Ingredients for Raspberry Buttermilk Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsalted Butter
- 2/3 cup granulated sugar + 1 ½ tablespoons granulated sugar
- Pure Vanilla Extract
- 2 large eggs
- 1 cup buttermilk
- 1 cup fresh or frozen raspberries
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How to Make Raspberry Buttermilk Cake
- Preheat oven to 400°F (200°C) with rack in the middle.
- Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2/3 cup granulated sugar using an electric mixer on medium-high speed until light and fluffy (about 2 minutes). Beat in 1 teaspoon vanilla extract.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in 1 cup fresh or frozen raspberries.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle evenly with 1 ½ tablespoons granulated sugar.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
82g
Fat
19g
Carbs
11g
