Enjoy this delicious and easy-to-make Raspberry Buttermilk Cake recipe. The tangy buttermilk and sweet raspberries make the perfect combination for a satisfying treat.
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 topped with the perfect sugary crunch.
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. It is always a success when coming out of the oven.
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I enjoy topping the square with Chantilly, but alone is perfect too.
This Raspberry Buttermilk Cake will soon become your favorite dessert, perfect alongside a great cup of tea or coffee or at the end of a beautiful summer dinner.
The ideal dessert for all your gatherings, holiday, or just cause.
In this Article
- What is Buttermilk?
- Want to make Buttermilk at home?
- Ingredients needed to make your Buttermilk Cake
- Equipment Needed
- Baking tips and step by step to make this wonderful Raspberry Buttermilk Cake recipe
- Pro Tips
- Recipe Variation
- Storage
- If you enjoyed this recipe for Raspberry Buttermilk Cake, look at my other recipes.
- Raspberry Buttermilk Cake
What is Buttermilk?
Traditionally, buttermilk is the liquid left over after whole milk has been churned into butter and is 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.
Ingredients needed to make your Buttermilk Cake
All purpose Flour
Salt
Baking Powder
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Granulated sugar
Large eggs – bring them to room temperature
Vanilla extract – use good quality one
Buttermilk – shake well before mixing
Raspberries – fresh and gently handled
Turbinado sugar – used to give a nice crunch to your cake
Chantilly – is optional. Here is my favorite Chantilly recipe.
Equipment Needed
Please follow the link to access the product of your preference.
Electric mixer or stand-alone KitchenAid
My Kitchen assistant.
Baking tips and step by step to make this wonderful Raspberry Buttermilk Cake recipe
Raspberries are a very soft and delicate fruit and, thus, do not have a long shelf life.
- Gently wash the fresh raspberries 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.
- Grease your cake pan and place your parchment paper with the sides overextending over hedges.
- Work on your flour mixture by mixing all the dry ingredients in a small bowl.
- In a larger bowl, this can be from your KitchenAid mixer, work the butter and sugar at medium-high speed until a cream is formed. Add the eggs one at a time, vanilla extract and the well-shaken buttermilk.
- With a spatula, gently fold the dry ingredients into the liquid. Fold gently as not to spread the flour all over your counter. The texture of the cake should be a smooth, silky batter,
- Scatter raspberries evenly over the top.
- 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.
Remove your buttermilk cake from the mold, by pulling the parchment paper and place on a cooling rack.
Using a convection oven or baking at a higher altitude, kindly adjust accordingly for best results.
Pro Tips
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.
Use good vanilla. I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. It has been my favorite since I started cooking, and I love the flavor.
A 9-inch cake pan will work too, round or square; just remember that it will be wider and less high to your buttermilk cake.
Recipe Variation
Any berries, such as strawberries, blackberries, and blueberries, will work fine with the buttermilk cake.
Served it along with a great scoop of vanilla ice cream.
If using blueberries, you can add lemon zest to this cake.
Storage
Please enjoy this dessert within a day of baking if not refrigerated, or you can store in the refrigerator for up to 3 days.
Make sure that you cover it with plastic wrap when storing it.
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
Instructions
- Preheat oven to 350F.
- Grease an 8×8 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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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.
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.
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.😊
Cindy Mom the Lunch Lady
What a deliciously light looking cake. I love the tart bursts of raspberry throughout!
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!
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!!
Brianna
Bright, airy and perfect for summer!
Giangi Townsend
Absolutely and so yummy too.
Enjoy!!
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!
Audrey
Buttermilk makes everything so much more delicious!
Giangi Townsend
I could not agree more.
Gina Abernathy
Another simple and delicious recipe. Thanks for sharing this recipe. Perfect for the summer.
Ruth
This looks absolutely delicious! I can’t wait to try it.
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!
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!