Raspberry Buttermilk Cake
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
With its bright raspberry flavor and moist, tender crumb, this Raspberry Buttermilk Cake is a crowd-pleaser that everyone will love. Not only that, it’s incredibly essay to make. All you need is a few simple ingredients.
This recipe was one of my go-to staples when I worked as an innkeeper at the bed and breakfast I owned. No one ever walked away hungry from their morning table…and neither will your guests.
When I offered breakfast, I always had one main dish, such as quiche, pancakes, or french toast. Then I would have a side dish, such as brown sugar bacon, sausage, or hash browns. I’d also serve a fruit. Finally, I’d offer a sweet—and this was often the go-to option!
With a few simple steps, you can have a tangy buttermilk cake of your own ready to share with your loved ones (or eat by yourself—I don’t judge!). Either way, it’s the perfect treat for breakfast, dessert, or an afternoon snack!
Why You’ll Love This Recipe
- Easy to make – as I mentioned, this was a staple breakfast for my guests when I ran my B&B. With meal service starting super early, I didn’t exactly have a ton of prep time! This was easy enough that I made it at 6 am most days.
- Absolutely delicious – the buttermilk gives this cake a moist, fluffy texture that melts in your mouth. The raspberries add a tartness that pairs perfectly with the sweetness of the cake.
- It’s simple (but oh-so-good) – I served many different items at breakfast, and this raspberry buttermilk cake always played nicely with everything. The cake is moist with a touch of sweetness. The berries that float on top (or sometimes sink into the cake, which is just as good!) work wonderfully with the sweet layer of crunchy sugar that’s sprinkled on top before baking.
- Versatile – while this recipe calls for raspberries, you can use any sweet and juicy berry you like. Trust me, I’ve tried them all.
- You get to eat cake for breakfast! I mean, who doesn’t love that?
Ingredients
The ingredient list for this buttermilk cake is pretty straightforward. Here’s what you’ll need to have on hand:
- all-purpose flour
- baking powder
- baking soda
- unsalted butter – you’ll want this softened, so stick your butter on the counter an hour or so before you start baking
- sugar
- vanilla extract – the vanilla makes a big difference here in terms of flavor. I always recommend getting the best quality of extract you can afford. A little goes a long way and makes a big difference!
- egg
- buttermilk
- raspberries – or other berries like blackberries or blueberries.
How to Make
This cake is incredibly easy to put together. You can find the step-by-step instructions below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.
- To start, get your oven preheated to 400°F and prepare a 9-inch round cake pan. I recommend you spray your pan with flour baking spray, then add a layer of round parchment paper cut to your pan’s shape. Then, finish with another spritz of flour baking spray.
- Once that’s done, grab a mixing bowl. Whisk together the flour, baking powder, baking soda, and salt.
- In another medium bowl, beat the butter and sugar for about 3 minutes, until it’s light & fluffy. Next, add some vanilla, followed by an egg. Beat until it’s incorporated.
- With your mixer on low, pour about 1/3 of the flour mixture into the butter mixture. Add a bit of buttermilk, then add another third of flour, and another pour of buttermilk. Repeat until all the ingredients (minus the berries) are combined.
- Pour the mix into your round cake pan, and use a spatula to make the top as even as possible.
- Then, drop your berries in, trying to space them evenly. Top with a sprinkle of sugar.
- Bake until the cake is finished, which is about 25-30 minutes. You’ll know it’s done when a toothpick inserted at the center comes out clean. Cool for at least 10 minutes, then invert the cake onto a cooling rack.
- Allow it to cool for 10-15 more minutes and serve it while still warm. It pairs especially well with a dollop of whipped cream and a few extra berries!
Recipe Variations
Now that you’ve got the basics of this raspberry buttermilk cake down, it’s time to explore some fun variations to keep things interesting in the kitchen. Here are a few ideas to get you started:
- Lemon Raspberry Buttermilk Cake: Add the zest of one lemon to the batter and top the cake with a drizzle made from lemon juice and powdered sugar. The bright citrus flavor pairs beautifully with the raspberries.
