Lemon Raspberry Layer Cake

Remember that raspberry curd I posted about last week? First of all, did anyone try a fruity breakfast sandwich? You really should! And now on to the cake I kept mentioning in that post about the raspberry curd.


I made this cake a couple weeks ago for a springtime dinner that our good friends N&L hosted. I offered to bring a dessert and got very excited because I rarely have the chance to make layer cakes. Layer cakes are only doable when there are enough people to put a dent in it, and they’re people who don’t mind me taking some pictures after the first slice has been cut.


In fact, this January was the first time I had ever made a layer cake (the Chocolate Overdose Cake turned out pretty awesome!). So this was my second. I was nervous about frosting it since last time I just poured ganache over the cake and topped it with chocolate covered strawberries for a no-fuss decorating job.


This time, I wanted to test out my piping skills. I can pipe a mean rosette on a cupcake or a nice fat swirl, but I’ve never piped a border or even coated a layer cake. I think I impressed even myself on this one. Not to brag, but I think the cake turned out very pretty.


Obviously, a cake looking pretty is only half the battle. The taste is the other half. This is a great spring cake because it combines the flavors of lemon and raspberry. Nothing screams spring like lemon and raspberry is such a great complimenting flavor.

I used my newly-discovered go-to white cake recipe as a base. As Bridget mentioned in the comments, while domes are great on cupcakes, they’re not so great on cakes. I was glad this recipe didn’t dome up in this instance because then I didn’t have to worry about leveling off the cake layers.


I used a technique from Dorie Greenspan’s Perfect Party Cake to make this recipe into a lemon cake. Rubbing fresh lemon zest into sugar releases such a fragrant aroma, it makes you want to just eat the lemony sugar right then an there. The lemon zest is really all you need to make the white cake into a lemon cake.

I also used my newly-found go-to buttercream recipe. I added lemon juice to the frosting but it didn’t really carry through. I didn’t want to put zest in because I wanted a really smooth frosting. I think next time I might use some lemon extract to give it more of a lemony boost.


I sliced the cakes in half to make a 4-layer cake. The filling is the previously mentioned raspberry curd. I used about a 1/3 of a cup between each layer. I brought along some of the extra raspberry curd and some people poured more onto their slice of cake.

Overall this cake turned out amazing. It was perfectly lemony without being overpowering. It made a great springtime cake and would be perfect for a Mother’s day dinner or even for Easter next year.


I made the cake and filling ahead of time. The raspberry curd was refrigerated and the cake layers were wrapped in plastic wrap and refrigerated. The frosting can also be made in advance. Just be sure to let it come to room temperature prior to using.

Two Years Ago: Perfect Summer Salsa

Print Save

Lemon Raspberry Layer Cake

Yield: Serves 12

Ingredients:

Nonstick cooking spray
1 1/2 cups + 2 Tbsp granulated sugar
zest of 1 lemon
2 1/4 cups cake flour, plus more for dusting the pans
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 tsp almond extract
1 tsp vanilla extract
4 tsp baking powder
1 tsp table salt
12 Tbsp unsalted butter (1 1/2 sticks), softened but still cool

Double batch vanilla buttercream

Batch of raspberry curd, cooled completely

Directions:

Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add cake flour, baking powder, and salt to mixer bowl and mix at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.

Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.

Assembling the cake
Once cake layers have completely cooled, use a large serated knife to slice each layer in half horizontally.

Scoop about a cup of frosting into a piping bag with a large round tip (you can also use a ziplock bag and snip off the corner. I wouldn't recommend doing that if you are piping swirls on top of cupcakes, but in this situation, it's ok. No one will see what you're piping).

Place strips of waxes paper around the plate or cake disk that you will be using for the cake. Pipe a small amount of frosting onto the center of your cake disk. This will serve as glue to hold the cake in place.

Place your first layer of cake, cut side up, on the disk. Pipe a thick ring around the edge of the cake. This will serve as a dam to keep the filling in the cake and prevent the layers from sliding around.

