Pioneer Woman Lemon Raspberry Cake

This tender Pioneer Woman Lemon Raspberry Cake is made with two layers of lemon cake, a fluffy raspberry frosting, seedless raspberry jam, and fresh lemon zest. The result is an impressive dessert, and the versatile lemon batter is also perfect for a simpler bundt cake or a classic pound cake. Perfect for a birthday or special celebration, this show-stopping layer cake serves 10 to 12 people.

Pioneer Woman Lemon Raspberry Cake Ingredients

Cake

• Baking spray with flour
• 2 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 3/4 cups granulated sugar
• 8 Tbsp. (1 stick) salted butter, melted and cooled slightly
• 1/2 cup vegetable oil
• 2 Tbsp. lemon zest plus 1/3 cup fresh lemon juice
• 3 large eggs, at room temperature
• 3/4 cup buttermilk, at room temperature
• 2 tsp. vanilla extract

Jam Filling

• 1 Tbsp. cornstarch
• 3/4 cup seedless raspberry jam

Raspberry Frosting

• 1 cup (2 sticks) salted butter, at room temperature
• 1/3 cup seedless raspberry jam
• 1 Tbsp. fresh lemon juice
• 1 tsp. vanilla extract
• 5 cups powdered sugar
• 1 (6-oz.) container fresh raspberries (optional, for garnish)

How To Make Pioneer Woman Lemon Raspberry Cake

1. Prepare and bake the cakes: Preheat the oven to 350°F. Prepare two 8-inch round cake pans with baking spray and parchment paper. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In a large bowl, whisk the sugar, melted butter, oil, and lemon zest. Whisk in the eggs one at a time, followed by the buttermilk, lemon juice, and vanilla. Add the flour mixture in three parts, whisking until just combined.
2. Bake the layers: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
3. Make the jam filling: In a small bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Heat the jam in a small saucepan over medium heat. Once warm, remove from heat and whisk in the cornstarch slurry. Return the pan to the heat and bring to a boil, stirring constantly until the mixture thickens, about 2 to 3 minutes. Transfer to a bowl and let it cool completely.
4. Make the raspberry frosting: In a stand mixer, beat the room temperature butter until smooth. Add the jam, lemon juice, and vanilla and beat until combined. Gradually add the powdered sugar on low speed, then increase to medium and beat until the frosting is smooth and fluffy, about 3 to 4 minutes.
5. Assemble the first layer: Place one cooled cake layer on a cake stand. Spread about 1/2 cup of frosting over the top. Pipe a thick border of frosting around the very edge of the cake to create a dam for the filling.
6. Add the filling and crumb coat: Spread the cooled jam filling evenly inside the frosting dam. Place the second cake layer on top. Apply a thin layer of frosting over the entire cake to create a “crumb coat,” which traps any loose crumbs. Chill the cake in the refrigerator for 30 minutes.
7. Finish frosting and decorate: Use the remaining frosting to apply a final, smooth layer over the top and sides of the chilled cake. Garnish with fresh raspberries, if desired, before slicing and serving.

Recipe Tips

• Start with a Cool Cake: Never try to frost a warm cake. Even a little bit of warmth will cause the buttery frosting to melt and slide. Ensure your cake layers have cooled completely to room temperature before you begin assembling.
• Pipe a Frosting Dam: To keep the delicious jam filling from oozing out the sides, pipe a thick border of frosting around the edge of the bottom layer before adding the jam. This “dam” provides a sturdy barrier that holds the filling in place.
• Don’t Skip the Crumb Coat: A crumb coat is a thin, preliminary layer of frosting that’s applied to the cake before the final layer. It traps any loose crumbs, ensuring your final coat of frosting is smooth, clean, and beautiful.
• Use Room Temperature Ingredients: For the cake batter and the frosting, using room temperature ingredients like eggs, buttermilk, and butter is crucial. They combine more easily and create a smoother, more uniform texture in the final product.

What To Serve Lemon Raspberry Cake

This stunning layer cake is a complete dessert all on its own and needs no accompaniment. It is the star of the show! Serve slices with a hot cup of coffee, a pot of black tea, or even a glass of champagne for a truly celebratory treat.

How To Store Lemon Raspberry Cake Leftovers

Refrigerate: Due to the butter-based frosting, the fully frosted cake should be stored in the refrigerator. Cover it with a cake dome or place slices in an airtight container. It will keep well for up to 3 days.

Freeze: While the assembled cake does not freeze well, you can freeze the unfrosted cake layers. Once the layers are completely cool, wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to one month. Thaw at room temperature before assembling and frosting.

Pioneer Woman Lemon Raspberry Cake Nutrition Facts

• Serving Size: 1 slice
• Calories: 814 kcal
• Total Fat: 34g
• Saturated Fat: 16g
• Trans Fat: 1g
• Cholesterol: 108mg
• Sodium: 360mg
• Carbohydrates: 122g
• Fiber: 2g
• Sugar: 94g
• Protein: 6g

Frequently Asked Questions

How do you keep the jam filling from squishing out? The secret is to pipe a “dam” or border of frosting around the outer edge of the bottom cake layer. This sturdy ring of frosting holds the jam filling neatly in place when you add the weight of the top cake layer.

What are common mistakes when frosting a layer cake? The most common mistake is frosting a cake that is still warm, which causes the frosting to melt. Another is skipping the “crumb coat”—a thin initial layer of frosting that traps crumbs and ensures a clean final finish. Chilling the crumb-coated cake makes the final frosting step much easier.

Can you freeze this cake? The fully assembled and frosted cake does not freeze well. However, you can bake the cake layers in advance and freeze them. Just wrap the cooled layers tightly in plastic wrap and freeze for up to one month. Thaw them at room temperature before you begin frosting.