One-Bowl Buttermilk Cake with Raspberry Buttercream
User Reviews
5
One-Bowl Buttermilk Cake with Raspberry Buttercream
Description
The One-Bowl Buttermilk Cake uses a straightforward mixing method combining softened butter and sugar, then adding egg, buttermilk, vanilla, and dry ingredients for a smooth batter. Baking at moderate temperature yields a lightly golden cake with a soft crumb, moist from the buttermilk's acidity balancing the leavening. A toothpick test and spring back to the touch indicate doneness.
The raspberry buttercream starts with fresh raspberries mashed with sugar, providing natural fruit flavor and slight tartness. Combined with softened butter, powdered sugar, a touch of cream or milk, and vanilla, the icing achieves a creamy, spreadable consistency and a soft pink hue when food coloring is added. The buttercream adds sweetness and moisture over the subtle citrus aroma of the cake.
This cake works for casual celebrations or teatime due to its balanced sweetness and fresh fruit accent. Cooling fully before icing helps maintain texture and prevents melting. The recipe assumes standard pan size and basic baking tools, making it accessible for home bakers.
Ingredients
For the cake:
- ¼ cup butter very soft
- 1 cup granulated sugar
- 1 egg large
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
For the raspberry buttercream:
- 12 raspberries fresh
- 1 teaspoon sugar
- 6 tablespoons butter very soft
- 3-4 tablespoons half-and-half or milk
- 3 cups powdered sugar maybe a bit more
- ½ teaspoon vanilla
- 1-2 drops red food coloring optional
Instructions
For the cake:
- Preheat the oven to 325°F. Spray a 9" round cake pan with baking spray and line with parchment paper. Set aside.
- Combine the soft butter and sugar and stir until all sugar is combined. The mixture will not be smooth and fluffy at this point.
- Add the egg and whisk until smooth and fluffy. Stir in the buttermilk and vanilla extract and whisk until well combined. Sprinkle the flour, baking soda and salt evenly over the top and whisk until mixture is smooth.
- Pour the batter into the prepared pan. Bake the cake for 30-35 minutes until light golden brown (a toothpick inserted in the center should come out clean and/or the cake will spring back when lightly touched in the center).
- Allow to cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely before icing.
For the raspberry buttercream:
- Place raspberries on a small plate and mash well with a fork. Add the 1 teaspoon sugar and stir with the fork to combine. Set aside for 10 minutes.
- Combine the soft butter, half and half (or milk), vanilla and 2 tablespoons of the raspberry mixture in a medium-size bowl. Stir together, with a sturdy spatula, until well combined.
- Add powdered sugar, 1 cup at a time and stir until smooth and creamy after each addition. Add a bit more half and half to thin if needed or a bit more powdered sugar if too thin. Icing should be thick, but spreadable.
- Spread the buttercream over the top of the cake and down the sides of the cake. Decorate with edible flowers or fresh raspberries (or both!), if desired. Enjoy!!
- Add 1-2 drops of red food coloring, if desired, for a brighter pink color.
Notes
- Ensure the cake is cooled completely before applying the raspberry buttercream to prevent melting.
- Adjust the amount of powdered sugar in the buttercream to reach desired sweetness and consistency.
- Use fresh raspberries for the buttercream to achieve natural color and flavor; optional food coloring enhances appearance.
- Check doneness by toothpick or cake springiness to avoid overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 300mg | 13% |
| Potassium | 56mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 47g | 94% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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