This Raspberry Cake Lemon Buttercream recipe offers a delightful balance of vibrant raspberry flavor within a tender cake, perfectly complemented by a zesty and smooth lemon buttercream frosting, making it an ideal dessert for any occasion.
Key Ingredients for Raspberry Cake Lemon Buttercream:
For the Raspberry Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup fresh or frozen raspberries, gently mashed
- 1 tablespoon lemon juice (optional, for a hint of tartness in the cake)
- Red food coloring (optional, to enhance the pink hue)
For the Lemon Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup fresh lemon juice (from about 1-2 lemons)
- 2 teaspoons lemon zest (from about 1-2 lemons)
- 1-2 tablespoons milk or heavy cream (if needed for consistency)
- Pinch of salt
How to Make Raspberry Cake Lemon Buttercream:
This Raspberry Cake Lemon Buttercream is surprisingly simple to whip up, promising a moist, tender cake bursting with raspberry goodness and crowned with a bright, creamy lemon buttercream. The straightforward steps ensure a delectable outcome, perfect for both novice bakers and seasoned pros. Preparation time is approximately 30 minutes for prep and 40-45 minutes for baking, with an additional 30 minutes for cooling and frosting.
Step-by-Step Instructions:
For the Raspberry Cake:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper and grease the parchment.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet Ingredients: In a separate small bowl or measuring cup, whisk together the buttermilk, mashed raspberries, and optional lemon juice. If using red food coloring to enhance the pink color, add a few drops to this mixture and stir until evenly combined.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
For the Lemon Buttercream:
- Cream Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar to the butter, about 1 cup at a time, mixing on low speed until fully incorporated after each addition.
- Incorporate Lemon Flavor: Add the fresh lemon juice and lemon zest to the mixture. Continue mixing on medium-high speed until the buttercream is light, fluffy, and smooth.
- Adjust Consistency: If the buttercream is too thick, add milk or cream, 1 tablespoon at a time, until it reaches your desired piping consistency. If it’s too thin, add a little more powdered sugar. Add a pinch of salt to balance the sweetness.
Assemble the Raspberry Cake Lemon Buttercream:
- Prepare for Frosting: Once the cakes are completely cool, place one cake layer on your serving plate or cake stand.
- Apply First Frosting Layer: Spread a generous amount of the lemon buttercream evenly over the top of the first cake layer.
- Add Second Cake Layer: Carefully place the second cake layer on top of the frosting.
- Frost the Cake: Frost the top and sides of the cake with the remaining lemon buttercream, using an offset spatula to create smooth or decorative finishing touches. You can add extra fresh raspberries or lemon zest as a garnish if desired.
Why You’ll Love This Raspberry Cake Lemon Buttercream:
You’ll adore this Raspberry Cake Lemon Buttercream for its stunning visual appeal and its perfectly balanced flavor profile. The moist, tender raspberry cake is a delightful canvas for the bright, zesty lemon buttercream, offering a refreshing twist compared to a traditional vanilla pound cake. Making this cake at home is not only a rewarding baking experience but also a cost-effective way to enjoy a gourmet dessert without the bakery price tag, especially when seasonal raspberries are abundant.
This creation is more than just a cake; it’s a symphony of sweet and tart sensations that will have your taste buds singing. Imagine the vibrant bursts of raspberry nestled within a delicate crumb, all enveloped by the sunshine-bright tang of fresh lemon buttercream. If you’ve ever enjoyed a lemon blueberry muffin or a classic red velvet cake, this recipe elevates those beloved flavors into an unforgettable dessert. Go ahead, preheat your oven, gather your ingredients, and experience the joy of creating this exquisite Raspberry Cake Lemon Buttercream in your own kitchen – you won’t be disappointed!
Storing and Reheating Tips:
Storage:
- Refrigerated: Store the frosted Raspberry Cake Lemon Buttercream in an airtight container in the refrigerator for up to 3-4 days. The cake will firm up slightly in the fridge, so allow it to sit at room temperature for about 20-30 minutes before serving for best texture.
- Unfrosted Layers: Unfrosted cake layers can be wrapped tightly in plastic wrap and then in foil and stored at room temperature for 1-2 days, or frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.
Reheating:
- This cake is best served at room temperature. If it has been refrigerated, simply allow it to come to room temperature as mentioned above. Reheating slices in an oven or microwave is not recommended as it can dry out the cake and melt the buttercream.
Final Thoughts:
This Raspberry Cake Lemon Buttercream is a truly special dessert that balances fruity sweetness with tangy citrus notes beautifully. We encourage you to bake this delightful creation at home; the process is enjoyable, and the result is a show-stopping treat perfect for any celebration or simply as a delightful indulgence.
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Raspberry Cake Lemon Buttercream
Ingredients
Equipment
Method
- For 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 and grease the parchment.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 1 3/4 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate small bowl or measuring cup, whisk together the buttermilk, mashed raspberries, and optional lemon juice. If using red food coloring to enhance the pink color, add a few drops to this mixture and stir until evenly combined.1 cup buttermilk, at room temperature, 1 cup fresh or frozen raspberries, gently mashed, 1 tablespoon lemon juice, to taste red food coloring
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
- Divide the batter evenly between the prepared cake pans. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- For the Lemon Buttercream: In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until smooth and creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar to the butter, about 1 cup at a time, mixing on low speed until fully incorporated after each addition.4 cups powdered sugar, sifted
- Add the fresh lemon juice and lemon zest to the mixture. Continue mixing on medium-high speed until the buttercream is light, fluffy, and smooth.1/4 cup fresh lemon juice, 2 teaspoons lemon zest
- If the buttercream is too thick, add milk or cream, 1 tablespoon at a time, until it reaches your desired piping consistency. If it’s too thin, add a little more powdered sugar. Add a pinch of salt to balance the sweetness.1-2 tablespoons milk or heavy cream, 4 cups powdered sugar, sifted, 1 pinch salt
- Assemble the Raspberry Cake Lemon Buttercream: Once the cakes are completely cool, place one cake layer on your serving plate or cake stand.
- Spread a generous amount of the lemon buttercream evenly over the top of the first cake layer.
- Carefully place the second cake layer on top of the frosting.
- Frost the top and sides of the cake with the remaining lemon buttercream, using an offset spatula to create smooth or decorative finishing touches. You can add extra fresh raspberries or lemon zest as a garnish if desired.