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    Pink Owl Kitchen » Desserts » Cakes and Cupcakes » Lemon Raspberry Birthday Cake

    Lemon Raspberry Birthday Cake

    Published: Apr 15, 2021 · Modified: Jul 27, 2021 by Ashley · This post may contain affiliate links

    JUMP TO RECIPE

    This Lemon Raspberry Birthday Cake is a fun spin on classic birthday cake with fluffy, moist lemon cake layers coated in a smooth raspberry buttercream. The lemon and raspberry flavors pair beautifully together in this delicious layer cake recipe.

    side shot of lemon raspberry birthady cake on white cake stand
    Jump to:
    • How to Make Lemon Raspberry Birthday Cake
    • Storing Lemon Raspberry Birthday Cake
    • Recommended Tools for This Cake Recipe:
    • More Irresistible Cake Recipes You Will Love
    • 📖 Recipe

    Birthdays are a time for celebration, laughter, presents and of course cake! A birthday cake can be any flavor or feature any design your heart desires. This Lemon Raspberry Birthday Cake is a bright and fun flavor combination that is sure to please at any birthday celebration!

    How to Make Lemon Raspberry Birthday Cake

    To make the cakes:

    • Preheat the oven to 325°F with a rack in the center. Lightly butter two 8” x 2” round cake pans. Line the bottom of the pans with parchment circles the same size as your cake pans and butter the parchment. If your 8” pans aren’t at least 2” deep, use 9” pans.
    • In a small bowl sift together the flour, salt, and baking powder then whisk to combine. Set aside.
    • In the bowl of a stand mixer a stand mixer fitted with the whisk attachment, beat the eggs, sugar, vanilla, lemon extract, and lemon zest until thickened and light gold in color, about 2-3 minutes at medium-high speed. The batter should fall in thick ribbons from the whisk.
    • Add the dry ingredients to the bowl with the egg mixture and mix on low speed until just combined. Scrape down the bottom and sides of the bowl and mix once more just to make sure everything is incorporated.
    • Heat milk in a saucepan over medium-high heat until it just comes to a simmer. Remove the pan from the heat and add the butter and oil, whisking until the butter has melted.
    • Slowly mix the hot milk mixture into the batter, mixing on low speed until everything is well combined. Scrape down the bowl and mix again just until smooth.
    • Divide the batter evenly between the two pans. Bake the cakes until the edges are pulling away from the sides of the pan and a toothpick inserted into the center comes out clean, 26 to 30 minutes for two 9” pans, or 38 to 42 minutes for two 8” pans. Remove the cakes from the oven, carefully run a butter knife around the edges of the pan to loosen the edges, and allow cakes to cool for 15 minutes in the pans. Then transfer cakes to a wire rack to cool completely.
    side shot of sliced lemon raspberry birthday cake on white plate

    To make the raspberry frosting:

    • Beat the butter and raspberry puree in a stand mixer fitted with the paddle attachment until fully combined and fluffy.
    • Add the powdered sugar, a little at a time, mixing to combine after each addition until all of the powdered sugar has been added. Scrape down the bowl and mix again to make sure everything is combined.
    • If frosting is too loose, add another cup or two of powdered sugar until desired consistency is reached.
    side shot of lemon raspberry birthday cake on white cake stand

    To assemble the cake: 

    • Place a small dollop of frosting onto the center of a cake serving plate and place one of the cake layers on top. This helps keep the cake from sliding around as you frost. You can tuck pieces of waxed or parchment paper underneath the edge of the cake to keep the plate clean if desired. Spread the bottom layer with about 1 cup of frosting and spread out into an even layer with an icing spatula. Place the second cake layer on top of the frosted cake layer bottom-side up. Center the cake and gently press down in the middle to even the cake.
    • If have the time, place the cake in the refrigerator or freezer, uncovered, for at least 30 minutes or up to two hours to firm it up. This will make the layers less likely to slide around as you work, and the cake won’t shed crumbs as you frost. If you’re pressed for time, you can skip this step.
    • Either scoop the remaining frosting onto the top of the cake and spread out evenly on the top and down the sides with an offset spatula, or use a piping bag to pipe ribbons of frosting onto the top and around the sides of the cake. Then take a pastry scraper and go around the sides of the cake by turning your cake plate while gently pressing into the sides of the cake to create a smooth frosting layer. Once sides are smooth, smooth the top and scrape away any excess frosting.
    • Finish the cake by piping several dollops of frosting around the top with a star tip, spacing them as evenly apart as possible and leaving a little space in between. Place fresh raspberries in a standing position in between the frosting dollops. Press sprinkles into the bottom of the cake all around the sides and add a few sprinkles around the top edge of the cake. Slice and enjoy!
    hand placing raspberry on lemon raspberry birthday cake

