Stunning raspberry lemon cake – perfect for any special occasion! This beautiful, fruity cake is made with delicate white chocolate layers, raspberries, lemon curd, lemon buttercream and for that finishing touch, some homemade raspberry macarons! This delicious cake brings together sweet and tart flavors, creating a delightful symphony in your mouth!
Watch My Raspberry Cake Video!
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How to Make Raspberry Lemon Cake
You’ll love the combination of flavors in this raspberry cake! The white chocolate cake layers are really something else! They are so tender and delicate, thanks to the addition of the white chocolate. It adds both moisture and flavor to the layers. Allow the cake layers to cool completely before cutting them or assembling the cake.
The delicate layers are then filled with an alternating combination of crushed, sweet raspberries and tart lemon curd. In my video recipe, I used store-bought lemon curd but you can also make my easy, 5-ingredient, homemade lemon curd. All that deliciousness is frosted with an equally amazing zesty lemon buttercream. To make the buttercream extra-tangy without adding too much liquids, I added citric acid to the mix. This buttercream really helps balance out the sweetness of the lemon cake and takes it to a whole new level.
Lemon Buttercream Frosting
This raspberry cake is frosted with a creamy and zesty lemon buttercream frosting! It’s made with butter, cream cheese, confectioner’s sugar, citric acid and yellow food coloring. The citric acid is what gives this frosting a sour twist! Also, make sure to check out my new ‘Lemon Buttercream’ recipe for an in-depth tutorial!
Garnishing The Lemon Cake
To make this lemon cake extra pretty and special, I topped it off my one of my favorite macarons – Lemon Raspberry Macarons. This optional garnish really makes the cake stand out! You can also use store-bought macarons; Costco and Trader Joe’s have great options!
Enjoyed this stunning raspberry lemon cake? Check out some of my other cake recipes you’re sure to enjoy!
- Strawberry Lemonade Cake – fruity, zesty and sour cake with strawberry lemon cake layers, lemon buttercream and lemon curd!
- Lemon Raspberry Cake – zesty and sweet, with creamy cream cheese frosting!
- Lemon Mousse Cake – one of my all-time favorite cake recipes! So fluffy and delicious!
- Lemon Meringue Cake – delicate lemon cake with fluffy meringue frosting.
- Lemon Poppy Seed Cake – the best lemon cake with lemon curd filling and lemon poppy seed cream cheese frosting!
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Raspberry Lemon Cake Recipe (video)
- 1/2 cup butter, semi-melted
- 1 1/4 cup white granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 2 tablespoons fresh lemon juice
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 ounces white chocolate chips
For Butter Cream:
- 2 cups unsalted butter; softened at room temperature
- 8 ounce cream cheese, softened at room temperature
- 1 teaspoon citric acid , or 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 3-4 cups confectioner's sugar
- yellow food coloring
- 1/2 cup lemon curd, store bought or recipe in instructions
- 2 1/2 cups raspberries
- Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray sides with non-stick spray.
- In a large bowl, whisk together the softened, melted butter with sugar. Then add eggs, vanilla and lemon juice. In a separate bowl, combine the flour, baking powder and salt.
- Gradually sift in the flour using a fine mesh strainer/sifter, alternating with the milk. Whisk until batter is smooth. Melt the chocolate chips in the microwave or over a double boiler; add 1/2 teaspoon of shortening if chocolate is not smooth. Fold into cake batter.
- Divide cake batter evenly between the two pans and bake in preheated oven for 30 minutes, or until toothpick inserted into center comes out clean. Remove cakes from pans and cool completely on cooling racks. When cooled completely, split cake layers in half using a long serrated knife.
- Prepare the butter cream: whisk butter in mixer bowl on high speed for 5-7 minutes until light and fluffy. Add the cream cheese and whisk to incorporate. Add the cream, food coloring, vanilla, citric acid and a pinch of salt. Gradually add the confectioner's sugar until frosting is thick.
- Crush the raspberries on a bowl until a sauce forms.
- To assemble cake, spread a generous amount of frosting between each layer. Spread the crushed raspberries onto the first and third layer. Spread the lemon curd onto the middle layer. Frost the outside of the cake with a thin crumb coat and refrigerate for 30 minutes.
- After the crumb coat has set, finish frosting the cake with the remaining frosting. If desired, transfer 1 cup of frosting into a pastry bag tipped with a plain, round top and add dollops onto the top of the cake, and top with macarons, fresh raspberries and lemon wedges. Refrigerate for 4-6 hours until cake is set. Remove from refrigerator 30 minutes before serving.
- HOMEMADE LEMON CURD (optional): Place 1 large egg, plus 2 egg yolks, 1/2 cup white granulated sugar and 1/3 cup freshly squeezed lemon juice into small saucepan. Whisk just until well combined and then cook over low/medium heat, stirring constantly with a rubber spatula until mixture has thickened into a smooth curd, about 7 to 8 minutes. Remove and whisk in 1/2 cup butter right away; whisk until butter has melted completely. Transfer into a small bowl, cover and let cool at room temperature.