raspberry buttermilk cake

As you may have guessed, I have a serious soft spot for everyday cakes.* I call them Dinner Party Cakes. Or Potluck Cakes. Or I Heard You Were Coming and So I Baked You a Cake, cakes. Or If You Bake a Cake, The People Will Come cakes, as a fresh-from-the-oven cake has a way of drawing friends around your coffee table on an otherwise blah Monday night. Home baked goods are magical like that.

buttermilk cake batter

This one was no exception. (Well, except for the part where the preggo in the audience may have fallen asleep before actually telling people when to ring the doorbell. But let’s not talk about that.) I saw it in Gourmet last week and it sounded so deliciously summery, I was “fixin'” (as my friend Molly says) to bake it immediately. Alas, I’m still convinced my new kitchen conspires against me, as this time the oven which had been working a whole 36 hours before had mysteriously stopped (Said “mystery” turned out to be a pilot light that needed re-lighting. What? I’m new here, okay?) and I had to wait a whole four days to actually get to this.

raspberries, not scattered

It was totally worth the wait. The cake is ridiculously simple, takes no time at all to assemble or bake (especially if you discover that your newly-lit oven runs ridiculously hot and spits out an almost-toasted cake in just over half the suggested time, not that I recommend this) and is therefore just perfect for your upcoming long weekend (or Tuesday night) as it will not keep you from it. I already told you, it’s magic.

raspberry buttermilk cake

Two years ago: Cellophane Noodle Salad with Roast Pork… promise me you’ll make this on the grill this weekend, m’kay?

Raspberry Buttermilk Cake

You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above. This is a good, basic go-to buttermilk cake (not unlike a lemon yogurt cake before it) — moist and ever-so-light — a great jumping off point for whatever you can dream up. Several more notes below, so read on!

  • 1 cup (135 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (55 grams or 2 ounces) unsalted butter, softened
  • 2/3 cup (130 grams) plus 1 1/2 tablespoons (20 grams) sugar, divided
  • Finely grated zest of half a lemon
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup (120 ml) well-shaken buttermilk
  • 1 cup (5 ounces or 140 grams) fresh raspberries

Heat your oven to 400°F. Coat a 9-inch round cake pan with nonstick spray and line the bottom with a round of parchment paper.

Whisk dry ingredients — flour, baking powder, baking soda, and salt — together in a small-to-medium bowl and set aside. In a larger bowl, beat butter, 2/3 cup of the sugar, and zest together with an electric mixer at medium-high speed until pale and fluff. Add vanilla and egg and beat until well-combined.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter (see neurotic note, below) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate to serve in wedges.

A few notes, refreshed in 2023:

  • The baking time was updated and shortened shortly after publication, after so many of you concurred that this cake bakes crazy quickly.
  • Directions like “scatter” [for the raspberries] always scare me. Where’s the science? Here’s what my neuroses taught us: the ones that were downward were almost all swallowed by the batter. The "o" ones stayed empty, like cups. Both were delicious.
  • Make your own almost-buttermilk: No need to buy buttermilk especially for this or any recipe. Add 1 tablespoon of lemon juice (easily extracted from your zested lemon half) to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, a perfect buttermilk substitute!
  • My raspberries come from the store in 6-ounce packages and I never regret using the whole amount here.
  • These days I “one-bowl” almost every cake but haven’t updated this recipe accordingly. Should you be lazy like me, beat the butter, sugar, and zest in a big bowl. Add the vanilla and egg. Sprinkle the surface of the batter with the salt, baking powder, and baking soda and beat it well to thoroughly combine/disperse it. Add half the flour (eyeball it), the buttermilk, and the remaining flour, beating after each edition until just combined. Then continue with the pouring and baking instructions above.
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    980 comments on raspberry buttermilk cake

    1. Oh great, I much rather use the grams than the cups! i’m very messy, and it’s way easier to put sugar in a big bowl on a scale than in a tiny cup (in this case, half the sugar goes on my kitchen counter…!). Great idea Deb!!

    2. UM – I am definitely making this for my long weekend! I read in one of my America’s Test Kitchen books that the buttermilk you make from the powder is almost as good as real buttermilk, so I won’t even have to go to the store & buy a whole thing of buttermilk!

      Why is it that the recipes with veggies here I always think “That looks good” but never make… but the dessert recipes are too tempting to stay away from!!

      1. Jess

        So yummy! I used dehydrated buttermilk and it turned out lovely, but will definitely use fresh next time! Definitely going to be a new staple for our family of 6!

        One question – I live in a *high* humidity climate (30a)…it didn’t turn out quite as fluffy, but I measured correctly and had all fresh soda/powder. Any suggestions on how to combat humidity outside of moving?

    3. Um, yum. This cake is all win. Too bad I can’t make it because it would only be me eating it… and I can’t have a whole cake laying around my house. Definitely the first cake to be made as soon as I have guests!

      1. Tony

        Many cakes freeze pretty well – at least, pound cakes or others without frosting. So if you want to make it for yourself go ahead, portion it and freeze all of the portions except the one(s) you are going to eat in the next day or so.

      2. Gikdnes

        I am single, retired and often bake more than I can eat. I take one slice out of a cake and take the rest to one of my hardworking fellow nurses with husbands and children, always telling them I’m coming just before I get there. They never say no and the mothers especially are always so grateful. It’s great fun to help these young families out.

      3. Gildnes

        I am single, retired and often bake more than I can eat. I take one slice out of a cake and take the rest to one of my hardworking fellow nurses with husbands and children, always telling them I’m coming just before I get there. They never say no and the mothers especially are always so grateful. It’s great fun to help these young families out.

    4. Sarah

      This will probably make me sound ridiculous…

      But can this cake still be done without an electric mixer, or is that totally necessary? (Full disclosure: newly married and don’t have a mixer… sigh.)

      1. deb

        Sarah — Any cake can be made with just a whisk and no electric mixer. It’s just a lot more elbow grease, and making sure that all of those bits are nicely incorporated.

        A — I didn’t convert, I simply measured and then weighed each ingredient. There are plenty of online converters (such as the one here), but if you’re looking for one, agreed-upon answer to the “what does a cup of flour weigh” question, you won’t find it.

        Shelly — Absolutely. Berries freeze great, especially blueberries.

    5. A

      So…I want to start weighing my ingredients instead of measuring…but how do you do the converting? Do you keep a handy chart of conversions? Won’t things be different as in 1 cup flour equals 130 grams but 1 cup sugar will equal a different amount of grams? Help!

      Looks delicious by the way! So want some cake right now.

    6. Do you think this would work with frozen fruit? My parents have tons of blueberry bushes and I need to use up my frozen blueberries from last year to make room for this year’s berries in my freezer.

      1. KB Lewis

        I always buy raspberries and freeze them and I’ve used frozen blueberries too. So yes, definitely! I’ve made this cake more times than I can possibly remember. I’ve used fresh fruit frozen fruit, and so many varieties of fruit and berries & mixed them all up. Everyone loves them, even friends who are not huge fans of sweets.
        My favorite though will always b.f e this variation!

    7. anna

      THANK YOU! for the wheighing part – your European readers are all baking this cake at the very moment, can you smell it from your side of the water?

    8. JC

      I’m strawberry picking tomorrow! I have half of a quart of fresh buttermilk in the fridge!

      We are a family of five, and to avoid fighting amongst my bunch, I need a bigger cake. Can I double the recipe? How much baking time would I add?

    9. ooooo, looks delicious and is on my list for the local strawberry haul we have.

      Although, having such a strong sweet tooth means any cake is an everyday cake.

    10. Rhonda

      This is too funny. I googled buttermilk recipes because of the leftover of the half gallon I bought for the ice cream and found two people who blogged one like this. Then I come back to you again and wow. Only have a few bites of ice cream left though. Hmm. Your cake looks wonderful fresh. I am thinking I need an ode to buttermilk file. Is pie next?

        1. deb

          You can actually freeze extra buttermilk. And also, this is a bit contentious, but I ignore buttermilk expiration dates. Unless it’s (sorry for the imagery) chunky, it’s not bad and will work fine. I keep mine for sometimes two months in the fridge. Finally, you can also use yogurt or sour cream here. I’d thin it with a little milk.

              1. Lupe

                I made the “buttermilk” with oat milk (Oatly brand) and it worked great! I’m guessing that means nut milks would work too

    11. Julie

      This sounds wonderful! When ever I see a new recipe on your site my whole day improves. I can’t wait to try it. Thanks so much.

    12. This looks delightful. I always have tons of fresh buttermilk on hand and I’m always looking for ways to use it. When blackberries are ripe this summer I’ll have to give this recipe a go. MMMMMM.

    13. This looks so lovely – and perfect for using up smaller amounts of buttermilk that always seem to have lurking in the fridge. And yes, the weights are very handy – especially for those ‘sticks’ of butter which are much smaller than the blocks we have here. Thank you!

    14. Solar

      I don’t have raspberries but I trust in the power of blueberries! And I really love that you post the recipes in grams too <3

    15. Love the idea of every day cakes — no need to hassle with frosting and most of the ingredients already in the pantry. Perfect for those after-work weeknight cake cravings! Thanks for this

    16. Emily

      I know you said that either way, the berries taste delicious, but which way makes them look prettier? Point facing down or up?

    17. Heather

      Mmmmm! I will be making this, probably with blackberries. My boyfriend is concerned that it looks a lot like a scone – he can’t stand scones because of how dry they are, but loooves cakes. Where does this fall on the dry/scone to moist/cake scale? I need to reassure him! (Truth is…I’ll be making it anyway)

    18. How pretty! We are not huge fans of raspberrys at my house … we are more blueberry people. This cake seems like it could be made with a variety of berries and be delish! Or, a mixture of berries. And maybe a drizzle of lemony flat icing! Yum!

    19. Thanks for sharing this! I just wanted to say I usually delete blogs when they switch to partial feeds but I think you do it well. You give me enough to read and see in the feed. If I like the looks of it (like today), I can click through for the recipe! So well done! You continue to rock. :)

    20. Anita

      I made the Big Crumb Coffee cake this past weekend (it was sublime) but went overboard with my rhubarb purchase. I have a large stick and a half left. Do you think I could top this cake with the rhubar/sugar/ginger mixture from the coffee cake recipe, instead of berries?

    21. This sounds so perfect; I use a similar recipe for apple cake but with more batter and thin slices of apples stuck straight in. Oh, I am making it (the raspberry one) tomorrow!

    22. Tina

      Oooh, thank you so much for the homemade buttermilk instructions! I always end up shying away from buttermilk recipes…thinking “I’ll have to get some and make all of these recipes” and never actually buying any. But I always have tons of regular milk. Hooray!

    23. heather m.

      hmmm…wonder how cherries would turn out? It’s the only fruit in the house right now, and I have all the other ingredients. Pregnant + need for cake now now now. haha

    24. Assman

      Along the lines of the electric mixer question (also trying not to sound ridiculous)…

      Is it possible to use one of those handheld, stick-style mixers for these types of cakes?

      Not married and haven’t reaped the benefits of a gift registry yet. Thanks!

      1. deb

        Re: mixers — I haven’t tried to use the mixer in an immersion blender, it’s worth trying, I suppose. Or just mixing everything by hand. Like our grandmothers did.

        Anita — I don’t see why not but let us know how it goes if you try it. You might chop it into smaller pieces so it bakes faster, since this cake bakes in less time than the crumb cake.

        Heather — I mentioned in the recipe notes that this cake is both moist and light. It’s nothing like a scone.

        Emily — Like I said in the note, the downward facing raspberries were largely buried, so it’s hard to say which is “prettier”. Just toss them on there and I’m sure it will be lovely, however they land.

    25. Faye

      Thanks for the buttermilk tip – I never normally see it in the shops over here in the UK, now I can go back through your buttermilk-centric recipes with glee! I’ve got into the habit of using cups now with your recipes so it’ll be weird to do this with weighing – though my scales aren’t snazzy enough to measure 2 grams!

    26. MJ

      I am a buttermilk lover and must weigh in on the substitute method. Adding acid to milk will make the recipe work, but I think the end product rarely tastes as good as using a cultured buttermilk. If you can manage to wait(and this recipe makes me not want to wait) buy it and then use the rest to make buttermilk biscuits, bran muffins, pancakes,waffles, cornbread. You won’t regret it. The bran muffin recipe I use isn’t even worth baking unless you use cultured buttermilk. We go thorugh half a gallon of buttermilk per month in my house we think it is just that good.

    27. Laurie

      Deb, thanks for giving the weights. I’d love it if you could do that with other dessert recipes. Can’t wait to try this.

    28. okay first, I’m jealous that your June “Gourmet” has already arrived. it always takes longer to get down here!

      second, there’s a recipe a lot like this in Gourmet’s “Everyday Recipes” (the first one), but it’s an upside-down cake with blackberries–SO GOOD. so I feel like I can vouch for how yummy this one is without even having tried it!

    29. Lisa Davis

      Do you think it could be made in a springform pan so that you don’t have to invert it? I would rather not invert it because I’d like the top to stay on top – seems it would be much prettier and would taste better too.

    30. Amy

      Hi Deb, this cake looks wonderful! Have you ever tried making perpetual buttermilk?
      You start with a couple tablespoons of cultured buttermilk in a clean glass jar and fill it with milk(low fat milk works great!) and leave it out on your counter overnight or unitl it gets thick like buttermilk! So Easy! When you start to get low add more milk and leave out again. I haven’t bought buttermilk in a year and it tastes great

    31. I make a cake like this one, but with cream cheese and no buttermilk (and a few other minor changes)—it’s so simple and sophisticated and elegant and everyday-ish. The perfect cake (which I’ve forgotten about until I saw this recipe).

      And now you’ve given us another cake, mmm. I’m loaded with last year’s red raspberries, so the inspiration is appreciated.

      (I bought goat cheese when I was at the store last night so I could make the asparagus pasta dish—can’t wait.)

    32. sipote

      nubie to your blog here…I am a dad who likes to cook…not sure how if found your blog, but I like it…what do you think of using whole wheat flour instead of the white flour…you, health and all…

    33. This looks fantastic, thank you. I love buttermilk – so creamy and yet pretty low in fat – and this recipe looks quick and easy. I’ll be throwing strawberries into mine – raspberries are wonderful but extortionately expensive here.

      Kim: I’d wrap the base of your pan (from the outside) tightly in alfoil to prevent leaks if you must use a springform.

      I haven’t had my coffee yet this morning so I apologise for any nonsensicalness. Is that even a word?

