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.

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.


11 Responses to “Raspberry Buttermilk Cake”

  1. #
    Reeni — July 17, 2009 at 9:04 pm

    This still looks heavenly delicious with those fresh raspberries! And that crispy, crunchy top – I see it and I want it! Have a great weekend!

  2. #
    Jen @ My Kitchen Addiction — July 18, 2009 at 9:27 pm

    Looks delicious! I love baking with buttermilk, and the fresh raspberries sound wonderful. Perfect summer dessert!

  3. #
    Donna — July 19, 2009 at 6:25 am

    I have read about this one .. yours looks wonderful, Ill have to remember to use parchment. I will try with blueberries, I think:)

  4. #
    nora@ffr — July 19, 2009 at 6:48 am

    love the close up pic.. already craving 🙂

  5. #
    Indigo — July 20, 2009 at 4:33 am

    I made this cake a while back – so I already know it’s delicious, particularly with a blob of lightly whipped cream stirred through with extra fresh raspberries!

    I have the same trouble on presentation… something always has to go wrong! But I bet this still tasted amazing.

  6. #
    zoe — July 20, 2009 at 11:25 am

    It really does look moist!

  7. #
    Jessica — July 21, 2009 at 10:22 am

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

  8. #
    krissy @ the food addicts — July 21, 2009 at 11:31 pm

    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.


  9. #
    Malin — July 23, 2009 at 3:49 pm

    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!

  10. #
    epicurean's market — July 23, 2009 at 6:34 pm

    this looks absolutely wonderful!


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