Raspberry Cake with Lemon Buttercream
This Raspberry Cake with Lemon Buttercream is a bright and flavorful dessert perfect for spring or any celebration. The light and moist raspberry cake is paired with a tangy, creamy lemon buttercream that enhances the sweet berry flavor. It’s an elegant treat that combines fruity and citrus notes in the most delicious way.
Ingredients
For the Raspberry Cake:
2 cups all-purpose flour
¼ tsp salt
1 cup unsalted butter (softened)
1 ½ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup fresh raspberries (or thawed frozen raspberries)
½ cup sour cream
½ cup whole milk
For the Lemon Buttercream:
1 cup unsalted butter (softened)
4 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp heavy cream (or as needed to achieve desired consistency)
Pinch of salt
For the Raspberry Topping: (optional)
½ cup fresh raspberries (for garnish)
Lemon zest (for garnish)
Instructions
1. Prepare the Raspberry Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
In a separate bowl, mix together the sour cream and milk.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream-milk mixture. Start and finish with the dry ingredients, mixing until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
2. Make the Lemon Buttercream:
In a large