Lemon Raspberry Layer Cake Recipe

This Lemon Raspberry Layer Cake is a sunny, berry-filled celebration in every bite, showcasing soft layers of lemon-scented vanilla cake, a surprising homemade raspberry filling, and crowned with a blushy lemon-raspberry buttercream. This delightful cake is a showstopper, with its bright flavors and eye-catching contrast of colors, making it perfect for birthdays, holidays, or any time you want to brighten someone’s day (including your own!).

Ingredients You’ll Need

Each ingredient in this Lemon Raspberry Layer Cake is purposefully chosen to build incredible layers of flavor, color, and texture. From tangy lemons and juicy raspberries to the creamy richness of real butter, these simple components come together for pure magic. Here’s what you’ll need—and why you need it!

• All-Purpose Flour: The sturdy backbone that gives our cake its tender, yet substantial texture—don’t substitute for best results.
• Baking Powder and Baking Soda: This dynamic duo ensures a light, fluffy crumb with just the right amount of lift.
• Salt: A pinch enhances all the flavors and keeps things from tasting flat.
• Whole Milk (room temp): Provides moisture and richness for a soft, delicate crumb.
• Lemon Juice (fresh!): Brings a zippy, tart brightness to every component—don’t use bottled, if possible.
• Lemon Zest: Packed with aromatic oils, it infuses the cake and buttercream with vivid citrusy aroma.
• Granulated Sugar: Sweetens and tenderizes the cake (and the raspberry filling), helping everything caramelize beautifully.
• Unsalted Butter (room temp): Adds flavor and a luxurious, melt-in-your-mouth feel to the cake and frosting.
• Vegetable Oil: Keeps the cake extra moist while balancing the richness of the butter.
• Large Eggs (room temp): Provide structure and a velvety texture.
• Pure Vanilla Extract: Adds warmth and a bakery-fresh aroma that unites all the flavors.
• Frozen or Fresh Raspberries: These bring the bursts of berry goodness in the cake and filling—frozen berries work great here, too!
• All-Purpose Flour (for berries): Lightly coats the raspberries so they don’t sink in the batter.
• Cornstarch: Gently thickens the raspberry filling without muting its flavor.
• Water: Helps activate the cornstarch so the filling thickens just right.
• Freeze-Dried Raspberries: Intensifies that berry flavor and creates a gorgeous, natural color for the buttercream.
• Powdered Sugar: Sweetens and smooths out the frosting, providing that classic cloud-like buttercream texture.
• Pinch of Salt: Balances the sweetness and lets those fresh flavors shine.
• Twisted Lemon Slice & Fresh Raspberries: The perfect finishing touches to make your Lemon Raspberry Layer Cake look as dazzling as it tastes!

How to Make Lemon Raspberry Layer Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350ºF (177ºC). Prepare three 6-inch or two 8-inch cake pans by spraying the sides lightly with baking spray, then fitting a round of parchment paper in the base of each for easy release. Trust me, this step is as simple as it is crucial—no one wants half their cake left behind in the pan!

Step 2: Mix Your Dry and Wet Bases

In a large bowl, whisk together your flour, baking powder, baking soda, and salt. In a separate measuring cup, whisk the whole milk with the fresh lemon juice (it’ll look a bit curdled, but that’s exactly what you want for tenderness). Set both aside—this makes assembly super fast when you start mixing.

Step 3: Cream Zesty Sugar and Fats

Using your stand mixer, blend together the granulated sugar and lemon zest, letting the oils perfume the whole kitchen. Add the unsalted butter and cream them together until they’re light and fluffy, then pour in the vegetable oil for extra moisture. Once incorporated, scrape down the bowl so everything stays even and creamy.

Step 4: Add Eggs and Vanilla

With the mixer running on low, add each egg one at a time for a silky, cohesive batter. Once the eggs are fully mixed in, add the vanilla extract, then turn up the speed to medium for a minute. This step adds structure and that beloved vanilla-lemon background note.

Step 5: Build the Batter

Switch off your mixer and add all the dry ingredients at once. Mix on low just until the flour is mostly incorporated, then slowly stream in the lemon-milk mixture. Only mix until just combined—overmixing steals that delicate crumb, so stop as soon as everything looks blended.

Step 6: Fold in Raspberries

In a small bowl, gently break up your frozen or fresh raspberries and toss them with a teaspoon of flour. This keeps them suspended in the batter instead of sinking to the base. Fold the coated berries into the cake batter with a spatula, admiring those swirl of colors as you go.

Step 7: Bake the Cakes

Divide the batter evenly into the prepared cake tins and slide them into the oven. Bake for 30-35 minutes, or until a toothpick comes out clean or with just a crumb or two. Cool in the pans for about 5 minutes, then carefully turn the cakes out onto a rack to finish cooling completely. Resist the urge to frost until they’re truly room temp—patience pays off!

