Go Back
–+ servings
Raspberry Cake With Lemon Buttercream

Raspberry Cake with Lemon Buttercream for Sweet Sunshine Vibes

This Raspberry Cake with Lemon Buttercream harmonizes tart raspberries and creamy lemon, offering a delicious, gluten-free option.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour or a blend of rice and tapioca flour for gluten-free option
  • 1.5 cups Granulated Sugar
  • 0.5 cups Unsalted Butter (softened) or plant-based butter for vegan option
  • 1 cup Whole Milk or plant-based milk for vegan option
  • 3 large Large Eggs or aquafaba for vegan option
  • 2 teaspoons Baking Powder
  • 2 teaspoons Vanilla Extract
  • 0.5 teaspoons Salt
  • 2 cups Fresh Raspberries or freeze-dried raspberry powder for extra punch
For the Lemon Buttercream
  • 4 cups Powdered Sugar
  • 0.25 cups Lemon Juice
  • 1 tablespoon Zest of 1 Lemon

Equipment

  • mixing bowl
  • Electric Mixer
  • 9-inch round cake pans
  • rubber spatula
  • Sifter
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Cream together softened unsalted butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well, then stir in vanilla extract.
  4. Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
  5. Combine dry mixture with butter mixture, alternating with whole milk until just combined.
  6. Gently fold in fresh raspberries.
  7. Pour batter into prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare lemon buttercream by beating softened butter, gradually adding powdered sugar, lemon juice, and zest.
  10. Once cool, assemble the cake layers with buttercream and frost the top and sides.
  11. Decorate with fresh raspberries and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Adjust lemon juice in buttercream for more intensity if desired.

Tried this recipe?

Let us know how it was!