This Lemon Raspberry Cake is a sweet, simple, and visually elegant dessert with two soft raspberry cake layers and a tangy, creamy lemon buttercream. It’s light yet rich, balancing the tartness of raspberries and lemon with a buttery softness. Perfect for spring and summer, this cake is easy enough for casual bakers but pretty enough for special occasions, decorated with fresh raspberries and edible flowers.

Full Recipe:

Ingredients

For the Raspberry Cake:

• 200g cake flour

• 1½ tsp baking powder

• ½ tsp salt

• 115g unsalted butter, melted

• 100g flavorless oil (e.g., vegetable or avocado oil)

• 150g granulated sugar

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• 200g milk (dairy or non-dairy)

• 200g raspberries (fresh or frozen; coat in 2 tbsp flour if using frozen)

For the Lemon Buttercream:

• 230g unsalted butter, room temperature

• 115g powdered sugar

• 1 tbsp lemon juice (about half a lemon)

• 2 tsp lemon zest

• Edible flowers (optional, for decorating)

Directions

Raspberry Cake:

1. Preheat oven to 350°F (175°C) and line the bottom of a 9” round cake pan with parchment paper.

2. In a medium bowl, sift cake flour, baking powder, and salt. Set aside.

3. In a large bowl, whisk melted butter, oil, and sugar. Add eggs and vanilla; whisk until combined.

4. Mix in half of the dry ingredients, then add all the milk. Finish by whisking in the remaining dry ingredients until smooth.

5. Coat raspberries with flour and gently fold into the batter.

6. Pour into the prepared pan, tap the pan to remove air bubbles, and bake for 40–45 minutes, or until a toothpick comes out clean.

7. Let cool in the pan for 20–30 minutes. Then remove and cool completely on a wire rack.

Lemon Buttercream:

1. Beat softened butter in a stand mixer on medium speed for 10 minutes until pale and fluffy.

2. Add powdered sugar and beat for 5 more minutes.

3. Scrape the bowl, then add lemon juice and zest. Beat another 10 minutes until smooth.

4. Fold to release air bubbles or melt a small portion and mix it back in for extra silkiness. Transfer to a piping bag with a star tip.

Assembly:

1. Slice the cooled cake in half to make two even layers.

2. Place one layer on a plate or stand. Pipe buttercream dollops across the surface.

3. Top with the second layer and repeat with more buttercream.

4. Decorate with raspberries and edible flowers.

Nutrients

Per entire 2-layer cake (approximate):

• Calories: 5,486 kcal

• Carbohydrates: 448g

• Protein: 47g

• Fat: 400g

• Saturated Fat: 196g

• Cholesterol: 1,093mg

• Sodium: 2,049mg

• Fiber: 18g

• Sugar: 283g

• Vitamin A: 9,494 IU

• Vitamin C: 63mg

• Calcium: 821mg

• Iron: 6mg

Why Vanilla Deserves a Comeback

Vanilla is often unfairly seen as the plain sibling in the world of cake flavors. But when done right, vanilla can be deeply complex, nuanced, and incredibly satisfying. The use of real vanilla extract or paste—as opposed to artificial flavorings—unlocks the ingredient’s full aromatic potential. With floral, slightly spicy, and sweet undertones, quality vanilla enhances the overall cake without overpowering it.

In this recipe, vanilla plays a starring role, providing a rich foundation that complements the tang of raspberries and the slight nuttiness of the buttermilk. Instead of fading into the background, the vanilla flavor lingers after each bite, reminding you that when it comes to baking, sometimes the simplest ingredients are the most powerful.

The Role of Buttermilk in a Perfect Crumb

One of the standout qualities of these cakes is their texture—moist, tender, and soft without being overly dense. This is largely thanks to buttermilk, which plays a dual role in both flavor and structure. Buttermilk’s acidity reacts with baking powder to create a light, fluffy crumb while also lending a subtle tang that balances the sweetness of the cake.

The slight acidity also helps tenderize the gluten in the flour, which is why these cakes have a melt-in-your-mouth quality that’s hard to resist. It’s this kind of attention to balance—between texture, moisture, and flavor—that makes this recipe so successful.

