Raspberry buttermilk cake is a super easy and tender dessert with a hint of tang due to the buttermilk and top sweet crunch thanks to the Turbinado sugar.
The raspberries are soft and tender fruits with an intense flavor to them. Added to the cake batter infused with vanilla, you have a delicious light cake.
It is known that I am a sweet tooth, although I do not bake often. This is one of my favorite desserts. Rich in flavor and super moist. Always a success when coming out of the oven.
I enjoy topping the square with Chantilly, but alone is perfect too.
Perfect alongside a great cup of tea or coffee or at the end of a beautiful summer dinner, this Raspberry Buttermilk Cake will soon become your favorite dessert.
The ideal dessert for your Easter and Mother’s Day brunch.
Good anytime you want a sweet slice of dessert.
What is Buttermilk?
Traditionally buttermilk is the liquid left over after whole milk has been churned into butter. Commonly used in baking, such as biscuits, muffins, and pancakes.
Sometimes used in salad dressing.
The name is misleading as it does not contain butter at all.
Thicker than milk and sour tasting.
Want to make Buttermilk at home?
You can make homemade buttermilk if you do not have the accessibility to purchase it in your area by simply mixing milk and lemon juice.
One cup of milk to one tablespoon of lemon juice. The mixture will curdle; allow it to rest.
Stir and use.
Baking tips and step by step to make this wonderful Raspberry Buttermilk Cake recipe
Raspberries are a very soft and delicate fruit, thus not with a long shelf life.
- Gently wash the raspberry and let them drip out as much as the water on a colander, and then place them in a paper towel to dry them gently. They are tender and bruise easily.
- Use good vanilla. I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. It has been my favorite since I started cooking and love the flavor.
- When placing the parchment paper in the 8×8 baking dish ensure that the paper goes over the sides. In the cooking process, this cake will rise.
- However, this step ensures that when you take the raspberry buttermilk cake out it will not break under your eyes.
- I highly recommend being very generous with the Turbinado sugar. It gives this cake a perfect crunch that is not too sweet, and divine with the Chantilly.
- Always rely on the toothpick test. My baking timing is based on an old oven.
Using a convection oven, or baking at a higher altitude, kindly adjust accordingly for best results.
Storage
Please enjoy this dessert within a day of baking if left outside, or you can refrigerate it for up to 3 days.
If you enjoyed this recipe for Raspberry Buttermilk Cake, look at my other recipes.
Banana Upside-Down Cake
Dried Cranberry Chocolate Chips Cookies
Chilean Cocadas or Coconut Macaroons
Equipment and Ingredients Needed To Create This Recipe
Raspberry Buttermilk Cake
Ingredients
- 1 ½ cups flour 1 ½ cups flour
- ¾ teaspoon salt ¾ teaspoon salt
- 1 ½ teaspoon baking powder 1 ½ teaspoon baking powder
- ¾ cup butter ¾ cup unsalted butter, melted
- 1 ½ cups granulated sugar 1 ½ cups granulated sugar
- 2 large eggs 2 large eggs
- 1 egg yolk 1 egg yolk
- 2 teaspoons vanilla extract 2 teaspoons vanilla extract
- ⅔ cup buttermilk ⅔ cup buttermilk
- 1 ½ cups raspberries 1 ½ cups raspberry
- Turbibado sugar Turbinado Sugar
- Chantilly Chantilly
Instructions
- Preheat oven to 350F.
- Grease an 8x8 inch square pan with cooking spray or softened butter. Line the pan with parchment paper, allowing the paper to extend over the edges of the pan.
- In a small bowl whisk together the flour, baking powder, and salt. In a large bowl of a stand-alone KitchenAid, whisk together the melted butter and sugar. Once well-incorporated whisk in the eggs one at a time and the egg yolk, then vanilla extract, and buttermilk.
- Using a spatula gently fold the dry ingredients into the egg butter batter until all the flour is well mixed in. Transfer the batter to the prepared pan. Add the raspberries evenly over the top and generously sprinkle the cake with Turbinado sugar.
- Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. If using a regular oven, turn the cake halfway through.
- Let the cake cool in the pan over a wire rack for 10 minutes. Use the parchment paper to lift the cake out. Let it cool completely. Serve it with dollops of whipped cream.
Nutrition
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Anaiah
Oh my goodness, I can taste it already! Your raspberry buttermilk cake looks so moist and delicious. I’ll definitely be topping mine with Chantilly also!
Kalin
This looks so light and delicious! I’m always looking for ways to use up buttermilk
Giangi Townsend
This is a super easy and delicious way to use buttermilk.
Enjoy!
Ruth
This looks absolutely delicious! I can’t wait to try it.
Gina Abernathy
Another simple and delicious recipe. Thanks for sharing this recipe. Perfect for the summer.
Audrey
Buttermilk makes everything so much more delicious!
Giangi Townsend
I could not agree more.
Ashley
This raspberry buttermilk cake sounds like it would be perfectly moist and just delicious. I bet it would be great with a cup of coffee or glass of milk.
Giangi Townsend
Coffee, tea, milk, ice cream… the possibilities are endless.
Enjoy!
Brianna
Bright, airy and perfect for summer!
Giangi Townsend
Absolutely and so yummy too.
Enjoy!!
Julia
Love raspberries. My shrubs are in flower just now so the fruit won’t be long.. now I have a really lovely way to use them. Thank you.
Giangi Townsend
My pleasure! I am sure the fragrance will be out of this world when you pick them up.
Enjoy!!
Mihaela | https://theworldisanoyster.com/
I saw it on your page and dribbled at the picture; now I’m dribbling even more after reading it. And yes, with Chantilly:)))
Giangi Townsend
I think Chantilly makes everything taste deliciously yummy, don’t you think?
Thank you for your kind comments.
Enjoy!
Cindy Mom the Lunch Lady
What a deliciously light looking cake. I love the tart bursts of raspberry throughout!
Daniel Ng
It’s 9.30 pm here in Jakarta, Indonesia, I am so hungry now after reading your blog. Your photos put me into a craving mode. LOL.
Giangi Townsend
Sorry! 😞 Did not mean to.😊
Jeanine
Oh Goodness this sounds heavenly I can’t wait to make this…the Turbinado sugar may be a problem do you know of alternatives?
Giangi Townsend
If you can find crystal sugar or you can take sugar in the raw cubes, smash them into small pieces and add some to it. You can skip this step, however, if it si too much trouble.
Mary
This was absolutely amazing. It was moist. The raspberries held together perfectly. The flavor is stunning for a simple cake. Thank you for sharing!!
Giangi Townsend
The pleasure is all mine, thank you for making it and your kind feedback.