Lemon Raspberry Layer Cake

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This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting. It’s decorated with buttercream, lemon slices and a few blossom flowers for a cake that’s perfect for summer!

Lemon Raspberry Layer Cake

Easy Lemon Raspberry Layer Cake
Best Lemon Raspberry Layer Cake

Lemon and Raspberry: My Favorite Flavor Combo in an Easy Cake

Lemon raspberry is one of my favorite flavor combinations this time of year and always reminds me of my grandmother. There are two things she’s always loved – cake with lots of icing and lemon. It’s a love of two things that we share.

I will always remember her birthday celebrations when I was a kid. There were always lots of big buttercream flowers involved. And since my birthday is on Christmas, she’d often make her birthday a mini half-year celebration of my own as well, just to be sure I didn’t feel cheated out of a birthday. 🙂

Instead of buttercream flowers on this cake though, I decided to go a bit simpler. There are buttercream swirls, some lemon slices and raspberries and a few fondant blossoms that are super easy to make. All of it sits on top of a little swirl that you make with an offset spatula. Relatively easy to do, but creates a great look.

Favorite Summer Lemon Raspberry Layer Cake
Raspberries and Lemons for Lemon Raspberry Cake

Inside the cake, you’ve got a moist lemon cake to start. It’s light, fluffy and pretty straightforward to make. Just be sure to not skimp on the creaming of the butter and sugar – always an important step.

Between the layers of cake is a lovely lemon curd and raspberry buttercream. Sweet and tart all in two beautiful layers. I suggest making the lemon curd and lemon cake layers first, then the frosting and putting it all together. The curd will take some time to cool completely after being made.

The outside of the cake is covered in more raspberry buttercream for a lovely pink and summery look. I love that all the pink color of the frosting comes just from the raspberry puree in the frosting. And for help with making a smoothly frosted cake, check out my tutorial, How to Frost a Smooth Cake with Buttercream.

This cake is incredibly moist and full of flavor. It’s a wonderful combination of sweet and tangy. I hope you love this cake as much as I do! It’s certainly perfect for spring and summer and great for any occasion.

Lemon Raspberry Layer Cake
Lemon Raspberry Cake recipe

You might also like:

Lemon Raspberry Cupcakes
Mini Lemon Raspberry Cheesecakes
Lemon Raspberry Cookie Sandwiches
Berry Lemon Cheesecake Cookie Cups
No Bake Lemon Raspberry Meltaways

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Recipe

Lemon Raspberry Layer Cake

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting. It’s decorated with buttercream, lemon slices and a few blossom flowers for a cake that’s perfect for summer!


Ingredients

LEMON CURD

  • 6 tbsp fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • ½ cup sugar
  • 6 egg yolks
  • 4 tbsp unsalted butter

LEMON CAKE

  • 1 ½ cups granulated sugar
  • ¾ cup unsalted butter, room temperature
  • 1 tsp vanilla extract
  • ¾ cup sour cream
  • 1 ½ tbsp lemon zest
  • 6 egg whites
  • 2 ½ cups all purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ¾ cup milk
  • ¼ cup water

RASPBERRY FROSTING

  • 1 ¼ cups unsalted butter
  • 1 ¼ cups vegetable shortening
  • 12 cups powdered sugar
  • 2 ¼ cups (9 oz) raspberries
  • 12 tbsp water or milk

ADDITONAL

  • Fondant
  • Pearl sprinkles
  • Yellow pearl dust

Instructions

TO MAKE LEMON CURD:

1. Combine all ingredients in a double boiler and heat while stirring constantly with a whisk. It’s done when it’s thick enough to coat the back of a smooth.
2. Refrigerate lemon curd until cool and thick.

TO MAKE CAKE LAYERS:

1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.
2. Beat butter and sugar until light and fluffy, 3-4 minutes.
3. Add vanilla extract, sour cream and lemon zest and mix until combined.
4. Add egg whites in two batches, scraping down the sides of the bowl as needed to make sure all is incorporated and smooth.
5. In a separate bowl, combine dry ingredients. In another small bowl or measuring cup, combine milk and water.
6. Had half of the dry ingredients to the batter and mix until combined. Add milk/water combination and mix until combined, scraping down the sides of the bowl as needed. Add remaining dry ingredients and mix until smooth.
7. Divide batter evenly between the three 8 inch pans and bake for 23-25 minutes, or until a toothpick inserted comes out with a few crumbs.