    34. Holly

      Is there such a thing as a non-dairy buttermilk substitute? Blasphemous, I know, but I have a lactose-intolerant fiance, so it can’t be helped. Would the vinegar/lemon juice trick work with soymilk?

      1. Mary

        Looking at this recipie ages later, from the land of 2016, I have to say, my lactose-intolerant husband eats buttermilk (cultured) just fine. The bacteria eat up the lactose. But, different people have different levels of sensitivity of course.

    35. MK

      Just wanted to say thanks for keeping your RSS feed posts looking reasonable – you’ve struck a good balance between keeping the lousy content thieves off your site and still making folks who use feed readers happy. Merci beaucoup.

      (And also: this looks delish and I will be making it soon!)

    36. MFM

      Holly, The vinegar trick absolutely works with soymilk, though I prefer the milder flavors of rice, almond or oat milk (closest to being milky,in my opinion) for baking. I’ve never used lemon juice, but I’m sure it would work too. I too am lactose intolerant, but I love to bake, so I have figured out a bunch of ways to avoid milk in baking… and I can pretty much never tell the difference. So far, I’ve only been stumped by creme brulee, vanilla pudding,cheesecake, or other desserts that showcase milk, but I will keep trying. :-)

    37. What type of weight scale would you suggest as being the best for baking?
      I was thinking of buying one that has a container to put the ingredients in.

    38. Mia

      I have a similar recipe with cherries and it’s one of favorites around the house. It’s definitely one of those I Heard You Were Coming So I Baked You a Cake cake.

    39. Susannah

      I baked it!

      Yum, that was good. Just had my first slice. Baking time in my convection oven at 390 was 20 minutes. My raspberries sank out of view entirely. I am even more scared of impreciseness, so I made a pattern and gave them each a little tap into the batter. Next time I’ll just scatter and be done with it.

    40. tinarina

      Totally agree on everyday cakes. I’m not skilled or patient enough to make layer cakes, and it’s waaay too much dessert to have around the house most of the time anyway. One of my faves is the gingerbread in the original Silver Palate cookbook. Great as is or even better with a little whipped cream.

    41. I got a new issue of Better Homes and Gardens today, and lo and behold there was your pretty face! I recently discovered your site through the Pioneer Woman, and boy, am I ever glad! I love your recipes! So happy to have found your site!

    42. Liz C.

      I randomly had all the ingredients (still had buttermilk from the broccoli recipe) and so i made this! except i made it w/blueberries. and i figured since i included the lemon zest in the cake, I’d go ahead and make some lemon icing. still waiting for the cake to cool down, but after that i’m going to pour the icing on it. i love blueberry/lemon combinations.

    43. Kabe

      I’m a week behind in my magazine reading — but congratulations on getting such a great review in Entertainment Weekly! I’ve loved you since “50 Ways to Leave Your Lover” on the single girl blog. I’m so thrilled that you and the wonderful husband are expecting your bundle of joy. Please keep writing!!

    44. Deb, this is glorious. Raspberries are my favourite fruit….so sad they’re soooooo expensive! But using frozen berries would help with that, for sure.

    45. Liz C.


      You should buy them when they’re in season and then freeze them! If you have a local farmers market to buy them at during season, even better! I just made this recipe with blueberries I froze months ago, and it turned out amazing.

    46. Mmm, this cake looks fantastic! I love simple cakes that come together in no time and taste delicious! This cake looks fabulous; I can’t wait to try out the recipe.

    47. Lacey

      Just baked this tonight, and it’s fabulous! The lemon flavor is so nice, and the cake is moist and light. I baked mine for 23 min, but probably could have taken it out a minute or two sooner. Thanks so much! Back to more cake…

    48. Amy

      This reminds me of this really simple cobbler-like cakey thing from a Mennonite cookbook I have. It’s just flour, sugar, milk, and baking powder (I think–it’s been a while since I made it) with fruit on top. I usually add a little almond or lemon extract to the batter to make it more interesting. It is the easiest thing to make. I just wish it wasn’t based completely on white refined flour and sugar!

      Buttermilk + baking soda is pretty much like milk + baking powder, right?

      And you’ve been in BH&G and EW recently? How cool!

    49. This looks yummy! Would rhubarb work for this?

      I have rhubarb a-plenty growing behind our garage, and I’ve already made your Big Crumb Coffeecake w/Rhubard last weekend. It lasted 2 days. That one is a keeper!

    50. Kate

      Great photos! The raspberries look like little jewels, and the batter – well, me thinks I could make the cake slightly thinner and down a spoonful or two.

    51. sarah

      I am in love with raspberries, and this cake is going to be my oven by tomorrow afternoon. The raspberry tips that aren’t covered by batter don’t dry out in the oven, right?

    52. Marie M.

      Note to Sarah — While any cake can be made by hand, i.e. no electric mix-master, some are easier than others. Like an oil based cake (olive oil or canola). With butter the trick is to be sure your butter is at room temp. before creaming with the sugar. I made Deb’s Pineapple Upside Down cake last week and did it easily by hand. I use a big, deep bowl and a sturdy wooden spoon. In my opinion it’s easier by hand, quick, and you never over-beat. I have a hand-held mixer and a Kitchen-Aid and rarely use either. Well, unless I have to whip egg whites.

    53. Shihwe

      Hi-longtime lurker here-I love your blog ever since I found out about it in December! Just got invited to a BBQ on Sunday and I think I’ll have to make this and bring it as dessert, so thanks! :)

    54. Eva

      This looks so very yummy.. and amazingly enough both blueberries and blackberries were on sale buy one get one today! (I might have to buy some strictly for this cake)
      I also wanted to commiserate on a hot oven.. I can set mine to 300ish and it runs at 350.. If I move it anywhere beyond 325ish.. It doesn’t stop heating till about 450-500. Weeee fun! ;)
      Good luck to you w/ that.

    55. Geralyn

      I have a mountain of strawberries, so as lovely as it looks and sounds with raspberries, I made this with chopped up strawberries tonight. It was very good. My carb-hating (freakshow) 3 year old devoured 2 pieces in one sitting.

      I doubled the recipe to use up more berries and just cooked it in 2 pans. 25 minutes was perfect in my oven. The second cake is going to work with my husband in the morning. I imagine the last few slices of ours will be breakfast. Yum.

    56. IMHO it’s worth the $2.00 to purchase a quart of buttermilk, the substitute doesn’t provide anything close to the flavor and texture buttermilk imparts. Can’t wait to try this recipe. Was thinking “too bad I’m baking for a kid’s party this weekend” but then I reasoned there will be adults too and they might like this over the PB filled double chocolate Dora and Diego cupcakes! Everyone wins!

    57. kim

      Oh thank you so much for the weights! I often see great recipes on American sites but don’t have ‘measuring cups’ (or what it is you use for these things) which leaves me googling weights for half an hour. This looks delicious and now I’ll definitely be baking this weekend!

    58. Jai

      Glad you have put the conversations for the weights I am from England and don’t get confused by cups. Cake looks great

    59. Kat

      Hi Deb,
      I’ve been addicted to your site since I discovered it a few months back..

      This looks so good – I’m baking for a picnic this weekend, do you think rhubarb could be substituted for rasperry? Maybe a combo of strawberry and rhubarb, tossed with some sugar.. What do you think?

    60. Eva

      Looks delicious! And thank you so so much for posting the recipe in metric units as well for all your non-American readers! I really appreciate it!

    61. Yesterday, I was thinking about making your mega-popular Chocolate Peanut Butter Cake but was put off by the “have a glass of milk to hand” so I altered the recipe to make a chocolate genoese sponge with raspberries baked in and used this as the layers of the cake with peanut butter frosting and raspberry jam between the layers- everything else was the same.

      So imagine my surprise when I saw this picture which looks more than a little similar to my sponge- have you been stealing my thoughts Deb? The buttermilk would probably still be too heavy for use in the other cake but it would be an interesting combo for gluttons!

      The raspberry combo was a big hit btw, I could send you the full details if you were interested in making it…

    62. Wow that looks lovely. I’m just the biggest addict when it comes to making cakes. At the moment one of my favourites is a raspberry cheesecake, so I will definitely give the buttermilk cake a bash and see how it turns out. Thanks!

    63. This one looks great and really “light”. Thank you sooo much (seriously!) for adding the gram quantities for us European cup-less bakers here, that simplifies things a lot. Yay!

    64. Hi,
      there is a really good online conversion tool out there that factors in that a cup of flour is something else than a cup of sugar weight-wise… It has all kinds of conversions, like butter amounts, flour amounts, sugar amounts, honey amounts, volume units, weight units etc. I’ve used it a lot since I am from Germany and love all these food blogs but am WAY too lazy to use all kinds of measuring cups and spoons. Weighing everything out seems to be much easier, but I guess, that’s just because I’m used to doing it this way. So, this is the helpful link:

    65. @shelz

      What’s with @kevinrose tweeting that this is (NSFW) lol Is this cake truly that orgasmic? That it’s not safe for work? LMAO!

    66. (My two cents on the mixer issue:) I would like to be able to state “I’ve never used a mixer to make a cake”, but I’ve made a few cakes with the KitchenAid Mixer that I got a few years ago (although it was in storage for about 15 months). My preferred method to make cakes is STILL by hand, as I get a real feeling about how the cake is going, but I am (and have been made aware through my own experimentation) aware of the fact that using a mixer does aerate the cake mixture better, and hence it makes a cake fluffier. (I didn’t grow up in a house with a mixer, my Mum still doesn’t have a mixer, although she doesn’t make a lot of cakes anyway, and I’ve only had access to my mixer for about 12 months now. It’s in its box under a table at the moment, since I have absolutely no where to put it.)

      (On your oven issues:) I, too, have just moved house, and am now in a much tinier space with a virtually unusable kitchen. Oh, I’ve structured it so I can cook in there, but there’s NO SPACE for ANYTHING. There is actually not a bench in the kitchen. I have a collapsable outdoor table (half it’s side is up), a set of drawers, and a dresser with a pull-down door to use as a bench. It’s quite horrifying as a food blogger, and in general as a person who likes to be in her kitchen. The bigger news is that I have had a little-working stove. I have two burners (at stretch three) out of four that work, (which isn’t too bad in my history), no working grill, and my over was “fixed” yesterday so it would actually turn on, but the hinges are broken, so the door doesn’t close. I am very fortunate because I am going to get a new stove! YAY MY LANDLORDS!

      The reason I said all that is that I would love to make your cake! But will have to wait for my new oven! :D

    67. sandy

      i had to read your comment about ‘scattering’ the rasberries about 10 times before i realized what you meant by the ‘downward’ ones and the ‘o’ ones. ha

    68. Just made this tonight, and it was lovely. I modified by using strawberries and replacing the flour with whole wheat pastry flour. Otherwise followed the recipe to the letter, and it was outstanding.

    69. This reminds me of a cake my host family used to make in France sometimes. Definitely an everyday cake and not too sweet, unlike most american “cakes”. I’ll have to check out your everyday cake list because these are my favorite kinds.

    70. This looks delicious. I will have to try this out one of these days for that dinner get-together I’m always promising I’ll throw. I do have a bag of blueberries sitting in the freezer…. hmmm… :)

    71. I have decided that this would be a great breakfast. I mean, who defines what is “coffee cake” and acceptable for breakfast, and what kind of cake is a “non-breakfast” cake? This has no frosting, plust fruit = breakfast! Will have to make this, looks so yummy!

    72. I made this last night as we had raspberries on hand, and even a fresh lemon for zest! Loved the cake. My berries sank completely out of view.

      My oven runs slightly hot (gas, but I don’t have a thermometer as I should!), used a silicone cake pan, and it took only 15 minutes at 400 for the toothpick to be completely clean.


      1. deb

        Helen — Good to know it’s not just my oven. (The one other thing I’ve baked in it, last week’s cobbler, was spot-on in it’s baking time so indeed it may just be this recipe. If a couple others chime in with the same, I will update it.)

        Springform pan questions — Yes, you can use a springform pan. If you’ve ever had issues with yours being leaky, just wrap it tightly in foil.

        Lisa — There’s no need to invert this cake because the raspberries largely sink into the batter. Plus, you’d lose the cute dimpling on top.

        Jessica — Clabber means curdle. That’s all there is to it.

        Shirl — I have a basic Salter digital scale (um, except I paid $30 for the same model so I am not sure what Amazon is smoking with that price). They’re available almost everywhere. Or — gasp! just found this when looking for the model I have — you can buy one of these and use it for, er, whatever/whomever you have to weigh.

    73. Jessica

      What does “Clabbers” mean? And can I possibly do anything wrong when making buttermilk? It seems like its three steps… get milk, add vinegar, wait….

      is that truly all there is to it?

    74. Rhonda

      THat scale is too cool and you are so funny. Thank you for the laugh and if I had room I’d want that scale too. And my great-grandmother always called buttermilk clabbered milk. Miss the old folks and their ways.

    75. Susan

      You’re right, these little unfrosted cakes are just right for dessert any time. There are any number of sauces and add-ons that can be used to dress them up if you want to make them richer.

      ap269 (comment 115) That’s a great conversion site for baking. I’ve bookmarked it! Thanks!

    76. This looks delicious. I’m most definitely making this for the long weekend ahead!

      Quick question – have you ever used that instant buttermilk powder? Yay? Nay?

      Thanks for all that you do and the delicious recipes! I’ve cooked many of them and never ever been steered wrong!

      1. deb

        Tali — I have not, but I know a lot of others readers have without complaint. As I noted, you don’t even need that to make buttermilk, can just use vinegar or lemon juice in regular milk.

    77. Ace

      Yay! I have all this extra buttermilk lying around that I need to use up. I was going to use it for the north fork scones recipe but then i just made the dreamy cream scones and i can’t go back to buttermilk, the cream is infintely better! will be whipping up a batch of this before the weekend is out :)

    78. Kawa

      It’s a shame I don’t have a good excuse to try this cake, as it looks delicious.

      What I am here to suggest is a page with your list of “ten basic cakes every baker should know,” such as the lemon pound cake and the 1-2-3-4 cake and this one and some form of chocolate cake and so on. The things that will come up again and again, that are basic jumping-points for fancier things.

    79. Deb, I baked something similar almost three years ago, when I started blogging – I had a simply yogurt cake recipe and decided to add some raspberries to it (I used frozen, which are much more affordable here). It was really good – yours looks divine!

