As I rummaged through my pantry, I stumbled upon a treasure trove of fresh raspberries, their vibrant color calling out to me. This delightful discovery inspired me to whip up a show-stopping Raspberry Layer Cake with Zesty Lemon Buttercream. This cake is not only a feast for the eyes but also a celebration of flavor, striking that perfect balance between sweet and tart. With a moist texture thanks to the addition of Greek yogurt, this dessert promises to impress your friends and family at any gathering. Plus, it’s quick to make, which means you’ll have more time to enjoy those delightful moments together. Curious about crafting this beautiful cake that’s perfect for afternoon tea or special occasions? Let’s dive in!
Why is this cake a must-try?
Delightfully Moist: The addition of Greek yogurt ensures a luscious, moist cake that just melts in your mouth.
Flavor Explosion: Paired with fresh raspberries, the zesty lemon buttercream adds a vibrant, tangy twist that elevates every bite.
Versatile Variations: Feel free to switch up the fruit, using strawberries or blueberries for a personalized touch.
Quick Preparation: This cake can be whipped up in no time, making it perfect for unexpected guests or planned events.
Crowd-Pleasing Treat: Whether for birthdays or afternoon tea, this dessert is sure to impress everyone at your table.
With its stunning visuals and unforgettable taste, this Raspberry Cake with Lemon Buttercream will become a staple in your dessert repertoire!
Raspberry Cake with Lemon Buttercream Ingredients
For the Cake
- Unsalted Butter – Provides richness and moisture; use salted butter if unsalted is unavailable, but reduce added salt.
- Sugar – Sweetness and structure; granulated sugar is preferred for this Raspberry Cake with Lemon Buttercream.
- Lemon Zest – Adds aromatic citrus notes; fresh zest is ideal to bring out the lemon flavor.
- Eggs (separated) – The yolks add richness while the whipped whites provide lift; aquafaba can be a vegan substitute.
- Vanilla Extract – Enhances the flavor profile; pure vanilla is best for authenticity.
- All-Purpose Flour – Provides structure; gluten-free flour can be used with some adjustments.
- Baking Powder/Soda – Essential leavening agents to create lift; ensure freshness for effective results.
- Salt – Enhances flavor; essential even in sweet dishes unless you’re using salted butter.
- Plain Greek Yogurt – Keeps the cake moist and adds tang; you can substitute with vanilla yogurt for a sweeter profile.
- Raspberries – Provide flavor and moisture; frozen raspberries can be used if fresh ones are unavailable.
For the Frosting
- Unsalted Butter (for frosting) – The base for the lemon buttercream, ensuring creaminess; salted butter may alter the flavor slightly.
- Confectioner’s Sugar – Adds sweetness and texture; sift before measuring for a smoother frosting.
- Fresh Lemon Juice – Brightens the frosting; adjust the quantity based on your desired tartness.
- Yellow Gel Food Coloring (optional) – Adds visual appeal to the frosting; omit for a more natural look.
Step‑by‑Step Instructions for Raspberry Cake with Lemon Buttercream
Step 1: Preheat and Prepare Pans
Begin by preheating your oven to 350°F (175°C). While the oven warms, take two 8-inch round cake pans and grease them generously with unsalted butter. Dust the insides with flour, shaking off any excess, to ensure your delicious Raspberry Cake with Lemon Buttercream releases easily after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine softened unsalted butter and granulated sugar. Use an electric mixer to cream them together on medium speed until the mixture is light and fluffy, roughly 3-5 minutes. You’re aiming for a texture that is smooth and pale, signaling that it’s aerated sufficiently, which helps create a tender cake.
Step 3: Incorporate Egg Yolks and Vanilla
With the butter and sugar mixture ready, add egg yolks one at a time, mixing well after each addition. Then, pour in the vanilla extract and continue to beat for another minute until everything is well combined. This step adds richness to your Raspberry Cake, enhancing its flavor profile.
Step 4: Whip Egg Whites
In a separate clean bowl, use a whisk or electric mixer to whip the egg whites until soft peaks form, about 2-3 minutes. The whites should be glossy and hold their shape when the beater is lifted. This aeration is key for achieving the fluffy texture in your cake.
Step 5: Combine Dry Ingredients
In another bowl, sift together all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix gently with a spatula to ensure even distribution of the dry ingredients. This step is essential for the structure of your Raspberry Cake, contributing to its overall rise.
Step 6: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture and plain Greek yogurt to the butter mixture, alternating between the two. Start and end with the dry ingredients, mixing after each addition, until they are just combined. Be careful not to overmix; this keeps your cake tender and moist.
Step 7: Fold in Egg Whites and Raspberries
Gently fold the whipped egg whites into the cake batter using a spatula. This helps maintain the airy texture you’ve created. Once incorporated, gently add the fresh raspberries, stirring carefully to avoid breaking them apart but ensuring they are evenly distributed throughout the batter.