TO MAKE RASPBERRY FROSTING:

1. Puree fresh raspberries, then press through a fine mess sieve to remove pulp and seeds. You should end up with about ½ a cup of raspberry liquid.
2. Combine butter and shortening and beat until smooth.
3. Add 4 cups of powdered sugar and beat until smooth.
4. Add raspberry liquid and beat until well combined.
5. Slowly add remaining powdered sugar, beating until smooth.
6. Add 1 to 2 tablespoons of milk or water, as needed, to thin out the frosting.

TO PUT THE CAKE TOGETHER:

1. Remove the tops of the cakes with a large serrated knife, so they are flat. Place first cake on serving plate or on a cardboard cake circle.
2. Top cake with about ¾ cup of raspberry frosting and spread into an even layer. Pipe a dam of raspberry frosting around the outside edge of the cake, then fill it with half of the lemon curd.
3. Top lemon curd with second layer of cake and repeat another layer of raspberry frosting and lemon curd.
4. Add final layer of cake, the frost the outside of the cake with the raspberry frosting.
5. Before the frosting on top of the cake has a chance to firm up too much, use your offset spatula to create the lines on top. Starting from the center, hold the tip of your spatula on the cake at about a 30-45 degree angle. Your cake should be on a turntable so that it’s easy to turn the cake and complete the circle. Make one circle at a time, moving from the center of the cake to the outside.
6. Pipe several tall swirls of frosting on the back half of the top of the cake, leaving some space between for adding lemon slices and raspberries. Add lemon slices and raspberries to cake.
7. To make the fondant flowers, use a small blossom cutter. Use a brush to dust a little bit of yellow pearl dust in the center, then add a little bit of sugar water* in the center of the flower and press a small pearl sprinkle into the center. Add flowers to cakes.

Cake should be refrigerated until ready to serve. Best served after allowing to sit out for about 30 minutes.

* To make the sugar water, add about 2 tbsp of water to a small bowl. Break up a few pieces of fondant and place it into the water. Let it sit for about 10 minutes and dissolve the fondant. It will create a sticky sugar water that will help the sprinkles stick to the center of the flowers.


Nutrition

  • Serving Size: 1 Slice
  • Calories: 1351
  • Sugar: 201.6 g
  • Sodium: 133 mg
  • Fat: 52 g
  • Carbohydrates: 222.6 g
  • Protein: 6.9 g
  • Cholesterol: 162.1 mg

Keywords: raspberry cake, lemon cake, layer cake, how to make a layer cake, raspberry lemon cake recipe, homemade cake recipe

Filed Under:

Enjoy!

 

Best Lemon Raspberry Layer Cake recipe

Lemon Raspberry Layer Cake - a light, moist lemon cake with lemon curd filling and raspberry frosting! So light, sweet, tart and the perfect dessert for summer!

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141 Comments
  1. Gabby

    Heyy I really want to try this recipe for an upcoming party. My guest list is 21 is this too small for that many people?
    (Lemon, raspberry layer cake)

    1. Lindsay

      It depends on the size of your slices, but it might be a little small. You could do 1 1/2 recipes worth and do a 9 inch cake, or double it for a 10 inch cake.

  2. Gracie

    Hi! I tried out this recipe, but could I use sugared/candied lemon slices instead of plain fresh slices? Thanks

  3. Kiki

    Hello my name is KIKI and I really want to make this recipe for my daughter and her husband I am wondering can I use a raspberry jam instead of fresh raspberries please let me know I am a beginner baker thank you

  4. Luna

    Want to make this cake for my daughter’s bday. Can I make it a day ahead and refrigerate or will the curd make the cake too soggy after 24 hours? Beginner baker here, thanks!

  5. Adam

    Just made this cake for my girlfriend’s birthday.
    It tastes fantastic — and maybe I’m a perfectionist, but it did NOT take an hour and a half to make.
    Between the waiting for things to cool properly and icing the cake with a crumb coat (and waiting for that to cool) it took more like 4 hours. 😂 Totally worth it, though.

  6. Misty

    Hi! I am baking my son’s first birthday cake and was wondering if blueberries would work instead of raspberries? Thanks so much!

      1. Misty

        This is a much delayed reply, but thank you! The cake turned out better than I could have hoped!