    80. Elisheva

      I always just add a little milk to yoghurt to thin it out and use that instead of buttermilk

      I definitely need to pick up some raspberries (and replenish my butter since I have very little left, which is just unconscionable) and make this asap – I’m with you on the everyday cakes. They’re also often so versatile that you can change up a lot of things (like a basic yoghurt cake, which is awesome plain but which you can do some fantastic variations with).

    81. Mary

      “No reason to buy buttermilk”??? I use cakes like this as an EXCUSE to buy buttermilk! I love a cold glass of buttermilk with almost anything, sweet or savory, and there are few recipes calling for milk that aren’t made yummier by substituting buttermilk! Maybe it’s a southern thing, or just me, but yum! Just YUM! My husband, a yankee, thinks it’s yuck. Go figure.

    82. hej. when i saw this recipe on here today i immediately went out to buy fresh raspberries and buttermilk! the cake is finished now and it is sooooo yummy!i had to eat a piece while it was still warm. my batter turned out to be too liquid, so i can’t see any of the berries on top. but the sugar made a nice crust and the cake is heavenly soft, fluffy and moist. mmmhhhh…

    83. Lisa in France

      Thanks so much for including the metric conversions in this great looking recipe, you’ve just made my life a little easier :D

    84. Nan

      I made this too – we loved it! But I have to disagree with you – there is NO WAY this can serve 8…I’m sure it could serve 4…maybe 6…but it only served TWO on Saturday! Which is why we’re drinking Slim-Fast this morning! Okay…on to more pressing matters…your baby quilt…tick-tock…truly, I want to do this for you, as a thank you! So give me an idea as to colors…I’ll keep it a secret! I Promsie!

    85. dude

      your site is awesome. comments like “Directions like “scatter” always scare me. Where’s the science?” make me feel like you’re speaking to my soul.

      1. Melanie

        Your cake looks delicious and beautiful. Mine came out very wet and the raspberries all sank. I reread your recipe to see if I missed something. Sure enough, I made the buttermilk recipe you listed but didn’t notice you use 1 cup of milk to make it but then only need 1/2 cup of buttermilk for the recipe! I probably shouldn’t start baking after 9 pm. I’ll try making it again tomorrow. My husband liked it anyway. We love your recipes.

        1. Cheryl

          I did THE SAME THING!
          Ugh, we’re so used to ring spoon fed everything, I missed the step where you read the original recipe and only use 1/2.
          The batter looked wet, I should have known!

        2. Eeka

          Or, you could adapt the general instructions for making buttermilk replacement by adding 1/2 tablespoon vinegar to 1/2 cup milk.

    86. DCA

      I saw a similar recipe posted on from Heidi Swanson’s blog, 101 Cookbooks. That version has WW pastry flour and salt on top, which makes a different texture, but none of the comments were that great. Your version looks really good – I’ll have to give it a try when I get my first CSA fruit delivery.

    87. teri

      I made this last night with frozen blueberries (I had some buttermilk in the fridge that was just screaming to be used) and it was DEEEEEElicious… light, and moist. In fact, it’s so good, that the piece I brought in to share with a workmate is now s-l-w-l-y making its way into my own mouth piece by piece. (*sigh* the deliciousness of this cake has clearly caused me to become a bad person.) In a word – YUM!

    88. Dawn in CA

      The photo of the unbaked cake with the berries and sugar on top is so pretty, one might be tempted to sneak a taste before it even goes in the oven. Not that I would ever do anything like that.

    89. Kimberly

      I made this last night- SO GOOD! My raspberries were fuzzy so I sprinkled chocolate chips and a few butterscotch chips on the top. It was perfect!

    90. Mestebla

      Oh my goodness! This looks amazing! I so need to go to the store, but I have everything, but the fresh berries on hand. A call to my mom and she is going to give me some blueberries today! I am so excited to give this a try! Just what this 8 1/2 month pregnant lady needs today! Thank you for always posting such great recipes!

    91. Nadia

      Looks lovely. I’m thinking raspberries and apricots, both, would make such gorgeous colours. Thanks for the reminder about your trusty list of cakes — I hope some kind of apricot-y cake features soon on SK.

    92. Thanks so much for the tip about making your own buttermilk. This looks so yummy, and I have all the rest of the ingredients on hand and thought, “Oh man, i don’t want to go out just to buy buttermilk… and I won’t even use it for anything else…” You’re the best!! This looks GREAT…and so easy!

    93. Joan

      Baked it this morning using the last of the blackberries with the lemon zest. There is simply no room for improvement with this cake and the variability with fruits makes it an indispensable recipe. Might add almonds with the sugar sprinkle next time although the sugar crunch is so appealing. Wonderful!

    94. Emily

      Yum yum, this cake was really good. It was moist and light and fluffy and the perfect balance between sweetish cake and tart raspberries. Super simple and delicious and I’ll definitely be making this cake again.

    95. Amanda

      I made this cake as soon as I saw the picture…it was so delicious! It was very moist and light, and not too sweet. It was perfect. Except for the fact that all of my raspberries sunk to the bottom – even the ones I put “o” up. Regardless, I will definitely be making it again.

    96. Wow, this looks mouthwatering good. I might have to try it with blueberries instead of raspberries though because I can’t get my husband to eat raspberries.

    97. Jackie

      I couldn’t resist and made it for the kids…half raspberries and half blueberries. My 3 daughters loved it and polished off 1/2 of it at snack time! :)

    98. kara

      i’m not a big fan of raspberries in deserts…but i’d just bought some yesterday, as i like them fresh, and you always makes things look sooo good that i thought i’d try. just took the first bite, and YUM that is a delicious cake! even using the milk+acid buttermilk that a few people are saying won’t taste as good.

      (took 20 minutes to bake in my gas oven for anyone who is wondering)

    99. Russell

      Hey. I’m new to Smitten Kitchen. I’ve been following your blog for several weeks. Ever recipe you post looks incredible! I made the buttermilk cake with strawberries. (It’s just what I had in the fridge.) It was good and easy. I love those recipes.

    100. Jenny

      I made this cake this evening and my husband and I proceeded to eat the whole thing. Yep, that’s right – the whole thing.

    101. Jane

      I must have every cooking gadget in the world, yet I lack a cake pan. Can I use a round souffle dish (it’s like a large ramekin)?
      Btw, congrats on the latest news….simply awesome…..

    102. Charlotte

      Made this tonight and it was great, perfect for summer. I served with a small dollop of whipped cream and my dinner guests thought it tasted like a much lighter version of shortcake!

    103. Dalia

      Hi Deb,
      I’m from Puerto Rico. Therefore, berries are not to available. Well they’re but quite expensive. There are available frozen. Here is my question. Can I use any other fruit like mango, or bananas?

    104. deb

      I am sure it would work. Just chop it small, as the cake only bakes for 20 minutes. And let us know how it goes. I am sure others would like to try it with different fruits.

      Those that chimed in on the baking times — Thank you. I’ve updated the recipe accordingly.

    105. I usually use yogurt and milk together (Greek yogurt, to be exact). Has anyone ever tried this? It makes the sub quite well and I can never tell the difference!

    106. Made this today with powdered buttermilk. Just blend it with the dry ingredients, and use water for you liquid. I dropped chopped strawberries on the top. It was really good. Perfect snack for a warm afternoon. It’s a keeper!

    107. Jane

      Me again, so realizing it is thin, could I use a fluted ceramic tart pan? Not the kind with a removable bottom. Or is that too shallow?

    108. Sarah

      i made this cake this evening and it was delicious, thanks! however, *all* my raspberries, regardless of orientation, sank to the bottom. hmmm, any idea why? maybe i overmixed or undermixed? still tasty but not as pretty.

    109. Theadora

      Made this tonight for my weekly dinner party and it was a huge success! Perfect with our Kebabs. Nice, light and informal!

    110. K.

      Thank you so much for the weight specifications, this makes it so much easier to adapt your recipes in Germany, where ingredients are usually weighed. (I failed miserably to make your rhubarb crumble coffeecake because of a wrong conversion, german cups are aparently much smaller than american.)

    111. G

      I brought my measuring implements with me to Germany, but I am slowly converting my favorite recipes to allow weighing: so much easier.

      Perhaps a strange question: in my effort to get rid of butter, and because this is so much like a French yogurt cake, can I always sub butter with yogurt and oil, or perhaps applesauce? is there a standard substitution that I can use to lower calories of fat?

      I’ll be baking this tonight, but with rhubarb mixed with a bit of sugar.

    112. crispyK

      Hello! I love the idea of making a cake where the ingredients include buttermilk. I’m surely going to make this cake but today I’m baking those lovely raspberry-topped lemon muffins from aprevious post.

    113. I just tried this as my first cake and everyone in my household loved it! I don’t have raspberries so I just put chocolate chip cookies instead. This tastes great! Thank you so much for the recipe =)

    114. wes

      Hmmm…I’ve never bake a cake at 400 degrees before, but I’m off to try this. Too bad I ate all the raspberries the other day; guess I’ll have to try another fruit.

    115. Adam

      My friend and I made two of these last night, one for us/friends, and one for me to take to work today. We let it sit for a bit after baking to cool while I ate dinner, but immediately after got it out of the pan and tried it. I think both of our eyes opened wider than ever before! The buttermilk cake was delicious and the raspberries just melted in your mouth. We left out the lemon zest, but before cutting the cake sprinkled a bit of powdered sugar over it. It was more just for appearance, and definitely not needed. I was also considering buying some whipped cream before work today, but after trying it decided that the cake was perfect without. My friend took some pieces home for some friends, and his roommate said, “it’s un-f***ing-real” because she loved it.

      I had an idea for a possible experiment at a later date… mixing some creme de cacao in the batter to give it a bit of a chocolate taste. Maybe even add a bit of cinnamon to the mix and use chopped apples? I’m not entirely sure, I’m kinda new at experimenting with baking right now.

    116. Lindsay

      I made two of these last night for our last community group meal. Everyone loved it! I served it with cinnamon ice cream and it was perfectly light. You could almost serve a tiny piece of it with a raspberry salad!

    117. Ashley L

      I made this last night with blackberries. Delish! It took 24 minutes in my oven and came out perfectly. Thanks for the great recipe!

    118. The crumb on this looks amazing! And I love the springform pan idea b/c it will always come out. I have trouble getting tender cakes out in one piece! Any ideas on that?

    119. I made this last night for my husband and he loved it! I used blueberries since that is what we had on hand and it turned out great. It only took about 19 minutes to bake, and i was careful to watch it. I can’t wait to try this with other fruits. Thanks!

    120. I also love cakes! They are the most comforting of all baked goods, by far. Byt the way, I’ve made your buttermilk chocolate cake for 4 birthday parties and, every single time, people have named it “the best cake ever”! Thanks!
      I’m allergic to raspberries, do you think blueberries or strawberries would be a fair substitution?
      Thanks Deb!

    121. Mollie

      yeah, i have guests for dinner tonight and this will be made with some beauty fresh blueberries… looks awesome!

    122. I made a cake sort of like this- with plums and nectarines cut in half on top like your raspberries. It was so good. I never thought to make it with little berries. I’ll have to try it.

    123. pamela

      Oh rats. Something came out wrong with mine, as after almost 30 minutes in the oven and a very brown ring of cake on the outside, my center was still uncooked – ?! I don’t get it as everyone else said theirs took LESS time to bake than Deb’s suggested times :( Oh well, at least the outer part of the cake is really really yummy. I mean, *really really* yummy. I am def. going to attempt this one again!

    124. bklynkitty

      I made this last night with strawberries, and used buttermilk powder. Delicious! Mine took about 25 minutes to bake, and I made it in my 9 inch cast iron skillet as this cake had an old-fashioned vibe for me :) I just served slices straight from the skillet.

    125. Neha

      the same thing happened to my cake too… the outside of the cake baked to dark brown while the center was still very liquidy. i covered it and baked it for another 10 minuntes (totally 45 minutes). although that did help the cake set, the chopped strawberries i used sunk to the bottom of the cake and made a gooey base. :(
      the cake itself was quite good…

    126. I made this last night with strawberries and it was wonderful! And super easy. Thank you!

      I used the lemon zest and would definitely do that in the future, and possibly even add a little more (but I love lemon-y flavors). I clabbered the milk with lemon juice too. I bet lime zest and juice would be great too. I’m looking forward to trying it with blueberries when they’re in season. It took about 30 minutes in a glass pan, but the edges were perfect at 20 minutes while the middle wasn’t done. At 30 the edges were brown and the middle was perfect. I may have had too many strawberries in the middle?

    127. Looks delicious – and I have buttermilk in my fridge that needs using up. (I have a bunch of berries, too – I don’t know if raspberries are among them but I’m sure that a substitution wouldn’t hurt).

    128. Pamela, Neha, I too had the same problem, which is strange as I know my oven – I bake too much! – so I thought my timing would be spot on.

      But yes, we’re just eating around it as it’s so delicious. I’ll definitely be attempting this again soon to get it spot on.

    129. MicheleP

      I converted this to gluten free and it was a hit! We had a playdate over today and I whipped this up in no time with blueberries. It was entirely eaten (ok, one piece is left over for hubby) in no time. I used a cup of gluten free ap flour and one teaspoon xanthum gum to the dry ingredients. Thank you, I am a huge fan!

    130. Mmm. Luv the look of your cake. Wish I’m your housemate so you can bake a cake for me too. BTW, Can I put mangoes instead of any kind of berries?

    131. Oh goodness gracious. It’s in the oven right now (blackberries and blueberries…YUM), and I’m dying. It smells INCREDIBLE and looks adorable. I’m betting that chunks of any persuasion (mangoes…miscellaneous fruit…nuts, perhaps? I’m thinking pecans) would be just lovely. Thanks for another smash hit, Deb!

      Oh, and by the way, I finally got around to making the One-Bowl Brownies I keep hearing so much about, and my husband ate the entire batch last night and this morning. Definitely a keeper. (And we didn’t even have “real” chocolate on hand–I ended up using a Hershey’s dark chocolate bar.) We love SK! :)

    132. LMG in NC

      Just made this! Awesome recipe. I used Blackberries and all I can say is yum. I think the lemon zest is needed, you can really taste it and it compliments the fruit. I would say this serves 2!

    133. Eileen

      I just made this – I doubled the recipe and substituted 3/4 white whole wheat flour for the same amount AP flour, baked it in a 9×13 pan with big blackberries I found at Trader Joe’s…. it’s heavenly! Love the blog!