Spread ~1/3 to 1/2 cup of raspberry curd onto the cake. Add the top half of that cake and repeat. Add the bottom half of the other cake, cut side up again, and repeat. Place the top layer on the cake.

Apply a very thin layer of frosting on the cake. This will serve as a crumb coat and will help the final frosting to be smooth. Chill the cake for at least 30 minutes in the refrigerator.

Next, coat the cake with frosting and smooth it out. I watched this youtube video to get a better idea of how to do it. Then decorate as you prefer. I went back to youtube to get ideas for the border. This video was helpful for me. You can see that the piping on the bottom of the cake wasn't as pretty as on the top where I had more room to make my swirls. I think my tip might have been too big for the bottom (I used a 1M tip).

Cake recipe adapted from The Way the Cookie Crumbles

    Pin It

47 Responses to “Thick and Chewy Oatmeal Raisin Cookies”

  1. #
    1
    Liz — February 14, 2014 at 9:21 am

    Thank you for the nice recipe. Happy Valentine’s Day to you and your family.

  2. #
    2
    Nutmeg Nanny — March 5, 2014 at 8:40 pm

    Oh yum, I adore thick chewy oatmeal cookies 🙂 these look like perfection!

  3. #
    3
    kayla — May 11, 2014 at 7:54 am

    “2 dozen large cookies” my butt! i followed this recipe and got 16 cookies the size of my 17 month old’s fist 🙁 they’re kinda bland, not a big fan. i’ve had much better!

    • beantownbaker — May 12th, 2014 @ 4:56 pm

      Sorry to hear you didn’t enjoy this recipe 🙁

  4. #
    4
    Denise — May 30, 2014 at 11:15 am

    Making my second batch of these delicious cookies. The best Oatmeal/Raisin cookie recipe I’ve tried. Thank you!

    • beantownbaker — September 2nd, 2014 @ 7:06 pm

      So glad you enjoyed this recipe!

  5. #
    5
    Bella Z — May 31, 2014 at 5:16 pm

    These were fantastic. I only got about ten cookies from the batch so I made sure to double it the next time. Everyone loved them. 🙂

    • beantownbaker — September 2nd, 2014 @ 7:08 pm

      Glad you liked these 🙂 I have updated the recipe to reflect the yield change.

  6. #
    6
    Jenn — June 11, 2014 at 8:25 am

    The cookies were thick, moist and chewy. This is an awesome recipe! Definitely doubling the recipe and adding some m&m’s next time. My family loved them, thanks!

    • beantownbaker — September 2nd, 2014 @ 7:12 pm

      Adding M&Ms is a great idea! I’m going to have to do that next time myself.

  7. #
    7
    dixie — August 9, 2014 at 11:31 pm

    Just made my 4th batch! And I must say, I’m a great big fan of oatmeal raisin cookies and these were perfection!!! Thank you so much for sharing!

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      Wow, 4 batches! That’s awesome. Glad you have enjoyed them.

  8. #
    8
    Garmtz — August 10, 2014 at 6:37 pm

    While it only yielded 17 cookies for me, they were chewy and yummy! Will be baking more soon! 🙂

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      So glad you enjoyed them.

  9. #
    9
    Jacquoline — August 22, 2014 at 11:49 am

    Thank you for the recipe!

    I bake your cookies for our homeless clients at our “lunch club”. I can honestly say that a batch of 24 disappears within 5 – 7 minutes flat. 😉

    Definitely the best oatmeal cookie recipe I’ve ever tried.

    • beantownbaker — September 2nd, 2014 @ 7:31 pm

      So glad these are a hit for you!

  10. #
    10
    Pam — August 28, 2014 at 10:49 am

    Made these last night. Still chewy in a ziploc today. These are the biggest, softest homemade cookies oatmeal cookies ever. I doubled and got 28 fist size cookies. I like mine with extra flavor, so I doubled the cinnamon and vanilla and added a few dashes of pumpkin pie spice. I also substituted dried cherries for raisins Delicious and a smidge tart. If you want your family and friends to question whether you actually made these or bought them in a bakery, this is the recipe for you!! Thanks beantownbaker!