    1. Lindsay

      Sure, just wrap it well with clear wrap and then foil and then freeze it. Then thaw it in the fridge prior to frosting.

  7. Claudia

    Hi, I can’t wait to try this recipe. I would like to cover the cake with fondant. Is the raspberry frosting stable enough? I’m worried the raspberries might make it too wet or cause it to split.

  8. FoxWix

    Amazing recipe! Made this recipe for my prom this year! However, raspberries are expensive where I live, so I ended up using the excess raspberries from making the frosting to decorate the top.

  9. Jennifer

    Hi, i made this for my daughter’s 19th, the lemon cake came out very dense and light on the lemon flavor… what did I do wrong? Maybe I should’ve whip the egg whites and folded them in? Or is this a dense cake? The frosting and curd were fine, although my frosting needed much more liquid and i doubled my curd.

    I really loved the decorations you made it was very elegant. I would love to make it again, if I could get the cake lighter.

    1. Lindsay

      I’m not sure if you did anything wrong or not. But a common mis-step is to not fully cream the butter and sugar together, which can give a more dense cake. Or to over-mix the batter at the end. That said, this lemon cake is a more recent recipe and is much lighter. You could use that and then use the raspberry frosting from this cake in the future.

    2. Daneen Rucki

      For my daughters 17th birthday, I made this cake – it is the first cake I’ve made from scratch in over a decade. I had to use frozen raspberries for the sauce and I didn’t have 8” pans so I used two 9” and a much smaller one (just not sure of the size). Both minor changes worked out just fine. I also couldn’t find my decorating tools so I just painted on some raspberry sauce and used fresh fruit to decorate the pretty pink frosting. The cake was a big hit thanks in large part to the delicious lemon curd. Thanks for the recipe,

  10. Sredna

    I followed your directions to the letter and they were very clear and well written! The cake turned out fabulous and we all enjoyed this very special cake for my bday. Thanks a lot!

  11. Anna

    Wow amazing cake! I am planning to make this for someone with celiac and need it to be gluten free. Would the flour substitution be in a 1:1 ratio? Also, if I wanted to make this into three 9inch layers just as thick how much would I need to expand the recipe? Thank you!

    1. Lindsay

      I haven’t tried a gluten free all purpose flour before, but usually it’s a 1:1 ratio. As for adjusting the batter for a 9 inch pan, I don’t know. I’m sorry. You could make it as is and have thinner layers though.

  12. Regan

    Hii!! I am reading your book on this cake and I was wondering if there was any way I could use less powdered sugar in the frosting. I am cooking for a little bit of an older crowd and I didn’t want to give them a sugar overload. Thank you!!!

    1. Lindsay

      You can reduce the powdered sugar, but it does change the consistency of the frosting and make it thinner. You’ll also get less volume of frosting. If you want to read more about why I use the consistency of frosting I do, you can check out my post on frosting consistency.

  13. Ima Turtle

    I made this yesterday. I had never made a custard before so that was a good experience. The cake was nice and moist — I guess because only egg whites were used? I doubled down on the lemon zest 🙂 I made the raspberry puree which I found incredible especially when paired with the lemon custard. 2.5 cups of butter and 12 cups of powdered sugar made enough to frost two cakes. I was a bit sad to have so much left over buttercream. I learned so much from this recipe and enjoyed making it. My friends enjoyed eating it. I put extra COLD temperature raspberry puree into the butter cream with a touch of milk to whip it up so that it was easily spreadable. If you aren’t sure if your buttercream is too stiff or soft enough, take a little out of the bowl and spread it with your spreading knife on a plate. If it spreads easily and is light and fluffy, you’re good to go. The pinkness of the cake reminded me of the cherry blossoms in our neighbourhood.
    We at ImATurtle.com rate this recipe 5🐢🐢🐢🐢🐢’s and say it’s Turtle Approved. Be a good turtle.

  14. Mandy White

    Oops!   Just realized I have lemon juice, but no lemons.  Could I replace the water in the cake with lemon juice to achieve the lemon flavor?   

    1. Lindsay

      No, adding lemon juice in place of water adds more acidity to the cake, so there’d be other adjustments necessary for that to work.

  15. Sam

    Would I just drop everything by 1/3 if I wanted to make it a two layer cake? I’m new to baking and don’t want to start with something so big, plus it’s only being made for 4 people and the calorie count is scary lol.

