Raspberry Buttermilk Cake


Q: How is a carton of buttermilk similar to Mary Poppins’ carpet bag?

A: The stuff inside never seems to run out.

Ba-ZING. I know, I’m hilarious. So, this is yet another recipe that came from the lefover buttermilk used in Tom’s German chocolate cake. I swear, I didn’t buy a gallon, but it’s like an endless supply or something.

Anyway, I’ve now seen this recipe on quite a few blogs, but it first caught my eye when Deb over at Smitten Kitchen made it. I’m a sucker for berries—raspberries, especially—and the simplicity of the cake really won me over.

I really enjoyed this. It was an unfussy, simple, tasty dessert (that could no doubt have its place at a breakfast or brunch table, too). The sugar on top gave a subtle contrast in texture, and the buttermilk made this super fluffy and moist. And honestly, this cake isn’t really that bad for  you! It’s under 200 calories a slice which means you can eat at least three slices before you start to feel guilty.

Raspberry Buttermilk Cake

Slightly adapted from Gourmet

1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick of unsalted butter, softened
2/3 cup plus 1.5 Tbsp. sugar, divided
1 tsp. vanilla extract
1 large egg
1/2 cup well-shaken lowfat buttermilk
1 cup fresh raspberries (about 5 oz.)

Preheat the oven to 400, with a rack in the middle. Butter and flour a 9″ cake pan (I used a springform pan – I no longer mess around with trying to get cakes out of pans).

Whisk together the flour, baking powder, baking soda and salt.

Beat together the butter and 2/3 cup sugar at medium-high until pale and fluffy. Beat in vanilla, and then egg.

At low speed, mix in flour in three batches, alternating with the buttermilk, beginning and ending with flour, until just combined.

Spoon batter into a cake pan, and smooth the top.  Scatter raspberries on top, and sprinkle remaining 1.5Tbsp. sugar.

Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool in the pan 10 minutes and then turn onto a rack and cool to warm, 10-15 minutes.

Nutritional Information for 1/8 of the cake: Calories: 196 / Fat: 6.7g / Saturated Fat: 3.9g / Carbs: 31.5 / Fiber: 1.5g / Protein: 3.1g

Raspberry Buttermilk Cake

31 thoughts on “Raspberry Buttermilk Cake

  1. Oh my. That looks beautiful AND delicious.

    And I agree with buttermilk never running out! Thank you for posting a recipe that I can make when I need to use up the rest of a carton.

  2. I ALWAYS had buttermilk that went bad, so now I just fake it with 2% milk and a little vinegar…let stand for 5 minutes… and you’ll never have any left over!
    This cake is beautiful!

  3. I never finish a carton of buttermilk, and it drives me nuts! I keep trying to find recipes that call for buttermilk to have on hand when I have extra. This cake looks delicious. I think we’re going berry picking soon, and this will be a great recipe for fresh raspberries!

  4. This has definitely been one cake that has made it’s way around the blog circuit recently…. And it wasn’t even a TWD or DB recipe!!! I thought this cake was fantastic myself. I loved the taste and you’re right, perfectly fluffy and moist. I didn’t want to share it with my parents!!! 🙂
    And I agree w/ Cate, I always end up buying buttermilk that would never get completely used up, so I used milk and lemon juice now. So much easier since I always have both around!!!

  5. When we were travelling recently we stopped in a little cafe and shared a fabulous piece of raspberry buttermilk cake. I had completely forgotten about it until now! I am going to book mark this recipe for next time I have buttermilk to use up, looks delicious!

  6. I can’t wait to try this! It’s so pretty! I think I’m going to try it as a cupcake and bring them to the office tomorrow. I’ll let you know what people think!

  7. It looks beautiful. Pity there are no raspberries or buttermilk in Greece although I think Greek Yoghurt would be a great substitute.

  8. WOW, this raspberry cake not only look so pretty but very yummie as well. I will definitely try this recipe…now that raspberries are in season…yummie. Great picture!

  9. This looks fabulous! And I agree about the buttermilk – it goes on forever! I actually keep using it several weeks past the due date since it’s sour anyway!

  10. I love your blog!!! I made your balsamic chicken w/ kale the other night and it was SUPER yummy! So I got to looking at all your other amazing recipes -and not long after I was drooling over this one, a friend called to say they had a lot of extra blackberries and I should come get some…it was fate. It looked too good to make just one, so I doubled the recipe and made 2 cakes. Then I decided it might be good with a whip cream/cream cheese frosting (I never made one before, but it was delicious) in the middle and make it a layer cake. I decorated the tall white frosted cake with more blackberries – it looked as good as it tasted. I can’t wait to make more of your recipes! Thanks!! OH – and it’s so great to know I’m not the only one who often wastes buttermilk (not anymore!).

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