This made from scratch Raspberry Buttermilk Cake is easy and quick to make, moist and light. It's perfect for casual entertaining and makes a delicious summer dessert.Jump to Recipe Print Recipe
Raspberries are my daughter's absolute favourite berry. She loves to help me pick them and eat them while still warm from the sun. I couldn't be happier that she loves them so much since raspberries are a great source of dietary fibre, antioxidants and have anti-inflammatory properties.
This simple made from scratch cake is adapted from Gourmet. It's such a delicious recipe and yields a tasty moist cake. It's also a really useful recipe for when you have extra fresh berries you need to use up. In fact, I've tried this recipe with blueberries and it's just as delicious!
Summer Raspberry Cake
This raspberry cake is perfect for summer when fresh raspberries are readily available. This recipe is for a one layer cake that can be made in a square or round 9-inch cake pan.
You'll need one cup of fresh raspberries (or other fresh berries) rinsed and patted dry. It's better to rinse the berries ahead of time and let them dry on their own. Raspberries are delicate and can be a bit difficult to pat dry.
You'll also need all-purpose flour, granulated sugar, baking powder and baking soda, a pinch of salt, buttermilk, butter, one egg and vanilla extract. I like to add a bit of lemon zest to the cake batter since the flavour of lemon works so well with berries, but you can leave it out.
To make this cake, start by preheating your oven and placing a rack in the centre.
Grease and flour the bottom and sides of a 9-inch square or circular pan.
In a medium sized bowl, combine the dry ingredients and set aside.
In the bowl of your mixer, combine the butter and sugar. Add the egg, vanilla extract and lemon zest, mix to combine.
With the mixer on low-speed, add the flour mixture in three batches alternating with buttermilk, starting and ending with the flour, and mixing until just combined (take a look at the recipe card below for more details on how to do this).
Spread the batter in the pan, arrange the berries on top and bake!
The only small drawback when making this cake is that some of the raspberries will sink to the bottom. You can try dusting the raspberries with a little bit of flour before scattering them on top of the batter.
How to Serve
Serve this Raspberry cake on its own or with a scoop of ice cream or a dollop of whipped cream.
How to Store
Cover leftover cake and store in the refrigerator for up to 4 days.
More Delicious Summer Cakes to Try
- Plum Upside-Down Cake
- Fresh Peach and Blueberry Cake
- Cherry Almond Cake
- Glazed Lemon Loaf Cake
- Lemon Poppy Seed Cake with Cream Cheese Frosting
Raspberry Buttermilk Cake
- 1 cup all-purpose flour 130 grams
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. sea salt
- ¼ cup unsalted butter softened, 56 grams
- ⅔ cup plus 1 Tbs. sugar divided, 146 grams, 12 grams
- 1 tsp. lemon zest
- ½ tsp. pure vanilla extract
- 1 large egg
- ½ cup buttermilk 118 ml
- 1 cup fresh raspberries 140 grams
- Place a rack in the centre of your oven and preheat oven to 375ºF.
- Grease the bottom and sides of a 9-inch pan, I used a square pan but you can use a circular one.
- Rinse the raspberries and set aside on paper towels to dry.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of your mixer, combine butter and sugar and beat on medium speed until pale and fluffy, about 3 to 5 minutes.
- Add egg, lemon zest and vanilla, beat until combined. With the mixer on low-speed, add the flour mixture in 3 batches, alternating with buttermilk, starting and ending with the flour, and mixing until just combined.
- Spread the batter evenly into the pan and arrange the raspberries on top of the cake.
- Sprinkle the cake with remaining tablespoon of sugar.
- Bake for approximately 18 to 22 minutes, until the top is golden brown and a toothpick inserted in the cake comes out clean.
- Remove the cake from the oven, let it cool for 10 minutes and then invert the cake onto a rack to cool completely.
- Wait 15 minutes more and then invert cake back onto a plate.