    Thank you,

    1. Lindsay

      It depends on how much cake you want. You could certainly adjust it by a third and just have a smaller cake. Or you could divide the batter between two cake pans instead of three and bake them for a little longer.

  16. Michelle

    Hi there! You’re my hero! Your recipes are amazing!

    I wanted to make this cake for my Dads birthday but don’t want pink icing so I was thinking of substituting the raspberries for raspberry emulsion….have you ever done this before in your recipes? And any idea of much I should use?

    Thanks so much! 

    1. Lindsay

      I haven’t ever used an emulsion. I believe the flavor of them is much stronger. With the frosting, it should be a little easier to adjust. I would add a small amount first, maybe half a teaspoon, and then add more from there after you taste it.

  17. Shairoz

    Thanks for a great recipe!
    Look forward to cutting into it!
    I’m not the greatest decorator, I think I need a turn table.

    1. Lindsay

      I’m so glad you’re happy with it! A turntable is certainly an essential tool if you’re trying to get a nice looking cake. 🙂

  18. Robin Makki

    Looks wonderful, but I am not very skilled with layers and decorating. Could this be adjusted to make a single layer sheet cake?

  19. J Newman

    I made this a year ago for baby’s 1st birthday and I’m back again to make it for her 2nd. The cake and curd are both amazing but I used another raspberry buttercream as the shortening where I am makes icing weird.  Everyone enjoyed the cake and the amount of lemon flavour is perfect. Fantastic recipe

    1. Lindsay

      I’m so glad you enjoyed it! As for the shortening in the frosting, that can be replaced in any frosting recipe of mine with the same amount of butter.

  20. Eliza Weibell

    This cake turned out beautifully for my little sister’s birthday! It had a perfect balance of sweetness to tartness, and perfect texture! Thank you for a great recipe!:)

  21. Shannon Bryan

    I made this cake and it was very moist! My cake did start falling apart when I was trying to put it together, but frosting can cover anything…now my cake looks so delicious.

  22. amy

    How thick does each sponge normally come out? Mine are thinner than i expected but I can’t decide if they are supposed to be like that or not and haven’t tasted it yet so I don’t know if it has come out dense.

      1. Carmen

        Hi I’m making this cake tomorrow and I was wondering if the icing recipe makes enough additional icing to decorate the cake?

  23. Carolyn

    Hi
    Looks amazing, and I’d like to make it for my daughter’s birthday this weekend. Do you think I could make it the day before? We’ll be quite busy the day of. Or if not, then at least make the parts, and just put it together on the day of?

    1. Liz Davis

      does the cake itself get much lemon flavor with only lemon zest? I want to try this recipe with a raspberry mousse, no lemon curd. Should/can I add lemon juice to the cake? Or will it have enough lemon taste on its own? 

      1. Lindsay

        It’s been a while since I made this to be able to say for sure, but without the lemon curd I do imagine you might want to add a little more lemon flavor to the cake. You could try using the layers of this cake without the poppy seeds.

  24. Mary

    Hi. I want to ask you Raspberry Frosting. I don’t have 1 ¼ cups vegetable shortening (not available in Poland). Could you tell me how much more butter should I add. Truly thank you.

  25. Nidhi

    Hey I would love to try this recipe coz I have tried 2 other recipes of yours and they turned out really good in fact they were awesome and I just can’t wait to try this one too  , but for this one I want to know the recipe calls for egg whites I only want to know that the cake would not be eggy at all in taste that’s the only concern  .i need to make this day after tomorrow. 

  26. Lisa O

    I made this cake to celebrate my 15 year anniversary with my husband and our two kids. It was a huge hit with the family and surprisingly easy to make. I appreciate the bright and fresh ingredients vs. extracts. One note is that even well decorated I still had a large amount of leftover frosting (and the frosting is amazing!).  I would probably cut the recipe by 1/3 in the future. I will absolutely make this cake again.

    1. Lindsay

      I’m glad you enjoyed it! I’m definitely more heavy handed with frosting than some. 🙂 Happy Anniversary!

  27. Beth

    Hi Lindsay I just attempted this recipe and so far my cakes came out great and the lemon curd no problem but as I added the powdered sugar to the buttercream it turned into crumbs! I even checked the comments to see if the 12 cups was a typo and as you clearly say in several comments it is not so how do I fix my buttercream???

