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. 

Raspberry Buttermilk Cake

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.

Raspberry Buttermilk Cake

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.


raspberry buttermilk cake


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

5 from 10 votes
Raspberry Buttermilk Cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 people
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.


  • 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
  • cup buttermilk ⅔ cup buttermilk
  • 1 ½ cups raspberries 1 ½ cups raspberry
  • Turbibado sugar Turbinado Sugar
  • Chantilly Chantilly


  • 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.


Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 273mg | Potassium: 125mg | Fiber: 1g | Sugar: 26g | Vitamin A: 443IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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raspberry buttermilk cake

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