Nutmeg: The Quiet Enhancer

Nutmeg may not be the first spice that comes to mind when you think of vanilla cake, but its inclusion in this recipe is a masterstroke. Just a pinch of freshly grated nutmeg adds a layer of warmth and complexity that makes the cake feel more grown-up and sophisticated. It doesn’t scream for attention, but it subtly enriches the batter in a way that elevates the entire experience.

Think of nutmeg here as the “background music” of the flavor profile—setting the tone, enhancing the mood, and making the whole composition feel more cohesive without demanding the spotlight.

Frozen Raspberries: A Bold, Tart Accent

The raspberries in these cakes are not folded into the batter but rather scattered on top before baking. This clever move does two things: it keeps the raspberries from bleeding into the entire cake, and it allows each bite to surprise you with a bright, tart burst of fruitiness.

Because frozen raspberries hold their shape better than fresh ones during baking, they create little pockets of juicy texture that contrast beautifully with the soft, fluffy crumb. The sharpness of the berries cuts through the richness of the cake and provides visual appeal with their vibrant red hue.

The choice of frozen raspberries also makes this recipe accessible year-round. You don’t have to wait for berry season to enjoy it, and frozen fruit means the moisture level in the cake stays consistent—a critical detail for achieving the perfect bake every time.

Mini Cakes with Maximum Versatility

While the original recipe is baked in nine small 3-inch cake tins, it’s extremely adaptable. You can bake the batter in muffin tins for easy individual servings, use a single 8-inch cake pan for a more traditional presentation, or even divide the mixture into a loaf pan for a rustic twist.

Because the recipe is well-structured and forgiving, it also invites experimentation. Add a handful of white chocolate chips for extra sweetness, a touch of lemon zest for added brightness, or swap raspberries for blackberries or blueberries based on what’s in season or in your freezer.

This flexibility makes the recipe a staple that can evolve with your cravings or suit the ingredients you have on hand. It’s also a great canvas for creative garnishes like a vanilla glaze, whipped cream, or a dusting of powdered sugar.

Ideal for Any Occasion

These Vanilla and Raspberry Cakes hit that rare sweet spot between casual and elegant. They’re simple enough to whip up for a weekday treat, but lovely enough to serve at a brunch, baby shower, or afternoon tea. Because they hold their shape and texture well, they’re also perfect for gifting or packing in a picnic basket.

The balanced flavor and moderate sweetness make them universally appealing. Kids love the soft, moist crumb and pop of berries, while adults appreciate the subtle layers of flavor and comforting familiarity of vanilla done right.

If you’re serving these for dessert, a dollop of softly whipped cream or a spoonful of vanilla bean yogurt adds a luxurious finish without weighing the dish down. For a more formal setting, try plating them with a berry coulis or a drizzle of honey for an eye-catching and delicious presentation.

A Nutritional Snapshot That Surprises

At around 210 calories per cake, these sweet treats fall on the lighter end of the dessert spectrum. With approximately 10 grams of fat, 3 grams of protein, and just over 26 grams of carbohydrates, they strike a reasonable balance for an indulgence. The inclusion of real fruit adds fiber and antioxidants, while the use of butter and buttermilk offers richness without excessive heaviness.

They’re also portion-controlled by design, making them easy to enjoy without overdoing it. As part of a balanced diet, these cakes deliver joy and satisfaction without leaving you feeling sluggish or overly full.

Conclusion

Vanilla and Raspberry Cakes are a beautiful example of how a few simple ingredients, thoughtfully combined, can create something extraordinary. With their moist texture, delicate vanilla base, and bursts of tart raspberry, these cakes offer both comfort and surprise. They elevate the humble vanilla cake into something memorable and delightful, perfect for any time of day and suitable for all kinds of occasions.

Whether enjoyed fresh from the oven or made ahead for an event, these little cakes are sure to win over even the most skeptical vanilla skeptics. And once you’ve had a bite, they might just become your new favorite go-to bake—a small cake with big flavor, baked with love and finished with flair.