Raspberry Buttermilk Cake
This Raspberry Buttermilk Cake combines the moistness of buttermilk with fresh raspberries, creating a delightful dessert that is both sweet and tart.
Ingredients
For the Cake
- 1 cup fresh raspberries Use fresh for best results.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Use room temperature butter.
- 1 cup buttermilk
- 2 large eggs Use room temperature eggs.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture, alternating with the buttermilk, starting and ending with flour.
- Gently fold in the raspberries to keep them whole.
- Pour the batter into the prepared cake pan and spread evenly.
Baking
- Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For serving, dust with powdered sugar, serve with whipped cream, or pair with ice cream. Store covered at room temperature for a few days, in the refrigerator for a week, or freeze for up to 3 months.