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 Video!
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How It’s Made
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.
Garnishing The 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!
More Recipes!
Enjoyed this stunning raspberry lemon cake? Check out some of my other cake recipes!
- 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.
- Triple Lemon Meringue Cheesecake – all the lemon flavor in this decadent cheesecake!
This cake looks delicious. I would like a piece now. We must be in a raspberry mood. I posted raspberry recipe too. 🙂
I’ve made this three times now and my cake has broken on top each time. Any suggestions??
This may be because your oven is too hot and the cake is baking too quickly. Try turning your oven temperature down and allow the cake to bake more slowly. Hope that helps! 🙂
This is the perfect cake recipe for my nieces wedding cake. I live above 6000 ft and was wondering if I used spring cake pans would that be better than the normal cake rounds. I do have a confection oven. Should I bake at a lower temp?
I think that for higher elevation, you’ll actually need to increase your oven temperature. Since I’m not an expert, here’s what I pulled from the internet: Adjustment for 5000 feet:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
Looks delicious. I’m thinking about making it for my sisters birthday.
Awesome cake that is always a hit! Only thing is I always have to make a double batch so I can half 4 layers. It just doesn’t rise. Any thoughts?
So glad you enjoy the recipe! Hmm, make sure you’re using fresh baking powder. Also, be careful not to overmix the batter once you add in the flour
Thanks for this delicious recipe! I made it and my cake layers were really flat. I couldn’t even cut the layers in half. So maybe it was the baking powder? You should do a Q&A live show so we can ask you questions about some of the nuances of baking.
I have just made this cake, double mixture baked in 9″ pans, I didn’t have to split the cakes just trimmed the tops. It was quick to make and no special equipment, just a bowl and whisk! No fresh raspberries here in NZ at the moment so made a coulis using frozen raspberries. I took it to work for my birthday morning tea and the comment was made that it was the best cake I have ever made! (and I do ALOT of baking) Will definitely making again. Thanks for sharing!
How wonderful! Happy birthday to you! I’m so glad you and your coworkers enjoyed the cake! 🙂
Made this cake several of times and I love it. My favorite cake, thank you for sharing this recipe.
I wanted to make just the white chocolate cake on its own but with no lemon flavour… can I do so and not use the lemon juice? Or can II substitute the lemon juice for something else to keep the cake moist? Love your recipes by the way…I’ve made the rafaello and ferrero rocher ones for my other half’s birthday and both turned out perfect and was a success! Thanks for sharing your amazing recipes!
Hi Zara! I’m so glad you enjoyed my other cake recipes! 🙂 Yes, you can definitely make the cake without the lemon. You won’t need to substitute anything for the juice, the cake will be delicious!