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Raspberry Buttermilk Cake

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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.

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Bowl of fresh raspberries

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.

Raspberry Buttermilk Cake served with bowl of fresh raspberries.

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.

Once you’ve combined the butter with the sugar, then the egg, vanilla extract and lemon zest you’ll need to add the flour mixture in three batches alternating with the buttermilk (take a look at the recipe card below for more details on how to do this). Then 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.

Slice of Raspberry Buttermilk Cake

This delicious Raspberry Buttermilk Cake will serve up to nine people. Serve the cake on its own or with a scoop of ice cream or a dollop of whipped cream. Enjoy!

More Delicious Summer Cakes to Try

Raspberry Buttermilk Cake served with bowl of fresh raspberries.

Raspberry Buttermilk Cake

Adapted from Gourmet
A delicious, moist and light Raspberry Buttermilk Cake perfect for casual entertaining.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Dessert
Cuisine American
Servings 9
Calories 187 kcal

Ingredients
  

  • 1 cup all-purpose flour 130 grams
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/4 cup unsalted butter softened, 56 grams
  • 2/3 cup plus 1 Tbs. sugar divided, 146 grams, 12 grams
  • 1 tsp. lemon zest
  • 1/2 tsp. pure vanilla extract
  • 1 large egg
  • 1/2 cup buttermilk 118 ml
  • 1 cup fresh raspberries 140 grams

Instructions
 

  • 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.

Nutrition

Calories: 187kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 33mgSodium: 150mgPotassium: 87mgFiber: 1gSugar: 18gVitamin A: 205IUVitamin C: 4.2mgCalcium: 37mgIron: 0.8mg
Keyword Buttermilk Raspberry Cake, Raspberry Buttermilk Cake, Raspberry Cake
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Let us know how it was!

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Comments

  2. Michelle says

    Buttermilk cakes seem to be a hit with everyone. I think they bring back a lot of childhood memories. I’ve never had one with raspberries–looks good! Supposedly, if you dust berries or chocolate chips with flour they won’t sink to the bottom of cakes. I’ve tried it, but it still didn’t work! Maybe I didn’t use enough flour? Anyway, I kind of like the layered effect sinking fruit gives!

    Thank you for sharing with See Ya in the Gumbo. Your cake was one of the Top-viewed links and will be featured when tonight’s party goes live!

    Reply

  15. chefjulianna says

    Oh, don’t you just love this time of the year? It doesn’t get any fresher than picking berries off a bush and baking them up in a cake! Having said that, I can only imagine the wonderful flavour of your cake with perfectly fresh raspberries 🙂 . Thanks so much for bringing us this summery treat tonight! I just can’t wait to try a piece! 😀

    Reply

  17. Mike says

    Terrific recipe. We’re getting a quart or so of raspberries a day from our little patch here in Madison. There are fantastic and I’m trying them with this recipe. Thank!

    Reply

  22. The Novice Gardener says

    That looks good, Fida! Raspberries, mmm… That reminds me, I planted raspberries but totally forgot to check if I got fruits or not! The birds probably have gotten to them! Oh, well… 🙂

    Reply

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