Raspberry Buttermilk Cake – a delicious recipe with Butter, Sugar, Eggs, Buttermilk, Flour, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["1. Preheat the oven to 350u00b0F. Prepare a 9"" round cake pan with a round of parchment paper in the bottom and some cooking spray.", "2. In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy.", "3. Add the eggs one at a time, and combine well. Add the buttermilk and mix until combined.", "4. In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.", "5. Gently fold in the fresh raspberries.", "6. Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350u00b0F, or until just done.", "7. Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature."]
786
kcal
Calories
51
g
Fat
82
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Butter (soft), 1 cup Sugar, 2 Eggs, 1/2 cups Buttermilk, and more.
Yes, Raspberry Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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