    1. Lindsay

      When things are added in the order of the instructions, it shouldn’t get that dry. The raspberry puree and water/milk are used to thing it out and keep things the right consistency. Have you added all of that to the frosting already? If so, it sounds like you might need to add a little more. You should be able to save it. Also, check out this post on frosting consistency.

      1. Beth

        I added everything in the order you give. I ended up with a whole cup of the raspberry purée and only used 1/2 like the recipe calls for should I just keep adding liquid until it comes together? Also the post you reference in an earlier comment mentions using 4 cups of powdered sugar why did this cake require so much icing? 

      2. Lindsay

        You could add additional raspberry puree or water/milk. Either would be fine to help it come together. The 4 cups of sugar is for less butter/shortening as well. It’s a standard decorators buttercream – roughly 1 cup of butter/shortening to 4 cups of powdered sugar and then some liquid. The smaller recipe amount is less frosting and the amount I typically use for about 12 cupcakes. I use more frosting on a full cake. Not everyone uses as much frosting as I do though, so you could certainly reduce it. You can see how thick my frosting is in the photos and that’s the amount of frosting listed in the recipe.

      3. Beth

        Hey Lindsay thanks so much! I added the extra liquid and the frosting came together perfect! I can’t wait to put the cake together and present it to my grandma for her birthday!!

  28. Lisa

    Hello
    This cake looks amazing. I have 2 x 7 inch  tins as I would like to make a smaller cake. I would like to do 4 layers though. Is this cake easy enough to torte and layer? Would the measurements be enough for 2 x 7 inch tins? Also, how long will the cake keep before decorating? Thank you. 
    Lisa
    Xx

    1. Lindsay

      I don’t make many smaller cakes like that, so it’s tough to say. I think it’d be fine, just a taller cake. Should be fine to torte and layer as well. The cakes are usually ok for a couple days before frosting if well covered.

  29. Tim B

    So I made this yesterday for my girlfriend’s birthday. I couldn’t of course make it as well as you’ve done here but it turned out very nicely I think so I’d like to thank you very much for the recipe.
    I would send a picture but I don’t want you to die laughing. I had some observations after making this:

    1st – 12 cups of icing sugar for the icing seemed a bit much so I used 4 and it worked very well. Is this a typo (the 12 cups) or am I just genuinely lucky that it worked. 2nd – why are measurements quoted by volume instead of weight? I know you guys love the old imperial system (aside from your military because they use metric like the rest of us) but why the volumetric measures?
    Yay and thanks very much again.

    1. Lindsay

      I’m glad you enjoyed it!

      The 12 cups of powdered sugar isn’t a typo at all. I wouldn’t say that you are lucky it worked with less, I’d just say you clearly use less frosting than I do. 🙂 Also, I’m sure your frosting was a different consistency than mine as a result. If you’re curious to know more about my frosting and why I use certain amounts of things, check out this post.

      Ingredients by volume is standard for most home bakers in the U.S. I do include weight measurements with my newer recipes. If you’d like to convert older recipes, please see my conversion chart.

      Thanks!

  30. Cindy

    Thank you for all your scrumptious cake recipes! I love the versatility of each cake. I love mixing and matching! I recently made this lemon cake. I used two pans instead of three and made the middle layer your lemon cheesecake. Between the layers I put a blue berry puree (from the berry and marscapone cake recipe). I frosted the cake with your cream cheese whipped cream frosting and garnished it with candied lemon slices and blueberries. It turned out incredible! Your recipes are the garanimals of the cake world! 

      1. Melissa

        I was wondering the same thing because I couldn’t find the print button either. I refreshed the page and noticed that the video ad, when centered on the page, covers the print button. When I scroll down, the video minimizes a bit and moves off to the side, uncovering it. I realized as well that if you press the “X” to close the video, it does the same thing.

      2. Miranda

        Two questions, first is a little bit complicated. 

        1. I’m using this recipe, multiplied by two and then making three 2 layer cakes to cater for an event, but I only have three cake tins. How different would the baking times be if it’s divided between three tins (then each cake being sliced in half for the layers) instead of six? And what can I do to ensure that they rise enough to get my layers?
        2. Do the egg whites need to be whipped up separately before they’re added to the rest of the mix or does it not matter? Also what difference would it make if it was just whole eggs? 