    Storing Lemon Raspberry Birthday Cake

    This cake be kept covered at room temperature for up to three days. To store this cake for up to a week, keep it in an airtight container in the fridge.

    You may also tightly wrap leftover cake in plastic wrap and freeze for up to a month.

    close up of slice of lemon raspberry birthday cake on white plate

    Recommended Tools for This Cake Recipe:

    Stand mixer

    Mixing bowls

    Round cake pans

    Pastry bags

    Piping tips

    Cake stand

    More Irresistible Cake Recipes You Will Love

    Almond Cake with Lemon Frosting

    Chai Spice Cake with Maple Cream Cheese Glaze

    Caramel Cheesecake Layer Cake

    Peanut Butter and Jelly Yogurt Loaf Cake

    This recipe is adapted from King Arthur Baking's Classic Birthday Cake Recipe

    side shot of lemon raspberry birthday cake on cake stand with bag of flour in the background

    📖 Recipe

    side shot of lemon raspberry birthady cake on white cake stand

    Lemon Raspberry Birthday Cake

    Ashley
    This Lemon Raspberry Birthday Cake is a fun spin on classic birthday cake with fluffy, moist lemon cake layers coated in a smooth raspberry buttercream. The lemon and raspberry flavors pair beautifully together in this delicious layer cake recipe.
    3.75 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 1 hr 55 mins
    Course Dessert
    Cuisine American
    Prevent your screen from going dark
    Servings 12 servings
    Calories 698 kcal

    Equipment

    • Stand mixer

    Ingredients
      

    For Lemon Cake

    • 2 cups all-purpose flour
    • 1 ¼ teaspoons salt
    • 2 teaspoons baking powder
    • 4 large eggs room temperature
    • 2 cups granulated sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon extract
    • zest of one lemon
    • 1 cup whole buttermilk
    • 4 tablespoons butter cut into pats
    • ⅓ cup vegetable oil

    For Raspberry Frosting

    • 16 tablespoons salted butter 2 sticks, softened
    • ½ cup raspberry puree 6 oz container of raspberries pureed in a blender then pressed through a fine mesh strainer
    • 5 cups powdered sugar
    • fresh raspberries and sprinkles for topping

    Instructions
     

    To Make Cakes

    • Preheat the oven to 325°F with a rack in the center. Lightly butter two 8” x 2” round cake pans. Line the bottom of the pans with parchment circles the same size as your cake pans and butter the parchment. If your 8” pans aren’t at least 2” deep, use 9” pans.
    • In a small bowl sift together the flour, salt, and baking powder then whisk to combine. Set aside.
    • In the bowl of a stand mixer a stand mixer fitted with the whisk attachment, beat the eggs, sugar, vanilla, lemon extract, and lemon zest until thickened and light gold in color, about 2-3 minutes at medium-high speed. The batter should fall in thick ribbons from the whisk.
    • Add the dry ingredients to the bowl with the egg mixture and mix on low speed until just combined. Scrape down the bottom and sides of the bowl and mix once more just to make sure everything is incorporated.
    • Heat milk in a saucepan over medium-high heat until it just comes to a simmer. Remove the pan from the heat and add the butter and oil, whisking until the butter has melted.
    • Slowly mix the hot milk mixture into the batter, mixing on low speed until everything is well combined. Scrape down the bowl and mix again just until smooth.
    • Divide the batter evenly between the two pans. Bake the cakes until the edges are pulling away from the sides of the pan and a toothpick inserted into the center comes out clean, 26 to 30 minutes for two 9” pans, or 38 to 42 minutes for two 8” pans. Remove the cakes from the oven, carefully run a butter knife around the edges of the pan to loosen the edges, and allow cakes to cool for 15 minutes in the pans. Then transfer cakes to a wire rack to cool completely.

