If you’re searching for the ultimate fruity-meets-bright dessert, look no further than this Raspberry Cake with Lemon Buttercream. Each bite delivers a burst of tart raspberry, the gentle tang of sour cream, and the undeniable sunshine of silky lemon frosting. Whether you’re baking for a springtime gathering or simply want to treat yourself to something vibrant, this is a showstopper you’ll make again and again.

Raspberry Cake with Lemon Buttercream Recipe - Recipe Image

Ingredients You’ll Need

Gathering up a handful of essential baking ingredients is all it takes to craft this beauty. Each element plays its part: flour for structure, raspberries for that sweet pop, and lemons for lively zest. There’s nothing fussy here—just the perfect harmony of flavors and textures.

All-purpose flour: The sturdy backbone of the cake, ensuring a tender crumb with enough strength to hold juicy raspberries.
Baking powder and baking soda: These are your leavening agents, guaranteeing a light and airy cake with just the right lift.
Salt: Just a pinch sharpens all the other flavors and balances both sweet and tart notes.
Unsalted butter (softened): Butter is the flavor base—softened so it creams smoothly into sugar for a tender cake and creamy buttercream.
Granulated sugar: Provides sweetness that’s assertive but not overpowering, letting the raspberries and lemon star.
Egg whites: Just the whites offer loft and lightness, so your cake is cloudlike without feeling heavy.
Vanilla extract: Gives an inviting warmth that rounds out the citrus and berry flavors.
Sour cream: Adds subtle tang and moisture, keeping the cake rich yet fluffy.
Whole milk: Upgrades the cake’s softness while helping combine dry and wet ingredients evenly.
Fresh raspberries (or frozen, not thawed): The undeniable stars—providing juicy pockets that burst with every slice.
Flour (for tossing raspberries): Keeps the fruit suspended in the batter so every layer is beautifully speckled.
Powdered sugar: Whipped into the butter for a cloudlike lemon buttercream that’s smooth as silk.
Lemon juice: Brightens the frosting with zippy citrus flavor that balances the sugar.
Lemon zest: Packs extra lemon punch, delivering loads of flavor in just a small spoonful.
Heavy cream or milk: Softens the frosting’s texture, creating the perfect spreadable consistency.
Pinch of salt (for buttercream): Keeps the buttercream from tasting too sweet, highlighting all that lemony goodness.

How to Make Raspberry Cake with Lemon Buttercream

Step 1: Prepare Your Cake Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C), and grease and flour three 8-inch round cake pans (or two 9-inch pans if that’s what you have). Lining the pans with parchment also ensures your cakes release effortlessly—no heartbreak over stuck cakes here! Getting these steps done now means zero rush later.

Step 2: Whisk Together Your Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Give it a good whisk so everything is evenly mixed. Doing this ensures your cake rises evenly and each bite tastes balanced—no surprise salty or floury pockets.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light and airy, almost like a pale cloud. This step is key for a fluffy cake, so don’t rush—let the mixer work until you see that transformation! The sugar helps cut through the butter, creating structure and subtle sweetness.

Step 4: Add the Egg Whites, Vanilla, and Sour Cream

Now add your egg whites one at a time, beating well after each addition. Next, mix in the vanilla extract for warmth and complexity, followed by the sour cream. The cake batter will look thick and luxurious at this point, which promises a rich, tender slice later on.

Step 5: Alternate Adding Dry Ingredients and Milk

Add the dry ingredients and milk to the wet mixture in stages, starting and finishing with the dry mix. Aim for three additions of dry and two of milk, blending gently after each just until combined. This alternating method ensures a smooth, even texture and prevents overmixing, which could make the cake tough.

Step 6: Fold in the Raspberries

Toss the raspberries with a tablespoon of flour to keep them from all sinking to the bottom. Gently fold them into the cake batter—this is a moment for a delicate hand so you don’t crush those berries. You’ll start to see lovely little bursts of red throughout the batter, ready to surprise in every bite.

