Delicious Raspberry Cake with Lemon Buttercream
Ingredients
- 2 1/2 cupsall-purpose flour: This provides the structure for the cake. Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off for accurate results.
- 2 1/2 teaspoonsbaking powder: This leavening agent helps the cake rise and become light and fluffy.
- 1/2 teaspoonsalt: Salt enhances the flavors in the cake and balances the sweetness.
- 3/4 cupunsalted butter (softened: Butter adds richness and flavor. Using unsalted allows you to control the salt level in the recipe.)
- 1 3/4 cupsgranulated sugar: This is essential for sweetness and helps with the cake's texture.
- 4large eggs: Eggs provide moisture and act as a binding agent.
- 1 teaspoonvanilla extract: Adds a warm hint of sweetness that complements the raspberries.
- 1 cupwhole milk: Contributes moisture to the batter (making it tender.)
- 1 1/2 cupsfresh raspberries: The star of the show! They bring a burst of flavor and color. Tossing them in flour prevents them from sinking to the bottom of the cake.
- 1 cupunsalted butter (softened: Just like in the cake, it adds creaminess and flavor to the frosting.)
- 4 cupspowdered sugar: This provides the sweetness and texture needed for a fluffy buttercream.
- —Zest and juice of 1 lemon: The acid brightens the frosting and pairs beautifully with the raspberries.
- 2 tablespoonsheavy cream: This enriches the buttercream (making it smoother and easier to spread.)
- 1 teaspoonvanilla extract: Again (bringing additional flavor to balance the tartness from the lemon.)
- 1 cupfresh raspberries: For topping the cake and adding visual appeal.
- —Lemon slices (optional: These can be used for garnish, adding a cheerful touch.)
Instructions
- 1
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. In another large bowl, cream together 3/4 cup unsalted butter, softened and 1 3/4 cups granulated sugar until the mixture is light and fluffy, about 4-5 minutes. Add in 4 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract. Gradually mix in the dry ingredients combined with 1 cup whole milk, starting and ending with the dry ingredients. Lastly, fold in the 1 1/2 cups fresh raspberries that have been lightly tossed in flour.
- 2
Bake the Cakes: Evenly divide the cake batter into the prepared pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them onto a wire rack to cool completely.
- 3
Make the Lemon Buttercream: In a large mixing bowl, beat 1 cup unsalted butter until creamy. Gradually add in 4 cups powdered sugar, beating until well combined. Mix in the zest and juice of 1 lemon, 1 teaspoon vanilla extract, and 2 tablespoons heavy cream. Beat until the buttercream is light, fluffy, and smooth, about 5 minutes.
- 4
Assemble and Decorate: Place one layer of the cooled cake on a serving plate. Use a spatula to spread a layer of the lemon buttercream over the top. Add the second layer of cake and frost the entire cake with the remaining buttercream. For decoration, scatter 1 cup fresh raspberries on top and arrange lemon slices on the sides if desired. Optional: Add buttercream swirls for an extra decorative touch.