Can I use fresh raspberries instead of frozen for this raspberry cake?

Yes, you can use fresh raspberries, but keep in mind that they may break apart more easily when folded into the batter. To avoid this, consider chilling the fresh raspberries in the freezer for a short time before using them, or gently fold them in to preserve their shape.

How do I make the buttercream thicker if it’s too thin?

If your lemon buttercream is too thin, simply add more sifted powdered sugar, a little at a time, until it reaches the desired thickness. This will help you achieve a creamy, spreadable frosting that holds up on your cake layers.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the gluten-free flour is a 1:1 replacement for all-purpose flour, and the rest of the ingredients remain the same for a delicious gluten-free version of the cake.

Raspberry Cake with Lemon Buttercream: A Delightful Dessert for Any Occasion

Description

Raspberry Cake with Lemon Buttercream is a perfect balance of sweet and tart flavors. The light, moist cake layers infused with fresh raspberries are topped with a creamy, tangy lemon buttercream, making it an irresistible treat for birthdays, celebrations, or a cozy afternoon snack.

Ingredients

Scale

9 Tbsp unsalted butter, at room temperature
1 cup granulated sugar
Zest of 1 lemon
3 large eggs, separated
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup plain Greek yogurt
1 1/2 cups frozen raspberries (or fresh, chilled)
For the lemon buttercream:
1 cup unsalted butter, at room temperature
5 cups powdered sugar, sifted
4 Tbsp fresh lemon juice (add more if needed)
Optional: 1 small drop yellow gel food coloring

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Butter and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
Beat butter, sugar, and lemon zest until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
In a separate bowl, beat egg whites to soft peaks and set aside.
Mix together flour, baking powder, salt, and baking soda. Add the dry ingredients to the butter mixture, alternating with yogurt, and mix until smooth.
Fold the beaten egg whites into the batter gently, ensuring no white streaks remain.
Fold in the raspberries, being careful not to break them up too much.
Divide the batter between the prepared cake pans, smoothing the tops with an offset spatula. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Allow the cakes to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
For the buttercream, beat the butter and powdered sugar together until smooth. Gradually add lemon juice until you reach a spreadable consistency. Optionally, add food coloring for a vibrant finish.
Once the cakes are completely cool, frost the top of one layer with lemon buttercream. Place the second layer on top and frost the top and sides.

Notes

Frozen raspberries hold their shape better than fresh when folded into the batter.
Ensure the cake layers are completely cool before frosting to avoid melting the buttercream.
If the buttercream is too stiff, add more lemon juice to reach your desired consistency.
For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 585 kcal
Sugar: 67 g
Sodium: 272 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 86 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 112 mg