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Ultimate Gluten-Free Raspberry Lemon Layer Cake Recipe

Gluten-free raspberry lemon layer cake with buttercream frosting, fresh fruit.

Let's Create

Okay, let's get cooking! I'm so excited to share this recipe with you; it's one of those that has become a staple in my kitchen, not just because it's delicious, but because it fills that craving for something truly special – and it's completely gluten-free, which is a big win for many of us. This isn't just any gluten-free recipe; it's my go-to for any occasion that deserves a little extra pizzazz. Think birthdays, anniversaries, maybe just a Tuesday that needs some sparkle – meet my Gluten-Free Raspberry & Lemon Layer Cake.

You know, I used to be so intimidated by gluten-free baking. Honestly, I had so many mishaps in the beginning, dense hockey pucks and crumbly messes were more common than actual edible treats. Then, after a lot of trial, error, and more than a little flour dusting every surface of my kitchen, I stumbled upon this recipe. It was a revelation, the very first time this came out of the oven, light, fluffy and utterly beautiful. And since then, the smiles this cake brings make all the experimenting worth it! So, are you ready to ditch the gluten and embrace celebration? Let's get started!

Ingredients You'll Need

Okay, let's gather our ingredients. This might look like a longer list, but trust me, each element plays its part in creating that perfect balance of flavor and texture.

For the Cake:

  • 2 cups (240g) gluten-free all-purpose flour blend (make sure it has xanthan gum included)
  • 1 ½ cups (300g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (you can substitute with regular milk and 1 tbsp lemon juice mixed together and let stand for 5 minutes)
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon lemon zest
  • ½ cup (120ml) fresh lemon juice

For the Raspberry Filling:

  • 1 ½ cups (about 6 ounces or 170g) fresh or frozen raspberries (if frozen, don't thaw them)
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

For the Lemon Buttercream:

  • 1 cup (2 sticks or 230g) unsalted butter, softened
  • 3 cups (about 360g) powdered sugar, sifted
  • ½ cup (120ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

For decorating (optional)

  • Fresh raspberries
  • Lemon slices or curls
  • Sprinkles

Let's Get Baking: Step-by-Step Instructions

Alright, let's jump into the fun part! We're going step by step, so even if you're a newbie to gluten-free baking; you'll nail this. Here we go:

  1. Preheat and Prep: First things first: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round baking pans. I like to add a parchment paper circle at the bottom of the pans to help release later on too. This is the first key to an even bake.
  2. Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Make sure these are well combined, ensuring any clumps are broken up. A whisk helps wonders.
  3. Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and lemon zest, make sure to try and break the eggs well into the mix.
  4. Combine Wet and Dry: Now, gradually add the wet ingredients to the dry, mixing on low speed until just combined. Stop mixing when everything is just moistened – we don't want to overmix, as this can make things tough.
  5. Lemon Kick: Gradually mix in the fresh lemon juice until combined. Don't panic if it looks a little lumpy at this point, it will come together in a moment!
  6. Fill Those Pans: Divide the batter evenly among the prepared pans. Since we're making three layers here, accuracy in dividing is a major plus to ensure even cooking.
  7. Bake: Place the pans in the preheated oven and bake them for about 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool Completely: Once done, let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will prevent the cakes from crumbling as you release them.
  9. Make the Raspberry Filling: While the cakes are cooling, let's get that lovely filling started! In a small saucepan, combine the raspberries, sugar, lemon juice, and cornstarch.
  10. Simmer and Thicken: Cook over medium heat, stirring occasionally, until the mixture thickens, about 8-10 minutes. Then, remove it from the heat and let the filling cool completely.
  11. Lemon Buttercream Time: While everything cools, let's make that frosting! In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter until light and fluffy, about 2-3 minutes.
  12. Slowly Add Sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed or until incorporated each time. Then, beat in lemon juice, vanilla extract, and salt until it is smooth and creamy.
  13. Assemble the Cake: Lay the first cake layer on the plate or cake stand. Spread half of the raspberry filling evenly over the surface, then top with about one-third of the lemon buttercream. Place the second cake layer on top, and repeat with the remaining raspberry filling and the second third of the lemon buttercream. Finally, top with the last cake layer.
  14. Frost the Cake: Use the remaining lemon buttercream to frost the entire cake. You can do a simple swirl over the top or get a little fancy with it, it's up to you!
  15. Decorate: Decorate with fresh raspberries and lemon curls, if you want to. Or add your own personal spark!
  16. Chill it Out: Once you're done, pop the cake in the fridge for at least 30 minutes so the frosting has some time to set. This isn't essential but gives the cake a little more stability for serving.

