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Raspberry Lemon Velvet Cake Slice

A soft and vibrant velvet cake layered with fresh raspberries and tangy lemon cream cheese frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Lemon Velvet Cake
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch for softer texture
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1 cup fresh raspberries lightly mashed
Lemon Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice

Equipment

  • cake pans
  • electric mixer
  • mixing bowls

Method
 

  1. Preheat oven to 350°F and prepare two 8-inch cake pans with parchment paper.
  2. Whisk together flour, cornstarch, baking powder, and baking soda.
  3. Cream butter and sugar until fluffy, then add eggs, lemon zest, lemon juice, and vanilla.
  4. Alternate adding dry ingredients and buttermilk into the batter.
  5. Fold in raspberries gently and divide batter into prepared pans.
  6. Bake for 28–32 minutes until a toothpick comes out clean.
  7. Prepare frosting by beating cream cheese, butter, powdered sugar, and lemon juice together.
  8. Assemble and frost the cake, then garnish with raspberries and lemon zest.

Notes

For cleaner slices, chill the cake for 30 minutes before serving.