Raspberry Buttermilk Cake

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

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Raspberry Buttermilk Cake a super easy and tender dessert with a hint of tangy due to the buttermilk and sweet top crunch thanks to the Turbinado sugar.

The raspberries are soft and tender fruits, with an intense flavor to them.  Added to the cake batter that is infused with vanilla, you have a delicious light cake.

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 wonderful summer dinner, this Raspberry Buttermilk Cake will soon become your favorite dessert.

What is Buttermilk?

Traditionally buttermilk is the liquid leftover after whole milk has been churned into butter. Commonly used in baking such as biscuits, muffins, 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 accessibility to purchase it in your area, by simply mixing together milk and lemon juice. 1 cup milk to 1 tablespoon lemon juice. The mixture will curdle, allow it to rest. Stir and use.


  • The raspberries are a very soft and delicate fruit thus not with a long shelf life. Please enjoy this dessert within a day of baking if left outside, or you can refrigerate it for up to 3 days.
  • 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 gently dry them. 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 is to ensure 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 upon an old oven.  Using a convection oven, or baking at a higher altitude, kindly adjust accordingly for best results.

Looking for more delicious dessert recipes?

Why not try making:

Banana Upside-Down Cake
Dried Cranberry Chocolate Chips Cookies
Chilean Cocadas or Coconut Macaroons

Giangi's Kitchen Signature

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.
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Raspberry Buttermilk Cake

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


Original recipe yields 12 servings

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  • 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


  1. Preheat oven to 350F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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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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