Tips & Tricks for Baking Success

Okay, you've made it this far; you're awesome. Here are a few tips I've gathered over the years to help you customize this recipe and ensure it's spectacular every time:

  • Gluten-Free Flour: The blend you use matters! Make sure it includes xanthan gum or add it separately – this makes the world of difference to the structure of the cake.
  • Buttermilk Power: If you don't have buttermilk, use regular milk mixed with a tablespoon of lemon juice. Let it sit for about 5 minutes before using to allow it to thicken up.
  • Citrus Boost: Don't skimp on the lemon zest or juice! They're what brings this whole thing to life. For an extra punch, add a teaspoon of lemon extract to the frosting.
  • Fruit Swap: If raspberries aren't your thing, try other berries like strawberries or blueberries. Or mix and match!
  • Filling Fun: Want a smoother filing? After making the raspberry mix, use an immersion blender to puree it before setting in the cake..
  • Make Ahead: You can bake the cake layers the day before and assemble the next day. Just wrap them tightly to keep fresh.
  • Presentation Points: For a more rustic look, don't worry about the edges being perfectly neat; for a sleek finish use a frosting scraper or flat knife. Get creative with decorative elements – edible flowers, sprinkles, or even a dusting of powdered sugar.
  • Dietary Adjustments: You can use plant-based butter alternative and milks instead of cows dairy to make this recipe dairy free.
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Recipe Card

Gluten-Free Raspberry & Lemon Layer Cake

Prep Time: 45 minutes
Cook Time: 25-30 minutes
Serves: 12-16

Ingredients:

  • Cake: 2 cups gluten-free flour blend, 1 ½ cups granulated sugar, 1 tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 cup buttermilk, ½ cup vegetable oil, 3 eggs, 2 tsp vanilla extract, 1 tbsp lemon zest, ½ cup lemon juice
  • Filling: 1 ½ cups fresh/frozen raspberries, ¼ cup granulated sugar, 1 tbsp lemon juice, 1 tbsp cornstarch
  • Buttercream: 1 cup unsalted butter, 3 cups powdered sugar, ½ cup fresh lemon juice, 1 tsp vanilla extract, Pinch of salt
  • Optional Decoration: Fresh raspberries, Lemon slices, sprinkles

Instructions:

  1. Preheat to 350°F (175°C); grease/flour three 8-inch pans.
  2. Whisk dry cake ingredients. In separate bowl, whisk wet ingredients.
  3. Combine wet and dry mix until just moistened, then mix in lemon juice.
  4. Pour batter into pans evenly. Bake 25-30 minutes; let cool.
  5. Combine filling ingredients in pan, cook until thick; cool.
  6. Beat Butter until light and fluffy. Mix in sugar at a time. mix lemon, vanilla, and salt.
  7. Layer cake and filling. Frost the cake.
  8. Decorate (optional). Chill 30 min before serve

Product Recommendations

Okay, let's talk tools! Having the right gear can make baking so much more enjoyable and, dare I say, successful? Here are a few things I find particularly handy for this cake:

  • A reliable Stand Mixer like this one will make light work of your buttercream. I'd be lost without it!
  • A good set of Mixing Bowls is essential for getting everything prepped properly to combine together.
  • Parchment paper rounds are great to prevent sticking to pan.
Gluten-free raspberry lemon layer cake with buttercream frosting, fresh fruit.

Well, there you have it, friends! My go-to amazing occasion cake, completely gluten-free. I truly hope you love it as much as I do. Happy baking, and do let me know how it goes!

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