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Raspberry Lemonade Ombre Layer Cake

raspberry lemonade ombre layer cake - featured image
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This stunning raspberry lemonade ombre layer cake features fluffy, moist lemon cake layers tinted with real raspberry puree for a gorgeous pink gradient, all wrapped in a silky lemon-raspberry buttercream. It’s the ultimate showstopper for birthdays and celebrations, bursting with fresh, tangy-sweet flavor.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 2 large lemons)
  • 1/3 cup (80ml) fresh lemon juice
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120g) raspberry puree (about 1 cup fresh or frozen raspberries, pureed and strained)
  • Pink and/or red food coloring (gel preferred)
  • 1 1/2 cups (340g) unsalted butter, softened (for buttercream)
  • 5 cups (600g) powdered sugar, sifted (for buttercream)
  • 2 tablespoons lemon juice (for buttercream)
  • 2–3 tablespoons raspberry puree (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch salt (for buttercream)
  • 1–2 tablespoons milk or cream, as needed (for buttercream)
  • Optional: Extra lemon zest or freeze-dried raspberry powder for garnish
  • Fresh raspberries (for decoration)
  • Lemon slices or zest curls (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease 3 or 4 8-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl or stand mixer, beat softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then add lemon zest and lemon juice. The mixture may look curdled.
  5. With mixer on low, add flour mixture in three batches, alternating with buttermilk. Start and end with flour. Mix just until combined.
  6. Divide batter evenly into 3 or 4 bowls. Stir in raspberry puree to each bowl, adding more to each subsequent bowl for a deeper pink. Add food coloring as desired for ombre effect.
  7. Pour each batter into prepared pans. Bake for 22–26 minutes, rotating halfway through. Cakes are done when a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack, remove parchment, and cool completely.
  9. For buttercream: In a clean bowl, beat butter until creamy. Gradually add powdered sugar, lemon juice, raspberry puree, vanilla, and salt. Beat until fluffy, adding milk as needed for spreadable consistency.
  10. To assemble: Place darkest cake layer on a plate. Spread a thin layer of frosting, then top with next-lightest cake. Repeat, ending with lightest layer on top.
  11. Crumb coat the cake with a thin layer of frosting and chill for 15 minutes. Finish with a final thick layer of buttercream, creating an ombre effect if desired.
  12. Decorate with fresh raspberries, lemon slices, zest, or freeze-dried raspberry powder. Chill cake for 30 minutes before slicing for clean cuts.

Notes

For best results, use room temperature ingredients and sift your flour and powdered sugar. Weigh batter for even layers. Chill cake before slicing for clean cuts. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based milk with lemon juice. Store leftovers in an airtight container in the fridge for up to 4 days or freeze slices for longer storage.

Nutrition

Keywords: raspberry lemonade cake, ombre layer cake, birthday cake, lemon raspberry dessert, pink cake, celebration cake, buttercream, easy layer cake, summer dessert, fruity cake

Find it online: https://bitefuljoy.com/raspberry-lemonade-ombre-layer-cake-recipe-easy-birthday-showstopper/