Raspberry Cake Lemon Buttercream (Recipe for Printing)
This raspberry cake with lemon buttercream is ideal for spring celebrations. Its fresh berry and citrus flavors bring a delightful dessert to your table. Save & click.
# What You Need:
→ Cake
01 -
9 tablespoons unsalted butter, at room temperature
02 -
1 cup granulated sugar
03 -
3 large eggs, separated
04 -
1 teaspoon vanilla extract
05 -
2 cups all-purpose flour
06 -
2 teaspoons baking powder
07 -
1 teaspoon salt
08 -
1/2 teaspoon baking soda
09 -
1 cup plain Greek yogurt or vanilla yogurt
10 -
1 1/2 cups raspberries, fresh or frozen
→ Lemon Buttercream
11 -
1 cup unsalted butter, at room temperature
12 -
5 cups confectioners’ sugar, sifted
13 -
4 tablespoons fresh lemon juice, plus more as needed
14 -
Yellow gel food coloring, optional
# How to Make It:
01 -
Preheat the oven to 350°F. Grease and flour two non-stick 8-inch cake pans. Line the bottoms with parchment paper rounds for easy removal.
02 -
In a large mixing bowl, beat 9 tablespoons butter with the granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in vanilla extract.
03 -
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
04 -
Alternate adding the flour mixture and Greek yogurt to the butter mixture, beginning and ending with the flour, mixing just until incorporated.
05 -
In a clean bowl, whip the egg whites until soft peaks form.
06 -
Gently fold the whipped egg whites into the batter with a spatula, keeping the mixture light. Carefully fold in the raspberries.
07 -
Divide the batter evenly between the prepared pans. Bake for 30 to 45 minutes, or until a toothpick inserted into the center emerges clean.
08 -
Allow cakes to cool in the pans for 10 minutes. Carefully remove the cakes from the pans and place on wire racks to cool completely.
09 -
Beat 1 cup unsalted butter until smooth and creamy. Gradually mix in sifted confectioners’ sugar and lemon juice until fully combined. Add a drop of yellow gel food coloring if desired. Adjust consistency with additional sugar or lemon juice as needed.
10 -
Place one cake layer on a serving plate. Spread an even layer of lemon buttercream on top. Set the second cake layer over the frosting and coat the top and sides with remaining buttercream.
# Extra Tips:
01 -
If using frozen raspberries, do not thaw before folding into the batter to help prevent bleeding.