Step 7: Bake and Cool

Divide the batter evenly among your prepared pans, smoothing the tops for uniform layers. Bake for 25–30 minutes until golden and a toothpick inserted into the center comes out clean. A little patience is key—let your cakes cool in their pans for 10 minutes before turning out onto wire racks to cool completely. This short rest helps set the crumb so every slice is perfect.

Step 8: Whip Up the Lemon Buttercream

For the crowning glory, beat softened butter until creamy, then slowly add the powdered sugar, mixing well after each addition. Add the lemon juice, zest, and a pinch of salt, then enough cream or milk to reach the ideal fluffy, spreadable texture. The result is a tangy, dreamy lemon buttercream that pairs so beautifully with raspberry cake layers.

Step 9: Assemble and Decorate

Once completely cool, stack your cakes with a generous layer of lemon buttercream between each. Frost the outside and get creative—top with fresh raspberries, curls of lemon zest, or thin lemon slices. Remember, chilling the cake for a little while before frosting helps keep things neat and crumb-free.

How to Serve Raspberry Cake with Lemon Buttercream

Garnishes

Let your Raspberry Cake with Lemon Buttercream shine even brighter by scattering fresh raspberries, lemon curls, or edible flowers across the top. For a touch of sparkle, dust with a whisper of powdered sugar right before serving. These small touches are effortless but take your cake to bakery-level chic.

Side Dishes

Pair each slice with a scoop of tart lemon sorbet, a dollop of barely sweetened whipped cream, or a refreshing fruit salad. These sides complement the vibrancy of the cake and create a balanced, celebratory dessert experience—especially lovely for al fresco gatherings or spring parties.

Creative Ways to Present

For a playful twist, slice your Raspberry Cake with Lemon Buttercream into petite squares for a dessert buffet, or create a showstopping naked cake look by frosting only between the layers. Individual mini-cakes or cupcakes also work beautifully if you’re serving a crowd or want to make the cake extra special for gifts or picnics.

Make Ahead and Storage

Storing Leftovers

If you have leftover Raspberry Cake with Lemon Buttercream (lucky you!), store slices in an airtight container in the refrigerator for up to 4 days. The buttercream keeps the cake moist, and a brief rest in the fridge helps the flavors meld even more deliciously.

Freezing

Both the cake layers and frosted cake freeze well. Wrap cooled, unfrosted cake layers individually in plastic wrap and freeze for up to 2 months. For a fully finished cake, place it in the freezer briefly to set the frosting, then wrap and store airtight. Thaw slowly in the fridge overnight for the best results.

Reheating

If you prefer your cakes at room temperature, slice and allow the Raspberry Cake with Lemon Buttercream to sit out for about 30 minutes. There’s no need for a microwave—just a gentle ambient warm-up to bring out the buttercream’s best texture and flavor.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just use them straight from the freezer without thawing, and toss with a little flour to prevent sinking. This keeps your Raspberry Cake with Lemon Buttercream bursting with juicy flavor, even when fresh berries are out of season.

How do I keep the raspberries from sinking to the bottom?

Coat your berries with a tablespoon of flour before folding them into the batter. This simple trick suspends them throughout the cake, so every slice has those beautiful, juicy bursts.

Can I make the lemon buttercream in advance?

Yes, you can. Prepare the lemon buttercream up to three days ahead and store it in the fridge. Before frosting, let it come to room temperature and whip briefly to restore its fluffiness.

What’s the best way to get smooth, even cake layers?

Be sure to weigh your batter so each pan gets the same amount, and use an offset spatula to smooth each layer before baking. Also, always fully cool your cakes before frosting for the neatest finish.

Is this Raspberry Cake with Lemon Buttercream recipe suitable for cupcakes?

It’s perfect for cupcakes! Just divide the batter among lined cupcake tins, filling each about two-thirds full, and bake for about 18–22 minutes. Frost and garnish just as you would the full cake.

Final Thoughts

This Raspberry Cake with Lemon Buttercream is the kind of dessert that brings sunshine to any occasion, no matter the season. It’s vibrant, luscious, and always a crowd-pleaser. Trust me—whether you’re celebrating something special or treating yourself, you’ll fall head over heels for every slice.