Lemon Raspberry Stack Cakes

These Lemon Raspberry Stack Cakes are so beautiful and they have the best fresh flavor! This recipe is an easy crowd pleaser for any occasion. 

Lemon Raspberry Stack Cakes Recipe

My best friend made these one day for a dinner party we did with our families. I left her house and immediately texted her and asked for the recipe. I love raspberries and just had to try to make these for myself. This Lemon Raspberry Stack Cake Recipe has become one of my favorite desserts to make and serve my guest when they are over! I love when raspberry season rolls around and I can go pick fresh raspberries and come home to make this sweet treat. 

 

Lemon Raspberry Stack Cakes Recipe

 

Serves: 10 

Prep time: 20 minutes

Cook time: 12-15 minutes

Total time: 30-45 minutes

 

Ingredients for Lemon Raspberry Stack Cakes

 

 

For cake: 

2 ¼ cup cake flour

1 ½ cup granulated sugar

¾ cup butter, softened

¾ cup milk

2 ½ tsp baking powder

½ tsp salt

1 tsp lemon extract

3 large eggs

 

For icing:

4 tbsp butter, softened

8 oz cream cheese, softened

¾ cup fresh raspberries

3 cups powdered sugar

 

Additional fresh raspberries for topping if desired

 

How to Make this Lemon Raspberry Stack Cakes Recipe

 

 

I love that this recipe looks so fancy and fun but is so simple to make. You could easily have 10 beautiful Lemon Raspberry Stack Cakes ready to go in under an hour!

The first thing that you’ll want to do is preheat your oven to 350 degrees. 

Next, you can prepare an 11×17 cookie sheet with a lip or jelly roll pan by lightly spraying it with non-stick cooking spray and placing a piece of parchment paper in the bottom of the pan. Spray lightly with the cooking spray one more time over the parchment paper to make sure your cake doesn’t stick. 

 

 

To make your cake batter, add the sugar and softened butter to a large bowl and mix with an electric mixer on medium speed until creamy and smooth. Stop to scrape the bowl a few times to make sure the mixture is fully incorporated. 

Add the eggs one at a time, mixing between each egg, and then add in the vanilla extract and milk. Stir the mixture until combined and smooth. 

To your wet ingredients, add the flour, salt, and baking powder and mix for about 2 minutes. 

 

Pour the cake batter into the prepared pan and bake in the preheated oven for about 10-12 minutes or until a toothpick comes out clean. 

 

When the cake is ready, transfer the pan to a wire rack to let the cake cool. 

 

 

 

While the cake cools you can start working on your frosting. In a medium-sized bowl, mix the cream cheese and butter with an electric mixer on medium speed until creamy. 

In a separate container, mash your raspberries. Add the mashed raspberries to the cream cheese mixture and mix until smooth. 

Slowly add the powdered sugar in small amounts and continue mixing until you’ve added all the sugar. If your berries were especially juicy, you may want to add a bit more powdered sugar to thicken and sweeten your icing. Nothing wrong with a little taste test here!

 

 

Set your icing aside until you’re ready to assemble your cakes.

When your cake is completely cooled, you can start cutting out some circles. I use a 2 ¼ inch circle cookie cutter and I can get about 20 circles. 

 

Lemon Strawberry Stacks

 

Now you can assemble your cakes! Place a cake circle down and use your favorite piping tip to pipe a layer of frosting. Place a second cake circle on top of the frosting and top your cake with another layer of frosting. 

Top with fresh berries if you desire and repeat with the rest of your cake circles!

Tips and tricks for How to Make Lemon Raspberry Stack Cakes

  1. If you don’t have a jelly roll pan, you should definitely get one. They are so handy to have around for so many recipes. If you’re looking for one, this Wilton is a great option and even comes in different shapes and sizes. 
  2. To make your icing, you’ll want to mash the raspberries before adding them into the mixture. If you decide to pipe your frosting, you don’t want any berries getting caught in your piping tip so you’ll want them to be pretty mashed! To get them super smooth you could add them to a food processor or blender and do a few quick pulses until they are to the consistency that you want. 
  3. You can use whatever piping tip that you want for these cakes. I really like the look of a large open star tip (Wilton 1M is a great choice). It looks beautiful and the tip is big enough to let any raspberry bits through. 
  4. If you are wanting a professional look with some extra smooth frosting, you are going to want to sift your powdered sugar before adding it to the icing. I know that it takes some extra time but I promise it’ll be worth it! You’ll avoid any powdered sugar clumps and instead have a beautiful and professional looking icing.

