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April 4, 2019

Raspberry Buttermilk Cake

Fresh or frozen berries work in this raspberry buttermilk cake. If you like an even balance of cake and fruit, then go frozen because they spread more. Fresh berries hold their shape and result in more cake.

Fresh or frozen berries work in this raspberry buttermilk cake. If you like an even balance of cake and fruit, then go frozen because they spread more. Fresh berries hold their shape and result in more cake.

Raspberry Buttermilk Cake

Buttermilk often lingers in my fridge. I use it in both sweet scones and savory scones the other week, but that never quite polishes off the entire carton.

Yes, we always have the expected waffles or pancakes, but there are only so many times you can have breakfast for dinner or actual breakfast.

Sometimes I have to remind myself that buttermilk can be so much more than just for breakfast treats. It does magic to the crumb in cakes, especially in ones with fruit like raspberries.

Buttermilk just makes sense with berries.

Raspberry Buttermilk Cake

Raspberry Buttermilk Cake: Fresh vs. Frozen Berries

This raspberry buttermilk cake could not be any easier to make. It turns out far more impressive than the effort actually required to bake it. You can’t ask for much more.

It’s one of those simple fruity bakes that’s always good to have around because it’s appropriate for dessert, brunch or afternoon tea.

And you have options when it comes to the berries.

The first time I made this cake, I used fresh raspberries. As the cake rose, only a few berries were left peaking out by the time it was finished.

I was curious what would happen if I used frozen raspberries the next time. Would there be a major difference in how it turned out? 

Frozen berries are so much more convenient than fresh. They stay good longer and are flash frozen at peak ripeness. Plus I always have them in my freezer. Also, I don’t have to be so strict with the seasons.

The Ingredients

These are the ingredients you need to bake a raspberry cake:

  • Raspberries: As I mentioned, fresh or frozen berries will work in this recipe. Frozen will spread more and be jammier throughout the cake.
  • Buttermilk: The cultures in buttermilk make it more tangy and acidic as well as thicker than regular milk. It makes the cake crumb tender.
  • Butter: The unsalted butter should be softened.
  • Sugar: The cake is sweetened with granulated sugar, and the top is sprinkled with it too.
  • Egg: The recipe requires 1 large egg.
  • Vanilla extract: To bring out that buttery vanilla flavor, I add pure vanilla extract.
  • Flour: The cake uses all-purpose flour.
  • Baking powder: For rising, the cake has baking powder and baking soda.
  • Baking soda: The acidity in the buttermilk activates the baking soda.
  • Salt: A touch of salt brings out flavor even in baked goods.
  • Non-sticking cooking spray: This is an easy way to grease the pan.
Raspberry Buttermilk Cake
Cake Made with Frozen Berries

How To Make A Raspberry Buttermilk Cake

First, I preheat the oven to 400 degrees F.

Then I combine the dry ingredients in a medium bowl. They include flour, baking powder, baking soda and salt.

Next, I cream the butter and sugar together using an electric mixer. Give them enough time, so they turn pale and fluffy. After that, I beat in the eggs and vanilla extract.

Finally, on low speed I add the flour in three batches alternating with the buttermilk.

Assembling The Cake

With the batter ready, I spread the it into a greased cake pan and scatter the berries across the top. 

If you use frozen raspberries they will in smaller and more broken pieces than fresh whole berries. At that moment it will give you a hint of how the cake will look.

Raspberry Buttermilk Cake
Cake Made with Fresh Berries

Before I put the pan in the oven, I dust the top with granulated sugar. The berries will break apart a little. You might be able to see tiny puddles of pink—another clue about the final result.

Baking frozen berries into the raspberry buttermilk cake is more likely to result in fruit in each bite.

I have to admit that I am always taken with streaks of berries all over the cake, so I prefer using frozen. Each slice is an irresistibly messy mix of cake and berry jam.

Again, if I had to choose, I would vote frozen over fresh, but the cake is good both ways.

It just depends if you like a more even balance of cake and fruit, then go frozen. If you like more cake and less fruit, then use fresh.

Try These Other Berry Recipes

Lemon Blueberry Scones
Strawberry Almond Scones
Vegan Blueberry Chia Muffins
Blackberry Lemon Yogurt Cake
Blueberry Lemon Cupcakes
Strawberry Pistachio Galette

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Raspberry Buttermilk Cake

Raspberry Buttermilk Cake

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 45-50 minutes plus cooling
  • Yield: Makes 1 cake 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Fresh or frozen berries work in this raspberry buttermilk cake. If you like an even balance of cake and fruit, then go frozen because they spread more. Fresh berries hold their shape and result in more cake.

Ingredients

  • Non-sticking cooking spray
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter, softened
  • 2/3 cup plus 1-1/2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh or frozen raspberries

Instructions

  1. Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.
  2. In a medium bowl, combine the flour, baking powder, baking soda and salt.
  3. In a large bowl, cream the butter and 2/3 cup sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
  4. On low speed, add the flour in 3 batches, alternating with the buttermilk. Mix until just combined.
  5. Transfer the batter to the prepared cake pan smoothing into an even layer. Place the raspberries on top and sprinkle with the remaining sugar.
  6. Bake the cake for 25-30 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing and cooling on a wire rack. Serve warm or at room temperature.

Notes

Adapted from Gourmet June 2009

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 45-50 minutes plus cooling
  • Yield: Makes 1 cake 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Keywords: raspberry cake, raspberry cake recipe

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Recipe rating

  1. Wonderful, easy recipe. I used fresh buttermilk powder and added it to the dry ingredients. I then alternated dry with water when adding to wet ingredients. I also used fresh raspberries. It came out great.

  2. Tried today with frozen raspberry and all raspberry sink to the bottom. And I topped with cream cheese frosting. OMG super delicious

  3. I had a bag of frozen strawberries and buttermilk in need of some baking-love and found your recipe…very tasty. Cake is delicious.

  4. Delicious and easy, my fruit all sunk down so didn’t look as beautiful as the photo but it was still enjoyed. 🙂

  5. Wonderful. The raspberries got kind of caramelly at the bottom of the cake. Sweet and delicious. My butter and sugar never got creamy – it stayed crumbly – I’m not sure why.

  6. This was amazing. I used frozen raspberries which worked perfect. The only change I made was I used parchment paper in the pan the second time because the cakes stuck to. The pan the first time. Family loved it!

  7. Amazing! Excellent flavor, almost like a raspberry donut cake. My berries (frozen) mostly sunk into the cake but still beautiful and delicious.