    To Make Raspberry Frosting

    • Beat the butter and raspberry puree in a stand mixer fitted with the paddle attachment until fully combined and fluffy.
    • Add the powdered sugar, a little at a time, mixing to combine after each addition until all of the powdered sugar has been added. Scrape down the bowl and mix again to make sure everything is combined.
    • If frosting is too loose, add another cup or two of powdered sugar until desired consistency is reached.

    Assembling the Cake

    • Place a small dollop of frosting onto the center of a cake serving plate and place one of the cake layers on top. This helps keep the cake from sliding around as you frost. You can tuck pieces of waxed or parchment paper underneath the edge of the cake to keep the plate clean if desired. Spread the bottom layer with about 1 cup of frosting and spread out into an even layer with an icing spatula. Place the second cake layer on top of the frosted cake layer bottom-side up. Center the cake and gently press down in the middle to even the cake.
    • If have the time, place the cake in the refrigerator or freezer, uncovered, for at least 30 minutes or up to two hours to firm it up. This will make the layers less likely to slide around as you work, and the cake won’t shed crumbs as you frost. If you’re pressed for time, you can skip this step.
    • Either scoop the remaining frosting onto the top of the cake and spread out evenly on the top and down the sides with an offset spatula, or use a piping bag to pipe ribbons of frosting onto the top and around the sides of the cake. Then take a pastry scraper and go around the sides of the cake by turning your cake plate while gently pressing into the sides of the cake to create a smooth frosting layer. Once sides are smooth, smooth the top and scrape away any excess frosting.
    • Finish the cake by piping several dollops of frosting around the top with a star tip, spacing them as evenly apart as possible and leaving a little space in between. Place fresh raspberries in a standing position in between the frosting dollops. Press sprinkles into the bottom of the cake all around the sides and add a few sprinkles around the top edge of the cake. Slice and enjoy!

    Nutrition

    Serving: 1sliceCalories: 698kcalCarbohydrates: 86.7gProtein: 3.6gFat: 38.8gCholesterol: 88.2mgSodium: 553mgSugar: 71g
    Keyword birthday cake, cake recipes, layer cake, lemon cake, lemon raspberry cake, raspberry frosting
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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    Reader Interactions

    Comments

    1. Janice

      April 23, 2021 at 8:47 pm

      Such a beautiful cake. I'm looking forward to making it for my daughter.
      Where did you purchase the fun sprinkles?

      Reply
      • Ashley

        April 29, 2021 at 12:14 pm

        Thank you so much Janice! The sprinkles are by Wilton Cakes and can be purchased online or in Michaels stores. I hope you and your daughter enjoy the cake!

        Reply
    2. Kira

      April 29, 2021 at 12:39 am

      5 stars
      I saw this recipe featured on King Arthur’s Instagram stories, and couldn’t get it out of my head! I made it this week for no real reason, other than I felt that we needed a cake this week. It did not disappoint! It came out exactly as pictured, and was a breeze to make! My family was impressed, and the neighbors we shared it with gave it rave reviews! The straining of the raspberry purée takes time, but is totally worth it. The frosting is the best part!!

      Reply
      • Ashley

        April 29, 2021 at 12:16 pm

        Hi Kira!

        I am thrilled that you enjoyed the cake recipe! I must agree that the frosting was my favorite part as well. Thank you for trying the recipe and for leaving such a nice comment!

        Reply

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    Hi! I'm Ashley.

    I am a new mom, wife, and creator of all you see here at Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and are made with fresh, seasonal ingredients to encourage families to come together around the dinner table more!

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