Raspberry Buttermilk Cake

Name: Raspberry Buttermilk Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ stick unsalted butter; ⅔ cup sugar; ½ teaspoon vanilla extract; 1 whole egg; ½ cup buttermilk; 1 cup fresh raspberries

A tender, moist buttermilk cake studded with fresh raspberries and topped with a sprinkle of sugar for a delicate crunch. Perfect for brunch or dessert, this simple cake showcases the natural sweetness of fresh raspberries.

8 servings

1 hr 5 min

Published October 4, 2025

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Ingredients

•1 cup all-purpose flour
•½ teaspoon baking powder
•½ teaspoon baking soda
•¼ teaspoon salt
•½ stick unsalted butter
•⅔ cup sugar
•½ teaspoon vanilla extract
•1 whole egg
•½ cup buttermilk
•1 cup fresh raspberries

Cooking Instructions

1.
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
5 min
2.
Whisk together flour, baking powder, baking soda, and salt.
2 min
3.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
5 min
4.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5 min
5.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
3 min
6.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
45 min