Buttermilk Raspberry Cake

 This cake recipe would work with any berry but we are all fans of raspberries so that is what I used. The texture is cake not a coffee cake. Light and still moist with a nice crisp sugar crust. Just perfect for a treat with your favorite cup of coffee or tea. It didn’t last past one day at our house. 
Raspberry Buttermilk Cake
Yield one 9 inch cake
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 tablespoons softened butter
⅔ cup plus 1 ½ tablespoons sugar
1 large egg
1 teaspoon vanilla extract
½ cup buttermilk
1 ¼ cups berries
 Preheat oven to 400°F. Lightly butter a 9 inch round cake pan and line bottom with parchment paper. Butter the parchment paper.
 In small bowl, combine the flour, baking powder, baking soda and salt. In larger mixer bowl, beat the butter with the ⅔ cup of sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in three batches, starting and ending with dry ingredients, do not over beat. Pour into the butter pan and smooth the top. Scatter the berries over the batter; lightly pressing them in. Sprinkle the remaining 1 ½ tablespoons of sugar over the cake. Bake for about 30, minutes until a toothpick inserted in the center comes out clean.

 Transfer the cake to a rack to cool for 10 minutes. Turn cake out and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream or ice cream or just plain with your favorite beverage.


  1. This is almost the same recipe that I make. Except I use self rising flour. And add the zest from one lemon.

    A very easy and good recipe.
    Happy Easter


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