Happy almost Fourth of July! We are prepping for tomorrow’s festivities and pool party! Fourth of July has always been filled with some of our best memories; all American rodeos, cherry red snow cones, the smell of a hot barbecue on a seemingly hotter day, and of course a stockpile of fireworks. In preparation for tomorrow, we made one of our favorite summer cakes. This light and airy buttermilk cake is perfect for the heat of July. We opted to stud our cake with raspberries (as we usually do) but you can fill your cake with any fruit your sweet tooth desires. Read on for the quick and easy recipe!
Thank you to Sur la Table for once again teaching us how to use our kitchen and kitchen-aid! We received this recipe in a class about amazing summer cakes. Check your local Sur la Table for a cooking class schedule, you’ll love it! Also, a big thanks to our cousin Ally for helping us in the kitchen today!
Raspberry Buttermilk Cake
Yield: One round 8 inch cake (but customize the shape as you wish!)
- 4 ounces (1 stick) unsalted butter at room temp (save some for greasing the pan)
- 1 1/2 cups unbleached flour (save some for dusting the pan)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup plus 3 tablespoons granulated sugar (divided)
- 1 teaspoon vanilla extract (we use this paste instead a L-O-V-E it)
- 2 large eggs
- 3/4 cup buttermilk
- 1 1/2 cups fresh raspberries (or any fresh fruit)
- Whipped cream for serving
Preheat oven to 400°F, grease your cake pan with butter, and coat with flour (tap out any excess)
In a medium bowl, whisk together flour, baking powder, and salt
Using a mixer with a whisk attachment, add butter and 1 cup sugar. Using a medium speed, mix until creamy and fluffy while scraping the sides as needed (3-4 minutes; be sure not to rush!). Add in vanilla and eggs ONE AT A TIME. Mix everything until fully incorporated before you add in the next egg.
Using a paddle now (or just a good old spatula by hand) add in the flour in three batches, alternating with the buttermilk. You should begin and end with flour. Mix until it is just combined.
Pour the batter into a cake pan and smooth the top with your spatula. In a new bowl, toss the raspberries (or other fruit) in the remaining sugar. Add in the berries to the top and push some down into the batter.
Bake until golden and a toothpick comes out clean! This should take about 30-35 minutes. Make sure to cool in the pan for about 10 minutes before attempting to serve. The cake is best served room with some light whipped cream and extra fruit!
We’re serving our cake on some adorable plates from Bloomingville, like these!
Let us know if you have any question in the comments. Hope you enjoy the cake and the holiday! Happy Independence Day!♥