This delicious recipe for a made from scratch Raspberry Buttermilk Cake is easy and quick to make. It's perfect for casual entertaining and makes a wonderful summer dessert.
This moist and light raspberry cake is perfect for summer when fresh raspberries are readily available and at their most flavorful. This Peach and Blueberry Cake is another example of a summer cake that puts the spotlight on seasonal summer fruit.
How to Make it
This recipe will make a one-layer raspberry cake. It can be made in either a 9-inch square or round cake pan.
The recipe for this tasty and tender buttermilk cake is adapted from Gourmet. You'll find that this is rather a versatile recipe since it can also be made with blueberries and blackberries.
Here's an overview of the ingredients and steps for making this simple summer raspberry cake. You can find the amounts required in the recipe card below.
- All-purpose flour
- Baking powder, baking soda and salt
- Unsalted butter
- Lemon zest: Adding a bit of lemon zest to the cake batter adds a fresh flavor to the cake. This ingredient is optional.
- Pure vanilla extract: Adds flavor to the cake.
- One egg
- Buttermilk: Ready made or homemade buttermilk will work in this recipe.
- Fresh raspberries: You could also make this recipe with other fresh berries!
Tip: 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.
- To make this cake, start by preheating your oven and placing a rack in the centre of your oven.
- 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 an electric or stand mixer, beat the butter and sugar at medium speed. Scrape the sides of bowl and add the egg, vanilla extract and lemon zest to the butter mixture. Beat 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 prepared cake pan, scatter raspberries on top of the cake and bake for about 20 minutes or until a toothpick inserted in the center of the cake comes out dry.
- Let cake cool in pan on wire rack for 10 minutes and then invert the cake onto the rack to cool completely.
The only 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.
This raspberry buttermilk coffee cake can be enjoyed as an afternoon snack with a cup of coffee or as a light and simple dessert. It can be served on its own, with a scoop of vanilla ice cream or a dollop of whipped cream.
Cover leftover cake and store in the refrigerator for up to 4 to 5 days.
More Delicious Summer Cakes to Try
- Plum Upside-Down 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 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup unsalted butter softened, 56 grams
- ⅔ cup plus 1 Tbs. sugar divided, 146 grams, 12 grams
- 1 teaspoon lemon zest
- ½ teaspoon 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 in the pan on wire rack 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.
- Store bought or homemade buttermilk will work in this recipe.
- Cover leftover cake and store in the refrigerator for up to 4 to 5 days.