This Lemon Raspberry Birthday Cake is a bright, festive twist on a classic birthday cake: moist lemon layers paired with a silky raspberry buttercream. The citrus and berry flavors complement each other beautifully in this layered celebration cake.
Birthdays are a time to celebrate with friends and family, and a show-stopping cake makes the occasion even more special. This Lemon Raspberry Birthday Cake balances bright lemon flavor with a smooth, sweet raspberry buttercream. It’s an excellent choice for parties where you want a fresh, cheerful dessert that also holds up well as a layered cake.
How to Make Lemon Raspberry Birthday Cake
To make the cakes:
- Preheat the oven to 325°F and position a rack in the center. Lightly butter two 8″ x 2″ round cake pans. Cut parchment circles to fit the bottoms of the pans, place them in the pans, and butter the parchment. If your 8″ pans are less than 2″ deep, use 9″ pans instead.
- In a small bowl, sift together 2 cups all-purpose flour, 1 1/4 teaspoons salt, and 2 teaspoons baking powder; whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 4 large room-temperature eggs with 2 cups granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and the zest of one lemon. Whip on medium-high until the mixture is thickened and pale gold, about 2–3 minutes. The batter should fall from the whisk in thick ribbons.
- With the mixer on low, add the dry ingredients and mix just until combined. Scrape the bowl and mix again briefly so there are no pockets of dry flour.
- Warm 1 cup whole buttermilk in a small saucepan over medium-high heat until it just begins to simmer. Remove from the heat and stir in 4 tablespoons butter (cut into pats) and 1/3 cup vegetable oil until the butter melts and the mixture is uniform.
- Slowly pour the hot milk/butter/oil mixture into the batter while mixing on low. Scrape the bowl and mix once more until smooth.
- Divide the batter evenly between the prepared pans and bake until the edges pull slightly away from the sides and a toothpick inserted in the center comes out clean: about 38–42 minutes for 8″ pans (26–30 minutes if using two 9″ pans). Let the cakes cool in the pans for 15 minutes, then run a knife around the edges and transfer the layers to a wire rack to cool completely.
To make the raspberry frosting:
- Make about 1/2 cup raspberry puree by blending 6 ounces of fresh or thawed raspberries and pressing the puree through a fine mesh strainer to remove seeds. In the bowl of a stand mixer fitted with the paddle attachment, beat 16 tablespoons (2 sticks) softened salted butter with the raspberry puree until light and fluffy.
- Gradually add 5 cups powdered sugar, a little at a time, mixing after each addition until smooth and spreadable. Scrape down the bowl as needed to ensure an even texture.
- If the frosting is too loose for piping or coating, add another cup or two of powdered sugar until you reach the desired consistency.
To assemble the cake:
- Place a small dollop of frosting in the center of a cake plate to anchor the first layer. Set one cake layer on top. If you wish, slide small pieces of parchment or wax paper under the edge of the cake to keep the plate clean while frosting.
- Spread about 1 cup of raspberry frosting over the bottom layer in an even layer. Place the second cake layer on top, bottom-side up, to get a smooth top surface. Gently press the layers together to level them.
- If you have time, chill the stacked cakes in the refrigerator or freezer for 30 minutes to two hours to firm the layers and reduce crumbs while frosting. This step is optional but helpful for a neat finish.
- Either spread the remaining frosting over the top and sides with an offset spatula, or pipe ribbons of frosting and smooth them with a scraper while turning the plate for a clean edge. Smooth the top and wipe away any excess.
- Finish by piping several star-tipped dollops around the top, placing fresh raspberries upright between the dollops, and pressing sprinkles gently into the bottom edge of the cake. Add a few sprinkles around the top edge if desired. Slice and serve.
Storing Lemon Raspberry Birthday Cake
Store the frosted cake covered at room temperature for up to three days. For longer storage (up to one week), keep the cake in an airtight container in the refrigerator. To freeze leftovers, wrap individual slices tightly in plastic wrap and freeze for up to one month; thaw in the refrigerator before serving.
Recipe
Ingredients
For the Lemon Cake
- 2 cups all-purpose flour
- 1 1/4 teaspoons salt
- 2 teaspoons baking powder
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest of one lemon
- 1 cup whole buttermilk
- 4 tablespoons butter, cut into pats
- 1/3 cup vegetable oil
For the Raspberry Frosting
- 16 tablespoons (2 sticks) salted butter, softened
- 1/2 cup raspberry puree (about 6 ounces raspberries, pureed and strained)
- 5 cups powdered sugar, plus extra if needed
- Fresh raspberries and sprinkles, for decorating
Instructions
- Prepare the pans and preheat the oven to 325°F. Sift and combine the dry ingredients.
- Whip eggs, sugar, vanilla, lemon extract, and lemon zest until thick and pale. Fold in dry ingredients, then slowly add the warmed milk, butter, and oil mixture until smooth.
- Divide batter between pans and bake until a toothpick comes out clean. Cool in pans 15 minutes, then transfer to a rack to cool completely.
- For the frosting, beat softened butter with strained raspberry puree until fluffy. Gradually add powdered sugar until the frosting is smooth and holds its shape.
- Assemble the cake with a layer of frosting between the cooled layers, chill briefly if desired, then frost the outside. Decorate with piped dollops, fresh raspberries, and sprinkles.
Nutrition (approximate per slice)
- Serving size: 1 slice
- Calories: 698 kcal
- Carbohydrates: 86.7 g
- Protein: 3.6 g
- Fat: 38.8 g
- Cholesterol: 88.2 mg
- Sodium: 553 mg
- Sugar: 71 g
Recommended Tools for This Cake Recipe
- Stand mixer (or a robust hand mixer)
- Mixing bowls
- Two 8″ or 9″ round cake pans
- Offset spatula and pastry scraper
- Piping bag and star tip (optional)
- Wire cooling rack
More Irresistible Cake Recipes You Will Love
- Almond Cake with Lemon Frosting
- Chai Spice Cake with Maple Cream Cheese Glaze
- Caramel Cheesecake Layer Cake
- Peanut Butter and Jelly Yogurt Loaf Cake
Note: This recipe is adapted from King Arthur Baking’s Classic Birthday Cake recipe and modified here to pair lemon cake layers with a raspberry buttercream for a fresh, celebratory flavor.