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Raspberry Buttermilk Cake


  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 stick butter, softened
  • 1 1/3 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup buttermilk
  • 1-2 cups fresh raspberries 


  • 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 at 400 for about 30-35 minutes or until toothpick comes out clean.  (If you make this in a 9X13, your cooking time will probably be 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!  Enjoy!