Raspberry Buttermilk Cake

By: Jennifer M July 18, 2010 Sweets 12 Comments
Raspberry Buttermilk Cake
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It’s finally raspberry season in Muskoka and the berries this year are great!

I picked up a quart of fresh raspberries with my CSA this week. I decided to make this simple but oh-so-lovely raspberry buttermilk cake that I’ve been patiently waiting for raspberry season to make. I think this is a perfect summer dessert. The cake is not super sweet but there is a nice crispy, sweet topping from the sprinkled sugar and the raspberries keep their great, fresh flavour. Serve with a dusting of icing sugar or maybe a dollop of whipped cream (or vanilla iced cream), if you like. I plan on trying this same recipe with blueberries and peaches as the season goes on. I’m sure it would be nice with any fruit.

Between eating a few bowls full and this lovely cake, I managed to use up all my raspberries. Then my Dad decided to go picking and knowing I wouldn’t be going, picked a big basket for me. Now I’ve got 2 more quarts to use up! Anyone have any more great raspberry recipes?

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email

12 Comments

  1. Honey July 19, 2010 at 1:19 am

    This looks gorgeous.. i made something similar using lemon.
    Beautiful pics… and i love that it isn’t too much fat.
    I was pleased at how little butter went into it as well, Honey! (And used 1% buttermilk, as well). You wouldn’t know it from tasting it. It was moist and full of rich flavour. – Jennifer

  2. cake recipe July 19, 2010 at 4:55 am

    That cake looks wonderful. I’d definitely give this a go. I really enjoy baking for my kids. Lately we’re really into experimenting with different fruits in my cake recipes. You see they love fruit bits in their pancakes. So now, we’re trying to figure out which fruits will go best with my cake recipes. I think this will be a good candidate, lol, they love raspberries! :)
    I think this cake would lend itself to any number of fruits. Maybe just tweak the sugar a bit depending on how sweet or tart the fruit is. – Jennifer

  3. Shelley July 19, 2010 at 5:14 pm

    Beautiful cake! I’ve made this recipe before as well. My cake turned out a little too moist- almost to the point of sogginess- both times times I made it. Did this happen to you? Wondering what I’m doing wrong…
    I found the cake definitely got soggier by the second day but didn’t find it too moist on the day I made it. I think it’s certainly best eaten soon after being baked. Maybe just cut back on the buttermilk a tad?

  4. Dorothy Sherard July 19, 2010 at 5:19 pm

    I just made this cake and I hate to say, but the 8″ pan is far too small. It ran all over the oven and that spill burned as the cake finished baking. My kitchen has a burned smell of course. I would suggest a 9″ pan for this cake. It looks very good. Still cooling after I scrapped all the over-spill off the sides of the pan to release it and of course have cleaned the oven.
    On dear, Dorothy. I’m sorry for your mess. I just went and re-confirmed my pan size and I definitely baked mine in an 8-inch (1 3/4 inches high). It did puff up while baking but not to the point of boiling over the side. Perhaps because of the extra berries I put on top? That said though, I’ll alter the instructions to suggest a 9-inch (or at least a baking sheet underneath).

  5. the urban baker July 21, 2010 at 11:52 am

    oh, i have made this! it is so perfectly good!
    We loved it too. So simple but a lovely way to end a meal (or for breakfast ;)

  6. alex July 26, 2010 at 10:49 pm

    i made this the other day and all my berries sunk to the bottom! i didnt press them into the batter either, i just lightly sprinkled them on top. i saw that you didnt have that problem, is there anything that you suggest to help with that?
    Hi Alex, the batter should be fairly thick when you put it into the pan, and that should keep the berries on top. Was yours thick? Did you use real buttermilk? – Jen

  7. Miz August 12, 2010 at 9:05 pm

    I love this recipe! I’ve made it 3 times now–twice for my family and once as a gift for a sick friend. Everyone raved about it and it is so, so easy to make. The first time, I didn’t have buttermilk so I used regular milk that I added a few tablespoons of lemon to and let sit a bit. It worked great. This cake has such wonderful flavor and smells lovely while it bakes. As I type, I have another with some extra blueberries we picked over the weekend. Thanks for a wonderful recipe.
    So glad you are enjoying it, Miz. I made it with peaches last weekend and it was really nice, too. – Jennifer

  8. Raspberry Recipes February 4, 2011 at 11:34 am

    Wow! That looks like a scrumptious cake! I love using raspberries and other fruits in recipes…it just makes eating cake and other treats seem like you are eating healthy stuff too!
    Photographs are lovely as well!

  9. Elizabeth February 16, 2012 at 5:31 pm

    This cake was so yummy. A definite “do again” and again :)

  10. Jennifer February 16, 2012 at 9:32 pm

    So glad you enjoyed it! Makes me long for raspberry season to come again soon.

  11. Karen July 12, 2012 at 9:02 am

    Would this cake freeze well? Looking for some ideas for a dessert buffet for a wedding reception?

    • Jennifer July 12, 2012 at 10:15 am

      I think it would, Karen. Honestly, I’ve never frozen it myself, so can’t say for sure, but generally cakes freeze fairly well.

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