    134. Love your blog! I have been a lurker for months. Yesterday was the final straw…I saw this cake, and immediately went to my cupboard to see what few ingredients I would need…not many! I made this cake this afternoon, even though it was near 90 out and I don’t have a/c. That’s how badly I wanted it. It did not disappoint. Delicious, and I took it to a party. Everyone loved it! Now I need to work my way through your entire archive! And make this cake again tomorrow afternoon…

    135. Meredith

      Would you be able to make this with cream rather then buttermilk? Or would it not thicken right? Or be too sweet?

    136. Erin

      My raspberries all sank, too, but it was so delicious. And clearly very easy to change up with other berries or just some cinnamon and nuts for a breakfast cake. Yum!

    137. I made this cake for a work party yesterday and was a big hit! I used strawberries and not as much sugar on top of the fruit and it came out great. Love your site, it’s my favorite place to get recipes and inspiration.

    138. Annalisa

      O.M.G. Amazingly easy, light, fluffy, delicious cake. After I licking the batter bowl, I am now enjoying my first slice (I couldn’t wait for our company this evening). I used orange zest (all I had) and a mix of blueberries and blackberries. Thanks for the super easy yummy awesome cake recipe!!

    139. i’ve recently come across your blog from a friend who follows it, and it’s a new inspiration for me…my husband is soon going to culinary school and i have hopes of being able to photograph his process and share with our friends and family.

      just made the cake last night with blackberries…they were swallowed by the dough, but it tastes just as delicious as the pictures made it look! thanks.

    140. April

      I just made this today. YUMMY! Is it bad if I eat it all, by myself, in one day? It’s not THAT much fat and sugar right? Right?

      By the way, I made mine with blackberries and it took 33 minutes to bake. Next time I think I’ll make it without fruit – the cake is just that good.

    141. Leslie

      Hey Deb,
      I love, love, love this site. Every time I visit, I am astonished at the way everything you makes turns out. I am especially grateful for the measurements you added with this recipe. I think measuring flour by the cup is my nemesis. Is there a site where I can find all the coversions for liquid and dry measurements. I googled it once and didn’t find exactly what I was hoping for.

      Keep them coming, I am so inspired here.

    142. Rachel

      I made this recipe but it came out really thin, the raspberries were swallowed by the batter and the cake took forever to cook. What can I do to prevent this next time?

      1. deb

        Rachel — I believe that is the way the cake is supposed to be, cooking time issues aside. If your cake is taking forever to bake, you should get an oven thermometer — the temperature is probably off.

    143. Amanda

      Deb- This was the most FABULOUS cake. I didn’t have any lemon zest but it turned out delicious anyhow. It took 22 minutes in my oven and less than that to whip it up! My parents demanded I make them one of their own after I let them try the one I made for my boyfriend and I. :) Thanks so much for this great recipe, it’s a keeper!

    144. Laurie

      Instead of berries, I scattered toasted slivered almonds and added 1/4 tsp. almond extract. It’s very pretty with the almonds since they didn’t sink. I took it out at 19 minutes when the top was getting dark. I love how this takes only 1/2 stick butter and only one pan. Great cake!!!

    145. Rupi D

      I made this cake twice in the last 2 days (with the zest)- one for my girlfriends and one for my family. Everyone loved it and it was so easy to make! I think I will make another one for the long weekend:) I think I will take Laurie’s (#237) tip and try it with almonds and the almond extract. Thanks again, I love your site.

    146. SeaofCyn

      I loved this cake! Made it tonight with blueberries and raspberries then gave it to my neighbour. I’m her friend for life now! Tasted great! Thank you!

    147. robin

      I just made this in a 9″ square pan with blueberries. I maybe cooked it 2 minutes too long but it’s still wonderful. Couldn’t wait for it to cool, I’m just eating it hot!

    148. nat

      All your recipes look so tasty and the pictures are wonderful. I finally have time to try one and this is the one I picked. The cake is in the oven and it’s so beautiful, I can’t stop looking at it!

    149. Jenny

      This is a beautiful cake.
      I am going to make this tomorrow for a few friends coming over to play Wii. (Yes, I’m a college student, and Wii means I can have sweet goodies!) My boyfriend loves cakes a little too mcuh, and tries to keep us both away from the sweets for our health.

      I never thought of everyday cakes! That’s an awesome idea!
      Has anyone replaced the raspberries with Strawberries, I’m afraid to try it.

    150. jessie

      so good!! thank you.

      i used a whole stick of butter :/ oops! so mine took a while to cook, but came out delicious anyhow. I used whole wheat flour with ground flax and some rolled oats.

      I’m going back for seconds

    151. jessie

      just read the above comment

      i did replace the raspberries with chopped strawberries and it totally worked. a lil moist, but wonderful all the same :)

    152. Amanda

      Working on this recipe now! I think you may have your buttermilk recipe wrong. I have tried it twice once with a teaspoon of lemon juice and once with a teaspoon of vinegar.
      I gooogled to see other methods and found you should actually use one TABLESPOON of either vinegar or lemon juice…It seems to work much easier with this method.

    153. JennT

      note to self, drink coffee before attempting to bake cakes!

      I made this with whole wheat flour and cranberries. Also used a powdered buttermilk as it keeps much longer than the traditional liquid.
      While on that first cup, I doubled the salt and forgot the egg. I cooked in a cast iron skillet as well and it came out of the oven beautiful! My toothpick came out clean, but when I went to turn it, the still-gooey batter plopped through my cooling rack! I stuck it back in the oven and cooked 5 more mins.
      Its not pretty but it is really TASTY!

    154. Melanie

      I made this cake twice in 2 days. The 2nd time I used mixed frozen berries because I didn’t feel like picking out the raspberries and be stuck with only blueberries at the end. Didn’t thaw them either. The cake yesterday didn’t last but a few hours. Delish!! Also, white whole wheat flour works like a charm and totally duped my anti-healthy stuff husband. ;)

    155. kookie in london

      hey deb, just made this for my husband’s family, went down a treat. My rasps sank too, but it looks gorgeous from the side when cut. Such a lovely delicate texture. Took 21 min in a 195 C fan oven. I did half greek yogurt and half milk for my buttermilk. When I was in the states this year I had a good look at buttermilk and decided that the vinegar/milk method was a little thin. I think the yog/milk combo matches the consistency of proper buttermilk.

      LOVED the final pic of the slice of cake. Can you let me know how to buy a copy??

    156. Carrie

      I made this today for lunch for 4 friends + my husband. Served it with the Lemon-Buttermilk Sherbet from The Perfect Scoop. The two paired perfectly — delicious and light.

      I love seeing that, like me, so many people have tried this recipe almost immediately after you posted it! Definitely a winner.

    157. Lizzie

      Excellent recipe! I have already been asked to make more. Found your site from I believe I might be in love!

    158. you know, i always knew that weighing was more accurate, but i’ve never heard it put so convincingly as you have here: it’s about mitigating the mess! brilliant. i need to get myself a scale.

      oh, and your site and photos are beautiful, too.

    159. Anna

      this cake was incredibly easy, and incredibly tasty too! I made it with strawberries and it was delicious, unfortunately the batter swallowed most of them so it didn’t look as good as the picture. Definitely making this again with other berries!!

    160. just made this with 1lb fresh rhubarb (1/2 cooked down for ten min, the other half just cubed), 1/2 pack frozen cherries, and 1/2 cup additional brown sugar. very VERY delicious.

    161. Kelly

      Great cake. Needed a quick dessert for a BBQ and whipped this up in no time glat. It was tasty. It cooked in 17mins and I did try to invert it and that was a mistake.

    162. RoxysMomma

      Sounds yum — will be trying this in the morning. If making buttermilk at home what fat content of milk should I use? We generally have 1% on hand, but do I need to buy 2% or homo? Thanks to Stumbeupon for recommending this site to me.

    163. Deb, thank you so much for sharing this recipe! I tried it yesterday and it has to be one of my favorite desserts of all time! You’re right, this cake will realistically only serve two people–it’s so good that they won’t want to share. :)

    164. Heather

      Love this recipe…saw it last night in the new Gourmet mag and NOW I definitely have to make it…thanks for the inspiration…but I was wondering about replacing the flour with oat flour or rice flour? Anyone have any thoughts on this??

    165. Deb,

      I just made this to bring to a party and I had a couple of questions. A couple of people mentioned that the center took too long or didn’t fully cook. Mine as well, and I made 4 cakes and all 4 of them after cooling a bit sunk in the center, may be b/c it isn’t fully cooked? Am I doing something wrong?

      Also, if you are using frozen berries, can you use them frozen or should you defrost first?


    166. This cake is amazing! I went ahead and picked up some raspberries & made it on Wednesday night to serve with ice cream for my husband. We hoovered up the rest of it & I tried it again today with chopped up strawberries & some left over raspberries & it was equally delicious. I’m not a big cake person (this comment aside), so I dropped in some extra berries to increase the berry:cake ratio, and it was delicious! My oven was just shy of 25 minutes & it’s gas… As for the previous commenter, maybe you didn’t let it sit & settle right-side-up & upside-down for long enough?

      My journal entry on the cake:

      Love it! Thank you!

    167. RiceVermicelli

      Great recipe. For the record, presuming you have a stand mixer, it is totally possible to make this with a two year-old on your hip. Have a distraction or two handy for when you need to open the oven.

    168. Katie M.

      Yum! I just made this cake with strawberries. I have another one in the oven as I still have a ton of buttermilk left over from the broccoli slaw. I didn’t put as many berries in the middle of the cake because of the comments about the middle not cooking. It’s delicious and I will definitely be making this again! Thanks!

    169. Maureen

      Oh, my! This was delectable. Easy to make, delicious to eat, and beautiful to behold on the plate with some whipped cream (just beacuse it’s a holiday weekend). The texture is perfect and I love the bit of lemon zest with the fresh raspberries. Yum! Mine baked to a gorgeous, dark brown in 20 minutes but was not dry at all. I used a 9-inch square glass pan and it looked lovely. We savored it slowly and think 4 or 6 servings to be about right (although I’m sure that I could eat it all in one evening if left unsupervised). Now we look forward to enjoying a slice for breakfast tomorrow with a cup of hot tea. Thanks for such a treat!

    170. Lisa

      I doubled it, baked it in a 9×13 pan, with blueberries and raspberries. I sprinkled the blueberries and then placed the raspberries with the “o”s up and they baked up just as pretty as your picture. A total hit for dessert tonight with another family!

    171. Thanks for the recipe Deb, my dad just gave it two thumbs up! I used some so-so strawberries, added vinegar to Lactaid , and used a pie dish rather than a cake pan (this is what happens when I bake at my parents’ house) and it came out wonderfully. A beautiful cake that is light, moist, and delicious. And I didn’t have an issue with my strawberries sinking, go figure…

    172. Kris

      Just made this with strawberries last night and it was a total hit! I painstakingly arranged my bits of strawberry in a kaleidoscope design and of course they all sunk, but no matter – deeelicious. I did lemon juice in 2% milk to make the buttermilk and the cake came out with a perfect, moist consistency. And as one of the previous posters mentioned, mine took barely 20 minutes in a 180ºC oven. Can’t wait to try this again with other berries. You said it – such a great, easy, ‘everyday’ cake!

    173. betsy

      Just made this cake but added meyer lemon whipped cream has a “frosting” on the top. It looked like twist of either a raspberry short cake or a free-from rasperry trifle. I stabilized the whipped cream with 1/2 tsp of unflavored gelatin, so it wouldn’t weep into the cake. I added some sparkly yellow sanding sugar on top, and it was a perfect summery dessert.

    174. Baking this cake for the second time! I took it to a party where I only got to have one slice…it would have been rude to take back the remaining two pieces…though I really wanted to! Now I have a whole cake to myself:) Thanks again for this jewel of a recipe…

    175. Eugene & Bela

      This is a brilliant and easy recipe. We’ve made one on Saturday and one on Sunday and got the thumbs up both times.

    176. MJ

      This worked very well for me with frozen Trader Joe’s wild blueberries (already had several bags on hand, and had everything else, so didn’t want to shop). FYI, I also used my evil double walled air circulating cake pan (hate it but it still works so I keep it) – it added 5 minutes to the baking time, as it does for most things, for a total of 30 minutes. The frozen berries might have added a few extra minutes but not more than 3-5.

    177. Clara Czegeny

      This recipe is identical to the one my mom made for us almost weekly as kids. It’s called Sockerkaka – it’s a Swedish Bundt Style Cake – but instead of buttermilk – you use sour cream. We always put cranberries in it during Xmas holidays. Delicious.

    178. Flo

      Frozen berries work just fine!
      Cake smells divine. Only mine came out really THIN, because my pan has a bit of a leaking problem…lined it with tin foil, and between pan and foil I discovered the most delicious biscuit…nothing wasted after all…

    179. PattyCake

      I’ve baked this cake twice using strawberries (on sale this season!) with fantastic results. Hooray for easy cakes- lots of praise & admiration- not much effort!

    180. mosheep/Denise


      This was so easy to make.

      I made it for a Memorial barbecue at my home.

      I made half raspberry and half blueberry.

      Sprinkled a little confectioners sugar on top and
      everyone commented on the red, white and blue cake.

      Thanks for a quick and easy recipe.
      A definite keeper.


    181. Stephanie

      I cook frequently and try to do everything homemade, but somehow, I never bake. I have a friend coming in to town this evening and wanted to have some “breakfast” cake for the morning and figured I would give this a try. Aside from not having buttermilk in the house I had everything else and made it. Easy as…well…cake! And the house smells wonderful. Can’t wait til morning to dig in!

    182. k

      Soyon & others-
      I made this twice. First time I had the problem of the middle not fully cooking/the cake taking much longer than everyone else’s and on try #2, everything was perfect, I think this is because there was too much buttermilk in the first one (i wasnt too sure where half a cup was, since the top was mostly foamy) and that basically solved it, so I wouldn’t hesitate to add just slightly less buttermilk next time..

    183. Patty

      I made this cake and I love it! You were right, it is so moist, I had to stop myself from eating more than 1 piece, actually I had 2. I am going to try more recipes, I love your comments!

    184. I made it last weekend and I loved it but I think I didn’t greasy the pan enough… mine was the Ugly All Over The Place Buttermilk Cake, but it tasted GREAT. I shall try again soon.

    185. camilla

      Hello! Long time reader – first time commenter. Oh my goodness! I’ve made this cake at least twice now. It’s so delicious and easy to make. I love how it takes less than hour for everything all up – an excellent cake to whip up when pressed for time! Thanks for the recipe.