Step 8: Divide and Smooth Batter
Pour the batter evenly into the prepared cake pans, smoothing the tops with a spatula. This helps in achieving an even rise while baking. Give the pans a gentle tap on the countertop to release any air bubbles trapped in the batter.
Step 9: Bake the Cakes
Place the pans in the preheated oven and bake for approximately 30 minutes. Keep an eye on them; the cakes are done when they turn golden brown and a toothpick inserted in the center comes out clean. This indicates the Raspberry Cake is perfectly baked.
Step 10: Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully run a knife around the edges and turn them out onto wire racks to cool completely. Avoid frosting the cakes while they are still warm to keep the buttercream from melting.
Step 11: Prepare Lemon Buttercream
For the frosting, cream together unsalted butter and confectioner’s sugar in a mixing bowl until smooth. Gradually add fresh lemon juice and beat until creamy, about 3-5 minutes. If you opted for yellow gel food coloring, add a few drops now for a vibrant finish, adjusting to your preferred shade.
Step 12: Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of lemon buttercream on top, then carefully place the second layer on top. Frost the top and sides of the cake with the remaining buttercream, making it as simple or elaborate as you wish. Your beautiful Raspberry Cake with Lemon Buttercream is now ready to impress!
Make Ahead Options
These delightful Raspberry Cake with Lemon Buttercream layers are perfect for meal prep enthusiasts! You can bake the cake up to 3 days in advance—simply let it cool completely, then wrap each layer tightly in plastic wrap and refrigerate to maintain moisture. The lemon buttercream can also be made and stored in an airtight container for up to 5 days in the fridge. When you’re ready to serve, bring the cake layers to room temperature, assemble with the frosting, and enjoy the same fresh flavor as baking it just hours before. This method ensures that your dessert is not only gorgeous but also saves precious time on busy days!
What to Serve with Raspberry Cake with Lemon Buttercream
Enhance your dessert experience with delightful pairings that perfectly complement the cake’s sweet and tangy flavors.
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Creamy Vanilla Ice Cream: The rich, soothing flavor of vanilla ice cream balances the tartness of the raspberry cake, creating a blissful contrast in every bite.
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Fresh Mint Leaves: Simple yet refreshing, mint brings a pop of color and a cooling element, enhancing the enjoyment of the cake’s zesty notes.
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Sparkling Lemonade: This bubbly drink adds a refreshing citrus twist, perfectly echoing the lemon buttercream and brightening up your gathering.
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Whipped Cream: Light and airy, a dollop of freshly whipped cream adds a rich, creamy texture, elevating each slice of Raspberry Cake with Lemon Buttercream.
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Mixed Berry Compote: A warm, luscious berry sauce drizzled over the cake provides an additional layer of sweetness, with bursts of berry flavor that harmonize beautifully.
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Earl Grey Tea: The distinct floral notes of Earl Grey tea complement the citrus-forward flavors of the cake, making it a perfect choice for afternoon tea gatherings.
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Lemon Curd: Intensify the lemon flavor experience by serving a side of lemon curd; the tangy richness complements the cake and adds a gourmet touch.
How to Store and Freeze Raspberry Cake with Lemon Buttercream
Fridge: Store any leftover Raspberry Cake with Lemon Buttercream in an airtight container for up to 7 days. The cake’s flavor improves when chilled.
Freezer: To freeze, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. It will keep well for up to 3 months.
Thawing: When ready to enjoy, thaw the cake in the fridge overnight or at room temperature for a few hours before serving.
Reheating: If desired, you can gently microwave individual slices for about 10-15 seconds to enjoy a warm slice of cake!
Expert Tips for Raspberry Cake
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Gentle Folding: When incorporating the egg whites and raspberries, fold carefully to keep the batter light and airy, ensuring your Raspberry Cake rises beautifully.
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Temperature Check: Always allow the cakes to cool completely before frosting; if they are warm, the lemon buttercream will melt and lose its fluffy texture.
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Pans Matter: Opt for high-quality non-stick pans and consider using parchment paper on the bottom for an easy release and to maintain the cake’s integrity.
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Fresh Ingredients: Ensure your baking powder and baking soda are fresh for optimal leavening; stale agents can result in a dense cake.
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Flavor Boost: For an extra flavor dimension, add a pinch of salt to the batter; it enhances the sweetness and balances the tartness of the raspberries and lemon in your cake.
Raspberry Cake with Lemon Buttercream Variations
Feel free to make this delightful Raspberry Cake uniquely yours with these fun and flavorful twists!
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Berry Swap: Substitute raspberries with strawberries or blueberries for a different fruit flavor. Each brings a new taste that can brighten your cake’s profile.
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Flavor-Focused: Use a lemon cake base instead of raspberry for a more citrus-forward flavor. It creates a vibrant dessert that’s refreshingly zesty.
