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Spring Birthday Cake

Lemon Raspberry Spring Birthday Cake Recipe

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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tbsp finely grated lemon zest
  • 1 tsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 12 oz frozen raspberries
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 8 oz cream cheese, softened
  • 1 cup heavy cream, cold
  • 3/4 cup powdered sugar
  • 1 tsp lemon zest
  • Fresh raspberries and lemon slices

Method
 

  1. Cook the raspberries, sugar, and cornstarch over medium heat, stirring often, until thick and jammy, about 4 minutes. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Butter three 8-inch round pans and line with parchment. Whisk flour, baking powder, baking soda, and salt. Beat butter and sugar until fluffy, add eggs one at a time, then mix in lemon zest and vanilla. Add flour mixture alternately with buttermilk, mixing just until smooth.
  3. Divide batter evenly among pans. Bake 24-28 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool fully.
  4. Beat cream cheese until smooth. Whip heavy cream, powdered sugar, and lemon zest to stiff peaks, then fold into cream cheese. Chill until ready to use.
  5. Layer cake with raspberry filling between each layer. Apply a thin crumb coat of frosting, chill 20 minutes, then frost completely. Top with fresh raspberries and lemon slices before serving.

Notes

The filling can be made up to 3 days ahead and kept in the fridge. If the cake layers dome, level them with a serrated knife before stacking so the layers stay put.