Raspberry Buttermilk Cake

Name: Raspberry Buttermilk Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1 cup (120 g) all-purpose flour; 1/2 teaspoon (2 g) baking powder; 1/2 teaspoon (3 g) baking soda; 1/4 teaspoon (1.5 g) fine sea salt; 1/2 stick (4 tablespoons, 57 g) unsalted butter, room temperature; 2/3 cup (132 g) plus 1 1/2 tablespoons (18 g) granulated sugar, divided; 1/2 teaspoon (2.5 ml; 3 g) vanilla extract; 1 large egg, room temperature; 1/2 cup (118 ml) buttermilk, room temperature; 1 cup (123 g; about 5 oz.) fresh raspberries

by Becky at The Bake Dept

8 slices

50 min

Summertime brings a bounty of delicious fresh fruit, raspberries no exception. Celebrate them with this easy one layer cake!

Super easy and super delicious, this Raspberry Buttermilk Cake is a great way to celebrate summer!

A simple one layer cake, it comes together quick so it's perfect for entertaining, bringing to a picnic, or to any get-together! Only a few easy ingredients too!

When I was a kid, we were the second house in from a dead end. At the dead end was a fence, and on the other side of the fence was a vast field. This dead end is where the snow plow would also end so imagine the snow mountains! Especially in 1979.

Somehow at that dead end fence there were raspberry bushes that didn't belong to anybody so on occasion we'd sit and pick and eat the raspberries right off the bushes.

While I'm personally not a fan of raspberry's little seeds, so it's not often I bake with them whole, this cake it totally worth it.

Swing by The Bake Dept for lots of other great buttermilk recipes to use up extras plus also learn how to have buttermilk on hand all the time with a homemade recipe (not the vinegar/lemon juice version)!

When plopping those little nuggets of summer sunshine onto your cake batter, there's no need to get fancy with decoration -- the berries sink to the bottom.

You can surely use other summer berries here, even sliced apples or other fruit so this cake recipe is a boon year 'round!

A quick short bake and it's time to eat!

Be sure to swing by The Bake Dept for more on this recipe and a bunch of other fantastic ones! Only the best in baking!

Serve this naked as is, with a dollop of soft, freshly whipped cream, or even a scoop of ice cream and enjoy your summer!

Raspberry Buttermilk Cake

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Recipe details

Yield 8 slices
Time spent: Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min

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Ingredients

1 cup (120 g) all-purpose flour
1/2 teaspoon (2 g) baking powder
1/2 teaspoon (3 g) baking soda
1/4 teaspoon (1.5 g) fine sea salt
1/2 stick (4 tablespoons, 57 g) unsalted butter, room temperature
2/3 cup (132 g) plus 1 1/2 tablespoons (18 g) granulated sugar, divided
1/2 teaspoon (2.5 ml; 3 g) vanilla extract
1 large egg, room temperature
1/2 cup (118 ml) buttermilk, room temperature
1 cup (123 g; about 5 oz.) fresh raspberries

Instructions

Lightly butter and flour or grease or baking spray a 9" round cake pan and begin preheating the oven to 400° F (204° C).
In a small bowl, combine the dry ingredients, the flour, baking powder, baking soda, and salt, giving it a light whisking to combine.
Add the butter and the 2/3 cup portion of sugar to the bowl of a stand mixer or a large bowl for an electric mixer. Cream the two together for about 2-3 minutes on medium-high, until the butter is lighter in color and everything is fluffy.
Stop the mixer, scrape the bowl, then set the speed on low and add the vanilla. Add in the egg and mix until well combined.
Alternate adding the flour mix and the buttermilk, starting with 1/3 of the dry ingredients, half of the buttermilk, and repeat. After the last addition of the dry, turn the mixer off when a few streaks of flour remain visible to avoid over-mixing.
Spread the cake batter evenly into the prepared baking pan then dot the raspberries atop. Sprinkle the entire cake with the remaining 1 1/2 tablespoons of sugar.
Set the cake pan in the oven and bake for 25-30 minutes, until the top is a nice light golden brown and a toothpick tester is clean, save a few moist crumbs.
Remove the cake from the oven and cool on a rack for 10 minutes. Flip the cake out upside down on a rack to cool further then flip onto a plate to display and serve.

Comments

Sen20752006 on Aug 03, 2022

Can other fruits be used in this recipe? Looks good!

1 Reply
- Becky at The Bake Dept on Aug 03, 2022
  
  Though I haven’t tried it, a friend has and it worked wonderfully so yes, other fruits are good to go.
  
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Raspberry Buttermilk Cake

Raspberry Buttermilk Cake

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