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      So glad you enjoyed these cookies!

  11. #
    11
    Naomi — August 29, 2014 at 10:10 am

    I loved this recipe. If they didn’t turn out well, you didn’t do it right! However, the measurements only made 8 large cookies. But they were chewy and delicious so I’m just going to try doubling the mixture 🙂

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      So glad you enjoyed it. I’ve updated the yield in the recipe.

  12. #
    12
    Becky — October 22, 2014 at 8:35 pm

    Three words: Yum, yum, yum! I’m not a fan of oatmeal raisin cookies, but I made them because my boyfriend likes them. I’ve been converted! Thanks for the recipe.

  13. #
    13
    Sati — November 8, 2014 at 12:33 am

    I am always looking for different oatmeal raisin cookie recipes and really enjoyed this one! My husband said yummmy too while eating them. I will definitely save this recipe for future use. Thanks for sharing! 🙂

  14. #
    14
    Melissa — November 9, 2014 at 8:44 pm

    Just made a double batch of these. They TASTE amazing, but are flat as pancakes. Does anyone know what I’ve done wrong??

  15. #
    15
    Tiffany — November 12, 2014 at 1:15 pm

    Followed the recipe and While these tasted great they came out a lil dry not too sure why ??? I will try again

  16. #
    16
    jenn — November 23, 2014 at 11:04 pm

    How many calories per cookie?

  17. #
    17
    Yazmin — January 4, 2015 at 4:23 am

    Can I substitute the flour for self raising flour?

  18. #
    18
    joe — January 21, 2015 at 3:24 pm

    I got 9 perfectly huge cookies. Delicious and hearty using whole rolled oats. I think this time I’ll plump the raisins in some vanilla rum.

  19. #
    19
    Kasia — January 25, 2015 at 3:04 pm

    Oh my god I think I may have died and gone to cookie heaven…
    I made these tonight and they are hands down the BEST cookies I think I have EVER tasted. EVER.

    Just in case anyone is interested I made a few adjustments for food allergies…

    Replaced the egg for 1/4 cup unsweetened Apple sauce

    Subbed the all purpose flour for the same amount of cassava flour… I think tapioca could work too.

    I also only had half the amount of unsalted butter as I ran out so I made the rest of the measure up with lard.

    Thanks for the incredible recipe – I’ll definitely make these again…and again…

  20. #
    20
    Marianne — February 6, 2015 at 8:08 pm

    Do you know how many grams one cookie would be?

  21. #
    21
    Julie — February 13, 2015 at 3:17 pm

    Been baking your cookies now for a few months….love them!
    Make a version using ‘fake butter and fake br sugar’ and nobody knows the difference!!

  22. #
    22
    Alese — February 20, 2015 at 10:30 am

    Wow, these are the BEST oatmeal cookies I’ve ever had, and I bake a lot. I can taste a little baking soda, but it’s a great recipe. I plan to lessen the baking soda next time. I am so happy I found this recipe, because my other recipe from a cook book was not even edible. I will be making more oatmeal raisin cookies for now on. THANKS.

  23. #
    23
    Cassie — February 27, 2015 at 1:48 am

    Listen people. This recipe is the one for you. My cookies turned out to be effing amazing, do you hear me? Of course you don’t. This isn’t audio. DO YOU SEE THESE WORDS? DO YOU UNDERSTAND THEM? These cookies were so good. The recipe made 11 med-large cookies in total for me. And guess what? I ate 8 of those in the span of 12 hours. Needless to say I paid for it, but it was worth it. These cookies are amazing. They held consistency. They were thick yet cooked all the way, and still chewy…. Just. Heaven in my mouth. Hallelujah. Amen.

