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A slice of raspberry buttermilk cake on a plate, with a mug of tea behind it. Behind the tea is the remaining raspberry cake on a cake stand.
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Raspberry Buttermilk Cake

This easy-to-make buttermilk cake is ideal for coffee and tea time, or as a light snack or casual after dinner treat. Fresh or frozen raspberries can be used. Feel free to dust the top with powdered sugar if you’d like before serving, but I sprinkle granulated sugar and Swedish pearl sugar on top so you it’s not necessary. If you don’t have Swedish pearl sugar, just swap out an equal amount of regular white sugar.
Course coffee time, Dessert, Snack
Cuisine American
Keyword buttermilk, cake, easy, raspberries
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12
Calories 221kcal
Author Irvin

Ingredients

  • 1/2 cup unsalted butter, at room temperature 115 g
  • 1/3 cup white sugar 65 g
  • 1/4 cup packed light brown sugar 55 g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg
  • 1 cup all-purpose flour 140 g
  • 1/2 cup buttermilk well-shaken, 113 g
  • 1 1/2 cups raspberries fresh or frozen, 5 ounces or 140 g
  • To finish
  • 1 tablespoon white sugar
  • 1 tablespoon Swedish pearl sugar or white sugar

Instructions

  • Preheat an oven to 350°F. Spray a 9-inch round springform pan (like the kind you make a cheesecake in) or a regular 9-inch cake pan with cooking oil. Line the bottom with parchment paper. Place on a rimmed baking sheet.
    Left image is a springform pan being sprayed with cooking oil. Right image is the springform pan lined with a parchment round on the bottom.
  • Place the butter, white sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla extract and almond extract in the bowl of a stand mixer fitted with a paddle attachment. Cream the ingredients together until the mixture is light and fluffy, clinging to the side of the bowl.
    Left image is butter, white sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla extract and almond extract in the bowl of a stand mixer. Right image is ingredients mixed together.
  • Scrape down the sides, add the egg and mix it in.
    Add half the flour, the buttermilk and then the remaining flour, scraping down the sides between additions.
    Left image is an egg added to the cake batter. Right image is flour added to the cake batter.
  • Scrape the batter into the prepared pan and spread it evenly in the pan with a small offset spatula or a butter knife. Sprinkle the raspberries over the top of the batter. If you are using frozen raspberries, don’t defrost them, just place them frozen on the batter.
    Sprinkle the white sugar and Swedish pearl sugar over the top of the cake. Bake in the oven for 40 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean, the center of the cake springs back when you touch it, and the sides of the cake start to pull away from the pan.
    Left image is cake batter being spread in the springform pan. Right image is raspberry sprinkled over the cake batter.
  • Let the cake cool for 10 minutes in the pan, then slide a thin knife around the sides of the pan to loosen it. If baked in a springform pan, release the sides of the pan and then carefully invert onto a cutting board or baking sheet. Peel off the parchment paper, then place a serving plate or cake stand upside down on the cake and invert again, so the top is facing up. Let sit for 10 minutes and serve warm or let cool completely and serve at room temperature.
    If baked in a cake pan, let rest for 15 minutes so it is a little cooler and firmer, then slide a thin knife around the sides of the cake to loosen it, and then carefully invert onto a cutting board or baking sheet. Peel off the parchment paper, then place a serving plate or cake stand upside down on the cake and invert again, so the top is facing up. Let sit for 10 minutes and serve warm or let cool completely and serve at room temperature.

Nutrition

Calories: 221kcal | Carbohydrates: 31.8g | Protein: 3.7g | Fat: 7.3g | Saturated Fat: 4.1g | Cholesterol: 60mg | Sodium: 2992mg | Potassium: 756mg | Fiber: 5.3g | Sugar: 12.7g | Calcium: 363mg | Iron: 2mg