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Raspberry Buttermilk Cake
- 1 hr total
- 10 mins prep
- 50 mins cook
- serves 12 people
Skip To The Recipe
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
Nutrition Facts
Raspberry Buttermilk Cake
Amount Per Serving
Calories 289
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 76mg25%
Sodium 273mg12%
Potassium 125mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 443IU9%
Vitamin C 4mg5%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Raspberry Buttermilk Cake
- 1 hr total
- 10 mins prep
- 50 mins cook
- serves 12 people
Ingredients
-
1 ½ cups flour
-
¾ teaspoon salt
-
1 ½ teaspoon baking powder
-
¾ cup unsalted butter, melted
-
1 ½ cups granulated sugar
-
2 large eggs
-
1 egg yolk
-
2 teaspoons vanilla extract
-
⅔ cup buttermilk
-
1 ½ cups raspberry
-
Turbinado Sugar
-
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.
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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.
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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.
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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.
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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!
This looks so light and delicious! I’m always looking for ways to use up buttermilk
This is a super easy and delicious way to use buttermilk.
Enjoy!
This looks absolutely delicious! I can’t wait to try it.
Another simple and delicious recipe. Thanks for sharing this recipe. Perfect for the summer.
Buttermilk makes everything so much more delicious!
I could not agree more.
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.
Coffee, tea, milk, ice cream… the possibilities are endless.
Enjoy!
Bright, airy and perfect for summer!
Absolutely and so yummy too.
Enjoy!!
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.
My pleasure! I am sure the fragrance will be out of this world when you pick them up.
Enjoy!!
I saw it on your page and dribbled at the picture; now I’m dribbling even more after reading it. And yes, with Chantilly:)))
I think Chantilly makes everything taste deliciously yummy, don’t you think?
Thank you for your kind comments.
Enjoy!
What a deliciously light looking cake. I love the tart bursts of raspberry throughout!
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.
Sorry! 😞 Did not mean to.😊
Oh Goodness this sounds heavenly I can’t wait to make this…the Turbinado sugar may be a problem do you know of alternatives?
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.