    186. Ace

      just made this sunday night for a cookout on monday, it was delish! i accidentally used 1 TBPS of lemon zest but it was still wonderful. I used an 8in round pan and baked it for 25min and it cameout perfectly. Oh and I used blueberries, and they were melt in your mouth good! Thanks for the great recipes!

    187. Hsin

      I just discovered your wonderful site, and like you, I was itching to make this cake as soon as my Gourmet came. I’ve made it three times with great results, and the only change I made after the first time was to increase the raspberries to about one and one-third cups (in response to comments by my DH among other tasters). I also am averse to directions to “scatter” and individually placed the berries evenly around the top of the cake.
      To those looking for buttermilk sub, I never have vinegar I can use (usually only balsamic or red wine vinegar), so I’ve gotten good results using half Greek yogurt and half milk. For instance, in a recipe calling for half cup of buttermilk, I combined a quarter cup Greek yogurt with a quarter cup whole milk. It worked well.

    188. Elaine

      I have cooked this twice within 3 days between each cooking. Absolutely loved it, BUT there weren’t enough raspberries to suit me the first time. So, I was went back to the store and purchased more. Then I literally started lining the outside of the cake and lined up all the raspberries touching one another until you couldn’t see any of the batter. I guess it was almost two 6 oz containers. Well, I saved a few ounces to munch on while the second cake was cooking in the oven. The raspberries sank to the middle when it cooked,so you had cake on the bottom and cake on the top with a layer of raspberries in between. If you love these berries as much as I do, I would definitely recommend trying it this way!!!! Beyond Yummy!!!!

    189. Anna

      I made the cake in a springform and served it with a light lemon custard. It was absolutely wonderful! The only disappointment was that all the raspberries completely sunk to the bottom. I didn’t invert it but don’t think that was the issue. Do you have any idea why? I set the berries on the top of the cake just as you pictured… Thank you for sharing the recipe tho!

    190. Linda

      Very tasty/moist/sweet with simple ingredients. I made this yesterday with sweet cherries in an 8″ round cake pan. Also mixed it up with a hand held mixer which worked fine, though is annoying to use… I would definitely recommend the 8″ pan, since the cake is on the flatter side. Also highly recommend the lemon zest (really everything is better with some lemon zest to bring out flavors). One question for anyone that might know… If you happen to have leftovers, what is the best way to store the cake so that it does not turn into a soggy mess??Whenever I store something like this in an air tight container, the top gets soft…(which is true for anything like a muffin as well)… that is always the disappointing part.

    191. Leslie

      I made two yesterday–one raspberry and one blueberry. Used much more zest–a whole lemon’s worth for the double recipe. Baked in 9 inch pans with convection (at 375) and they rose beautifully. Not flat at all. All my raspberries were ‘hole up’ and they looked gorgeous (didn’t sink). Both cakes got rave reviews and disappeared.

    192. Denise

      I made this over the weekend but with strawberries. My daughter told me next time I had to make at least two so she could have one for herself. We also made the Buttermilk Ice Cream and are loving that as well.

    193. Jane

      Mmm….so wonderful. Just like I like my cake, not too sweet and able to be served in a small triangle. Perhaps not the prettiest of all cakes, my raspberries drowned in what I hopes was a quick death.
      I found it to be the perfect breakfast food with a warm mug of cappuccino. Hubs found it nice after dinner with whipped cream. We don’t match in wine neither….

    194. Thanks for the handy tip about the homemade buttermilk. I’m preparing this right now and appreciate all the notes you gave! I always get nervous with cakes. If this hopefully comes out right, I’d love to reference you on my blog, if that is alright!

    195. I saw this in Gourmet and ripped it out, too! I put it in my very-scientific “Try This” recipe inbox, where it might have otherwise lingered, aging and yellowing, buried by too many other ambitious tearsheets. But thanks to your rec, I pulled it back from the edge of obscurity, and will be making it tonight. I can’t wait to taste it — I anticipate a burnt tongue. Thanks!

    196. jb

      I made this recipe as a simple birthday cake for myself [I’m studying for a pretty hardcore test, so not much time to make something elaborate]. And it’s SOOOO GOOD! So easy, and amazingly delicious! I made it with blackberries, and it came out lovely!

    197. Danielle R

      I made this cake last Wednesday, and my family ate it up within the afternoon. Then I made it again on Sunday for a small get together and once again it was gone that night. It’s so amazing and a huge hit. I’ve already had multiple requests to make it again! This is a nice easy recipe for a great tasting cake!

    198. I just wanted to say that I made this cake for a small BBQ get together over the weekend at it was a huge hit. Absolutely perfect in every way. I served it with a dollop of fresh whipped cream and a little sprig of mint. I plan on trying it out with several different berry combination. I loved it so much that I am making it again tonight for a family dinner.

    199. Miss Deb,
      Found you on Martha’s blog. I’m a terrible fan of hers, have been for many years. I have a feeling I just found another gifted person to really enjoy.
      We share the same opinion of cakes. :)
      I subscribed to your twitter too.

    200. Joy

      i just made this for my friend’s birthday – doubled and in a 9×13 – and everyone loved it. thank you so much~

    201. Delia

      I have my daughter’s highschool grad in two weeks and found this website just in time to prepare some lovely simple cakes for the family party. I doubled the raspberry buttermilk cake recipe, changed the lemon zest to orange and used rhubarb (fresh from my garden) instead of raspberries. Rave reviews from the whole family…which means I have to make another one for the party. Thanks for the great site!

    202. Sara

      Hi Deb,
      I LOVE your website – I’ve told all my friends about it
      I often make non-dairy desserts and was wondering if I could use soymilk instead of real milk in making the buttermilk.
      For non-dairy desserts, I typically use Earth Balance…any other ideas or suggestions in transforming dairy desserts to non-dairy?

      1. deb

        I haven’t made dairy desserts non-dairy, but I think it would be best to figure things out on a recipe-by-recipe basis. If you try this one without dairy, let us know how it goes. I am sure others will appreciate your input!

    203. alitr0n

      I made this cake (with fresh raspberries) over the holiday weekend and it was super delicious. The recipe was easy to follow and I love how quick it is to prepare and to bake. I only needed to cook my cake for 20 minutes and it was done.

      I can’t wait to experiment with other berries, both fresh and frozen. Thank you for sharing this yummy recipe!

    204. Annabelle

      Just made this as i was craving a baking moment! Used blueberries as that’s what i had and scattered big sugar crystals across the top, smelt fabulous while baking and tastes even better!
      Also, i recently made a trip to the states and bought powdered buttermilk as it’s not always possible to get buttermilk in hong kong and we drink skim which doesn’t ‘clabber’ properly with vinegar/lemon juice (think you need at least 2% fat). It was great!

    205. Amanda

      This cake was so simple and delicious. I made it with raspberries, but next time I’m going to try chocolate chips just to give it an extra kick of sweetness (plus I don’t really like my fruit warm).

      Plus, I love finding simple recipes as someone who has a very limited pantry!

    206. Becca

      Oh my gosh, this cake was SO good. I made it last night for some girlfriends that were coming over, one of whom is not a dessert person. The non-desserter LOVED it and even had seconds. I also sprinkled powdered sugar on top after it cooled a bit and it was delicious.

    207. I’ve just recently started following your site and decided to whip up this cake! Just….wow. Beautiful flavor and just perfect for summer! I cannot wait to make some more of your recipes!! Keep ’em coming!!

    208. crazyforcake

      I made this Memorial Day and it was gone in just a few minutes! It was perfect in a springform pan – I can’t wait to make it with peaches or blueberries or fresh cranberries.

    209. Summer

      Just wanted to say thanks!! My 5 year old and I have made this cake with blueberries 3 times since you’ve posted it – he loves it and could easily eat the whole thing by himself! Is it wrong that I let him have some for breakfast? :-)

    210. oh my gosh. this cake is so delicious! just the right amount of sweetness and the sugar on top gives it a crispy texture…too good. i used a round 9″ glass pan and baked it at 375F for 25 minutes (because i read somewhere that you should decrease the temp by 25 degrees if you use glass),and then 3-4 extra minutes at 400F. came out perfect!! thanks so much for sharing :)

    211. Stiffler

      i made this cake. it’s tasty. i made it the night before i needed it. i would suggest eating it asap, before the sugar dissolvves on top. next time, i think i’ll eat it the day i make it. yeah yeah

    212. Hi, I’ve been reading your blog for a while and I just wanted to say it’s really great! I also wanted to thank you sooooo much for this recipe, because it’s perfect! Absolutely delicious, and very moist. The berries were still juicy and bursting with flavour.
      I made a slight mistake by accidentally adding twice the amount of milk, and only realised it before the last addition of flour – I repaired it by mixing up another batch of the butter-egg-vanilla-sugar mixture and stirring it into the batter before dumping the rest of the flour + another quantity of the flour mixture. I didn’t have enough raspberries, so I used chopped strawberries instead. It turned out quite good, actually! The strawberry one was crazy sweet, but it’s exactly how I like it :D Oh, and since I had two cakes in the oven, my cooking time increased to 30-35mins :)
      My friend was with me when I baked them, and she just about demolished half of the cake within an hour! Once again, thanks for the recipe and I can’t wait to make it for my brother!

    213. Alexis

      I’ve made this cake twice now. Once with the original raspberries and once with blueberries. I got lots of compliments. It’s very yummy. I even forgot to put the sugar on top the second time I made it, but it was still good without it.

    214. Nadia

      I made this today using fresh apricots instead of the raspberries and it came out great. I love the sour taste that the buttermilk gives to the uncooked batter! My only regret is not using more apricots (I used about 300g, but could easily have shot up to 400g or 500g) because the bits of the sponge with the cooked apricot in them are gorgeous. I deliberately used underripe, slightly sour apricots to simulate the tartness of the raspberries and used brown sugar for the sprinkled sugar at the end.
      Next stop: apricot upside down cake with buttermilk and ground almonds!

    215. Seriously, this was fantastic! (I used blackberries since they were on wicked sale.) I made my husband wrap up the leftover half before we dug into it, too.

    216. Aubrey

      I just tried it, and it is DELICIOUS! And so easy to make! I would recommend to anyone even to people who don’t know how to cook.

    217. This cake is absolutely beautiful! I love raspberries and cake. The two together, could be heaven! Thanks for the recipe. I’ll add it on my list of desserts to make. :-)

    218. Liss

      Found it, made it, eating it!
      This is my new favourite website – so please to have come across it.
      Gorgeous photos accompany gorgeous recipes.
      Well done!

    219. Liz

      Yum! This is the first recip I have made from your site and it was a huge hit! So easy…so delicious! I can’t wait to try some of your other recips. Thank you!

    220. Janet McKnight

      i just made this for the second time today (strawberries both times cause they’re in season and just begging to be eaten!), and all my strawberries sunk to the bottom the first time (causing problems with sticking to the pan), but this time I think i beat it better or more, and it is perfection. the berries sunk the perfect amount, it came out of the pan smoothly, and I just can’t wait to eat it. So i’m off to have a piece. THANKS A MILLION!

    221. It’s not fair – your recipe got my juices going and as I scroll down, what appears – – a Weight Watchers ad! They must have put a bug in my computer to let them know when I was going astray.

      None the less, I am saving this recipe for when I can enjoy it to it’s fullest.

    222. Kathleen Greenwood

      Sadly, trolling the internet is replacing perusing my cookbooks, and this is why! Came across your site while looking for something (can’t remember what), saw the raspberry buttermilk cake, and had to make it today. Yum! I used Demerara sugar for the top, so it’s slightly crunchy. The cake won’t last the night!

    223. Ashleigh

      Soooo good! I have to stop myself from eating the entire thing right now! I think raspberries just may be the perfect berry for this cake <3

    224. I SO love this site! Because I’ve been on a weight loss program for a year, I haven’t allowed myself to bake many cakes just for my husband and I. I saw this cake as I was “stumbling” and I was on a mission to make it immediately. Since I am working on my site “Seriously Organic”, my ingredients were all…organic. The sugar is a little coarser than ordinary so, as you know, the texture might be somewhat dense. I also used frozen raspberries. Even though I changed up some things (I know the original recipe is great!) it was SO delicious! Oh btw, I doubled the recipe and used a 9×13 glass pan @ 375 degrees for 35 minutes. Perfect. It does bake faster than I thought it would. My husband loved it and it was a delight to finally bake something so pretty and SO yummy! ( I will ride my bike further tomorrow:P

    225. mg0nzalez

      scrumptious :) … has sort of a cornbread texture to it. i’ll definitely try this with strawberries next time. Thanks again for another great recipe ;)

    226. I forgot to mention that I used plain yogurt instead of buttermilk. It’s easy to eat more of this cake than I should! Somthing about raspberries and cake….so good!

    227. Sweets by Jas

      So this cake’s been made 4 times already since Friday night, and just so you know, we’re Monday! I’ve tried different variations, almond vs vanilla extract, orange vs lemon zest. My last one was a mixture of both essences, lemon zest, apples, strawberries, blue berries and raspberries. They just got out of the oven and I can’t wait until tomorrow evening to dig into them! It’ll be the perfect way to welcome all of my family back home from their trips around the world! (The brother and his wife went to Peru while the sister and the dad went to India leaving me and mom working crazy hours for the entire month of May!) Once more, thank you Deb for refreshing this dreary Montreal spring with a very summery light cake!

    228. SD

      Just wanted to add that I’ve now made this cake with raspberries, strawberries, and, cherries. Oh My. Each time, too, I made the cake lactose free by subbing Earth Balance buttery stick for the butter and clabbered soymilk (using white vinegar) for the buttermilk. The butter substitute doesn’t quite cream with the sugar, so I just mix the two together with my hand mixer until it’s like coarse cornmeal and then add the egg and vanilla. It’s worked great everytime. I really liked it with strawberries- so light and fresh- and making it with cherries totally turns it into a dark, sexy version. YUM! THANK YOU DEB!!

    229. SD

      Oh, to clarify, I’ve made the cake three separate times (it doesn’t last very long), once with raspberries (yum!), once with strawberries (yum!!), and once with cherries (oh la la!).

    230. Susan Updike

      This was the perfect little cake. My husband suggested cherries next time and I’m thinking blueberries and strawberries. The possibilities are endless! Thanks for sharing!

    231. KMarie

      Two cakes in two days… my daughter, who is not fond of icing, absolutely loves this cake and it is so simple to make. Did make my own buttermilk using lemon juice. Thanks!