 

What should I do with all of the cake scraps? 

You may be wondering if you have to waste all the cake scraps that don’t make it into your cake circles. The answer is no! You can use those cake scraps for lots of different things.

You could crumble the cake crumbs up and make some cute cake pops. You could also use some cake crumbs for a garnish on top of the cakes. Take your crumbs and add them to a milkshake for a fun cake flavor or cut the scraps up and make a parfait.

The options are endless so don’t get rid of those extra cake pieces!

Can I store these cakes? 

These cakes will be best served fresh. You can store them in the fridge in an airtight container or wrapped in plastic and they will keep for a few days, but if you know you will have extras your best best is to store the icing and cakes separately.

Place the cake circles in a plastic bag or airtight container and place in the fridge for 5-7 days or freezer for up to 3 months. The icing can be kept in an airtight container in the fridge as well, but will need to soften on the counter for a half-hour when you decide to use it again!

Share with us in the comments how your Lemon Raspberry Stack Cakes turn out! And tag us on Instagram with a picture of your recipe! We would love to see it!

 

 

Check out these other great recipes:

 

Yield: 10 servings

Lemon Raspberry Stack Cakes

Lemon Strawberry Stacks
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • For cake:
  • 2 ¼ cup cake flour
  • 1 ½ cup granulated sugar
  • ¾ cup butter, softened
  • ¾ cup milk
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp lemon extract
  • 3 large eggs
  • For icing:
  • 4 tbsp butter, softened
  • 8 oz cream cheese, softened
  • ¾ cup fresh raspberries
  • 3 cups powdered sugar

Instructions

The first thing that you’ll want to do is preheat your oven to 350 degrees. 

Next, you can prepare an 11x17 cookie sheet with a lip or jelly roll pan by lightly spraying it with non-stick cooking spray and placing a piece of parchment paper in the bottom of the pan. Spray lightly with the cooking spray one more time over the parchment paper to make sure your cake doesn’t stick. 

To make your cake batter, add the sugar and softened butter to a large bowl and mix with an electric mixer on medium speed until creamy and smooth. Stop to scrape the bowl a few times to make sure the mixture is fully incorporated. 

Add the eggs one at a time, mixing between each egg, and then add in the vanilla extract and milk. Stir the mixture until combined and smooth. 

To your wet ingredients, add the flour, salt, and baking powder and mix for about 2 minutes. 

Pour the cake batter into the prepared pan and bake in the preheated oven for about 10-12 minutes or until a toothpick comes out clean. 

When the cake is ready, transfer the pan to a wire rack to let the cake cool. 

While the cake cools you can start working on your frosting. In a medium-sized bowl, mix the cream cheese and butter with an electric mixer on medium speed until creamy. 

In a separate container, mash your raspberries. Add the mashed raspberries to the cream cheese mixture and mix until smooth. 

Slowly add the powdered sugar in small amounts and continue mixing until you’ve added all the sugar. If your berries were especially juicy, you may want to add a bit more powdered sugar to thicken and sweeten your icing. Nothing wrong with a little taste test here!

Set your icing aside until you’re ready to assemble your cakes.

When your cake is completely cooled, you can start cutting out some circles. I use a 2 ¼ inch circle cookie cutter and I can get about 20 circles. 

Now you can assemble your cakes! Place a cake circle down and use your favorite piping tip to pipe a layer of frosting. Place a second cake circle on top of the frosting and top your cake with another layer of frosting. 

Top with fresh berries if you desire and repeat with the rest of your cake circles!

Don’t forget to save this Lemon Raspberry Stack Cakes Recipe on Pinterest so you can find it next time you are looking for a dessert that will impress!  

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