        I’d really appreciate your help,
        Thanks 

      3. Lindsay

        1. I would very much recommend against baking it in only three cake pans. It’ll end up being very thick layers, which don’t bake evenly or rise the same way. It’ll compromise the texture of the cake. I would recommend getting more cake pans or making separate batches of cake batter and baking separately.

        2. You don’t need to whip the egg whites before hand. And you won’t want to use whole eggs. It’ll completely change the way the cake bakes.

  31. Lauren

    Hi! I was just wondering if you think this would work at high-altitude and if you had any tips on that front. Thanks!

  32. sarah

    I’m in the middle of making this gorgeous cake for my daughter’s tea-party birthday party tomorrow! However, I just pulled the cake pans out of the oven and after sitting a few minutes, they shriveled and became very dense and flat, almost like pancakes. Do you have an idea why this happened? Is it not beating the egg whites long enough? Ive never had this happen with a cake before and am trying to figure out if I should start all over…or make three more dense cakes for a six-mini-layer cake? I’m just afraid it won’t be cake texture, but more chewy/dense. Would welcome any thoughts to still pull off this beautiful and yummy cake!

    1. Lindsay

      Sorry for the delay in response, but maybe this will help for the future. That usually happens when the butter and sugar aren’t fully creamed. You really want to be sure to let the mixer go for 3-4 minutes.

  33. Ayo

    Hey Lindsay, I must say that I love your recipes, I’ve tried the chocolate Oreo cake and it is definitely so delicious. Also, I just wanted to congratulate you on your cookbook- I’ve pre-ordered my copy and I can’t wait to see your lovely recipes. Take care and never stop smiling!!

  34. Sue

    Good Evening,
    I only have 9 inch pans, would these work?  I am concerned that the layers would be too thin, but I don’t really want to go and buy three more pans either.  Any suggestions?
    Thanks!
    Sue

    1. Lindsay

      9 inch pans should be fine, you’ll just have a shorter cake and want to bake the 3 layers a little less time. You could also just do two layers if you want them a little thicker.

  35. Sue

    Is the buttercream super sweet?  I like the idea of a thick buttercream, but I do not enjoy a sickly sweet frosting.  The cake looks delicious and my 10 year old requested it for her birthday this weekend.  Thanks!

    1. Lindsay

      I wouldn’t describe it as sickly sweet, but I’ve had some comment that similar frostings are pretty sweet for them. You can defiantly reduce the amount of powdered sugar, you’ll just have a thinner frosting with less volume.

  36. Caroline

    Hi!

    How do you get these beautiful divided layers of buttercream and lemon curd beteeen the layers of cake? When I use lemon curd or jam it will always combine a little with buttercream, because of the liquid in it. 

    Greetings, Caroline

    1. Lindsay

      Well I use a fairly thick buttercream. That could have something to do with it. The buttercream layer stays fairly firm.

  37. Alicia Martinez

    Hi thanks so much for this amazing recipe! i’m looking to make this recipe for my sisters birthday party and I was wondering if there should 12 cups or 1/2 cups of sugar for the raspberry frosting? Thanks so much!

  38. Alicia Martinez

    Hi so I am planning on making this cake for y sisters birthday party and I was just wondering if the raspberry frosting is suppose to have 12 cups of confectioners sugar or if its suppose to be 1/2 cups?

    1. Lindsay

      It’s 12 cups. It’s a decorators buttercream, so it’s fairly thick and much of the volume comes from the powdered sugar. You are welcome to reduce it to your preference though.

  39. judy Rebeiro

    This was extremely delicious. Thank you for the recipe. I am going to try it with whipped cream frosting and cupcakes. I hope it turns out as great as the cake, sooo yummy!

  40. Sarah

    Hi! This cake looks LOVELY!! Is it ok to use butter instead of shortening? Where I live it’s hard to come by and imported from the states and kinda expensive. Thanks!!

  41. Kam

    I just found your blog but I can already say that ALL your cakes are so beautiful !! ( and so tasty lokking) I will definately make some of them, this one especially. 

    1. Lindsay

      Also, I’m now fan-girling over your crock pot recipes and pinning them all! I LOVE how few ingredients and easy they look! 🙂

  42. Mir

    Oh my LORD. Can you please do slow-mo shots of this cake being made? I want to see the top part especially. It’s so gorgeous! Like a summer garden on a cake!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29