Lemon Raspberry Cookies & Cream Cake

A bright lemon-vanilla sponge layered with tart lemon curd, fresh raspberries, and a billowy cookies-and-cream whipped frosting. Each slice delivers sunshine-sharp citrus, pockets of juicy berries, and nostalgic Oreo crunch—a modern centerpiece that feels both airy and indulgent.

Why You’ll Love This Recipe

• Harmonises three favourite flavours—zesty lemon, fragrant raspberries, and classic cookies-and-cream—in one show-stopping cake.

• Light yet sturdy lemon layers (whipped egg whites keep the crumb fluffy) slice cleanly and hold generous fillings.

• Oreo-studded whipped cream is far quicker than buttercream yet pipes and spreads beautifully.

• Uses common 8-inch / 20-cm pans; no special tins beyond a springform.

• Ideal make-ahead: components keep well separately and the finished cake stays moist for three days in the refrigerator.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Lemon Cake (three 8-inch layers)

• all-purpose flour – 1 ¼ cups / 150 g

• baking powder – 1 ¼ tsp

• fine salt – ½ tsp

• granulated sugar – ¾ cup + 2 Tbsp / 175 g

• zest of 2 lemons

• unsalted butter (soft) – 6 Tbsp / 85 g

• vegetable oil – 2 Tbsp / 25 g

• vanilla extract – 1 Tbsp

• sour cream (room temperature) – ¼ cup / 60 g

• whole milk (room temperature) – ¼ cup + 3 Tbsp / 100 g

• egg whites (room temperature) – 2 large

Lemon Curd

• egg yolks – 2

• granulated sugar – ⅓ cup / 65 g

• lemon zest – from 1 lemon

• fresh lemon juice – 40 g (about 3 Tbsp)

• unsalted butter – 2 ½ Tbsp / 35 g

• pinch of salt

Raspberry Layer

• fresh raspberries – 1 cup / 120 g (halve the larger berries)

Cookies-and-Cream Whipped Frosting

• heavy whipping cream (chilled) – 2 ¼ cups / 540 ml

• granulated sugar – 3 Tbsp

• vanilla extract – 1 tsp

• finely crushed Oreo cookies – 1 cup (about 10 cookies, crème removed)

Garnish

• additional whole raspberries

• Oreo crumbs

Directions

1. Cake layers
   Preheat oven to 350 °F / 175 °C. Butter and sugar three 8-inch round pans (or one 8-inch springform to bake in succession).
   In a stand-mixer bowl whisk flour, baking powder, salt, sugar, and lemon zest. Beat in butter until sandy. Add oil, vanilla, sour cream, and milk; mix just until combined. In a separate bowl whip egg whites to stiff peaks; fold into batter. Divide evenly among pans and bake 35–40 minutes until a tester shows a few moist crumbs. Cool completely.

2. Lemon curd
   Whisk yolks, sugar, zest, juice, and salt in a small saucepan over medium-low heat until thickened to 170 °F / 76 °C (about 3 minutes). Strain over butter and stir smooth. Chill.

3. Cookies-and-cream frosting
   Whip cold cream with sugar and vanilla to soft peaks. Fold in crushed Oreo powder; whip to firm peaks. Use immediately or refrigerate up to 24 hours (re-whisk briefly if needed).

4. Assemble
   Level cake tops if domed. Place first layer on a platter; spread with one-third of the curd, scatter one-third of the raspberries, and cover with 1 cup frosting. Repeat, finishing with the final cake layer. Mask top and sides with remaining frosting, then mound on extra berries and cookie crumbs.

5. Set
   Chill at least 1 hour for clean slicing. Serve slightly chilled.

Servings and Timing

• Yield: 10–12 slices

• Active preparation: 45 minutes

• Baking: 35–40 minutes

• Cooling & assembly: 45 minutes

• Total: about 2 hours 10 minutes, plus 1 hour chilling

Variations

• Sheet-cake shortcut – bake the batter in a 9 × 13-inch pan (25–30 minutes), spread with curd, frost, and garnish—no layering required.

• Berry swap – substitute blueberries or blackberries in the same quantity.

• Chocolate twist – stir 2 Tbsp black cocoa into the frosting for deeper colour and flavour.

• Gluten-free – replace the flour with a 1:1 gluten-free baking blend.

Storage/Reheating

• Refrigerate – covered cake keeps well for up to three days; flavours meld beautifully.

• Freeze – freeze slices on a tray, then wrap tightly for up to two months. Thaw overnight in the refrigerator.

• Refresh – chilled frosting firms; let slices stand 10 minutes at room temperature for a cloud-soft texture. Avoid microwaving—the curd will weep.

FAQs

How tart is the lemon flavour?

The zest in the sponge and the fresh lemon curd give noticeable citrus brightness without excessive sourness; you may adjust sugar in the curd to taste.

Can I use store-bought lemon curd?

Yes. You will need about ⅔ cup; warm it slightly to spreading consistency before assembling.

Will frozen raspberries work?

They can, but thaw fully, drain, and pat dry to prevent streaking and excess moisture.

Can I stabilise the whipped cream?

Add 1 Tbsp instant vanilla pudding powder or 2 tsp gelatine bloomed in 1 Tbsp water while whipping for a firmer finish.

Do I need to remove the Oreo crème?

For the smoothest piping, scrape it off; otherwise small lumps may clog tips.

Can I bake the cake a day ahead?

Certainly. Wrap cooled layers in cling film and keep at room temperature for up to 24 hours.

How do I avoid curdling the lemon curd?

Keep the heat moderate and whisk constantly; passing the curd through a sieve catches any stray bits.

My frosting deflated overnight—why?

Whipped cream loses air naturally. Re-whip briefly or stabilise as noted above.

May I halve the recipe?

Yes. Bake two 6-inch layers (25–28 minutes) and scale fillings proportionally.

Is this safe for outdoor gatherings?

The cream remains stable below 75 °F / 24 °C for about one hour. Keep the cake chilled and serve promptly in warm weather.

Conclusion

The Lemon Raspberry Cookies & Cream Cake marries classic summer flavours with the comfort of cookies-and-cream, yielding a dessert that looks bakery-worthy yet remains refreshingly light. With manageable techniques, everyday ingredients, and do-ahead flexibility, it is an ideal celebration cake for graduations, showers, or any occasion that calls for a slice of sunshine sprinkled with Oreo nostalgia.