raspberry lemon layer cake

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Raspberry lemon layer cake is the perfect layer cake for warm summer days. Soft and fluffy with lemon-scented layers, sweet raspberry preserves, and whipped raspberry frosting, this raspberry cake is an absolute dream!

Raspberry Lemon Layer Cake

Topped with a tumble of raspberries, a touch of cream cheese in the frosting adds the most luscious flavor and texture. This is a layer cake for beautiful summer days, and one recipe that I plan to have on repeat all season long.

Raspberry Lemon Layer Cake

The Best Raspberry Lemon Layer Cake

Cake Flour – For a soft and fluffy layer cake with a fine crumb, cake flour is the secret. If you don’t have cake flour on hand, it’s easy to make your own cake flour substitute: For every cup of flour called for in a recipe, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch and use as a substitute for 1 cup cake flour.

Room Temperature Ingredients – Bring butter, eggs, buttermilk, and Greek yogurt to room temperature before beginning. Room temperature ingredients incorporate more easily and create a velvety cake batter.

Cake Pans – Bake this cake in two 8-inch round cake pans. To prepare the pans for baking, spray the pans with non-stick baking spray and line each pan with a round of parchment paper.

Bake – Bake cake layers for 24 to 25 minutes, until golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.

Assembly – I chill the cake during the assembly process for stability and to help the layers settle. To assemble the cake, place one cake layer on a rotating cake stand and use an offset spatula to swirl raspberry frosting over the cake. Pipe a ring of frosting around the outer edge of the cake layer and chill the layer for 10 minutes.

Fill the center of the cake layer with 2 tablespoons raspberry preserves and 1/2 cup fresh raspberries. Spread a thin layer of frosting on the second cake layer, and place the layer (frosting side down) over the raspberries. Chill the stacked cake for 20 minutes.

Apply a layer of frosting to the top and sides of the cake while you rotate the cake stand, then gently smooth the sides with a bench scraper. Chill the frosted cake for 30 minutes before serving topped with fresh raspberries.

Make Ahead – The cake can be made and assembled a day ahead and refrigerated overnight. Before serving, let the cake stand at room temperature for 30 minutes. Serve topped with fresh raspberries.

Raspberry Lemon Layer Cake

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Raspberry Lemon Layer Cake

Raspberry Lemon Layer Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 3 hours
  • Cook Time: 25 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 1 8-inch cake
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Raspberry lemon layer cake is the BEST cake! You’ll love this light and fluffy cake with whipped raspberry frosting and fresh raspberries.


Ingredients

Lemon Cake

  • 2 1/2 cups cake flour (see note below)
  • 1 1/2 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 Tbsp fresh lemon zest
  • 2 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature

Whipped Raspberry Frosting

  • 1 cup unsalted butter, at room temperature
  • 4 oz full fat cream cheese, at cool room temperature
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 5 cups powdered sugar
  • 1/4 cup seedless raspberry preserves
  • 12 drops deep pink gel food coloring
  • 1 Tbsp heavy cream

Filling

  • 2 Tbsp raspberry preserves
  • 1/2 cup fresh raspberries

Topping

  • fresh raspberries

Instructions

  1. Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Line the bottom of the cake pans with parchment paper.
  2. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
  4. Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.
  5. Bake cake layers for 24 to 25 minutes, until the top and edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.
  6. For the raspberry frosting, beat butter, cream cheese, and salt in a large mixer bowl on medium speed until combined. Beat in vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Gradually mix in raspberry preserves until combined. Mix in gel food coloring and heavy cream and beat frosting for 1 minute, until light and airy. If frosting is too soft to use immediately, chill for 15 to 20 minutes in the refrigerator before using.
  7. To assemble the cake, place one cake layer on a rotating cake stand and use an offset spatula to swirl frosting over the cake. Pipe a ring of frosting around the outer edge of the cake layer and chill the layer for 10 minutes.
  8. Fill the center of the cake layer with raspberry preserves and 1/2 cup fresh raspberries. Spread a thin layer of frosting on the second cake layer, and place the layer (frosting side down) over the raspberries. Chill the stacked cake for 20 minutes.
  9. Use offset spatula to apply a layer of frosting to the top and sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting. Chill the frosted cake for 30 minutes before serving topped with fresh raspberries.
  10. Store leftover cake covered in the refrigerator for up to 2 days; bring to room temperature before serving.


Notes

The equipment section above contains affiliate links to products I use and love!

To make your own cake flour: For every 1 cup of cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.

Raspberry Preserves: If your preserves contain seeds, press through a fine mesh sieve before adding to the frosting.

Make Ahead: The cake can be baked, cooled, and frosted one day in advance. Cover the frosted cake and chill overnight. The next day, add the fresh raspberries just before serving.

Keywords: Raspberry Cake, Layer Cake, Raspberry, Lemon

Raspberry Lemon Layer Cake

More layer cake recipes to try:

Strawberry Vanilla Layer Cake
Malted Vanilla Cake
Citrus Champagne Layer Cake

6 comments
  1. This cake turned out perfectly for me! I used full fat buttermilk and yogurt since that’s what I had available!

  2. The perfect birthday cake! I made this over the weekend and it was such a hit with my family (especially the raspberry frosting – divine!).

  3. Making this cake for my bday. Can’t wait to share with friends. Question. Step 6 says “beat in Vanilla” for frosting. But vanilla is not listed as an ingredient. Should vanilla be added. If so how much?

  4. My family all loved this cake! The cake crumb is so soft and buttery, and the raspberry frosting is delicious. Highly recommend!

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