Lemon Raspberry Swirl Cake

Few desserts manage to strike a perfect balance between vibrant flavors and stunning presentation like the Lemon Raspberry Swirl Cake. This delightful lemon raspberry swirl cake marries the zesty tang of lemons with the subtle sweetness of raspberry, creating a taste experience that’s both refreshing and indulgent. The raspberry swirl running through the cake not only adds a burst of fruity flavor but also gives the cake an eye-catching design, making it the perfect centerpiece for any occasion. With layers of cream cheese frosting and sweetened whipped cream, this cake is sure to impress both in taste and appearance.

Ingredients Breakdown: What You Need for Success

Crafting a cake as unique and delicious as the Lemon Raspberry Swirl Cake requires the right combination of ingredients. Each plays a pivotal role in achieving the desired texture and flavor.

• Cream Cheese: This star ingredient is used in both the batter and frosting. It adds richness, moisture, and a subtle tang that pairs beautifully with the lemon and raspberry flavors.
• Lemon Zest & Extract: The zest from three lemons and a full tablespoon of lemon extract infuse the cake with a bright, citrusy kick. These ingredients ensure the lemon flavor shines without overpowering the raspberry swirl.
• Raspberry Jam: Seedless raspberry jam is the key to achieving that signature swirl. Its sweetness contrasts the tangy lemon, providing depth of flavor with every bite. You can amplify the raspberry flavor by adding raspberry extract or a touch of raspberry-flavored Jell-O powder.

For substitutions, consider using flavored Jell-O powder in place of raspberry extract if it’s not readily available. This not only enhances the raspberry flavor but also adds a bit of fun color to the cake batter.

Step-by-Step Instructions: How to Create the Perfect Swirl Cake

Baking a lemon raspberry swirl cake is a process that requires attention to detail, but the results are worth the effort. Follow these steps to create a moist, flavorful cake with a stunning swirl design.

• Prepping the Cake Pans: Begin by thoroughly greasing and flouring three 8-inch cake pans. Lining the bottoms with parchment or wax paper ensures easy release once baked. This is crucial to keeping your lemon raspberry swirl cake layers intact and smooth.
• Mixing the Batter: The secret to a well-balanced cake is in the batter. Start by creaming softened butter and cream cheese together until smooth, then gradually incorporate sugar. As you add eggs one by one, the mixture becomes light and airy, creating the perfect base for your lemon raspberry swirl cake.
• Creating the Swirl: The raspberry swirl is where creativity comes into play. After dividing your batter, mix the raspberry jam and extract into the reserved portion, adding a dash of food coloring if desired. Spoon dollops of the raspberry batter onto the plain batter, and use a knife to create that signature swirl pattern. Be gentle to ensure the colors blend beautifully without overmixing.

To avoid common baking pitfalls, ensure you do not overmix the batter once the flour is incorporated. Overmixing can lead to a denser cake texture. Additionally, use a toothpick to check for doneness, as baking times may vary depending on your oven.

Recipe Tips: Pro Secrets for a Flawless Cake

1. Room Temperature Ingredients: Always ensure your butter, cream cheese, and eggs are at room temperature before you begin. This helps create a smoother batter and ensures the ingredients blend evenly.
2. Achieving the Ideal Swirl: For a striking marbled effect, gently swirl the batters using a knife or skewer, but don’t overdo it. Too much swirling can result in muddled colors rather than a distinct swirl pattern.
3. Timing is Everything: Keep a close eye on the baking time. Overbaking can dry out your cake, while underbaking can leave the center raw. The sweet spot is when a toothpick inserted in the center comes out with just a few moist crumbs attached.

Decorating & Assembling: Crafting the Cake to Impress

Once your cake layers are baked and cooled, it’s time to assemble and decorate. This step is where the magic comes together, transforming a simple cake into a visual masterpiece.

• Frosting Techniques: Start by applying a crumb coat a thin layer of cream cheese frosting – to lock in any stray crumbs. This makes the final layer of frosting much smoother and more polished. After chilling the crumb-coated cake for about 15 minutes, apply the final layer of frosting, creating either a smooth or textured finish using an offset spatula.
• Layering the Cake: When layering, pipe a dam of frosting around the edge of each layer. This keeps the filling neatly contained and prevents any leaks. Inside the dam, spread a thin layer of raspberry jam followed by a generous portion of whipped cream. This combination of textures makes each bite rich and satisfying.
• Finishing Touches: For an extra pop of color and flavor, top the cake with fresh raspberries. Their vibrant hue adds a visual appeal that complements the tangy lemon and sweet raspberry swirl inside.

What to Serve With This Recipe: Pairings to Elevate Your Cake Experience

This Lemon Raspberry Swirl Cake stands beautifully on its own, but pairing it with the right accompaniments can take your dessert experience to the next level.

• Beverages: A light, citrusy drink like sparkling lemonade or iced tea pairs wonderfully with the zesty lemon flavors of the cake. For a more indulgent pairing, consider a chilled glass of Prosecco or Champagne.
• Sides: For a refreshing contrast, serve the cake with a side of fresh fruit salad, featuring berries and citrus fruits that complement the flavors in the cake. A scoop of vanilla or lemon sorbet on the side can also provide a creamy counterbalance to the tangy notes of the dessert.
• Occasions: This lemon raspberry swirl cake is perfect for birthdays, bridal showers, and summer gatherings. Its vibrant flavors and elegant presentation make it an excellent choice for any special occasion where you want to impress your guests.

