RASPBERRY BUTTERMILK CAKE

Raspberry Buttermilk Cake is a crowd-pleasing dessert that is easy to make and sure to impress. Made with fresh raspberries and buttermilk, this delicious cake is perfect for dinner parties, potlucks or just for a weeknight dessert.

Raspberry Buttermilk Cake

If you’re looking for an impressive no hassle dessert to share at your next dinner party or simply looking for a way to use up the fresh berries in your fridge, this recipe is it. It’s so gorgeous to cut into and show off the bright vibrant berries contrasting with the golden cake. Thankfully it tastes as good as it looks! Many of the ingredients are basic (flour, butter, sugar, etc), but the buttermilk and fresh raspberries really bump the whole thing up to the next level.

Ingredients In Raspberry Buttermilk Cake

Flour – All purpose flour works best, but you can use cake flour if you’d prefer.

Baking powder & baking soda – These act as the leavening agents in the cake, so for best results, make sure they aren’t expired.  

Salt – Just a half teaspoon of salt will help all of the other flavors to pop.

Butter – Real butter works best. Make sure the butter is softened to room temperature before mixing it in with the other ingredients.

Sugar– Can’t have a cake without sugar, right? Regular granulated sugar works best.

Vanilla extract – You will need two teaspoons of vanilla extract to add some extra flavor to the cake.

Eggs – 2 large eggs help to bind everything together.

Buttermilk – Buttermilk also helps with the flavor and texture of the cake. You can buy buttermilk or make your own (instructions below).

Raspberries – Add at least 1-2 cups of fresh raspberries to the cake. Nobody will complain if you add a few more!

How to Make Raspberry Buttermilk Cake

Preheat the oven to 400°.

Butter and flour a bundt cake pan.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, beat the butter and sugar with an electric mixer for about 2 minutes and then beat in vanilla.

Add the eggs and then beat well.

Gradually alternate mixing the flour mixture and the buttermilk into the butter/sugar mixture. Continue mixing until everything is combined.

Fold in the raspberries and then spoon the batter into the prepared cake pan.

Bake for about 30-35 minutes or until a toothpick comes out clean.

Cool for about 10 minutes and then turn the cake out of the pan onto a cooling rack.

You can serve this cake warm or wait until it’s cooled down…either way, it is delicious! The cake is amazing as is, but you can sprinkle powdered sugar on top or you could make a simple glaze if you prefer. Add some whipped cream or even a scoop or two of vanilla ice cream for the perfect dessert!

Buttermilk Substitutions

Buttermilk is a key ingredient in this Raspberry Buttermilk Cake recipe, but if you don’t have any on hand, you can easily swap it out. No matter which substitution you choose, keep in mind that the taste and texture of the cake may be slightly different.

Milk and Vinegar/Lemon Juice

One common substitution for buttermilk is to use regular milk and an acid like vinegar or lemon juice. To make this substitution, simply add 1 tablespoon of vinegar or lemon juice to a measuring cup, and then add enough milk to make 1 cup. Let the mixture sit for a few minutes until it curdles and thickens, and then use it in place of buttermilk in the recipe.

Yogurt

Another option is to use plain yogurt in place of buttermilk. Use the same amount of yogurt as you would buttermilk in the recipe. This substitution will add a slight tang to the cake and make it slightly denser.

Sour Cream

Sour cream can also be used as a substitute for buttermilk. Use the same amount of sour cream as you would buttermilk in the recipe. This substitution will make the cake richer and slightly denser.

Milk and Cream of Tartar

Finally, you can use regular milk and cream of tartar as a substitution for buttermilk. To make this substitution, add 1 1/2 teaspoons of cream of tartar to a measuring cup, and then add enough milk to make 1 cup. Let the mixture sit for a few minutes until it thickens, and then use it in place of buttermilk in the recipe.

Variations

There are several ways to customize this Raspberry Buttermilk Cake recipe to change things up!

Lemon Raspberry Buttermilk Cake

For a tangy twist on the original recipe, add the zest of one lemon to the batter and substitute lemon juice for half of the buttermilk. Fold in the raspberries as directed and bake as usual. The resulting cake will have a bright, citrusy flavor that pairs perfectly with the sweet raspberries.

