Description
A moist, flavorful vanilla cake studded with fresh raspberries and topped with a zesty, silky lemon buttercream frosting.
Ingredients
3 cups cake flour
2 cups granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tsp vanilla extract
1.5 cups fresh raspberries
1.5 cups unsalted butter (for frosting)
4 cups powdered sugar
2 tbsp fresh lemon juice
2 tbsp lemon zest
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
Step 2: Whisk together the cake flour, baking powder, and salt in a medium bowl.
Step 3: In a large bowl, cream 1 cup of butter and granulated sugar until light and fluffy, about 5 minutes.
Step 4: Beat in eggs one at a time, then stir in the vanilla extract.
Step 5: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour.
Step 6: Gently fold in the fresh raspberries using a spatula.
Step 7: Pour batter into pans and bake for 30-35 minutes until a toothpick comes out clean.
Step 8: To make frosting, beat the remaining butter, powdered sugar, lemon juice, and zest until smooth.
Step 9: Once cakes are cool, frost and assemble the layers.
Notes
Ensure all ingredients are at room temperature for the smoothest batter and frosting texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 45g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
