Ingredients
Scale
- ¼ cup (56g) unsalted butter, melted and cooled
- ¼ cup (60ml) sunflower oil (or vegetable/canola oil)
- 1 ¼ cups (250g) granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon (5ml) pure vanilla extract
- 3 large eggs, at room temperature
- ½ cup (120ml) full-fat sour cream
- 1 ¾ cups (250g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) whole milk, at room temperature
- 1 ¼ cups (150g) fresh raspberries
- 1 ¼ – 1 ½ cups (170g) fresh or frozen raspberries (do not thaw)
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon lemon juice
- 2 teaspoons (10ml) water
- 1 ½ teaspoons (4g) cornstarch
- ¾ cup (180ml) 35% heavy whipping cream
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon (5ml) freshly squeezed lemon juice
- 2 tablespoons (30ml) cold raspberry compote
- ⅔ cup (150g) unsalted butter, very soft
- 2 cups (240g) powdered confectioner’s sugar
- 1 teaspoon (5ml) pure vanilla extract
- 3 tablespoons (45ml) heavy 35% whipping cream, at room temperature
- 2 tablespoons (30ml) raspberry compote (at room temperature)
Instructions
- Prepare the raspberry compote by cooking raspberries, sugar, and lemon juice until softened, then thicken with cornstarch.
- Preheat oven to 350°F (175°C) and prepare two cake pans with parchment paper.
- Mix wet ingredients (butter, oil, sugar, eggs, lemon zest, sour cream) until blended.
- Combine dry ingredients (flour, baking powder, baking soda, salt) and fold into wet mixture, adding milk gradually.
- Fold in fresh raspberries and bake for 20-25 minutes until golden.
- Whip heavy cream with sugar and lemon juice to stiff peaks, then fold in raspberry compote.
- Make raspberry buttercream by beating butter and powdered sugar, then add heavy cream and raspberry compote.
- Assemble the cake by layering the cake, cream filling, and frosting with buttercream.
- Decorate with additional raspberry compote and fresh raspberries.
Notes
Use room temperature ingredients for better mixing and cake rise.
For smooth compote, strain out seeds.
Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 70