Almond Raspberry Buttermilk Cake

For a nutty flavor and texture, add 1/2 cup of finely chopped almonds to the batter before folding in the raspberries. The almonds will add a subtle crunch and complement the fruity flavor of the raspberries. You can also sprinkle sliced almonds on top of the cake before baking for an extra decorative touch.

Chocolate Raspberry Buttermilk Cake

For a decadent dessert, add 1/2 cup of cocoa powder to the flour mixture and reduce the amount of flour by 1/2 cup. Fold in the raspberries as directed and bake as usual. The resulting cake will have a rich chocolate flavor that pairs beautifully with the tart raspberries. You can also drizzle melted chocolate over the top of the cooled cake for an extra indulgent touch.

Mixed Berry Buttermilk Cake

For a colorful and flavorful cake, substitute mixed berries (such as blueberries, blackberries, and strawberries) for the raspberries. Fold in the berries as directed and bake as usual. The resulting cake will have a variety of fruity flavors and a beautiful appearance. You can also sprinkle turbinado sugar on top of the cake before baking for an extra crunchy texture.

TIPS FOR MAKING A CAKE IN A BUNDT PAN (AND GETTING THE BUNDT CAKE OUT OF THE PAN TOO!)

There is nothing worse than making a delicious bundt cake and then having it get stuck when you are trying to get it out of the pan! It may take a little bit of trial and error depending on which kind of Bundt pan you are using, but over the years I have learned a few tips that help make sure your cake comes out successfully!

–Use a quality non-stick pan like this one. They aren’t very expensive and the investment will be worth it when your cakes come out beautifully every time!

–Grease your pan! I know. You are wondering why you need to grease a non-stick pan because usually you don’t! In fact, most of your non-stick pans will tell you not to use cooking spray at all because it will build up on the pan and make it less effective over time. That is true, but you still need to grease the pan somehow or it will likely stick. I have a very nice non-stick Bundt pan and I was excited to try it out because I was told that nothing would stick to it and that it didn’t need to be greased at all. The cake was totally stuck in the pan when it was done baking!!!

• If you have a non-stick pan, grease it with melted shortening. I have had better luck with shortening than with butter. Just melt a little bit of shortening and then apply to the entire inside of the Bundt pan with a pastry brush.
• If you don’t have a non-stick pan, you can use this type of cooking spray – it works miraculously because there is flour mixed in with the spray. I have an older pan that is not non-stick and when I use this spray, my Bundt cakes come out perfectly every single time. If your pan is really old and the inside is really scratched up and your cakes keep sticking, it may be time to get a new pan!
• Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated.

FAQs

Can I use frozen raspberries instead of fresh ones?

While fresh raspberries are recommended for this recipe, you can use frozen raspberries if you don’t have fresh ones available. However, keep in mind that frozen raspberries may release more liquid during baking, which could affect the texture of the cake.

Can I substitute the buttermilk with regular milk?

No, it’s not recommended to substitute buttermilk with regular milk in this recipe. Buttermilk is slightly acidic, which reacts with the baking soda to help the cake rise and create a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes before using.

Can I use a different type of pan instead of a bundt cake pan?

Yes, you can use a different type of pan if you don’t have a bundt cake pan. However, keep in mind that the baking time and temperature may need to be adjusted depending on the size and shape of the pan. A 9-inch round cake pan or a 9×13-inch rectangular baking dish should work well.

How should I store the leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 2-3 days. You can also freeze the cake for up to 1 month, wrapped tightly in plastic wrap and then in aluminum foil or a freezer-safe container. Allow the cake to thaw at room temperature before serving.

Other tasty cake recipes you’ll want to try

• Snickers Cake
• Strawberries and Cream Poke Cake
• Death by Chocolate Cake
• Strawberries and Cream Cupcakes
• Raspberry and Cream Cake
• Easy Lemon Cake
• Lemon and Cream Cupcake
• Raspberry Jello Poke Cake
• Chocolate Coca Cola Cake
• Pumpkin Breakfast Cake
• Red White and Blue Swirl Cupcakes
• Caramel Popcorn Cake
• Mini Raspberry Shortcakes
• Rootbeer Float Cupcakes
• Oreo Owl Cupcakes

This raspberry buttermilk cake is a delicious dessert packed with sweet and tangy flavors of the fresh berries inside. You’re going to love how easy it is to make and how irresistible it is to eat!