Raspberry Buttermilk Cake
User Reviews
5
Raspberry Buttermilk Cake
Description
The Raspberry Buttermilk Cake combines foundational baking ingredients—flour, sugar, eggs, and butter—with fresh raspberries and buttermilk. The buttermilk adds moisture and subtly tangy notes while reacting with baking powder to ensure the cake rises well, resulting in a soft, tender crumb. Raspberries scattered on top introduce bursts of juicy flavor that complement the sweet, vanilla-infused batter.
Sprinkling Turbinado sugar before baking creates a lightly crisp, caramelized topping contrasting the soft interior. Baking in a lined pan ensures easy removal and even cooking. Cooling the cake fully before serving allows flavors to meld and texture to set.
This cake works well as a dessert or afternoon treat, enjoyed plain or with a dollop of Chantilly cream for added richness. Its balanced sweetness and fresh fruit make it versatile for various occasions.
Ingredients
- 1½ cups flour
- ¾ teaspoon salt
- 1½ teaspoon baking powder
- ¾ cup butter melted, unsalted
- 1½ cups granulated sugar
- 2 egg large
- 1 egg yolk
- 2 teaspoons vanilla extract
- ⅔ cup buttermilk
- 1½ cups raspberry
- turbinado sugar
- chantilly cream
Instructions
- Preheat oven to 350F.
- Grease an 8x8 inch square pan with cooking spray or softened butter. Line the pan with parchment paper, allowing the paper to extend over the edges of the pan.
- In a small bowl whisk together the flour, baking powder, and salt. In a large bowl of a stand-alone KitchenAid, whisk together the melted butter and sugar. Once well-incorporated whisk in the eggs one at a time and the egg yolk, then vanilla extract, and buttermilk.
- Using a spatula gently fold the dry ingredients into the egg butter batter until all the flour is well mixed in. Transfer the batter to the prepared pan. Add the raspberries evenly over the top and generously sprinkle the cake with Turbinado sugar.
- Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. If using a regular oven, turn the cake halfway through.
- Let the cake cool in the pan over a wire rack for 10 minutes. Use the parchment paper to lift the cake out. Let it cool completely. Serve it with dollops of whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 273mg | 11% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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