    232. NidSquid

      Hello, I found this website quite by chance and stumbled upon this recipe. I made it this weekend using the first batch of local hand-picked strawberries from the farmer’s market and it was YUMMMMMM! It has a wonderfully, light, refreshing summery flavour – the cake is moist and so very tasty. I am smitten! :-) I am going to make this all summer long with all the berries the farmer brings. Thank you for the recipe.

    233. Just made this on Sunday: It was great, all yummy & fluffy & light. Fantastic! I didn’t use raspberries though (couldn’t found any at the store): I used a combination of diced strawberries and halved blackberrys with sliced peach. I also covered the cake (after baking) with powdered sugar.

      I’m going to make this all summer long too! :)

    234. I wish we had plentiful raspberries in this part of Australia, I’ll just have to wait ’til summer and go to where the berries are at. Thanks for the recipe in advance!

    235. I really want to make this cake when I have some friends over this weekend, only we’ll be a bit of a crowd, 6 adults, 2 kids, 2 18-months old, and so judging from all the comments how fast only 2 people can eat it, I was going to double it. My question is should I just present two cakes, or can I stack them and frost it with a light whip cream frosting? I was thinking something like pioneer woman’s frosting from her strawberry shortcake cake or maybe something lighter that’s mostly whip cream. Would that be good or would it be too much? From what I can tell almost everyone is eating this cake plain, so maybe a frosting would be way too sweet or something. I’m really excited to make this!

    236. Kris

      Here’s a terrific variation to load this cake with berries (any mix of strawberry, raspberry, blueberry or blackberry will do – I’ve tried them mixed in groups of 3 and it’s DEELISH no matter what the variation).

      Make cake exactly as shown but load up the berries so the ENTIRE top of the cake is covered (and you can’t see any batter). Do not change the amount of any other ingrediant. Put cake pan on a baking sheet because some pans (like the store bought pie pans) are slightly too small and some batter may rise and go over the side. Cook as directed BUT when you get to 27 minutes, take the cake out, tent a piece of foil over the top (don’t let it touch cake), and cook for an EXTRA 10 minutes. ALL the berries will sink to the bottom during cooking and the batter will caramelize on the top. What you end up with is a wonderfully moist berry upside-down cake. I’ve made this 4 times since Smitten posted this original cake and it’s been a delicious way to celebrate the bounty of berries we’ve got here in Maryland… enjoy!!

    237. I weighed out the sugar and the cake seemed overly sweet to me. So sweet that I am second guessing whether I put too much in. I guess I will have to try and make it again this weekend! I made mine with blackberries and strawberry slices. Although it stuck to the pan (will try parchment paper next time) it was incredibly delicious. So delicious that I offered to bring it to brunch this coming weekend. I love excuses to try a great recipe a second time.

    238. I made it for kicks last night and it is very nice and simple for dinner. I actually saw i in the mag and clipped it, then remembered i saw it on your blog!

      my berries sank to the bottom. but.. who cares! it’s almost gone! I used sanding sugar on the top for crunch. forgot to use zest.

    239. Samantha

      I made this cake the day the recipe was posted since i had some left over buttermilk that i didn’t want to go to waste. I didn’t have raspberries or lemon so I used a can of sour cherries in water (drained) and some orange zest and it turned out amazing! It was so easy to swap ingredients and it is so tasty!

    240. I just made this cake intending to save it until after dinner, but it was so good that my husband and I just gorged ourselves on it almost straight from the oven! What a wonderful, and easy, recipe. Thank you.

    241. Karen

      Through another blog I just found this site, and this fabulous cake which I served to company tonight. It was a huge hit, and I’ll be taking it to a dinner party next weekend. This is going to be a go-to recipe. Just delicious!

    242. Sibyla

      This cake is amazing! It truly shines… fast, easy, light.. delicious! I have already tried it with strawberries (little bit too wet, but I don’t think anyone would manage NOT to eat it the very first day, so no problem with getting too moist!), blueberries and raspberries. I usually substitue the sugar with half a cup of honey and when there is so many fres -berries around it’s our favourite everyday cake! Thank you.

    243. Naomi

      Just pulled this out of the oven and it took 20 minutes on the dot. I think my oven runs a little fast though. Made it sans mixer and it seems just fine, just a wooden spoon and a bowl.

      In regards to vegan cake, I would try using a non-dairy yogurt, what you usually get from buttermilk is moisture and tang and plain yogurt is a little heavier, but works well as a substitute. I’ve also heard of people using silken tofu with a little lemon juice, not sure about the proportions though.

    244. I have an entire carton of raspberries and buttermilk that are both about to expire. If it weren’t for you Deb, I might have had myself a bowl of raspberries in buttermilk for breakfast. This is the PERFECT recipe for today and I plan on making it after I post here! Thank you!

    245. Ashley

      So yummy, made it tonight! The only problem I had is that rasberries all sunk to th bottom like an upside down cake and it was impossible to get out of the pan. I ended up serving it with a spoon in chunks. Any idea how to fix that? It didn’t come out looking like the picture where the berries stay in the middle! Delicious either way but would be nice to get out of the pan for company or for a gift! :)

    246. lia

      i just made this cake last night using raspberries and homemade buttermilk. it’s perfect — light enough to enjoy during the summertime and moist. will definitely make again!

    247. lia

      actually, i used a little bit more lemon zest than suggested and my cake turned out to be a “raspberry-lemon buttermilk cake.” soo good.

    248. Catherine

      Mmm, delicious. I have a question about buttermilk: why is it impossible to buy anything but low-fat buttermilk in stores? When I bake I generally don’t want to use low-fat anything :) I can buy buttermilk at the Union Square greenmarket sometimes, and it’s delicious; I can’t fathom why nobody’s selling really awesome buttermilk at, say, whole foods.

      1. deb

        Amusingly enough, it’s a Yankee thing. I have heard that in the South, full fat buttermilk is everywhere. It’s us damned Yankees that seem to not appreciate it.

    249. robyn

      just stumbled upon your recipe, had about a pound of fresh rasperries, so….
      read it, made it and ate it…. well, not all of it, but uhm right now I am happily eating away while watching Jonathan Ross ;-)))

      Wonderful recipe – thank you so much!

    250. Hi Deb,

      I finally made the cake. Twice! First, I made it by using frozen berries. The taste was absolutely delicious, but it was a little soggy. Yes, I did thawed the fruit and removed all the excess of liquid but still, the fruits have too much liquid. Anyway, the cake was VERY good.

      Today, I made the cake with mangoes. Let me tell you that the cake is DELICIOSO! And I prepared the buttermilk by using lemon juice and I used lemon zest. The flavors “married” and the final product is extremely good.

      Now, I’m staring my blog and I want to post the recipe by using mangoes. So, will you authorized me to use this recipe? I will include that the recipe has been adapted from your site.

    251. Michele Sieniarecki

      I found this recipe by accident, but it has turned out to be divine intervention! The first was made with raspberries; second, blueberries. Had a spur-of-the-moment potluck invite and had only a few blueberries left, so combined them with canned peaches. Heaven! I was a bit puzzled, however, as to why my cake seemed so much higher than yours…almost double the volume. Then, as I prepared to make my fourth cake, I realized I have been using a WHOLE stick of butter, not half! Mea culpa… Still, quite delish. Might try adding mini chocolate chips with the raspberries next!

    252. I think my husband loves me more because of this cake ;) He also thinks it cannot be improved by the addition of chocolate, and that’s sayin’ somethin’!

    253. Janine

      I just took the cake out of the oven and i made lemon glaze for the cake. Fruity dessert that doesnt take long in the oven is wonderful during warm weather! I suddenly loved the scent of the mixture after I mixed it. I knew I would love this. I am just disappointed my cake did not create cute dimples!!!! ;o(

    254. Tracy

      Mmmmm. I had to make a double batch of the batter due to a measuring mistake with the milk. But it worked out well because one cake used strawberries, as planned, but for the second cake I had to look around the kitchen for some other fruit I had on hand. I cut up both a bosc pear and an apple and put them together in the second cake. I topped the apple/pear cake with cinnamon and sugar and it tasted so good.

    255. Jill

      I am in love with this cake! I made it for the third time this weekend and decided to add some blackberries into the mix as well as…get this…about 2 teaspoons of rose water. Wow!

    256. I also converted this to gluten free, made a few tweaks, and WOW… was it good. I used blackberries but set them on their sides and they all sank below the surface.

      I think I have just left the most boring comment ever.

    257. I just wanted to use up some buttermilk that was going to go bad in the refrigerator and found this recipe. I made a triple recipe and used two 9 inch round cakes and one smaller about 4 inch cake. I filled them really full over 2/3 and they came out perfect. I wanted them thicker than the picture showed. I didn’t have raspberries and didn’t want to use the strawberries I had in the freezer so I made it plain to use for shortcake later. I had to try the small cake it looked so good and it was. The cake was so moist, I could have eaten the whole thing in one sitting. I wrapped the two 9 inch cakes and put in the freezer for company later this month and will serve with fresh strawberries and whip cream.

      I will be making this again when I can get some fresh peaches, it will be wonderful with any fruit. Maybe some strusel and use as a coffee cake, the possibilities are endless with this basic cake.

    258. alexis

      this cake is so perfect for summer! i think i’ve honestly made this at least 6 times since you posted the recipe.
      THANK YOU for constantly exciting and inspiring me!
      (also the goat cheese & asparagus pasta has been made alot lately too)

      but riddle me this: the first time i made this cake…i forgot the egg.
      i turned out fantastic, looked just like your photos and tasted amazing. i made it again WITH an egg and it really wasnt as good! :( the batter was quite runny, and it rose so much the raspberrys dissapeared, and it was a bit spongey.

      anyway if you have a solution to my wondering i’d love to hear it, but ever since i’ve gone eggless and been lovin’ it!

    259. Dorrie

      I have made this cake several times, each time with home made buttermilk made with whole milk. My berries sink to the bottom. I tried tossing them with flower to try to prevent them from fully sinking and just placing them on top, but most of them still sank to the bottom. Any ideas? Yours definitely looks more appetizing when you can see the raspberries. I baked it at 400 for 20 minutes.

      Also, I have a question on rhubarb (I have made the big crumb cake several times too). How do you prepare it? Do you peel it or just wash it? I read online the it should be peeled, but that took away the nice reddish/pink coloring. Just wondering how you do it.

    260. MJ

      I made this for a dinner party (the same party at which I served your broccoli slaw – I had a lot riding on you at that dinner), and I was a little worried that it would be too small for 8 people since it’s pretty thin. I served it with some extra raspberries strewn around, and it turned out to be just right – not too much, and delicious. My raspberries sank into the cake also, and I forgot to sprikle the sugar on top until the cake had been in the oven a few minutes, but then it made a delightful sparkly crust so all was not lost. I will definitely make this again.

    261. Emily

      I finally got around to making this- amazingly delicious! We had a lemon but unfortunately, nothing to zest it with, so we had to leave that out. It was still amazing. This could be a good fall cake with cranberries and orange zest too…

    262. So, I made this for a dinner party, and it was raves across the board. I used traditional buttermilk and instead of baking in a round pan, I used a square. My berries were done 9×9 in perfect little rows. I then cut the 9×9 pan into 1 inch squares and arranged on a chip/dip platter that I converted into a dessert tray. The 1 inch squares are around the edges, and where the dip goes I put hand made whipped cream (cool whip would do the trick, and probably a lot less calories, ha!)

      So easy, and everyone LOVED it!

    263. I made **4** of these this weekend. 2 with raspberries, 1 with strawberries and 1 half and half. Fantastic! I’ve still got some buttermilk left and some apricots that are looking beautiful… might just have to find *something* do to with a fifth cake! Thanks!

    264. Jamie

      I made this for my sister’s boyfriend’s graduation party using cut-up strawberries instead of raspberries because that’s what I had on hand. It was so good. Not too sweet, and great with a scoop of vanilla ice cream. My sister loved it because as she put it, “I don’t really like cakey cakes.”

    265. Rubytuesday

      Just made it with blueberries b/c the Winn Dixie didn’t have any raspberries that looked good. It smells so good! Now I’m waiting for my bf and his parents to get here so we can eat it! I think I’ll call it Boo-Boo Buttermilk Cake after my friend’s baby, “Boo-Boos” are her favorite fruit :)

    266. nastalasta

      I’ve made this cake twice now, and both times it was delicious and did not last in the house for more than a few hours. But I’ve noticed that the raspberries are stainng the dough a blue and unappetizing color. Is it the type of baking powder I used? Please advise!!!

      1. deb

        Jamie — I don’t see why not. Maybe soak them in something first to make sure that they’re extra plump, and don’t draw moisture away from the cake.

        nastalasta — Very likely. The berries could definitely react with a baking powder with aluminum in it. I use Rumford, which is aluminum-free, and didn’t have that problem. However, I made raspberry scones a while back before I’d switched to Rumford and they were a heinous bruise color!

    267. Emily

      This is so good, I’ve made it a couple times with all types of berries and they’ve turned out delicious. But I noticed that it gets a little soft sitting out on the counter after a couple days. Should it be specially stored or just stuck in the fridge?

    268. laura

      after running past this recipe, i immediately started throwing ingredients together because it sounded delicious. one thing led to another, and before i knew it – i realized i was missing a few core ingredients (raspberries and buttermilk). no worries – blueberries were a great substitute. i couldn’t find my vanilla so i replaced with almond extract – also tasty. didn’t have buttermilk so i did the 1 tablespoon vinegar trick. oh yeah, and my mixer went out.

      i also added chocolate chips. so basically i KIND OF did the recipe. and it was great.

    269. I’ve made this twice now, and my family and I LOVE it. We like eating it right out of the oven, nice and warm, but it’s also really good cold. Tonight we’re making it a third time, only we’re going to do peaches instead. I can’t wait to try it!

    270. Swati

      I made an eggless version of this cake for my mother. I replaced the egg with 1/2 a mashed banana + 2 tbsp buttermilk. I also added about a cup of chopped walnuts because…bananas go well with walnuts. The end result was fantastic! It was just as moist and soft as the original version (I make both) and the added flavor of walnuts was just awesome :)

    271. Matt

      Hey! First time poster, long time fan! I just made this today and it’s gone down very well! Half gone already just 3 hours later!

    272. Hi Deb,

      I made this three times already, tweaking it to meet our tastes. The main change that I made is to add a lot more lemon. I posted about it this evening. Thanks!

