Print

Luscious Black Raspberry Lemon Layer Cake

black raspberry lemon layer cake - featured image
Print Recipe

A moist and refreshing layer cake combining tart black raspberries with bright lemon notes, topped with a smooth lemon cream cheese frosting. Perfect for special occasions or whenever you want a sweet, fruity treat.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp lemon zest (from about 2 lemons)
  • 1 tbsp fresh lemon juice
  • 1 cup (240 ml) buttermilk, room temperature (or whole milk with 1 tbsp vinegar as substitute)
  • 1 ½ cups (225 g) fresh black raspberries (frozen works too; thaw and drain excess liquid)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • Optional: 2 tbsp finely chopped black raspberries for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Gently fold in black raspberries with a rubber spatula, being careful not to break them.
  7. Divide batter evenly between prepared pans and smooth the tops.
  8. Bake for 28-33 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For the frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, then lemon juice and vanilla extract. Beat until fluffy.
  11. Place one cake layer on a serving plate and spread frosting on top. Add second layer and cover entire cake with remaining frosting. Garnish with chopped black raspberries if desired.
  12. Refrigerate cake for at least 30 minutes before slicing. Bring to room temperature before serving.

Notes

[‘Do not overmix the batter after adding flour to avoid a tough crumb.’, ‘Use fresh black raspberries if possible; if using frozen, thaw and drain excess liquid.’, ‘Room temperature ingredients blend more evenly for a smooth batter and consistent rise.’, ‘Beat cream cheese and butter until smooth before adding sugar to avoid lumps in frosting.’, ‘Start checking cake doneness at 28 minutes to prevent overbaking.’, ‘Prepare frosting while cakes bake to save time, but keep frosting chilled until cakes cool.’, ‘For gluten-free version, replace flour with gluten-free baking blend and add xanthan gum if needed.’, ‘For vegan version, use flax eggs, dairy-free yogurt, vegan butter, and vegan cream cheese.’]

Nutrition

Keywords: black raspberry cake, lemon layer cake, homemade dessert, summer cake, berry cake, lemon frosting, easy cake recipe

Find it online: https://tinastirs.com/luscious-black-raspberry-lemon-layer-cake-recipe-easy-homemade-dessert-ideas/