Ingredients
For the Raspberry Cake:
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• ½ cup raspberry purée (blend fresh or frozen raspberries)
• ½ cup fresh or frozen raspberries (for folding in)
For the Lemon Buttercream:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp lemon zest
• 2 tbsp lemon juice (more if needed for consistency)
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream (optional, for fluffiness)
Instructions
1. Prepare the Raspberry Cake:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
2. Mix the Wet Ingredients:
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
3. Combine the Batter:
Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients.
Fold in the raspberry purée and gently stir in the fresh or frozen raspberries.
4. Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Prepare the Lemon Buttercream:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until light and fluffy.
If the frosting is too thick, add 1-2 tbsp of heavy cream and beat until smooth.
6. Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of lemon buttercream on top. Add the second cake layer and frost the top and sides of the cake.
7. Decorate:
Garnish with fresh raspberries, lemon slices, or edible flowers for an elegant touch.
8. Serve:
Slice and enjoy this sweet and tangy masterpiece!