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.

Prep Time10

Cook Time30

Course: Cake

Cuisine: American

Keyword: Raspberry Buttermilk Cake

Servings: servings

Calories: 225kcal

Author: Jessica & Nellie

Ingredients

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ cup butter softened to room temp
1 ⅓ cup sugar
1 tsp vanilla
2 eggs
1 cup buttermilk
1-2 cups fresh raspberries

Instructions

Preheat oven to 400°.
Butter and flour a bundt cake pan (you could also make this in a 9X13 pan, or you can cut the recipe in half and make it in a 9-inch round pan).
Whisk together flour, baking powder, baking soda and salt.
In a separate bowl, beat butter and sugar with an electric mixer for about 2 minutes and then beat in vanilla. Add the eggs and beat well.
Gradually alternate mixing the flour mixture and the buttermilk into the butter/sugar mixture, mixing everything until just combined.
Fold in the raspberries and spoon into cake pan.
Bake for about 30-35 minutes or until toothpick comes out clean. (If you make this in a 9X13, your cooking time will probably be closer to 25-30 minutes.)
Cool for about 10 minutes and then turn cake out of pan onto a cooling rack. You can serve this 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!

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