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Why You'll Love This Recipe

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Cream butter and sugar

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Add milk and dry ingredients.

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Fold in raspberries.

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Bake cake.

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Make frosting.

[{"selector":"#anim-03d9a79c-f8f7-44de-9afd-8366f6c91376","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-87349ba9-56fd-4ea9-803f-3e51954a56d6","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get Recipe

Add powdered sugar and flavorings.

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thesweetoccasion.com

Raspberry Cake

Why You'll Love This Recipe

-Creamy mascarpone lemon frosting -Can easily make ahead -Easy to make into a layer cake

Cream butter and sugar

1

Then beat in eggs, one at a time. Mix in vanilla, lemon zest and sour cream.

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Add milk and dry ingredients.

2

Alternate adding the dry ingredients and milk in three parts.

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Fold in raspberries.

3

Toss raspberries with flour and gently fold into the batter.

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Bake cake.

4

Pour batter into a 9x13-inch pan and bake for 35-40 minutes.

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Make frosting.

4

Cream butter and mascarpone cheese.

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Add powdered sugar and flavorings.

5

Mix in powdered sugar, vanilla, and lemon zest.

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Swipe up for full recipe

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