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Raspberry Buttermilk Cake

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This sweet raspberry buttermilk cake is moist and packed full of fresh summertime raspberries. This cake is perfect by it’s self or topped with fresh cream.

Raspberry Buttermilk Cake by Nutmeg Nanny

The cake is moist and full of flavor. I cannot keep my other half out of the kitchen because he keeps going in and stealing pieces. Another great thing about this cake is you can use whatever berries you want. You don’t like raspberries? Use blueberries. You don’t like blueberries? Use blackberries. You get where I’m going with this.

Oh I also received my jar of Mojito Jelly from Elissa of 17 and Baking. I won this cute little jar of jelly in her very first giveaway. I’m so excited to give it a try!!!

I hope everyone has a great weekend and I swear this upcoming week I’m going to be blogging a lot more!

Raspberry Buttermilk Cake by Nutmeg Nanny


Raspberry Buttermilk Cake

This sweet raspberry buttermilk cake is moist and packed full of fresh summertime raspberries. This cake is perfect by it's self or topped with fresh cream.

Yield: 9 inch pan


1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
2/3 cup plus 1-1/2 tablespoons sugar, divided
1/2 teaspoon vanilla extract
1 large egg
1/2 cup buttermilk
1 cup fresh raspberries

Source: Gourmet


Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.


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Monday 30th of August 2010

[...] One Year Ago: Raspberry Buttermilk Cake [...]

epicurean's market

Thursday 23rd of July 2009

this looks absolutely wonderful!


Thursday 23rd of July 2009

That looks wonderful, the texture seems so yummi. Almost shortbread like! I just bought 3 baskets of raspberries - now I know what to do with them :) Perfect!

krissy @ the food addicts

Tuesday 21st of July 2009

That really looks soft and scrumptious! Sweet and tart - what a great combo!

By the way, i finally started my Fan page on Facebook. Please add me!! Just search for The Food Addicts and you should find us.



Tuesday 21st of July 2009

This still looks fantastic....and I am a sucker for raspberries! Really cannot blame Artie for stealing some, I would do the same:)