Raspberry Buttermilk Cake Recipe

Name: Raspberry Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 sticks Unsalted Butter; 2/3 cups Sugar; 1/2 teaspoons Pure Vanilla Extract; 1 whole Large Egg; 1/2 cups Buttermilk; 1 pint Raspberries; 1-1/2 Tablespoon Sugar, For Topping

Servings: persons

1 cup All-purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 sticks Unsalted Butter
2/3 cups Sugar
1/2 teaspoons Pure Vanilla Extract
1 whole Large Egg
1/2 cups Buttermilk
1 pint Raspberries
1-1/2 Tablespoon Sugar, For Topping

1
Preheat oven to 400F.
2
Whisk together flour, baking powder, baking soda and salt. 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.
3
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour and mixing until just combined. Spoon batter into cake pan, smoothing the top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 T. sugar.
4
Bake until cake is golden and a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes, then turn out onto a rack and cool to warm, about 10 to 15 minutes more. Invert onto a plate.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, 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.

Raspberry Buttermilk Cake

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