  24. #
    24
    Karin — March 19, 2015 at 5:52 pm

    Hi, looking at the recipe. What happened no baking powder? Why?

  25. #
    25
    Grace — May 15, 2015 at 11:42 am

    Great!

  26. #
    26
    Matty — September 24, 2015 at 7:02 pm

    Loved these!! Oatmeal are my favorite and THESE were the best I’ve ever had! I’m wondering if there’d be a way to incorporate pumpkin into these? …and maybe replace raisins with choc chips? Thoughts?

  27. #
    27
    Marla — November 6, 2015 at 9:03 am

    I goofed and thought I had raisins when I didn’t, and didn’t have quite enough brown sugar. So, I made them with dried cranberries and substituted a bit of white sugar to make up for the brown sugar. They spread out more than what is pictured, but baked up beautiful and tasted wonderful. Can’t wait to make them the “right” way, but it all worked out! Thank you for sharing!

  28. #
    28

    The crack tool saved from some other sources or even web
    sites is just not work as we now have determined to atteinte
    all the apps downloaded from all other websites simply because they usually consist of viruses.

  29. #
    29
    Cindy @ Natural Health - Natural Beauty — December 20, 2015 at 10:42 pm

    Oatmeal is a very wonderful food to me. I love using it for my breakfast. Your recipe sounds so delicious. I’ll try this. Thank you for sharing.

  30. #
    30
    Lori — December 30, 2015 at 2:34 am

    My husband always talks about how much he loves oatmeal raisin cookies. After five years, I have finally made them… I found this recipe, and needles to say, I will NEVER use another recipe. He has eaten oatmeal raisin cookies all over the world, and loves these best… Your recipe, with all my love thrown into them, how can I go wrong. Thank you so much for the wonderful recipes

  31. #
    31
    Geoff — March 2, 2016 at 7:52 pm

    just made these after following recipe to the letter.. all I am saying is what a waste of ingredients. not using this site/blog again.

  32. #
    32
    Jeana — June 7, 2016 at 12:14 pm

    I make oatmeal chocolate chip cookies all the time. I love these cookies. I have made them as written and with extra dark chocolate chips and cranberries. Really good both ways. I keep frozen cookie dough in my freezer and make 2 at a time for a quick snack or dessert. I use an ice cream scoop to scoop out, put in my lock and lock containers and freeze. I haven’t bought store bought cookies for years.
    Thank you for this great recipe.

  33. #
    33
    laura — June 12, 2016 at 12:59 pm

    Hello,
    Can I make cookie bars with these? Will the cooking time be different?
    thank you

  34. #
    34
    Marciehatter — August 3, 2016 at 10:11 am

    Just about to make my second batch of these in two days – amazing 🙂

  35. #
    35
    Erin — September 5, 2016 at 8:55 am

    These are wonderful cookies! I make two dozen at a time and only use 1 1/2 stick of butter and a little less of the brown sugar than called for. I add two heaping cups of raisins and they are super delicious!

  36. #
    36
    Ann — November 15, 2016 at 2:56 pm

    I tried these after trying different recipe’s,i have to say these is the best I have ever had,soon as I made them they have done,only a empty plate left,i have to make them twice a week,i don’t it them in the fridge for a hour,i just make them into a small ball and,press gentle on top and cook them on my silicone mat,love them,i also but a bit of melted chocolate on top of some of them.

  37. #
    37
    Meme — December 24, 2016 at 6:16 pm

    Tried this recipe twice, both times were a hit. I was concerned about the 2/3 cups light brown sugar, but they actually taste good, for a less blander cookie I would a add more sugar according to taste preference.

  38. #
    38
    Mary Alice — May 27, 2017 at 8:49 am

    I adore these cookies…and so does everyone I’ve shared them with! Over the years, I’ve tried variations and come up with a couple changes that work for me. I use Vietnamese Cinnamon and extra strength Mexican vanilla, and I double the amount. Voila – perfect for me!

Leave a Comment