Recipe Tips & Frequently Asked Questions

1. Can I use frozen raspberries instead of jam?
   Yes, you can, but the consistency will differ. Frozen raspberries may release more moisture, potentially altering the swirl’s texture and making the cake slightly wetter.
2. How do I store leftovers?
   Store the cake in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months.
3. What if I don’t have cake flour?
   You can make your own by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift this mixture well to mimic cake flour.
4. Can this be made gluten-free?
   Yes, substitute the cake flour with a gluten-free flour blend that includes xanthan gum. You may need to slightly adjust the liquid ingredients to maintain the cake’s moisture and texture.

Conclusion: Enjoy the Perfect Slice Every Time

Whether you’re celebrating a special occasion or simply treating yourself, this Lemon Raspberry Swirl Cake offers a delightful blend of bright, tangy, and sweet flavors that will leave everyone wanting more. With its gorgeous swirl design and decadent layers of whipped cream and cream cheese frosting, each bite is a perfect combination of texture and taste. Give this lemon raspberry swirl cake recipe a try, and experience the joy of creating a cake that not only tastes incredible but also looks stunning on any dessert table. Don’t hesitate to put your own spin on it this recipe is as versatile as it is delicious!

Lemon Raspberry Swirl Cake

This moist and flavorful lemon raspberry cake has wonderful flavor and a velvety soft texture.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 44 minutes minutes

Servings: 15

Author: Jessica Harmon

Ingredients

• 1 ½ sticks unsalted butter softened (168g)
• 8 oz cream cheese softened (226g)
• 4 large eggs room temperature (if you’re pressed for time, submerge eggs in warm water for 5 minutes)
• 2 cups sugar 400g
• 3 cups cake flour 342g
• 2 teaspoons baking powder 8g
• ½ teaspoon baking soda 3g
• ½ teaspoon salt 3g
• 1 cup buttermilk 242g
• ¼ cup vegetable oil canola oil works well (54g)
• 1 Tablespoon lemon extract 12g
• Zest from three lemons

For the Raspberry Swirl

• ⅓ cup seedless raspberry jam plus more for spreading between layers (90g)
• 1 cup of reserved cake batter
• Optional: ½ teaspoon raspberry extract or 1 teaspoon raspberry-flavored Jell-o powder

Sweetened Whipped Cream Filling

• 1 cup heavy cream 240g
• ¼ cup confectioners sugar 29g
• 1 teaspoon vanilla extract 4g

Cream Cheese Frosting

• 2 sticks unsalted butter slightly softened (226g)
• 16 oz cream cheese softened (452g)
• 6 to 6 ½ cups confectioners sugar 690g to 747g
• 1 teaspoon lemon extract 4g, adjust as needed
• ½ teaspoon salt 2g

Instructions

• Start by preheating your oven to 325°F (163°C). Prepare three 8-inch cake pans by greasing them thoroughly, dusting with flour, and lining the bottom with parchment or wax paper for easy release.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk these ingredients together for about 30 seconds to ensure everything is evenly distributed. Set this dry mixture aside for later use.
• Next, grab another bowl for the wet ingredients. Pour in the buttermilk, vegetable oil, lemon zest, and lemon extract. Give it a good stir and set it aside.
• In the bowl of your stand mixer, beat the butter and softened cream cheese on medium speed until it’s smooth and creamy. Gradually add the sugar while continuing to mix for 2-3 minutes.
• Begin adding the eggs, one at a time, allowing each to fully incorporate before adding the next. Mix until the yolks are no longer visible.
• Reduce the mixer speed to low. Alternately add the dry ingredients and the buttermilk mixture, starting and ending with the dry ingredients. Be sure to scrape the sides of the bowl as needed. Mix just until everything is combined, being careful not to overmix.

Prepare the Raspberry Swirl

• Scoop out 1 cup of the cake batter into a separate small bowl. Stir in the raspberry jam along with the raspberry extract or Jell-o powder, if you’re using it. If desired, add a little red or pink food coloring to enhance the swirl.

Fill the Cake Pans

• You’ll have about 6 cups of plain batter and a little more than 1 cup of raspberry batter. Divide approximately 1 heaping cup of the plain batter into each of the prepared pans. Then, spoon some of the raspberry batter over the plain batter, distributing it evenly across the pans.
• Add the remaining plain batter to the pans, followed by any leftover raspberry batter. Use a knife to swirl the batters together, creating a marbled effect. Tap the pans lightly on the counter to settle the batter.
• Bake for 28-30 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs attached. Allow the cakes to cool in the pans on a wire rack for 5-10 minutes before turning them out to cool completely.

Sweetened Whipped Cream Filling

• Before you start, place your mixing bowl and whisk attachment in the freezer for about 10 minutes to chill them. Once ready, pour the heavy cream, confectioners sugar, and vanilla into the chilled bowl. Begin beating on low speed, gradually increasing to medium-high. As the cream thickens, soft peaks will form, which should take about 1½ minutes. Keep a close eye on it to avoid overbeating.

Cream Cheese Frosting

• In your mixer bowl, beat the butter slices on low to medium speed until they’re soft and smooth. Add the cream cheese, a few pieces at a time, and continue beating until fully incorporated.
• Add the lemon extract, followed by the confectioners sugar, a little at a time. Beat on low speed until combined, then increase the speed slightly and continue mixing until the frosting is fluffy. For best results, use this frosting while it’s still slightly chilled.

Assemble the Cake

• Place the first layer of cake on your serving plate or stand. Pipe a border of cream cheese frosting around the outer edge of the cake. Inside this border, spread a thin layer of raspberry jam, followed by a layer of whipped cream filling.
• Repeat the process with the second cake layer. After placing the third layer on top, fill in any gaps between the layers with frosting. Apply a thin crumb coat of frosting to the entire cake, then chill it in the freezer for 10-15 minutes (or refrigerate for longer).
• Once chilled, apply the final layer of frosting, smoothing it with an offset spatula. If desired, use the spatula to create a textured finish. Garnish the top with fresh raspberries for an extra touch of elegance.