Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
