruits brightens up the palate, echoing the cake’s flavors and adding a playful pop of color.
Lemonade: Refreshing and tart, a glass of lemonade not only celebrates the citrus theme but also enhances the cake’s lemon buttercream with its bright flavor.
Chocolate Ganache: If you’re feeling adventurous, drizzle some warm chocolate ganache on top for a rich, decadent twist that pairs surprisingly well with raspberry and lemon.

These thoughtful pairings will not only enhance the enjoyment of your Raspberry Cake with Lemon Buttercream but also make your gathering a sweet success!

Raspberry Cake with Lemon Buttercream Recipe FAQs

How should I select and store raspberries?
Absolutely! Look for fresh raspberries that are plump, firm, and free from dark spots or mushiness, which indicates ripeness. Store them in the refrigerator, unwashed, for up to 3 days in a breathable container. If you notice any mold, remove the affected berries to prevent spoiling the rest.

Can I freeze the Raspberry Cake?
Very! To freeze the cake layers, let them cool completely and then wrap each layer tightly in plastic wrap. Place them in a freezer-safe bag or container, ensuring they are airtight to prevent freezer burn. The cake can be stored this way for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight for best results.

How long can I keep the frosted cake?
You can store your Raspberry Cake with Lemon Buttercream in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh. Just a tip: it’s best enjoyed within the first few days to maintain the lovely texture of the frosting.

What should I do if my cake layers domed or cracked?
If your cake layers turned out domed or cracked, don’t worry; it happens to the best of us! To fix this, you can level the tops with a serrated knife once they’re fully cooled. A domed cake can still be frosted beautifully, and no one needs to know! Also, check your oven temperature; sometimes, an oven that runs hot can cause uneven baking.

Can I make this cake gluten-free?
Absolutely! You can easily enjoy this Raspberry Cake with Lemon Buttercream by substituting all-purpose flour with a gluten-free flour blend. Make sure to use a blend that works well for baking to get the best texture. Additionally, check your baking powder for any gluten-containing ingredients to ensure the entire treat is gluten-free.

Is this cake safe for my pets?
No; this Raspberry Layer Cake contains ingredients like sugar and butter that are not suitable for pets. It’s best to keep this delicious cake strictly for human enjoyment to avoid any potential health issues for your furry friends.