Step 8: Cook the Raspberry Filling

Whisk cornstarch and water in a small bowl, then add this mixture to a saucepan with raspberries, sugar, and a touch of lemon juice. Cook over medium, mashing the berries as they soften and bubble. When the filling comes to a boil, keep stirring for 5 minutes, then transfer it to a heatproof bowl to cool. It’ll thicken as it chills—give it 20 minutes at room temp, then pop it in the fridge for at least 4 hours (or up to a week!). The flavor just gets deeper and better.

Step 9: Make Lemon Raspberry Buttercream

Grind the freeze-dried raspberries to a fine powder in a food processor, then sift out as many seeds as you wish. In your stand mixer, whip up the room-temperature butter until it turns pale and super creamy, about 5 minutes. Add lemon juice, milk, and the berry powder, mixing until evenly tinted and blended. Add powdered sugar in stages, beating well and scraping down after each addition, then finish with a pinch of salt for balance.

Step 10: Assemble Like a Pro

Once your cakes are cool, use a serrated knife or cake leveler to trim the tops (if you want perfect, flat layers). Swipe a dab of buttercream onto a cake board to keep things steady, then add your first cake layer. Pipe a buttercream “dam” around the edge, spoon in the luscious raspberry filling, then cover with more buttercream. Repeat, stacking each layer, finishing with the last cake upside down for a sharp edge. Do a quick, thin crumb coat of frosting, refrigerate for 30 minutes, then finish frosting with the rest of your beautiful lemon raspberry buttercream. For a rustic touch, leave the top edge raw, and don’t forget your lemon twist and fresh raspberries for that bakery finish.

How to Serve Lemon Raspberry Layer Cake

Garnishes

Top your Lemon Raspberry Layer Cake with a twisted lemon slice and a handful of fresh raspberries. These finishing touches aren’t just for looks; they immediately hint at the cake’s bright, tart flavors, and invite everyone to grab a slice. You can also add a dusting of powdered sugar or a few edible flowers for an extra pop if you’re feeling fancy.

Side Dishes

This vibrant cake loves a crisp, clean sidekick! For a full celebration, serve it with glasses of sparkling lemonade, a scoop of tangy lemon sorbet, or even a cup of fragrant Earl Grey tea. For summertime parties, a bowl of fresh berries on the side lets everyone amp up their own serving just the way they like it.

Creative Ways to Present

Make your Lemon Raspberry Layer Cake the centerpiece by adding a lacy cake stand or ring it with extra lemon slices and mint leaves. For showers or birthdays, create mini versions by baking layers in ramekins or as cupcakes, then swirling on the signature raspberry buttercream. You can even cut the cake into cubes and build elegant dessert trifles with extra filling and whipped cream—guaranteed wow factor!

Make Ahead and Storage

Storing Leftovers

Just wrap any slices or the whole cake tightly in plastic wrap, or store in an airtight container in the refrigerator. The Lemon Raspberry Layer Cake will stay moist, flavorful, and fresh for up to 4 days. If you’re stacking slices, add a bit of parchment between them to prevent sticking.

Freezing

Cake layers, filling, and buttercream all freeze beautifully! To freeze cake layers, let them cool completely, then wrap in plastic and foil. The buttercream and filling can go into separate airtight containers. Freeze for up to 2 months. Thaw everything overnight in the fridge before assembling or serving.

Reheating

If you like your cake just slightly warm, bring a chilled slice to room temp for about 30-60 minutes. You can also microwave individual slices on low power for 10–15 seconds—just enough to take the chill off and revive the flavors, but avoid melting the buttercream.

FAQs

Can I use frozen raspberries throughout the Lemon Raspberry Layer Cake?

Absolutely! Frozen raspberries work great both in the cake layers and the raspberry filling; just don’t thaw them before folding into the batter, and be sure to toss them in flour to help prevent excess bleeding.

How do I keep the layers from sliding during assembly?

Piping a thick “dam” of buttercream around each cake layer before adding the raspberry filling helps keep things stable. Chilling your cake after the crumb coat also ensures everything sets up firmly before the final layer of buttercream goes on.

Can I make this cake gluten free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. For best texture, also make sure your baking powder and other ingredients are gluten free.

Why did my berries sink to the bottom of the cake?

It’s usually because they weren’t tossed with the teaspoon of flour, or the batter was too thin. Don’t skip the flour toss—which helps suspend the berries—or you’ll get that uneven berry distribution (though, honestly, it’ll still taste amazing!).

What if I don’t have freeze-dried raspberries for the buttercream?

Freeze-dried raspberries create intense color and tang, but if you can’t find them, you can blend in a spoonful of raspberry jam or a bit of the cooked filling instead—just note the frosting will be softer in texture.

Final Thoughts

This Lemon Raspberry Layer Cake is truly a labor of love that rewards every minute of effort—you’ll be amazed by the stunning look, burst of sunshiney flavor, and happy smiles all around the table. Treat yourself: bake this cake, share it with friends and family, and let every layer brightened your day!

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