I like to make this Raspberry Buttermilk Cake Recipe to enjoy with a hot cup of coffee for breakfast but it is also a fantastic end to a delicious dinner. It's incredibly moist and buttery. I even like to steal a couple of bites as a quick snack. This recipe is highly addictive!
I love incorporating fruit into baked goods and raspberries are one of my favorite fruits. They are sweet and tart but cook up with a pleasing texture even after being baked. This recipe is a real winner because the fresh raspberries don't overpower the delicate flavor of the cake.
If you like buttermilk dessert recipes, you will love Apple Crisp Muffins and Buttermilk Blueberry Breakfast Cake.
Why You'll Love This Raspberry Buttermilk Cake Recipe
- Perfect for beginners: You don't have to be an experienced baker to execute this buttermilk cake recipe perfectly.
- Family favorite: Even your kids are going to love this cake recipe - and I know that they can be the toughest critics!
- Budget-friendly: Many of the ingredients are pantry staples and they are all very affordable.
- Great anytime: Enjoy it for breakfast, as an after-dinner dessert, or a late-night indulgent treat.
Ingredients
Not many ingredients are needed to make this tasty raspberry cake recipe with buttermilk. You are going to love how easy it is to make.
- Flour: I use simple all-purpose flour for this recipe. It's both cheap and easy to use.
- Baking powder and soda: These are very important in baked goods and I use both in this recipe to ensure the texture of the cake remains light and fluffy.
- Buttermilk: The star of this recipe is the buttermilk. Despite this recipe's name, it doesn't taste like buttermilk! Instead, it adds moisture to the cake making it extra fluffy and tender.
- Butter: Be sure to soften the butter before use. This will ensure that it is easy to incorporate into the cake batter.
- Raspberries: Fresh, firm raspberries are best. If you notice yours are getting soft, they are likely overripe. I would skip them and buy new ones for this buttermilk cake.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate: Fold in your favorite variety of chocolate chips for a rich flavor that compliments the raspberries.
- Mixed berry: Add another type of berry such as blueberry or blackberry for a more refreshing berry flavor.
- Coconut: Fold in shredded coconut into the cake batter. You can even use a dash of coconut extract for an even more prominent tropical flavor.
- Add nuts: Add your favorite chopped nuts like hazelnuts, almonds, pecans, or walnuts to give your cookies an added crunch.
- Different flavors. Replace all or part of the vanilla extract. Try almond, coconut, peppermint, lemon, banana, maple, orange, or rum extract!
How to Make Raspberry Buttermilk Cake
Here are the instructions on how to make this buttermilk raspberry cake recipe. It's such a simple process! Once the oven is preheated to 400 degrees F and your cake pan is greased, it's time to get started.
Step 1: Mix the dry ingredients. Combine the flour, baking powder, baking soda, and sea salt in a medium mixing bowl. Whisk the ingredients until they are fully combined and then set it aside.
Step 2: Cream the butter and sugar. Add the softened butter and sugar to a separate large bowl. Cream together until light and fluffy using a hand mixer or a stand mixer.
Step 3: Combine the wet ingredients. Add the buttermilk, egg, and vanilla to the butter mixture. Continue to beat with the hand mixer until well combined and smooth.
Step 4: Add the dry ingredients. Gradually mix in the flour mixture next using a flat, scraping spatula. Mix until just combined.
Step 5: Add the raspberries. Fold in half of the raspberries into the cake batter.
Step 6: Pour into the cake pan. Pour the buttermilk cake batter into the greased cake pan.
Step 7: Add more raspberries. Top it with the remaining raspberries as well as 2 teaspoons of sugar.
Step 8: Bake. Place the pan in the oven and bake it for about 30 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
Step 9: Cool. Allow the raspberry cake some time to cool on a cooling rack before removing it from the pan to cool completely.
Step 10: Garnish and serve. Sprinkle with powdered sugar before you slice it and enjoy!
⭐️ Hint: If you do not have access to a hand mixer or stand mixer, you can use a whisk. It will take a little longer to mix. Make sure that the butter is room temperature but not melted so it will mix with the sugar easily.
If you like recipes like this, you may also enjoy Balsamic Raspberry Garlic Chicken, Raspberry Cookies or our Better Than Sex Cake (Slow Cooker) recipe!
Storage Tips
- Storing: Place this cake in an airtight container and store it at room temperature for up to 3 days. You may store it in the refrigerator but it only increases the shelf life by about a day or so.
- Freezing: Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag. Store it in the freezer for up to 2 months. Thaw at room temperature for a few hours before enjoying.
Serving Suggestions
- A dollop of ice cream is any cake's perfect match. Try a scoop of Peanut Butter and Jelly Ice Cream or Hot Chocolate Ice Cream on top.
- Treat this like a buttermilk coffee cake recipe and drizzle a slice with Butter Pecan Syrup. Who said you can't eat cake for breakfast?
- Pair it with Air Fryer Apples if you want a little more fruit.
- Enjoy a hot adult beverage after a long day with a slice of buttermilk cake. I highly recommend Kahlua Hot Chocolate.
Recipe Tips
- Use parchment: Place a circle of parchment paper on the bottom of the cake pan to make it easier to remove.
- Don't overmix: Be sure to mix until the ingredients are just combined. I don't like to overwork batter or dough because I find it makes the result less airy and fluffy.
- Don't overbake: Once an inserted toothpick comes out clean, it is fully baked. Don't leave it in the oven longer so it is brown on top. It can make the cake dry.
FAQs
Yes, you can use frozen raspberries in the recipe. However, it's important to gently fold them into the batter while still frozen to prevent excessive bleeding of color into the cake. Additionally, you may need to adjust the baking time slightly to account for the colder temperature of the raspberries.
Of course! Add 1 tablespoon of vinegar or lemon juice per 1 cup of milk. Allow it to sit for 5-10 minutes and then it's ready to use.
More Delicious Fresh Raspberry Desserts
Do you like raspberry-flavored desserts? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Raspberry Buttermilk Cake
Equipment
- 9 inch round cake pan
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar plus 2 teaspoons for sprinkling
- 1 large egg
- ½ tablespoon pure vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh raspberries divided
- cooking spray
Topping
Instructions
- Preheat oven to 400F and grease a 9" round cake pan with non-stick spray.
- In a medium bowl, whisk all-purpose flour, baking powder, baking soda and sea salt and set aside.
- With a hand-mixer, cream together the unsalted butter and granulated sugar until light and fluffy in a larger bowl.
- Add in buttermilk, egg, and vanilla extract, and beat until combined.
- Mix in the dry ingredients with a spatula, then fold in half of the raspberries.
- Pour into prepared cake pan and then add the remaining raspberries on top. Sprinkle the top with 2 teaspoons (or more) of sugar and bake for 30 minutes, or until the top is golden brown and the center comes out dry with moist crumbs when a toothpick is inserted.
- Place on a cooling rack until it is slightly warm. If needed, loosen the edges, and remove from the pan carefully.
- Cool completely and sprinkle with powdered sugar if desired.
- Cut and serve.
Notes
- Use parchment: Place a circle of parchment paper on the bottom of the cake pan to make it easier to remove.
- Don't overmix: Be sure to mix until the ingredients are just combined. I don't like to overwork batter or dough because I find it makes the result less airy and fluffy.
- Don't overbake: Once an inserted toothpick comes out clean, it is fully baked. Don't leave it in the oven longer so it is brown on top. It can make the cake dry.
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