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Buttermilk Cake with Raspberries

Getting started

We’ve recently started recreating recipes from the Heirloom community and today we are making a beautiful and simple buttermilk cake with raspberries submitted by Nina. This one-bowl recipe comes together quickly with a handful of pantry ingredients, ideal for summer gatherings when berries are at their peak! If you have a special recipe you’d like us to recreate, send us a DM to find out more.

First and foremost, let’s start with a mental checklist – where are all your recipes stored?


  • 1 stick unsalted butter, melted
  • 1/2 cup light brown sugar
  • 1/2 cup cane sugar
  • 2 eggs
  • 1 Tbsp vanilla bean paste or extract
  • 1/2 cup buttermilk
  • 1 1/2 cups flour, preferably cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 ounces fresh raspberries (or any other seasonal fruit)
  • 1 Tbsp turbinado sugar

Step-by-step recipes

Step 1
Preheat the oven to 350F and grease a 9-inch springform pan. - Cream the butter and sugars till fluffy. Beat in the eggs, vanilla, buttermilk and whisk well until smooth and ribbony.
Step 2
Sift in the flour, baking powder, baking soda, and salt. Mix until just combined.
Step 3
Pour the batter into the pan and add the raspberries on top (use enough fruit to fully cover the surface of the cake as it spreads during baking).
Step 4
Sprinkle with turbinado sugar. Bake for 45-55 minutes, or until the cake is set and a tester releases clean.
Step 5
Let cool before serving.