The secret of this moist raspberry cake recipe is buttermilk. It creates a light, fluffy texture that goes beautifully with a hot cup of tea. You could add any berries you like. This time I paired fresh raspberries with crunchy pistachios.
I baked the cakes in 6 mini molds and topped each dessert with fresh raspberries and crushed pistachios as a reminder of the flavors used in the cake batter. Heavenly!
1. Info for Raspberry Buttermilk Cake Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Raspberry Buttermilk Cake Recipe
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1-½ cups granulated sugar
- 1-½ cups brown sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 8 tablespoons unsalted butter, softened to room temperature
- ½ lemon, freshly squeezed
- 1 cup fresh raspberries
- ¼ cup pistachio kernels
- 1 tablespoon powdered sugar, for garnish (optional)
3. Directions:
- Preheat the oven to 375°F.
- Grease 6 non-stick mini round molds with a thin layer of butter (or a 12-inch pan). Sprinkle with flour. Invert the molds and gently shake the excess flour off. Set aside.
- In a mixing bowl, beat the eggs with 1 cup granulated sugar until you get a pale yellow foam; the texture of the egg yolk will be thicker. Add the vanilla extract.
- In a separate bowl, combine the flour, salt, baking soda and baking powder. Sift the dry ingredients.
- Add the dry ingredients and buttermilk to the egg mixture. Mix until well combined. Add butter, brown sugar and lemon juice.
- In a small bowl, combine the remaining ½ cup of granulated sugar with the fresh raspberries.
- Reserve 6 pistachio kernels and slightly crush them. Set aside.
- Pour a layer of cake batter into the molds. Cover with raspberries and whole pistachio kernels. Finish with the remaining cake batter.
- Place the molds on a baking tray. Bake for 5 minutes at 375°F, then lower the temperature to 350°F and bake for another 40-45 minutes (rotate the tray half-way through the baking process). A skewer or a toothpick inserted into the cake should come out clean.
- Remove from the oven and allow to cool for about 15 minutes.
- This next step is optional (first photo). Loosen the sides of the mold using a knife. Place a serving plate on top of the mold and invert the cake.
- Garnish with fresh raspberries. Dust with powdered sugar (using a fine-mesh strainer) and finish a sprinkle of the reserved crushed pistachios.
- Serve warm or at room temperature.
- Serve with hot tea.
- Bon appétit!
