Raspberry Lemon Sheet Cake
A bright and zesty Raspberry Lemon Sheet Cake swirled with juicy raspberries and topped with a silky raspberry buttercream—perfect for easy celebrations or everyday treats!
Servings: 16
Equipment
- Electric Mixer or Stand Mixer Optional
- Mixing Bowls
- 9 x 13 Cake Pan
- Sifter or Fine Mesh Strainer
- High-Speed Blender or Food Processor
Ingredients
Raspberry Lemon Cake
- 10 to 12 oz Raspberries Use Fresh Raspberries, frozen do not work because they release too much moisture when baking
- 1 tbsp All-Purpose Flour or 1:1 Gluten-Free Flour
- 1¾ cup Cane Sugar
- 3 tbsp Lemon Zest About the zest of 2 to 3 lemons
- 1 cup Unsalted Plant-Based Butter Melted and cooled to room temperature
- 1 cup Unsweetened Plain Plant-Based Yogurt At Room temperature
- 2 tbsp Vanilla Extract or Vanilla Bean Paste
- ¾ tsp Sea Salt
- 1 tbsp Cornstarch or Arrowroot Starch
- 3 tsp Baking Powder
- ⅓ tsp Baking Soda
- 3¾ cups All-Purpose Flour or 1:1 Gluten-Free Flour
- 1¼ cup Unsweetened Plain Plant-Based Milk At room temperature
Raspberry Buttercream
- 1 cup Unsalted Plant-Based Butter At room temperature
- 3 cups Powdered Sugar Sifted
- ¾ to 1 cup Freeze Dried Raspberries This is also about 1 oz, blended into a powder
- 1 to 2 tbsp Unsweetened Plain Plant-Based Milk
- oz Freeze Dried Raspberries Optional, to top the cake
Instructions
Raspberry Lemon Cake
- Preheat the oven to 350℉ and grease a 9 × 13-inch cake pan with vegan butter or neutral flavored oil and line it with parchment paper.
- In a bowl, toss the raspberries with 1 tbsp of flour. Set aside.
- In a large bowl or stand mixer with the paddle attachment, rub the sugar and lemon zest together. Then add in the melted plant-based butter, plant-based yogurt, vanilla bean paste or vanilla extract, and sea salt. Whisk until combined. Then add in the cornstarch, baking powder, and baking soda, and whisk again. Finally, add in the flour and plant-based free milk, and whisk just until combined.
- Add the raspberries and gently fold until they are evenly distributed throughout the batter. This is a thick batter, and raspberries are very delicate, so some of the raspberries will break as you mix them in. This is normal! Just try to be as gentle as possible so that not all of the raspberries break while being mixed in.
- Pour the cake batter into your prepared pan. This is a thick batter, so take a spatula and spread the cake batter into an even layer in your pan. Bake your cake for 45 to 50 minutes or until the toothpick comes out relatively clean, if you get some raspberry juice or pieces on the toothpick, the cake can still be done, you just hit a raspberry with the toothpick when testing. Try another area of the cake. Let the cake cool in the pan for 10 minutes, then transfer it to a drying rack to cool completely before frosting.
Raspberry Buttercream
- Put your freeze dried raspberries into a blender or food processor and blend until you get a fine powder. Set aside for later.
- When you are ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream, aka mix for 2 to 3 minutes. Add in 1 cup of sifted powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in a tablespoon at a time of plant-based free milk and continue to beat until it reaches your desired texture.
- Then add in the freeze dried raspberry powder, and mix again until the raspberries are evenly distributed throughout the frosting, and it’s a consistent pink color.
- Spoon and spread the raspberry frosting over the cooled cake and top with any additional crushed freeze dried raspberries for added texture and flavor.
- Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 1 week.