    273. Made this last night, but subbed blueberries for raspberries and whole wheat flour for all purpose. Turned out SO good! It reminds me of a coffee cake and yes, I will be enjoying a piece with my morning coffee. : )

    274. Meagan

      (I made buttermilk for the first time: how was I not doing this already?)

      The cake is amazing, though. I made it using the zest from a whole lemon, which ended up being more than called for, and I squirted some lemon juice on the berries once put into the dough. I used a 6-ounceish, evenish mixture of blackberries (not placed any particular way, mostly sinking) and raspberries (placed hole-side up, mostly staying afloat).

      Before baking I sprinkled the top with cinnamon and allspice, and I whipped some cream with a hit of amaretto to plop on top.

      It lasted 7 minutes and we were just two people and a half-litre of milk to wash it down. :)

    275. Q

      I need help. I cannot stop making this cake!!! Oh the lemony flavour! Oh the raspberries! Oh the light, fluffy, eggy goodness! The new recipe for Blueberry Boy Bait might just cure me though. Thanks for another hit!

    276. clara b

      my raseberries sank too and made a sort of jammy mess also the top of my cake was much darker than your photo – what did i wrong?

    277. DD

      I made this cake last night with fresh blueberries (for some reason, I couldn’t find any raspberries that weren’t shockingly overpriced) and it came out amazingly well! The cake was super moist and the blueberries did not sink to the bottom as I had feared.

    278. KB

      Fun fact: if you make this cake and the fruit sinks (as it did when I topped it with blueberries), everyone at the family reunion will think you brought a plain, unfrosted cake and no one will touch it. Thus, you will bring two of these delectable cakes home and lament the fact that your weight loss will be at a standstill for a few days. But good golly, this cake is tasty and can be made when you are sleep deprived and exhausted at midnight in a matter of minutes. Thanks, Deb!

    279. Nath

      This cake is awesome! I made it with cherries, it’s cooling as I type this. My cherries are close to being lost, I though about clafoutis but I prefere a cake texture than a flan texture, so I remembered I saw this recipe a while back. The batter is incredibly fluffy and it looks like it’s going to be really moist. I like that the batter taste like butter even though there is not all that much in there.

      Thanks for the great recipe!

    280. mmh, this cake is awesome, i threw in 1/4 cup of finely grated coconut and it tasted great. love your website! aloha from maui and thnaks a lot for the recipe! WILL BE BACK SOON !

    281. est

      hi! the cake looks great. I’m going to try this recipe tomorrow but I don’t have any baking soda and shops will all be closed tomorrow as it is the 14th of July in France. is is ok if I replace it by another 1/2 teaspoon of baking powder? I’m worried it’s going to taste funny.

    282. Kari

      So easy and delicious… I made 2 for a family gathering. Thanks for the recipe! (I used frozen strawberries we had recently picked, and it turned out great!)

    283. made this twice with great success! even with the shorter cooking time, however, it cooks up quickly! one more minute and i would have been toast! loved it with blueberries. ate it for breakfast and will take to brunches as a coffee cake. sort of like a really special blueberry muffin :)

    284. Shirin

      LOVE this recipe….I’ve made it several times with great success and have referred so many people to your excellent recipes and blog…with fresh berries takes me about 18 min in the oven for golden perfection…Question on using frozen berries though– I used frozen blueberries the other night and it took 26 minutes for the toothpick to come out clean but the outside was overly browned. Should I adjust the temperature?

    285. Kristin

      Mine didn’t look like the pictures, but it was mighty delicious! Mine came out a lot fluffier and moist than this one appears. All the berries sank, no matter which direction they were facing. I baked it for 20 minutes and it came out a little too brown, so I’ll try 18-19 next time! It was wonderful though, despite the fact it wasn’t the most beautiful cake I’ve ever made.

    286. Jan

      Hi Deb,

      I have a question. I’ve made this cake twice now. I was so excited to make it because really,yours looks fantastic. The first time I made it with strawberries and it tasted lovely but my strawberries all sank to the bottom of the cake, making it rather soggy. I thought perhaps it was due to the size of the strawberries versus the raspberries. So today I thought I’d make it with blueberries which are small and shouldn’t be so heavy they sink right? No. They sunk too! So now I have a nice layer of blue on the bottom of the cake although it’s not as soggy as last time. Tastes great though. But do you have any idea why my fruit are sinking and how I can get them to stay up like yours? I don’t know what I’m doing wrong! Thanks.

    287. Oh Deb, I made this a few weeks ago (I’m pretty sure I credited to you, but I know I also credited Gourmet… must check this) in 4-inch springforms, and I’m making it again today in the full 9-inch pan to take to my grandparents. This is such a wonderful recipe, you rock!

    288. Just made it, is in the oven, can’t wait to taste it!
      Just found your website tonight and you convinced me with this one!
      Wonderful recipes, thank you very much!

    289. Erin

      Wow! Another SmittenKitchen winner, for sure. This was SO easy and delicious! I used sour cherries instead of raspberries because I had the cherries on hand. They were perfect–just the right amount of tart to balance the buttery, moist and light cake. I agree with the commenter who said this tastes so buttery, even though there’s really not that much butter in it!

      Absolutely awesome, Deb–thanks! I’ll be making this one again and again with all kinds of different fruits. I’m having trouble thinking of something that *wouldn’t* work!

    290. sandra

      I just made this cake for the second time in two days, my roommates have been clamoring for more. I’m spending the summer in the countryside, and we have no electric mixer, but tons of berries. Mixing the cake by hand works fine! Just be sure to be thorough.

    291. I used 1/4 cup of banana and a few small slices of butter instead of half a stick of butter, and it came out well! I also scattered strawberries and blueberries across the mixture.

    292. Rebekah

      Delicious. Made this with wineberries picked from the side of our country road. I did a double recipe in a 9×13 and baked it a little longer (20 minutes at 400, and then 15 more minutes at 350 to avoid burning). I added a pinch of nutmeg and ginger, and used more than the called-for amount of berries. No doubt about it, I’ll make this again.

    293. Leslie

      Deb thanks for this recipe. First time I made it with raspberries and it was dee lish. This time I bought 4 quarts of farm fresh raspberries with a plan to make it again, but they all rolled around in the car — we’re having jam tarts instead. Oh well, blackberries to the rescue. You are teaching me what I thought not possible — how to bake simply and deliciously — and more and more, fearlessly. Thanks again.

    294. Kari

      Just put my third one (in 2.5 weeks) in the oven. First two were strawberry and this one is sweet cherries. maybe someday i’ll try raspberries! thank you for such an easy and DELICIOUS cake! it’s going to become my go-to!

    295. Randi Lynne

      This is in the oven right now (except with blueberries). The batter itself tasted so good I thought about just eating it. :) Yummy!!

    296. tanya

      I made this cake twice this week. The first time for myself and my husband, in the attempt to use at least some of the 2 kilos of wineberries we picked in a nearby park. I loved the simplicity of the recipe and the fresh, tangy flavor, thanks to the combination of the tart berries and lemon zest. Next time I made it, was precisely for the reason this cake is intended for: unexpected visitors on a very short notice. This time I made it with raspberries. Again, the result was great: light and bright taste. The berries did not sink. The cake took 30 to bake through. I use the zest of a whole lemon for this cake. Thank you for the recipe. It is now one of my go-to recipes.

    297. Lewis Walsh

      Simply stunning. So simple and easy to make but tastes anything but. I found it cooked a little too quickly too, even 20 minutes left it very brown and almost burnt on the edge, but not so that it affected the taste.

      Incidentally I couldn’t get buttermilk at my local store so I mixed 1 half natural yoghurt with 1 half milk, worked a treat!

    298. Yum…

      I made this twice, both times using the faux buttermilk. Actually, it was milk that I had previously frozen, so not only was it yucky looking milk that had separated, but it didn’t even clabber the slightest bit when I added in the lemon juice. But apparently, none of that matters because this cake still turned out fantastic!

      The first time I made it using fresh raspberries and a hand mixer. The berries sank, completely out of view.

      The second time was made with fresh blueberries. This time, I hand mixed it as well as tossed the berries with a bit of flour before sprinkling them on top. To my delight, some sank, some didn’t, and every bite was delicious. I also baked this one at 375 for about 35-40 minutes.

      So good….

    299. Lisa

      Thank you! Thank you! As a first time dinner host for my family and in-laws, I was very nervous about how I’m going to pull it off. Once this cake came out of the oven, I knew I’ll be ok. I used blueberries and they all sunk but that didn’t take away from the taste and almost looked intentional. Thanks so much for the recipe.

    300. Kat

      Thank you for posting the recipe! I tried with blueberries, and it turned out to be absolutely delicious.

      I used full-fat greek yogurt instead of buttermilk. I dislike using only 1/2 cup of a quart of buttermilk, whereas the yogurt is a regular staple. It has a similar tangy-ness, and give the batter a richer texture.

      I didn’t have lemons on hand, so I grated in some orange zest and added a splash of grand mariner. It seemed to have worked well with the blueberries.

    301. Bridget

      I am baking this cake right now! I replaced the raspberries with blueberries tho….I’m excited to see how it turns out! Thanks!

    302. Jacelyn

      Hi, I have been following your blog for at least a year. Your delicious-looking food photos always left me wanting to go right to the kitchen and get my hands on. Anyway, I just baked this cake for my workplace outing tomorrow. I’ve tried it. And I’m sure it will be a hit tomorrow. It’s moist, tender with a slight ting of tang! Yummylicious!!

    303. jessica

      i am coming out of lurkdom for this cake.
      i’ve made a lot of things from smitten kitchen, but i just made this cake this morning, and i absolutely had to tell you it is The Best Cake I’ve Ever Made In My Life. true story.
      thankyousomuch for posting cake bliss.

    304. Something went terribly wrong when I made this the other day. It did not look anything like your cake, and it all fell apart when I took it out of the pan. (I suspect either a scaling error or a creaming issue, but I really am not motivated to investigate further.) Fortunately, it was not destined for anything except breakfast snacking, and it stil goes perfectly well with yogurt even if it is ugly and broken!

    305. LCS

      Thank you for the recipe.

      Your website, as I’m sure you’ve heard hundreds of times, is really great–beautiful photos, easy to follow recipes, and well-organized. What really pushes me to name your site as my top favorite is that everything I make from your website always turns out the way it does in your photos. (At least so far, which is about two months.)

      Instead of raspberries, I used peaches and blueberries. Also, I reduced the baking time in half to 10 minutes because I made them into 8 very large cupcakes (I don’t own any cake pans). Turned out beautiful. And tasted really ridiculously soft and moist, too.

      Thanks again.

    306. I finally got around to making this and it was a hit! I made a blueberry one and a raspberry one and they were super easy. Next time I plan to add more lemon juice and zest. Thanks!

    307. I want to thank you for such a lovely recipe. I made a few ingredient changes so I could avoid a trip to the store and it was still fantastic. I subbed 1/2 tsp lemon extract for the lemon zest, plain whole milk yogurt for the buttermilk and frozen raspberries for fresh.

      It turned out great. It was light, tender and such a tangy, sweet mingling of flavors. I can’t wait to have it with tea in the morning. Thanks so much!

    308. Calliope Fleming

      This cake was awesome! We made it with the only berries we had on hand (a mixture of blueberries and blackberries). My husband had seconds… the first time I’ve ever seen him have seconds on a dessert. Thank you for the wonderful recipe.

    309. sarah

      I just made this and it turned out perfectly! It only took minutes to make and it tasted soo good! I used freshly picked raspberries and had no problem with them sinking. Actually, my cake looked exactly like the picture. The lemon zest and the sugar on top are the perfect finishing touches. I will definitely make this again- maybe even with blueberries…

    310. laura

      It’s in the oven now. . . I guess it doesn’t matter that I didn’t take the time to read how to make buttermilk until after I used half-and-half. We’ll soon find out!

    311. I must have made this cake at least ten times since finding your blog a few months ago. It’s one of my all-time favorite recipes, in part because it is so simple and unassumingly delicious. My husband loves it just as much as I do, and now he understands why we have a zester!

    312. I made this three time during our vacation last month, with rave reviews each time. It’s so simple and delicious … sure to be my go-to everyday cake from now on. And just as a tip, doubling the recipe for a crowd worked perfectly in a 9×13″ pan!

    313. I made this cake this summer and it was so light and moist, I just had to share some with my friend Molly. I also thought it was so good I decided to share it with others so I linked this page onto my site of the week page on my site. I believe it is week 3’s site of the week. I hope you get more hits on it as I still have it as an active link on my site. Thanks for great recipes!

    314. I made this for the mom’s at my daughter’s tea party (her 4th bday, thank you!) and ALL the raspberries sank! LOL! But, that didn’t stop us from gobbling the whole thing down! Delicious! I decorated the top with flowers from the party and some raspberries I had leftover in the fridge. I’ll definitely make it again and it will be interesting to see if any berries stay afloat!

    315. maryr

      Laura – my raspberries sunk too.

      This cake was a HUGE hit with my coworkers. Disappeared in roughly 20 minutes (and it’s not a big office!). I threw in some cardamom just for giggles (three shakes – maybe 1/2 t at most?) and it was FABULOUS. I also sprinkles a little demeura sugar on top after baling, mostly for decoration, but it added a really pleasant crunch to the texture.

    316. maryr

      (ETA: Also, I left out the lemon zest, but since I added cardamom, I didn’t miss it. I also neglected to sprinkle sugar on top before baking but again, didn’t miss it)

    317. DIANE

      Baking in the oven right now, used frozen raspberries lovingly picked by my now 81 year old Dad this summer. Can’t wait to try it.

    318. jannalee

      wow…woke up at 4 am and have this cake in the oven…I added some chopped up chocolate (stole some candy from the kids Helloween left overs) plus the raspberries… it looks great so far… I actually am going to whip up a second one… and willl take it to a friend today!

    319. Nicole

      This was so good! I made it with blackberries and some whipped cream with a touch of brandy. My guests loved it! It’s going in the regular circulation for company — yummy, make ahead and the perfect size (I hate having leftover dessert).

    320. meeshapie

      just made this cake with blackberries. Totally delicious even enjoyed by a slightly whiny 11-yr-old (“uhhhh, you forgot the frosting) and 3 yr-old (“I don’t eat berries).

    321. Jenn

      My 2.5 year old son asked for raspberry cake and strawberry ice cream from Santa. So here I am on Christmas Eve cooking him raspberry cake. Thanks for the recipe!

