Raspberry Buttermilk Cake

raspberry buttermilk cakeS

I know I’ve mentioned my love of raspberries before, but let me just say it again. I love raspberries. They are sweet and tart and juicy and delicious. They’re like candy. Yummy, tasty, healthy candy.

I don’t bake with raspberries that often because I usually eat them raw as soon as I buy them. I have no self control.

The other day though, the grocery store had some delicious looking raspberries and I bought enough to eat as a snack when I got home and enough to bake this scrumptious Raspberry Buttermilk Cake with.

raspberry buttermilk cake_4

This batter is a cinch to whip up. Mix it, dump it in your cake pan (I used a 9 inch springform pan) and then scatter a cup of raspberries over the top. Sprinkle with sugar and pop it in the oven for 25 minutes.

raspberry cake bakd

The cake develops a gorgeous crackly sugar crust on the top as it bakes. The inside is so light and airy with raspberries hiding here and there.


Let me just say this one more time: I love raspberries. Oh, and I love cake too. So, if you’re wondering if you should make this, the answer is yes. Go make it right now.

Raspberry Buttermilk Cake


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter, softened (I use salted butter and omitted the salt the recipe called for.)
  • 2/3 cup plus 1 1/2 tablespoons granulated sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh raspberries


  1. Pre-heat oven to 400 degrees.
  2. Butter and flour a 9 inch cake pan.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Beat together butter and sugar about 2 minutes, then beat in vanilla and egg.
  5. Slowly mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix just until combined.
  6. Pour batter into cake pan and smooth top. Scatter raspberries over the batter and sprinkle with reserved sugar.
  7. Bake until cake is golden brown, about 25-30 minutes. Cool in pan for 10 minutes and then invert onto a cooling rack to cool for 15 minutes more before serving.
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Recipe from Gourmet