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Frosting Fusion: Adjust the frosting by adding pureed fruits such as peach or passion fruit for diverse flavor profiles. This simple twist can elevate the entire cake experience.
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Dairy-Free Delight: Swap Greek yogurt and butter for their dairy-free alternatives, like coconut yogurt and plant-based butter, for a delectable vegan version.
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Nutty Crunch: Incorporate finely chopped nuts like almonds or hazelnuts into the batter for added texture and flavor. This complements both the raspberries and the lemon beautifully.
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Spice It Up: Add a pinch of cardamom or cinnamon to the cake batter for a subtle spice that enhances the overall flavor depth. Aromatic spices can evoke warmth and coziness.
For more inspiration, consider exploring how gluten-free flour can be adapted in this recipe or discover more about different buttercream variations to suit your taste! Each variation promises to create a unique spin on this beloved dessert that’s perfect for any gathering or celebration.
Raspberry Cake with Lemon Buttercream Recipe FAQs
What should I look for when choosing fresh raspberries?
Absolutely! When selecting fresh raspberries, look for plump, firm berries with a vibrant color—think rich red or deep purple. Avoid any that have dark spots all over or appear mushy, as these indicators suggest overripeness. Remember, the fresher the berries, the more flavor they’ll bring to your Raspberry Cake with Lemon Buttercream!
How should I store leftover Raspberry Cake?
After enjoying your delicious cake, be sure to store any leftovers in an airtight container in the refrigerator. This can preserve its moist texture and enhance the flavors, making them even better after a day or two! It’s good for up to 7 days; just keep it covered to prevent it from drying out.
Can I freeze the Raspberry Cake with Lemon Buttercream?
Absolutely! To freeze your cake, wrap each slice individually in plastic wrap, ensuring it’s tightly sealed to prevent freezer burn. Then, place the wrapped slices in a freezer-safe bag or container. It should maintain its delightful flavor for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight or at room temperature for a few hours.
What if my cake sinks in the middle after baking?
Very commonly, if your cake sinks, it could be due to underbaking or overmixing the batter. Make sure to bake until a toothpick comes out clean from the center. Additionally, always gently fold the egg whites in; overmixing can deflate that precious fluffiness that helps your Raspberry Cake rise beautifully. If it does sink, don’t fret—just serve it as a trifle in a bowl with extra frosting and berries!
Is this Raspberry Cake allergen-friendly?
If you need to make the Raspberry Cake with Lemon Buttercream allergen-friendly, you can use gluten-free flour as a substitute for all-purpose flour, ensuring your baking powder is also certified gluten-free. For a dairy-free version, replace Greek yogurt with a dairy-free yogurt and use coconut oil instead of butter. Always double-check your ingredients for any hidden allergens based on dietary needs!
Can my pets eat any leftover cake?
Very importantly, keep it in mind that pets should avoid food that’s high in sugar, butter, or frosting. While a small taste of plain cake without frosting or fruit might be okay for certain pets, the ingredients in this Raspberry Cake with Lemon Buttercream are not suitable for dogs or cats. It’s safer to stick to their dedicated treats!
Raspberry Cake with Lemon Buttercream for a Sweet Escape
Equipment
- electric mixer
- 8-inch round cake pans
- mixing bowls
- Whisk
- spatula
Ingredients
For the Cake
- 1 cup Unsalted Butter softened
- 1.5 cups Granulated Sugar
- 2 Lemon Zest fresh
- 4 Eggs (separated)
- 2 teaspoons Vanilla Extract pure
- 2 cups All-Purpose Flour
- 1.5 teaspoons Baking Powder ensure freshness
- 0.5 teaspoons Baking Soda ensure freshness
- 0.5 teaspoons Salt adjust based on butter type
- 1 cup Plain Greek Yogurt or vanilla yogurt
- 2 cups Raspberries fresh or frozen
For the Frosting
- 1 cup Unsalted Butter softened
- 4 cups Confectioner’s Sugar sifted
- 2 tablespoons Fresh Lemon Juice adjust to taste
- 1 drop Yellow Gel Food Coloring optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing with unsalted butter and dusting with flour.
- In a mixing bowl, cream softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add egg yolks one at a time and then vanilla extract, mixing well after each addition.
- In a separate bowl, whip egg whites until soft peaks form, about 2-3 minutes.
- Sift together all-purpose flour, baking powder, baking soda, and salt in a bowl.
- Alternate adding the dry ingredients and Greek yogurt to the butter mixture, mixing until just combined.
- Gently fold in the whipped egg whites and raspberries.
- Divide the batter into prepared pans, smoothing the tops and tapping to release air bubbles.
- Bake for approximately 30 minutes until golden brown and a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
- Cream together unsalted butter and confectioner’s sugar in a mixing bowl until smooth, then gradually add fresh lemon juice.
- Once the cake layers are cool, place one layer on a serving plate and spread with lemon buttercream.
- Top with the second layer and frost the top and sides with remaining buttercream.