Raspberry Cake with Lemon Buttercream Recipe
If there’s one dessert I find myself craving again and again each spring and summer, it’s a Raspberry Cake with Lemon Buttercream. This dreamy cake perfectly balances sweet-tart raspberries and zippy lemon flavor, all wrapped up in a cloud of luscious, tangy buttercream. Every bite is bursting with berry goodness and a hint of sunshine, making it the showstopper at any brunch, birthday, or celebration. Whether you love baking from scratch or just want a crowd-pleaser with wow-factor, I can’t wait for you to try Raspberry Cake with Lemon Buttercream!

Ingredients You’ll Need
Baking Raspberry Cake with Lemon Buttercream doesn’t require a mile-long list — it’s all about using fresh, flavorful ingredients that play beautifully together. Each element brings something special, whether that’s brightness, moisture, or color. Below, I’ve shared tips and tricks for every ingredient to help you get the very best results.
- Unsalted Butter (Cake and Frosting): Make sure it’s at room temperature for ultra-creamy blending and that classic buttery crumb and frosting.
- Sugar: Granulated sugar gives the cake just the right amount of sweetness, highlighting the berries and lemon zest.
- Lemon Zest: Freshly grated zest is key for that vibrant, citrusy aroma in the cake layers.
- Eggs (Separated): Separating the eggs and whipping the whites gives you a lighter, fluffier cake texture.
- Vanilla Extract: A splash rounds out the tartness and adds warmth to every bite.
- All Purpose Flour: Regular AP flour gives our cake a lovely, sturdy structure that stands up to juicy berries.
- Baking Powder & Baking Soda: This dynamic duo ensures a perfect rise — don’t skip either one!
- Salt: Just a pinch transforms everything, intensifying flavors without making the cake salty.
- Plain Greek Yogurt: Yogurt makes the cake incredibly moist and tender, with a subtle tang that complements the raspberries and lemon beautifully.
- Raspberries: Both fresh and frozen work; frozen are easy and keep their shape well in baking, giving bursts of color and tartness.
- Confectioner’s Sugar (for Frosting): Sifted for cloud-like, lump-free buttercream you’ll want to eat by the spoonful.
- Fresh Lemon Juice: The real secret to next-level lemon buttercream; add a little extra if you love extra-tangy frosting.
- Yellow Gel Food Coloring (Optional): Just a drop gives your buttercream a sunny hue – completely optional, but oh-so-pretty!
How to Make Raspberry Cake with Lemon Buttercream
Step 1: Prepare the Cake Pans
Set your oven to 350F so it’s hot and ready for baking. Butter and flour two 8-inch non-stick cake pans, and for extra insurance against sticking, place circles of parchment paper on the bottom of each pan. This simple prep step makes cake assembly later a breeze, and you’ll get flawless cake layers every time!
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, cream together the room-temperature butter, sugar, and lemon zest. Beat until the mixture is pale, light, and fluffy — this is where your Raspberry Cake with Lemon Buttercream starts to get its signature brightness and tender crumb. Scrape down the bowl as you go to ensure every bit of zest is evenly incorporated.
Step 3: Add Egg Yolks and Vanilla
Beat the egg yolks into your creamed mixture one at a time, followed by the vanilla extract. This step helps create a rich, golden cake and makes the batter even silkier. Don’t rush: taking a moment to blend each yolk in fully is the secret to a gorgeous, cohesive cake.
Step 4: Whip Egg Whites
Grab a separate, clean bowl to beat your egg whites. Whip them until they form soft, cloud-like peaks. Gently whipped egg whites make the cake wonderfully airy and light, so be careful not to overmix — you want gentle peaks, not stiff ones!
Step 5: Mix Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in another bowl. This ensures that your leavening agents are evenly distributed, which means no surprise dense spots in your finished Raspberry Cake with Lemon Buttercream.
Step 6: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and yogurt to your butter-egg mixture, stirring gently after each addition. Finish with the flour so your batter stays thick, creamy, and perfectly smooth. Don’t forget to scrape down your bowl — you want all that zesty goodness in every bite!
Step 7: Fold in Egg Whites and Raspberries
Carefully fold in the whipped egg whites until there are no white streaks remaining — use a gentle hand for maximum lift. Next, fold in your raspberries. If using frozen berries, no need to thaw; just toss them in and expect vibrant pink streaks throughout your cake layers.
Step 8: Bake the Cake Layers
Divide the batter evenly between your prepared pans, smoothing the tops with an offset spatula. Bake both layers on the same oven rack for about 30 minutes. The cakes are done when the centers spring back lightly to the touch and the edges turn golden. Avoid overbaking to keep the Raspberry Cake with Lemon Buttercream moist and tender.
Step 9: Cool the Cakes
Let your cakes cool in their pans for 10 minutes, then carefully turn them out onto a rack to cool completely. This step is crucial: frosting will melt if the cakes are warm, so patience here truly pays off!
