A quick, easy and delicious raspberry buttermilk cake, made with fresh or frozen raspberries. A perfect, simple cake that can be enjoyed any time of day.
Why I love his raspberry buttermilk cake
For me, the simplest cakes are often the best. This raspberry buttermilk cake fits that bill perfectly!
I love the ample raspberries in this cake, which somehow manage to taste fresh, even though they are baked!
The use of buttermilk gives this cake an ever-so-slight tangy flavour, which complements the raspberries beautifully.
You can dress this cake up or down, with a simple dusting of powdered sugar for a breakfast, brunch or tea cake or serve it with a dollop of whipped cream, creme fraiche or ice cream for a lovely dessert.
Key Ingredients
Buttermilk – Buttermilk is lovely for a slight bit of tangy flavour to this cake. I recommend real buttermilk, for best results and flavour.
If you don’t have any on hand, you can make your own, by measuring out 1/2 cup of regular milk and adding 1 1/2 tsp of either lemon juice or white vinegar to the milk. Let stand 10 minutes, then use. I haven’t tested this recipe with alternative milk substitutes, though I suspect they should work here cup for cup.
Raspberries – You can use fresh or frozen raspberries here. If frozen, use from frozen and allow a little extra baking time, as the batter will stay cooler longer. If will often add a bit more than the 1 cup (a rounded cup), though I would go beyond 1 1/2 cups of fruit, as the cake would be too moist, I think.
Flaked Almonds – aka sliced almonds. These are optional, but they do dress up the cake nicely and I always enjoy the combination of almond flavour with raspberries!
Step-by-Step Photos
This is a visual summary of the steps to make this cake. Always refer to the complete instructions in the Recipe Card below when making the recipe, as not all steps may be illustrated here.
Start this cake by creaming together the room temperature butter with the white sugar. “Creaming” should be done at medium speed (4-5 on a stand mixer) for about 2 minutes. Add the vanilla and egg and beat together well. “Beating” is slightly higher than the speed for creaming, about 6-7 on a stand mixer.
Add the flour mixture alternately with the buttermilk and mix until combined. That means add about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, another 1/3 of the flour, the remaining buttermilk and the last bit of flour. Mix together until all the flour is incorporated well. Spoon the batter into the prepared baking pan. Top with fresh raspberries and sprinkle with some white sugar.
Scatter the top with flaked almonds, if using and bake.
Baker’s Notes
- An 8-inch springform pan is perfect for this cake. If you don’t have an 8-inch springform, a regular 9-inch cake pan would be the next choice. I’m not sure if an 8-inch cake pan with lower sides will hold all the batter and accommodate the rise. In either case, line the bottom of the pan with a round of parchment paper, for easy removal.
- Every oven is different and darker coloured baking pans will speed up the baking process. As such, be sure to check on your cake often during the last part of baking, as yours may cook more quickly. Be sure to test the cake with a cake tester inserted in the centre of the cake before removing from the oven. The tester should come out clean.
Variations!
Try this delicious cake with other berries, as well. Blackberries or blueberries would also be lovely.
Storage Notes
This cake keeps well when wrapped and stored at room temperature, but is best enjoyed on the day it’s baked. It does become more moist as it sits, as the moisture of the fruit will seep into the cake crumb.
This cake also freezes well, tightly wrapped, for up to a month.
Get the Recipe: Raspberry Buttermilk Cake
Ingredients
- 1 cup (125 g) all purpose flour
- 1/2 teaspoon (2.5 g) baking powder
- 1/2 teaspoon (2.3 g) baking soda
- 1/4 teaspoon (1.5 g) fine salt, reduce slightly if using salted butter
- 1/4 cup (56.75 g) butter, salted or unsalted, at room temperature
- 2/3 cup (133.33 g) white granulated sugar
- 1 teaspoon (4.2 ml) vanilla extract, or vanilla bean paste
- 1 large (1 large) egg
- 1/2 cup (120 ml) buttermilk, well shaken *or see Note 1 below for DIY buttermilk
- 1 cup raspberries, fresh or frozen
For topping:
- 1 Tablespoon (22.18 g) white granulated sugar
- 1/4 cup flaked almonds, optional
For serving:
- Icing/Confectioner's sugar, for dusting
Instructions
- Preheat oven to 400° F. (regular bake setting/not fan-assisted) and place rack in centre of oven. Grease a 8-inch springform pan and line the bottom with parchment paper, for easy removal. (You can also bake this in a greased 9-inch springform or regular round cake pan).
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- With an electric mixer or with a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Beat in the vanilla and egg.
- With the mixer at low speed, add the flour mixture in 3 batches, starting with 1/3 of the flour, then 1/2 of the buttermilk, then half the remaining flour, the rest of the buttermilk and finishing with the remaining flour mixture. Mix just until combined.
- Spoon the batter into prepared cake pan, smoothing top. Scatter the fresh or frozen raspberries evenly over the top, avoiding having any of the raspberries touching the side of the pan (as they may scorch during baking and be bitter). Sprinkle the sugar over-top of the berries, then scatter with flaked almonds, if using.
- Bake until cake is golden and a wooden pick inserted into centre comes out clean, about 25 to 30 minutes. *Baking time may be slightly longer if starting with frozen raspberries. Cool in the pan 5 minutes, then remove the outer ring of the springform pan. Slide the cake on the parchment paper off of the base and onto a cooling rack to cool completely. (If baking in a regular cake pan, allow to cool in the pan 15 minutes, then gently invert the pan with your hand over the top of the cake, so the cake falls out of the pan. Peel off the parchment paper, then place onto a cooling rack to cool completely.
Notes
- Real buttermilk is recommended, but in a pinch, you can make your own buttermilk substitute by combining 1/2 cup regular milk with 1 1/2 tsp of lemon juice or white vinegar. Let stand for 10 minutes then use in place of the buttermilk in this recipe.
So easy, fast and delicious. Served with lemon sorbet and was asked to share the recipe right away. Definitely a keeper.
So glad you enjoyed it, Min :) Thanks so much!
Doubled it and used a 9×13 pan. Added blueberries too! Absolutely delicious – light and fluffy and bursting with berries. Will definitely make again.
I did find it was done much sooner though, so definitely check early!
Sounds lovely, Maggie! So glad you enjoyed it. Thanks :)