 Sweet red raspberries sunken into a light and tender buttermilk cake. This golden cake pairs perfectly with fresh or frozen berries all year long. The Perfect Cake for Any Time of Year This buttermilk cake recipe works well with fresh or frozen berries at any time of year. Holiday twist on this buttermilk cake with cranberries and orange zest. Buttermilk: The Unsung Hero If butter gets all the glory in baking, then buttermilk is the unsung hero. Buttermilk makes your bakes tender and tangy. The first time I made this buttermilk cake, it was summer, so I tried fresh peaches. The cake was so good that my husband wanted it for a birthday cake. The peaches? Boring. Now, raspberries are never boring. Raspberries are bold and sweet at the same time. So, to make this easy buttermilk cake, the best buttermilk cake recipe, pair the cake with something that doesn’t fade into the background...like peaches (sorry, peaches). Raspberry Buttermilk Cake Video 🖨️ PRINT RECIPE Raspberry Buttermilk Cake Ingredients
How to Make the Raspberry Buttermilk Cake (one 9-inch cake) Bring butter to room temperature. Place the oven rack on the middle level. Preheat oven to 350°F.  Generously grease a 9” deep-dish pie pan or 9” cake pan with the extra butter.  In a medium bowl, whisk together flour, baking powder, and salt. Set aside.  In a large bowl, use an electric mixer to blend the butter until creamy.  Add the sugar to the butter and beat on medium-high until light and fluffy (about 3 minutes).  Add the egg, buttermilk, and vanilla, then blend together on medium-low speed.  On low speed, gradually mix the flour mixture into the egg mixture until just combined.  Scrape the batter into the prepared pan.  Gently smooth the top of the batter with an offset spatula.  Arrange the raspberries on top of the batter, lightly pressing the berries into the batter, so the tops of the berries still show.  Sprinkle one tablespoon of sparkling sugar or two tablespoons of granulated sugar on top of the berries/cake.  Bake at 350°F for 10 minutes.  Then, lower the oven temperature to 325°F and continue to bake for 50-60 minutes until golden brown and firm to the touch. A toothpick inserted into the center of the cake (without touching a berry) should come out clean.  Place the pan on a wire rack. Let the cake cool in the pan to room temperature.  After the cake cools to room temperature, slice into wedges to serve. Because of the berries, the cake is best when fresh. Otherwise, store the cake, loosely covered, for up to 2 days at room temperature. VARIATION: Cranberry Orange Buttermilk Cake Cranberry Orange Buttermilk Cake is perfect for winter holidays: light, tender, not-too-sweet.  The Cranberry Orange Buttermilk Cake recipe is the same except for these steps: In a small bowl, zest a large orange over the 1 cup of granulated sugar. Then, use your fingertips to rub the orange zest into the granulated sugar. Add the orange zest/sugar mixture to the butter and beat on medium-high speed until light and fluffy (about 3 minutes). Arrange fresh or frozen/not thawed cranberries on top of the batter. Want more baking with frozen berries? Try this Blueberry Muffin recipe. See more Recipes to Bake: Chocolate Marshmallow Pies Blackberry Lemon Cake Banana Chocolate Chip Muffins Mini Chocolate Tarts Wild Blueberry Muffins Raspberry Buttermilk Cake  Comments are closed.
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