Step 10: Make the Lemon Buttercream
In a clean bowl, beat together room-temperature butter and sifted confectioner’s sugar, adding the lemon juice (and a drop of yellow gel coloring, if using) until the frosting is light, smooth, and creamy. Adjust the consistency by adding extra sugar to stiffen, or more lemon juice for a silkier spread. The pop of citrus transforms your Raspberry Cake with Lemon Buttercream into something truly special.
Step 11: Frost and Assemble
Once the cakes are completely cool, generously frost the top of the first layer, add the second cake on top, then finish by covering the entire cake in a swirl of lemon buttercream. You can go rustic with swoops, or create a smooth, bakery-style finish. However you decorate, each bite is pure bliss!
How to Serve Raspberry Cake with Lemon Buttercream

Garnishes
For a jaw-dropping presentation, scatter fresh raspberries and a little extra lemon zest over the top, or add thin lemon slices for a hint of sophistication. A dusting of confectioner’s sugar or even a few edible flowers makes this Raspberry Cake with Lemon Buttercream truly irresistible.
Side Dishes
Pair your cake with scoops of vanilla bean ice cream, a dollop of lightly whipped cream, or a side of fruit salad. The creamy and tart flavors welcome anything fresh, making every slice of Raspberry Cake with Lemon Buttercream even more delightful.
Creative Ways to Present
Get playful by slicing the cake into dainty squares for a tea party tray, layering the cake and buttercream into parfait glasses, or slicing thin wedges and stacking them tall with extra berries in between. However you slice it, Raspberry Cake with Lemon Buttercream will be the star of your dessert table.
Make Ahead and Storage
Storing Leftovers
Store any remaining Raspberry Cake with Lemon Buttercream in an airtight container in the refrigerator. The cake stays moist for up to three days, and the flavors actually deepen a bit as they rest. Allow slices to come to room temperature before serving for the best texture.
Freezing
You can freeze the cake (either whole or in individual slices) by wrapping it tightly in plastic wrap and a layer of foil. For best results, freeze layers and buttercream separately, assembling after thawing. Thaw overnight in the fridge, then let it come to room temperature before serving to recapture that soft, plush crumb.
Reheating
While you typically won’t need to reheat this cake, if you like, you can bring refrigerated slices to room temperature or pop them in the microwave for a few seconds. Just be careful with the frosting — heat gently so the buttercream keeps its lovely texture and doesn’t melt.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work beautifully in Raspberry Cake with Lemon Buttercream. Just be gentle when folding them in, as they’re more delicate than frozen and may break up a bit in the batter.
Is there a substitute for Greek yogurt?
You can swap the Greek yogurt with sour cream or regular yogurt (even a vanilla-flavored one for extra depth). Each brings a slightly different flavor, but all make the cake moist and tender.
How can I make the cake gluten-free?
Try using your favorite 1:1 gluten-free flour blend in place of all purpose flour. Many blends give great results without compromising the texture of your Raspberry Cake with Lemon Buttercream.
What can I do if my frosting is too thin or too thick?
If your lemon buttercream seems too loose, add more confectioner’s sugar a little at a time. If it’s too stiff, add a splash more lemon juice or a drop of milk until you reach that perfect creamy, spreadable consistency.
Can I bake this in a different pan size?
You sure can! This recipe adapts well to a 9-inch round, a sheet cake pan, or even cupcakes — just adjust baking time accordingly and keep an eye so you don’t overbake.
Final Thoughts
Sharing a slice of Raspberry Cake with Lemon Buttercream is one of my favorite ways to brighten up ordinary days and mark special moments alike. I truly hope you give this recipe a try — it’s cheerful, bursting with flavor, and guaranteed to bring big smiles at your table. Happy baking!
PrintRaspberry Cake with Lemon Buttercream Recipe
Indulge in the fruity freshness of this Raspberry Cake with zesty Lemon Buttercream. A delightful treat for any occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 2-layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake:
- 9 Tbsp unsalted butter, at room temperature
- 1 cup sugar
- zest of 1 lemon
- 3 large eggs, separated
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup plain Greek yogurt (or vanilla yogurt)
- 1 1/2 cups raspberries (fresh or frozen)
Lemon Buttercream:
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice (adjust to taste)
- 1 small drop yellow gel food coloring (optional)
Instructions
- Cake Layers: Preheat oven to 350F. Butter and flour 2 8-inch cake pans. Line pans with parchment paper. Cream butter, sugar, and lemon zest. Beat in egg yolks and vanilla. Whip egg whites separately until soft peaks form. In another bowl, whisk dry ingredients. Combine dry ingredients and yogurt with butter mixture. Fold in whipped egg whites and raspberries. Bake for 30 minutes.
- Frosting: Cream butter, sugar, and food coloring. Add lemon juice for desired consistency. Frost cooled cakes generously between layers and on top and sides.
Notes
- You can use fresh or frozen raspberries for this cake.
- Adjust lemon juice in the frosting to suit your taste preference.
- For a more vibrant frosting color, use a small amount of yellow gel food coloring.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Raspberry Cake, Lemon Buttercream, Dessert, Cake Recipe