Raspberry Lemon Snack Cake
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This easy flower cake is a simple one layer lemon cake with raspberry buttercream and easy buttercream roses. This impressive yet Raspberry Lemon Snack Cake is perfect for any occasion!
If you’re looking for more spring cakes, check out some of my other favorites like Strawberry Almond Cake, Eggless Strawberry Shortcake, or Orange Ginger Carrot Cake.
Table of Contents
I am obsessed with this cute little organic cake for spring. This light and fluffy lemon cake is topped with a fresh raspberry buttercream, easy buttercream roses, and fresh raspberries. Not only is this cake full of spring flavor, it's also decorated with easy buttercream roses for a beautiful and stunning cake that is sure to brighten up any party.
This easy flower cake is a simple one layer lemon cake. I just add a single layer of raspberry buttercream on top. Then I pipe easy buttercream roses on top of this completely organic cake. If you are new to piping, this is a great place to start as this technique is simple but it looks super fancy!
Why You'll Love This Recipe
Naturally Colorful: This Raspberry Lemon Snack Cake is naturally colorful, thanks to the addition of fresh raspberries in the buttercream! No food coloring here!
Easy Decorating: If you’re new to decorating cakes, then this easy flower cake is a perfect beginner cake! I pipe easy buttercream roses on top of a simple one layer snack cake. So if you want to start decorating cakes, this easy flower cake is a perfect place to start!
Spring Cake: This cake with easy buttercream roses makes a beautiful spring cake! This easy flower cake would be a beautiful cake to serve for Easter or Mother’s Day!
Organic Cake: I use organic ingredients in this Raspberry Lemon Snack Cake so you can feel good about indulging in this beautiful cake with no artificial colors!
Ingredients
- Butter: I use Organic Valley Salted Butter, because it's my fave. You can use your favorite. You'll need room temperature, soft butter for the cake and frosting.
- Cane Sugar: I use organic cane sugar in the cake.
- Lemon Flavor: I use organic lemon flavor for this lemon cake. This is a concentrated sweet lemon flavor that I love using in cakes as it's minimal effort with big flavor.
- Lemons: I also use lemon zest inside the cake for a little tart lemon flavor to meld with the sweet lemon extract.
- Eggs: Use large eggs.
- Milk: Make sure to use whole milk.
- Sour Cream: I love using sour cream in cakes as it provides moisture, structure, and also a little tang. This flavor goes so well with this organic cake.
- Cake Flour: Make sure to use cake flour, I make my own from this recipe, but store bought also works.
- Baking Powder: Be sure to use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Powdered Sugar: You'll need organic powdered sugar for the frostings, be sure to sift it.
- Raspberries: I use fresh raspberries in the frosting. If you don't have fresh raspberries, you can use organic raspberry powder as well, but I don't think it has the same flavor. If you use the powder, omit the cornstarch as you do not need it.
- Cornstarch: I add organic cornstarch to the raspberry frosting because I'm using fresh berries with high water content. This helps solidify the frosting.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Cake Pan: I use an 8×8-inch baking pan. You can also use a round 8-inch cake pan too if you prefer.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the cake from the pan.
- Piping Bags: You'll need two large piping bags for piping the flowers.
- Decorating Tips: I use Ateco tip #827 and #30 for piping the roses.
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Step by Step Instructions
Step 1
Preheat the oven to 350. Line an 8×8-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, lemon zest, and lemon flavor. Mix on low until combined and there are no butter chunks.
Add the eggs, milk, and sour cream and mix on low to combine.
Add the cake flour, baking powder, and sea salt in that order and mix on low until combined into a smooth batter.
Transfer the batter to the prepared baking pan and spread evenly.
Step 3
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for the high altitude baking instructions).
Step 4
To make the piping frosting: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, and milk. Mix on low until combined and then speed mixer up to high and mix for 1 to 3 minutes or until light and fluffy. Transfer three-quarters of the frosting to a piping bag with Ateco tip #827. Transfer the remaining one-quarter to a piping bag with Ateco tip 30.
Step 5
To make the raspberry frosting: In the bowl of a stand mixer fitted with the paddle attachment (no need to was the bowl) add the butter, powdered sugar, raspberries, and cornstarch. Mix on low until combined then speed mixer up to high and mix for 1 to 3 minutes or until light and fluffy.
Step 6
Add the raspberry frosting to the cake and spread evenly.
Pipe roses onto the boarder of the cake and add the remaining raspberries.
Baker's Tips
- Make sure your butter is soft! This is key for a smooth cake batter. I like to allow butter to soften naturally on the counter.
- I use an 8×8-inch cake pan for this recipe. If you only have a 9×9-inch pan, you could also use that as well.
- Make sure to store this cake in the fridge because of the fresh raspberries.
FAQ's
This is my lazy way of making raspberry buttercream (without cooking down the raspberries). Because fresh fruit has a lot of juices, and I’m not cooking it down, I add in a little cornstarch to keep the buttercream thicker and not too runny.
Yes, feel free to use Ateco tip #846 or #864 if you have either of those!
No, if you want to skip the roses completely, you can totally do that! If you do this, you don’t have to make the piping frosting!
Craving More?
Raspberry Lemon Snack Cake
Equipment
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 lemon (zest)
- 1 teaspoon lemon flavor
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 170 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Piping Frosting
- 113 grams salted butter (softened)
- 226 grams powdered sugar (sifted)
- 1 tablespoon milk
Raspberry Frosting
- 113 grams salted butter (softened)
- 226 grams powdered sugar (sifted)
- 3 ounces raspberries
- 1 teaspoon cornstarch
Topping
- 3 ounces raspberries
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, lemon zest, and lemon flavor. Mix on low until combined and there are no butter chunks.
- Add the eggs, milk, and sour cream and mix on low to combine.
- Add the cake flour, baking powder, and sea salt in that order and mix on low until combined into a smooth batter.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.
- To make the piping frosting: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, and milk. Mix on low until combined and then speed mixer up to high and mix for 1 to 3 minutes or until light and fluffy. Transfer three-quarters of the frosting to a piping bag with Ateco tip #827. Transfer the remaining one-quarter to a piping bag with Ateco tip 30.
- To make the raspberry frosting: In the bowl of a stand mixer fitted with the paddle attachment (no need to was the bowl) add the butter, powdered sugar, raspberries, and cornstarch. Mix on low until combined then speed mixer up to high and mix for 1 to 3 minutes or until light and fluffy.
- Add the raspberry frosting to the cake and spread evenly.
- Pipe roses onto the boarder of the cake and add the remaining raspberries.
- Store in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
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Warning: don’t make this one if you don’t want to eat the entire thing by yourself. So good!!
Haha, thank you!
So so good, light and airy! Amazing!
Thank you Connie, so glad you enjoyed!
Mimi uses sorcery in all her desserts. I can never have just one piece. All these recipes are insanely good 🪄
Thank you so much!