- Almond Raspberry Buttermilk Cake: Swap out the vanilla extract for almond extract and sprinkle sliced almonds over the top of the cake before baking. The nutty flavor complements the tart raspberries perfectly.
- Chocolate Raspberry Buttermilk Cake: Stir in 1/2 cup of mini chocolate chips to the batter before pouring it into the pan. Top the baked cake with a chocolate ganache and fresh raspberries for a decadent dessert.
- Blueberry Buttermilk Cake: Swap out the raspberries for fresh blueberries for a twist on the classic.
Frequently Asked Questions
Let’s dive into a few questions you might have about this delicious buttermilk cake with berries!
How long will this cake stay fresh?
This cake is best served the same day it is made. However, if you need to save a few pieces for later, wrap them in plastic and store them at room temperature. The buttermilk helps keep it moist and delicious!
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting an all-purpose gluten-free flour blend instead of using the regular all-purpose flour.
I will say that I don’t personally do a ton of gluten-free baking, and haven’t made this cake that way. If you try it out, please let me know in the comments how it works out for you!
Can I freeze this cake?
You sure can! Just wrap it up in plastic and store it in your freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and serve it at room temperature.
Even better? Pop it in the oven for a couple of minutes so it’s slightly warm.
Hopefully, this recipe will become a regular staple in your baking rotation. This buttermilk cake is sure to be a hit with everyone any time of the day. Enjoy!
More Delicious Breakfast Sweets
I hope you’ll try whipping up this amazing buttermilk cake! I know you’ll love it as much as I do. If you do, please leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Raspberry Buttermilk Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 1 1/2 tablespoons sugar
Instructions
- Begin by preheating your oven to 400 degrees F.
- Cut a round piece of parchment paper to fit the bottom of a 9-inch round cake pan. Spray the pan with flour baking spray, place the cut parchment round in the pan, then spray again.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another medium bowl, beat together the butter and 2/3 cup sugar with an electric mixer on medium-high. Beat until light and fluffy, about 3 minutes. Then beat in the vanilla. Next add the egg and beat until incorporated.
- At low speed, combine the flour mixture with the butter mixture in 3 batches, alternating with the buttermilk. Begin and end with the flour and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Scatter the raspberries over top of the batter, then sprinkle with the remaining 1 1/2 tablespoons of sugar.
- Bake 25-30 minutes or until the cake is golden and a toothpick inserted near the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then, invert the cake to remove it from the pan. After removing the parchment paper, place the cake right side up on a wire rack. Allow the cake to cool 10-15 more minutes. Serve warm.
Thank you for the recipe!
Delicious! Made this with blueberries I had on hand. Quick and so tasty!
Hi Michael, I had the same results as Hayley. Browned too quickly and berries sunk (my garden berries were small). However–it still tasted delicious! I did make my own buttermilk. I think I will buy some real buttermilk and a thermometer to check my oven. Thanks for the recipe–it is a keeper!
I made this exactly as written except I used gluten free flour. My berries sank rather than stayed on the surface to be seen. It also browned quicker so I turned the oven down a bit.
Thanks for the feedback, Hayley. I have limited experience with gluten-free flour, but I assume that might be the issue. It’s obviously a different ingredient so it’s going to make recipe react differently. Other factors could be oven temperature, size of your berries, etc.
Hope that helps!
Michael
This looks amazing! Definitely need to give this a try! Yum!
I made a cake like this the last time bunko was at my house (yes, I play bunco, no I’m not 80 LOL) – and it was amazing! It called for sour cream, but I think I used Greek yogurt instead! Will have to give this recipe a whirl!
This looks amazing and cannot wait to try it. Love everything you make
That is a cute cake! How is it with cherries? My hubby has a cherry pie obsession and I’d love to branch out a bit.
By the way, I’m obsessed with your blog. Your tastes in both food and decor are perfection!
That cake looks delicious and beautiful!