Raspberry Buttermilk Cake
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Raspberry Buttermilk Cake
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This Raspberry Buttermilk Cake Recipe is a simple yet delicious cake made with fresh, tart raspberries. The cake is moist and sweet, and it bakes in 30 minutes!
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Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar plus 2 teaspoons for sprinkling
- 1 large egg
- ½ tablespoon pure vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh raspberries divided
- cooking spray
Topping
- powdered sugar
Instructions
- Preheat oven to 400F and grease a 9” round cake pan with non-stick spray.
- In a medium bowl, whisk all-purpose flour, baking powder, baking soda and sea salt and set aside.
- With a hand-mixer, cream together the unsalted butter and granulated sugar until light and fluffy in a larger bowl.
- Add in buttermilk, egg, and vanilla extract, and beat until combined.
- Mix in the dry ingredients with a spatula, then fold in half of the raspberries.
- Pour into prepared cake pan and then add the remaining raspberries on top. Sprinkle the top with 2 teaspoons (or more) of sugar and bake for 30 minutes, or until the top is golden brown and the center comes out dry with moist crumbs when a toothpick is inserted.
- Place on a cooling rack until it is slightly warm. If needed, loosen the edges, and remove from the pan carefully.
- Cool completely and sprinkle with powdered sugar if desired.
- Cut and serve.
Notes
- Use parchment: Place a circle of parchment paper on the bottom of the cake pan to make it easier to remove.
- Don’t overmix: Be sure to mix until the ingredients are just combined. I don’t like to overwork batter or dough because I find it makes the result less airy and fluffy.
- Don’t overbake: Once an inserted toothpick comes out clean, it is fully baked. Don’t leave it in the oven longer so it is brown on top. It can make the cake dry.
Nutrition Information
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Calories
263kcal
(13%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
55mg
(18%)
Sodium
195mg
(8%)
Potassium
85mg
(2%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
420IU
(8%)
Vitamin C
6mg
(7%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 195mg | 8% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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