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 Carrot Ginger Cake.
Table of Contents
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!
Ingredients
Frontier Co-Op Organic Lemon Flavor
Organic Lemon
Wholesome Sweeteners Powdered Sugar
Organic Raspberries
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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!