Description
A delightful Raspberry Cake featuring fluffy layers and creamy lemon buttercream, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh raspberries
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar
- 3 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- Cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add the eggs one at a time, blending well after each addition, and stir in the vanilla extract.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk (start and end with the flour mixture). Mix until just combined; avoid overmixing.
- Fold in the fresh raspberries using a rubber spatula, ensuring you preserve their shape.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and let them cool for about 10 minutes in the pans before transferring them to a cooling rack.
- Prepare the lemon buttercream by beating the softened butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of lemon buttercream over the top, add the second layer, and frost the entire cake with the remaining buttercream.
- Decorate with additional fresh raspberries on top. Slice, serve, and enjoy!
Notes
For a twist, substitute raspberries with blueberries or add chocolate ganache on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American