Raspberry Buttermilk Cake
This Raspberry Buttermilk Cake is a scrumptious blend of tart raspberries and rich buttermilk, creating a moist and fluffy dessert that’s perfect for any occasion. Whether you enjoy it at breakfast, as an afternoon snack, or as a delightful end to your meal, this cake is simple to make and sure to impress. The vibrant color and refreshing flavor make it an ideal choice for spring gatherings or cozy family brunches. With just 50 minutes from start to finish, you can whip up this delicious treat in no time!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 (for topping)
- 1 1/2 tablespoons sugar (for topping)
Instructions
- Preheat the oven to 400°F (200°C). Prepare a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In another bowl, beat softened butter with sugar until light and fluffy. Add vanilla extract and egg; mix well.
- Gradually incorporate dry ingredients with buttermilk in three alternating batches until just combined.
- Pour batter into the prepared pan and spread evenly. Top with fresh raspberries and sprinkle with sugar.
- Bake for 25-30 minutes until golden brown; cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://emmadishes.com/raspberry-buttermilk-cake/