Raspberry Buttermilk Cake

Course Dessert


  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 stick butter, softened
  • 2/3 cup plus 1 1/2 tbsp sugar, divided
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup buttermilk, well shaken
  • 1 cup raspberries


  • Preheat oven to 400°F degrees. Place Tender Heart Mold on Medium Perforated Baking Sheet and set aside. (You can also use Medium or Large Round Mold.)
  • In Stainless Mixing Bowl, whisk together flour, baking powder, baking soda and salt. In the bowl of an electric mixer, beat butter and 2/3 cup sugar at medium high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  • At low speed, mix in flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into your Tender Heart Mold and sprinkle with 1 tablespoon of the remaining sugar.
  • Bake for 8 minutes until the cake starts to rise and form a crust. Then quickly remove from the over, scatter raspberries over the top of the cake and sprinkle berries with your remaining 1/2 tablespoon of sugar. Return to the oven and bake for the remaining 12-17 minutes, or until the cake is golden and toothpick inserted in the center comes out clean. Cool for 10 minutes, then turn out onto a rack and cool completely.
  • Serve alone or with lightly sweetened whipped cream and fresh raspberries.
  • bonTIP: This is also lovely with blackberries!