Indulge in the perfect balance of sweet and tangy with this Raspberry Cake topped with luscious Lemon Buttercream. The soft, fluffy cake is filled with fresh raspberries and complemented by a smooth, zesty lemon frosting. Whether it’s for a special occasion or a treat to enjoy with friends, this cake is a delightful showstopper!
Ingredients:
Raspberry Cake:
- 200 g cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 115 g unsalted butter, melted
- 100 g flavorless oil
- 150 g granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 200 g milk (dairy or non-dairy)
- 200 g raspberries
Lemon Buttercream:
- 230 g unsalted butter, room temperature
- 115 g powdered sugar
- 1 tablespoon lemon juice (about half a lemon)
- 2 teaspoons lemon zest
- Edible flowers (for garnish)
Instructions:
- Prepare the Cake: Preheat the oven to 350°F and line the bottom of a 9” cake pan with parchment paper.
- Make the Cake Batter: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk together melted butter, oil, and sugar. Add eggs and vanilla extract, mixing until well combined.
- Combine Dry and Wet Ingredients: Add half of the flour mixture and whisk until almost combined. Add the milk, whisking until smooth. Add the remaining flour mixture and mix until just incorporated.
- Add Raspberries: Toss raspberries in 2 tablespoons of flour to coat, helping them stay suspended in the batter. Gently fold them into the batter.
- Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan on the counter to release air bubbles. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 20-30 minutes, then flip the pan over and let the cake cool completely on parchment paper or a wire rack.
- Make the Lemon Buttercream: In a stand mixer, beat softened butter on medium speed for 10 minutes until creamy and pale. Add powdered sugar and beat for 5 minutes. Add lemon juice and zest, then beat for another 10 minutes until smooth. Fold the buttercream with a spatula to release air bubbles, or heat a small amount of buttercream and mix it in to make it extra silky.
- Assemble the Cake: Slice the cooled cake into two even layers. Place the bottom layer on a cake stand or plate. Pipe dollops of lemon buttercream over the surface. Top with the second cake layer and press gently to secure. Pipe a final layer of buttercream on top, then garnish with edible flowers and extra raspberries.
Nutrition (per serving):
- Calories: 5486 kcal
- Carbohydrates: 448 g
- Protein: 47 g
- Fat: 400 g
- Saturated Fat: 196 g
- Polyunsaturated Fat: 28 g
- Monounsaturated Fat: 148 g
- Trans Fat: 11 g
- Cholesterol: 1093 mg
- Sodium: 2049 mg
- Potassium: 1047 mg
- Fiber: 18 g
- Sugar: 283 g
- Vitamin A: 9494 IU
- Vitamin C: 63 mg
- Calcium: 821 mg
- Iron: 6 mg
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