I love how quickly this cake comes together with basic pantry ingredients. I don’t need anything fancy, yet the result feels bakery-worthy. The buttermilk keeps the crumb incredibly moist and soft, while the raspberries add juicy pops of tartness in every bite. I also appreciate that it bakes in just 30 minutes, making it perfect when I want a last-minute dessert. It works beautifully for breakfast, brunch, or dessert, and I can easily dress it up with a dusting of powdered sugar.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I start by preheating the oven to 400F and greasing a 9-inch round cake pan with non-stick cooking spray.
In a medium bowl, I whisk together the all-purpose flour, baking powder, baking soda, and sea salt, then set it aside.
In a larger bowl, I use a hand mixer to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
Next, I add the buttermilk, egg, and vanilla extract, beating until everything is fully combined.
I gently mix the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. Then I fold in half of the fresh raspberries.
I pour the batter into the prepared cake pan and scatter the remaining raspberries evenly over the top. I sprinkle the surface with the extra 2 teaspoons of sugar.
I bake the cake for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out dry with a few moist crumbs.
Once baked, I place the pan on a wire rack and let the cake cool until slightly warm. If needed, I loosen the edges and carefully remove it from the pan.
After it cools completely, I dust the top with powdered sugar, slice, and serve.
I sometimes swap the raspberries for blueberries or blackberries when I want a slightly different berry flavor. If I want a citrus twist, I add a little lemon zest to the batter to brighten everything up. For a richer flavor, I occasionally replace the vanilla extract with almond extract. When I’m serving this as dessert, I like adding a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Storage/Reheating
I store any leftover cake in an airtight container at room temperature for up to 2 days. If I want it to last longer, I refrigerate it for up to 5 days. Before serving, I let refrigerated slices come to room temperature or warm them slightly in the microwave for about 10–15 seconds to bring back the soft texture. I can also freeze individual slices wrapped tightly for up to 2 months and thaw them at room temperature.
FAQs
Can I use frozen raspberries instead of fresh?
I can use frozen raspberries, but I prefer not to thaw them first. I fold them in gently to avoid excess moisture and streaking in the batter.
What can I use if I don’t have buttermilk?
I make a quick substitute by adding a small amount of lemon juice or vinegar to regular milk and letting it sit for a few minutes before using.
How do I prevent the cake from sticking to the pan?
I grease the pan well with cooking spray, and I sometimes line the bottom with a circle of parchment paper for easy removal.
Why is my cake dense instead of fluffy?
I make sure not to overmix the batter, as overworking it can make the cake less airy and tender.
How do I know when the cake is done baking?
I insert a toothpick into the center. When it comes out clean or with a few moist crumbs, I know it’s ready.
Can I make this cake ahead of time?
I often bake it a day in advance and store it covered at room temperature. It stays moist and delicious.
Can I double the recipe?
I can double the ingredients and bake it in a larger pan, adjusting the baking time as needed and checking for doneness with a toothpick.
Is this cake overly sweet?
I find the sweetness perfectly balanced by the tart raspberries, especially with the light sprinkle of sugar on top.
Can I reduce the sugar?
I can slightly reduce the sugar, but I keep in mind that it may affect the texture and overall moisture.
What’s the best way to serve this cake?
I love serving it slightly warm with a dusting of powdered sugar. For dessert, I sometimes add whipped cream or vanilla ice cream.
Conclusion
I love how this Raspberry Buttermilk Cake delivers big flavor with minimal effort. The moist crumb, juicy raspberries, and golden sugary top make it a reliable favorite in my kitchen. Whether I serve it for brunch, breakfast, or dessert, it always feels comforting, fresh, and beautifully simple.
A simple and fresh Raspberry Buttermilk Cake with a moist, tender crumb and bursts of juicy tart raspberries. Perfect for breakfast, brunch, or dessert, this easy cake comes together in just 40 minutes and feels both comforting and bakery-worthy.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
1 large egg
1/2 tablespoon pure vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh raspberries, divided
Cooking spray
Powdered sugar, for topping
Instructions
Preheat the oven to 400°F (200°C) and grease a 9-inch round cake pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
In a large bowl, cream the butter and granulated sugar with a hand mixer until light and fluffy.
Add the egg, buttermilk, and vanilla extract. Beat until fully combined.
Gently mix the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
Fold in half of the raspberries.
Pour the batter into the prepared pan and scatter the remaining raspberries evenly over the top. Sprinkle with 2 teaspoons of sugar.
Bake for about 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cake in the pan on a wire rack until slightly warm, then carefully remove from the pan.
Once completely cooled, dust with powdered sugar, slice, and serve.
Notes
Frozen raspberries can be used without thawing; fold in gently to prevent excess moisture.
To substitute buttermilk, add 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup milk and let sit for 5 minutes.
Line the bottom of the pan with parchment paper for easier removal.
Avoid overmixing to keep the cake light and tender.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices tightly wrapped for up to 2 months.
