Raspberry Buttermilk Cake

  • 1 hr total
  • 10 mins prep
  • 50 mins cook
  • serves 12 people

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Comments (16) Post a Reply

  1. Anaiah says:

    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!

  2. Kalin says:

    This looks so light and delicious! I’m always looking for ways to use up buttermilk

    1. Giangi Townsend says:

      This is a super easy and delicious way to use buttermilk.

  3. Ruth says:

    This looks absolutely delicious! I can’t wait to try it.

  4. Gina Abernathy says:

    Another simple and delicious recipe. Thanks for sharing this recipe. Perfect for the summer.

  5. Audrey says:

    Buttermilk makes everything so much more delicious!

    1. Giangi Townsend says:

      I could not agree more.

  6. Ashley says:

    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.

    1. Giangi Townsend says:

      Coffee, tea, milk, ice cream… the possibilities are endless.

  7. Brianna says:

    Bright, airy and perfect for summer!

    1. Giangi Townsend says:

      Absolutely and so yummy too.

  8. Julia says:

    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.

    1. Giangi Townsend says:

      My pleasure! I am sure the fragrance will be out of this world when you pick them up.

  9. Mihaela | https://theworldisanoyster.com/ says:

    I saw it on your page and dribbled at the picture; now I’m dribbling even more after reading it. And yes, with Chantilly:)))

    1. Giangi Townsend says:

      I think Chantilly makes everything taste deliciously yummy, don’t you think?
      Thank you for your kind comments.

  10. Cindy Mom the Lunch Lady says:

    What a deliciously light looking cake. I love the tart bursts of raspberry throughout!

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