Comments on: raspberry buttermilk cake

By: deb

deb — Fri, 18 May 2012 14:53:53 +0000

Hi Martha — I haven’t frozen it but I don’t see why it wouldn’t freeze well.

By: Martha

Martha — Thu, 17 May 2012 21:11:31 +0000

Hi Deb! I really enjoy your website and recipes. I looked through the comments and did word search and couldn’t find an answer to my question.

Do you know if this recipe freezes well?

Thank you……Martha

By: meredith

meredith — Sun, 06 May 2012 00:11:38 +0000

hey Deb,

I also have a soft spot for everyday cakes (especially involving buttermilk). I just made this cake substituting 2 cups of rhubarb for the raspberries and HOO BOY was it ever good. It’s just sweet enough to take on the rhubarb tang, which is lovely, since most rhubarb desserts are so cloying. I also added a smidgen of nutmeg, which made it taste a little bit like a cake donut. This and your strawberry cake are two of my absolute favourites. ooooh and your buckeyes.

There’s this fantastic Canadian Mennonite cookbook called “Food that Really Schmecks” that I think you’d like. It’s an interesting read in its own way, but has the most amazing baking section that I draw most of my everyday cake recipes from.

Can’t wait for your cookbook!!

By: Jessica

Jessica — Fri, 04 May 2012 05:43:37 +0000

Hi Deb, I just had a bite of this cake fresh from the oven – I love it. It’s wonderfully moist & light, not too sweet either. Thanks for the recipe. I will definitely be making this again & again.

By: Erika

Erika — Mon, 16 Apr 2012 00:36:09 +0000

I felt I had to comment because I’ve made this cake so many time since I first found the recipe about 6 months ago. My daughter who was 12 (now 13) has made it by herself several times. I’ve made it with raspberries just once. Most of the time we just love it as a simple vanilla cake. I sprinkle turbinado sugar on it for a lovely sweet crunch. I’ve made it with chocolate chips, I’ve used the recipe to make 30 vanilla mini cupcakes and it also used it to yield 6 jumbo vanilla cupcakes. It’s delicious with buttercream frosting. My latest version was with orange zest, 1/4 tsp orange oil (reduced vanilla to 1/4 tsp) and then poured an orange glaze on it. Put it is the perfect “everyday” cake as I always have all the ingredients on hand and can whip it up when either the mood strikes or the need arises. Thank you!!

By: Janette

Janette — Sun, 15 Apr 2012 18:13:43 +0000

So delicious! I have made twice now: First following the recipe exactly, then again with strawberries and chocolate chips. Served with homemade vanilla ice cream and whipped cream. My husband devoured it and he does not like cake usually.

By: Neera

Neera — Sat, 24 Mar 2012 18:26:56 +0000

Just tasted this after cooling! So so so so yummy! My 9-year-old son declares it “epically awesome”!

By: Alyssa M.

Alyssa M. — Mon, 19 Mar 2012 11:11:19 +0000

Love this recipe! It was the perfect hostess gift when I stayed with a friend in DC this past weekend. I loved how simple it was to make and that I had all the ingredients on hand. Thanks for this recipe!

By: Ediacaran

Ediacaran — Sat, 10 Mar 2012 12:27:10 +0000

This cake was so easy to make and it tastes very good. Its like Deb said, an everyday cake, but for sure is a good one.

By: Liz

Liz — Thu, 08 Mar 2012 20:08:59 +0000

I love this recipe, I keep coming back to it again and again, anytime I have leftover buttermilk in the fridge. Part of it’s charm (besides being ridiculous delicious) is that it’s so adaptable! I’ve used whole wheat, buckwheat and plain flour. Frozen or fresh berries. Last night was part buckwheat and part all-purpose, with some strawberries. Between my boyfriend and me, it barely lasted till morning… when we finished it for breakfast!