This super easy-to-make raspberry buttermilk cake can be made with fresh or frozen raspberries and is ideal for a casual dinner party.
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Berries are one of my all-time favorite fruits when they finally come into season. But raspberries hold a special place in my heart, with their sweet tart flavor and fragile nature. I use them immediately when I get them, because they can go bad so quickly. This means eating them right out of hand, putting them on my homemade granola and yogurt, or baking with them. I’ve used them in raspberry oat bars, and my raspberry cookie bars. But they are also fantastic in this simple and easy raspberry buttermilk cake. Similar to my easy strawberry cake, they’re the ideal snacking cake that goes well with afternoon coffee, tea, or just a casual dessert.
How to make this cake
This is a super easy cake to make! Place butter, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla extract, and almond extract in the bowl of a stand mixer. Then mix all the ingredients together until creamy and light in color.
Mix in an egg. Then mix in half the flour, buttermilk, and the remaining flour. Scrape batter into a prepared 9-inch round cake pan or springform pan. Sprinkle raspberries on top, along with white sugar and Swedish pearl sugar. Bake and let cool slightly before releasing from the pan and serving. Easy right?
Substitutions
Here are a few easy substitutions you can do to make if you don’t have all these ingredients or don’t like some of the ingredients in the recipe.
- Raspberries: if you don’t have raspberries or don’t like them, swap out the same amount of other berries, like blueberries, blackberries or sliced strawberries. You can also swap the raspberries for pitted and halved cherries or chunks of peaches or plums.
- Buttermilk: If you don’t have buttermilk, stir 1/2 tablespoon of lemon juice into milk and set it aside to thicken for 5 minutes. Then use that the lemony milk in place of the buttermilk. Or use 1/4 cup of yogurt and 1/4 cup milk in place of the buttermilk.
- Swedish pearl sugar: Swedish pearl sugar is a crunchy specialty sugar that doesn’t dissolve in batter like regular sugar. You can find it online (<- affiliate link) and at specialty stores. But if you don’t have Swedish pearl sugar or don’t feel like tracking it down, just substitute out an additional tablespoon of white sugar.
How to store this cake
Since this is a small cake, I typically don’t have leftovers. But you can save any leftovers you might have by leaving it on the counter, covered by a cake dome or wrapped in plastic wrap, for up to 2 days. You can also store the cake in the fridge (in an airtight container) for up to 5 days. Bring the cake up to room temperature before you serve it though!
And check out these other coffee cake recipes:
- Swedish Blueberry Cake, aka Tosca Cake
- Easy Cinnamon Coffee Cake
- Strawberry Rhubarb Buckle
- Pumpkin Coffee Cake
- Mexican Chocolate and Corn Coffee Cake
- Cherry Buckle with Cocoa Crumb Topping
- Strawberry and Grape Coffee Cake
- Earl Grey Blueberry Coffee Cake
- Strawberry Coffee Cake with Pistachio Crumb
- Apricot and Blueberry Cake
If you like this raspberry buttermilk cake, check out these other berry desserts:
- Strawberry Oatmeal Bars
- Neapolitan Muffins with fresh Strawberries
- Strawberry Rhubarb Cobbler
- Blueberry Pie
- Chocolate and Strawberry Scones
- Blueberry Rhubarb Pie
- Rhubarb and Mixed Berry Slab Pie
- Strawberry Rhubarb Pie
- Blueberry Galette
- British Eton Mess
Raspberry Buttermilk Cake
Ingredients
- 1/2 cup unsalted butter, at room temperature 115 g
- 1/3 cup white sugar 65 g
- 1/4 cup packed light brown sugar 55 g
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 1 cup all-purpose flour 140 g
- 1/2 cup buttermilk well-shaken, 113 g
- 1 1/2 cups raspberries fresh or frozen, 5 ounces or 140 g
- To finish
- 1 tablespoon white sugar
- 1 tablespoon Swedish pearl sugar or white sugar
Instructions
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Preheat an oven to 350°F. Spray a 9-inch round springform pan (like the kind you make a cheesecake in) or a regular 9-inch cake pan with cooking oil. Line the bottom with parchment paper. Place on a rimmed baking sheet.
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Place the butter, white sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla extract and almond extract in the bowl of a stand mixer fitted with a paddle attachment. Cream the ingredients together until the mixture is light and fluffy, clinging to the side of the bowl.
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Scrape down the sides, add the egg and mix it in.
Add half the flour, the buttermilk and then the remaining flour, scraping down the sides between additions.
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Scrape the batter into the prepared pan and spread it evenly in the pan with a small offset spatula or a butter knife. Sprinkle the raspberries over the top of the batter. If you are using frozen raspberries, don’t defrost them, just place them frozen on the batter.
Sprinkle the white sugar and Swedish pearl sugar over the top of the cake. Bake in the oven for 40 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean, the center of the cake springs back when you touch it, and the sides of the cake start to pull away from the pan.
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Let the cake cool for 10 minutes in the pan, then slide a thin knife around the sides of the pan to loosen it. If baked in a springform pan, release the sides of the pan and then carefully invert onto a cutting board or baking sheet. Peel off the parchment paper, then place a serving plate or cake stand upside down on the cake and invert again, so the top is facing up. Let sit for 10 minutes and serve warm or let cool completely and serve at room temperature.
If baked in a cake pan, let rest for 15 minutes so it is a little cooler and firmer, then slide a thin knife around the sides of the cake to loosen it, and then carefully invert onto a cutting board or baking sheet. Peel off the parchment paper, then place a serving plate or cake stand upside down on the cake and invert again, so the top is facing up. Let sit for 10 minutes and serve warm or let cool completely and serve at room temperature.
Nutrition
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