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Raspberry Cake with Lemon Buttercream

Slice of raspberry cake with lemon buttercream, garnished with fresh raspberries and lemon slices on a white plate.
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A moist, fluffy three-layer raspberry cake infused with fresh lemon juice and zest, frosted with creamy lemon buttercream, perfect for spring and summer celebrations.

Ingredients

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  • 3 cups all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • Zest from 2 large lemons
  • ⅓ cup freshly squeezed lemon juice
  • 1 ¾ cups fresh raspberries
  • 1 tablespoon all-purpose flour (for raspberries)
  • 2 ¼ cups unsalted butter, softened (for frosting)
  • 9 cups confectioner’s sugar (for frosting)
  • 4 to 6 tablespoons fresh lemon juice (for frosting)
  • 4 to 6 tablespoons heavy cream (for frosting)
  • Pinch of salt (for frosting)
  • Fresh raspberries and lemon zest (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk vegetable oil, sugar, eggs, buttermilk, vanilla extract, lemon juice, and lemon zest until well combined.
  4. Gradually mix the dry ingredients into the wet until just combined.
  5. Toss raspberries with 1 tablespoon flour, then gently fold into batter.
  6. Divide the batter evenly between the pans. Bake 21–23 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool completely in pans (about 3–4 hours). Optional: refrigerate wrapped layers overnight.
  8. To make frosting, beat softened butter until creamy. Add confectioner’s sugar gradually, then mix in lemon juice, heavy cream, and a pinch of salt until fluffy.
  9. Place first cake layer on stand. Spread frosting evenly. Repeat with second and third layers.
  10. Frost the top and sides. Smooth using an offset spatula or bench scraper.
  11. Garnish with fresh raspberries and lemon zest. Chill before serving or serve immediately.

Notes

  • Use vegetable oil for a lighter, moist crumb that stays soft even after refrigeration.
  • Toss raspberries in flour to prevent sinking in the batter.
  • Let cake layers cool fully before frosting to avoid melting.
  • Frosting can be made 5 days ahead and refrigerated.
  • Decorate with mint leaves or edible flowers for a spring look.

Nutrition

Find it online: https://recipeeasily.com/raspberry-cake-with-lemon-buttercream/