    322. Jane McDee

      It is summer in New Zealand. We got plenty of fresh raspberries from our local farmer market. I baked this cake yesterday. It was wonderful. I sprinkled the top generously with castor sugar before baking. The top came out slightly crusty. Thank you Deb for the recipe.

    323. Jenn R

      I made this last weekend and it was great! I used blueberries and forgot to put the sugar on top until the cake had been cooking for 15-20 minutes. I added it when I remembered, and everything turned out fine. My blueberries didn’t even sink to the bottom. It did take longer than 20 minutes for the middle of the cake to set – probably around 30 minutes.

    324. This is one of my new favorite recipes! Thank you! I made it the first time with raspberries and the recipe just as you posted here and it was divine. What an easy and yet delicious summer dessert. I’ve also started playing around with it, most recently I made it into an apple cinnamon buttermilk cake and it was just as divine ( I love recipes I can play around with.

      Your blog is extremely inspiring to me. Keep up the great work!

    325. Kathy

      Oh, a tip for those folks whose fruit is sinking: try tossing your fruit with a few tablespoons of flour before you toss it on top of the batter. This trick also works in recipes that call for stirring the fruit into the batter, too.

    326. K

      Just made this with frozen blueberries. Like other people have been saying, it tastes incredibly buttery, even though there is only 1/2 a stick of butter and I used reduced-fat buttermilk! Everyone at work is devouring it while giving me evil glares for (they think) ruining their New Year’s resolutions.

    327. Susie

      I made this over the weekend. It was awesome! Seriously! I made it with strawberries and we put whipped cream on top. I was like strawberry shortcake, only better. The problem is that one 9 inch pan is too small! Everyone wanted more – including my 5 year old who was still asking for more after 3 pieces. Can you double it and bake it in a 9 x 13? Also, I took it out after 25 minutes when the top was browned and crisping up but the bottom was still really soft and sticking to the pan when I inverted it. I did cool it for 10 minutes as instructed, and the toothpick was clean. So, is that how it’s supposed to turn out? Maybe, I needed to cook it longer? Anyway, great cake!

    328. symphonic chef

      Deb, this has become my all-time favorite every-day cakes recipe. I have made it at least ten times now, and it’s still one of my faves of all your posts!! Every time we have a couple over for dinner – or go to a friends house for dinner- I make this cake. I’ve done raspberries, blackberries, and right now a fresh blueberry version is in the oven.. Sometimes when i use frozen berries, they sink into the batter (even after rolling in flour) in which case I just sprinkle powdered sugar on top and it still looks pretty. Any other suggestions to help keep the berries from sinking? Thanks so much- this cake is truly a winner!

    329. Alicia

      I’ve made this cake countless times. I keep returning to it because it is absolutely delicious. I often add more raspberries than suggested, but you can never have too many of those fruity little treasures. Despite the wintry weather, I’m thinking that one of these little cakes is in my future. They’re too good to only have when raspberries are in season.
      Thank you SO much for sharing this with us. :)

    330. This cake was instrumental in wooing my boyfriend, a man with quite refined tastes in baked goods.

      I believe that is sufficient reason to recommend that everyone make it, now, and feed it to a person that you like.

    331. Lea

      Such an easy cake to make, and such a hard cake to stay away from! Buttermilk texture is just lovely. Thanks so much.

      Adjustments: I didn’t have enough raspberries so mixed in blueberries and threw in some mini chocolate chips, just for fun. Forgot to dust them with flour but they didn’t sink..hmm wonder what I did right? (I also failed, however, to dry them off completely after washing them and that created unnecessary ring of moisture around the berries) I decreased everything by 1/6 because I only had a 8 inch springform, but it worked out beautifully. I don’t know if others felt the same but I found it tiny bit too sugary, so will cut back some next time. Has anyone tried mixing in chopped nuts?

    332. Lea

      …and made an orange version of this today: Orange zest (1 spoonful? I only had a single orange), 1 tbs of juice from the orange, cut back some on the buttermilk in consideration of the acidity in the juice, swapped almond extract for vanilla, threw in some semi-sweet chocolate chips, cut back on sugar, and voila!

      I love this recipe so much, thanks again, Deb!

    333. I want to thank you a thousand time for this recipe. I’ve made it as a coffee cake and as a dessert cake, with different flavorings and fruit and even added mini chocolate chips for a richer treat. It’s so versatile and always a pretty presentation.

      I just put the most recent one in the oven for my sweetie’s valentine’s day breakfast in bed. (He sleeps late!) I upped the lemon zest and added a 1/2 tsp lemon extract. I’ll serve it with a dollop of creme fraiche and a few reserved fresh raspberries. Thanks again!

    334. Kristen

      I made this cake for my Oscar Potluck Party-and it was great! I used frozen blueberries that I tossed with flour before sprinkling them on the cake. It turned out wonderful-I love that this is a cake I will always have ingredients on hand for. Can’t wait to try with rasberries! Thanks!!

    335. Just made your Guinness and Bailey’s cupcakes yesterday (ALL gone before noon today in the office), and am now just hitting “Surprise Me!” on the left navigation. LOVE your blog so much! Also, good to know that my apartment’s oven circa 1965 isn’t the only one that seems to be turbo charged in the heat department!

    336. I just made this cake for the second time. I love it! I used the last of the season’s raspberries (I’m in the southern hemisphere) and I’m just about to walk out the door with it for a barbecue. What a perfect, simple, lovely, summery cake to bring to a friend’s house for a lazy late summer afternoon!

    337. Song

      I’ve been following you for about a year now and last year I bookmarked this recipe. For the past year, I’ve looked at this recipe longingly. I’ve never really cooked at all, let alone bake something from scratch and at age 43 – I figured it was about time. Well I made it and I have to say it has changed me. Who knew that some flour,a whisk and a tiny carton of buttermilk could for once get me out of my head? In a world so incredibly stressful, thank you for introducing me to a quiet place where true magic can really happen…

    338. jackie

      Hi Deb, Ive just discovered your fantastic recpies. Ive tried loads of them in the last week!
      I like when you have grams as well as cups….makes it easier for those of us in the UK
      Cheers from Glasgow

    339. Debra

      Crossing my fingers that you soon create that Everyday Cake section. Although with two little ones of my own, I wonder how you find time to still cook a couple times a week. I love your site and have recommended to other foodies.

    340. Dawn

      This cake was perfect when made as written! I also tried it using a thawed frozen berry mix and it was still perfect! Thanks for a great recipe!

    341. Katie

      Deb, this cake was incredible. It was so fast to whip up, and my husband commented, “This is the best cake I have EVER had.” Thank you so much!

    342. I made this cake tonight with frozen raspberries and it was amazing–so tender! I used 3/4 cup of buttermilk because that’s what I had left, and an 8″ round pan because I wanted a thicker cake. It took 40 minutes to bake, and the berries turned a bit blue and sank to the bottom, but I ate 3 pieces while it was still warm! Next time I’ll reduce the baking soda/powder a bit, as it’s the basic mixture that makes the berries turn blue. Delicious–I’ll be using it with many different types of fruit.

    343. I’ve prepared this cake yesterday from a Spanish website and finally my conclusion was: “it needs more rapsberries”. Now I see yours and asked me why I didn’t take the time to look into your website first!! Next time!

    344. jennie

      Well, how nice of you to have a cake for my birthday! I was flipping through and sure enough-May !9th got a cake! Thanks!

    345. Tracy

      It tasted fine, but sure didn’t look like the very appetizing picture! The berries all sank and were invisible, and it fell in the middle. I think our oven is possessed – my husband is an accomplished baker and every now and then has an inexplicable result like this. So, I covered it with chocolate ganache, and filled the sunken spot with a mound of raspberries, then dusted it with a little powdered sugar! It looked lovely and what doesn’t taste even better with chocolate ganache!

    346. Jami

      Thanks so much for this recipe. This will be the THIRD and FOURTH time I’ve made this in a week, at deafening request of my family. Thanks for putting up such a wonderful and flexible cake!

    347. Geneviève

      I made this cake (strawberry version) one day early for my boyfriend’s birthday. However, it smelled and looked so good, we had to try a piece as soon as it came out of the oven! It was AMAZING! The next day, we celebrated his real birthday with 3/4 of a cake… not as pretty, but just as delicious! Thank you for this fabulous recipe I will definitely be making over and over again!

    348. Robin

      I made this cake for a coworker’s birthday. I used quartered strawberries as they’re in season, doubled the recipe to fit a 9×13 pan and frosted with cream cheese frosting to make it more of an occasion cake. It was absolutely fantastic and I got raves from everyone at work! This recipe is definitely a keeper and I’ll be adding it to my repertoire (especially for spring and summer)!

    349. I made this with strawberries from the farmer’s market. I used heavy cream that I had because I mistakenly bought milk instead of buttermilk. It was wonderful! Even my daughter who doesn’t like fruit “in things” gobbled it right up! I can’t wait to try this recipe again.

    350. Steph

      Ok wow. This is a seriously awesome cake. I made it with blackberries, because they were on sale. I think my husband might finish the entire cake before tomorrow morning. He can’t stop talking about how good it is. I will definitely be making this one again.

    351. hi there! i am totally inspired by all those beautiful pictures in your blog (i tend to read your entries in AM and they always make me soo hungry!!!! ( Thank you for all the delicious recipes!) As i was navigating through old entries i came upon this cake… we tried it last week and LOVED IT!!! super moist, not too sweet and i love that you can substitute any berry in there. We made ours with strawberries since they are now in season! delicious!! and i made your carrot ginger dressing as well ! mmmmm!

    352. Patryce

      Apologies if someone has already posted this, but buttermilk can be frozen quite successfully, so what doesn’t get used can be packed up for another time. I’m planning to make this recipe this weekend, and perhaps also a raspberry version of the lemon cream cheese braided bread…

    353. Clare

      I made this once and it was great! I’m planning to make it again, but I’d like to make the cake part a bit thicker this time. Is there anything I should watch out for in doubling the recipe (aside from cooking time) to make a thicker cake?


    354. Juliana

      Hi Deb. I have a question about how long it will keep once baked. (Not long based on what I’m reading!) The weekends are the only time I have for cooking and I want to make two tomorrow (Sunday) – one for Monday night which I imagine won’t be an issue and one for Wednesday night. Do you think that will be ok?


      1. deb

        Juliana — One day in advance should be fine. I confess ours didn’t make it beyond then so I am not sure how they hold up — I am sure they won’t taste terrible, however, just maybe less moist.

    355. Violet

      I see that this recipe was posted over a year ago, but that wasn’t going to stop me from thanking you SO very much for posting this delicious, amazingly simple cake. I have baked one a week for the past 3 wks (!!) with variations based on what I had at home- strawberries (good but a bit dry), blackberries + strawberries (delicious), and the original all raspberries (my fave) Thank you for your wonderful recipes, can’t wait to try more…

    356. Thank you so much for this fabulous recipe. I was looking for a simple raspberry cake as a filling for Bakerella’s cake pops, and having browsed your blog before I knew that anything you post would turn out amazing.

      Had a bit of a disaster using packet cake mix, and I cannot be happier that I threw that in the bin and found this recipe to make from scratch. it was so delicious it almost broke my heart to crumble it up and coat it in chocolate – but thankfully it is so easy that I will definitely be baking it again!

      You are so right about it being an ‘everyday cake’ but I think I will double the recipe so that it doesn’t get all eaten up so fast!!!

      By the way, it worked perfectly with frozen raspberries (fresh berries are so expensive and out of season in Australia). Thanks again!

    357. Lufflee

      oh goodness when i first started making this i felt like i was going down memory lane and doing a recipe I had already done before. The ingredients were the same, and even the techniques, but the tastes? entirely different. I am beyooond amazed. The other cake was great but this cake was so light as air and had a unique sweetness to it.

      AWESOME recipe might I add. Though i lacked your precision when ‘scattering’ the bluberries, it was more like someone had just dumped a pile on top and just flicked them to the sides xP

      Thanks for sharing the recipe!!!

    358. Elisa

      oh YUMMY! This was goooooooooood. I must say that I am not to have sugar and I was too lazy to put parchment into the bottom of my pan. uhmm Some of the cake stuck when i was turning it out… and so of course I had to eat the evidence quickly, yeah that’s it, before the children caught me. lol! Have you ever tried this one, cutting the sugar in half? Do you think it would affect spread of cake like it can in cookies? This would be good with chocolate and raspberry swirl with a mint added into it on the plate under the cake. Had I taken the course on spun sugar, some of that over the top of a fresh raspberry perched on the slice like a cage with a sprig of mint would make it look like you worked for HOURS..ha!

    359. Amanda

      This was great! I think it was my boyfriend’s favorite breakfast pastry that I have made so far. I also used frozen raspberries instead of fresh ones, but I let them thaw a bit first. I also didn’t use the parchment paper- like one of the previous posters I was just plain to lazy, but I greased the pan well and it slide out fairly easily. The best part about this cake was the tartness that the lemon added.

    360. I made this cake tonight, using orange zest and blackberries. yum. Mine stuck to the pan, too, but man, it was delicious. I do think next time I’ll use some wax paper or something….

    361. Emily

      I made this yesterday for a July 3rd barbeque with some berries fresh from the farmers market. (Because, why wait another day to celebrate?) I put alternating circles of raspberries and blueberries to be festive, but all my fruit ended up getting gobbled up by the cake. So I improvised aesthetically and smushed up blueberries in whipping cream for blueberry whipped cream – put a dab of that on top of the cake with some fresh berries surrounding it and the festiveness of the cake was saved. Its deliciousness never needed saving though – this cake was so moist and tasty. Thanks for another great recipe.

    362. It’s baking in my oven now, and my entire apartment smells heavenly. Third time I’ve made the recipe. So excited to share it with my friends tonight! Happy Fourth!

    363. Lori

      I just recently started baking and had discovered the 101 cookbooks site and was prepared to make her version of this cake (with ww pastry flour). But yesterday i made one of her cakes and was disappointed. I think she aims for “healthy over tasty”. That works sometimes, but i needed a great fruity cake for a bbq today. I already bought my buttermilk and blackberries and then i found your site (and am i thankful!). I made your cake with the blackberries, and i added an equal amount of kosher salt to the sugar which was sprinkled on the top of the cake. YUMMM!!! It was a hit! Everyone enjoyed it and i think the salt added a touch of sophistication. This cake is definitely on my “go to” list!

      Thanks so much.

    364. Dawn

      I love this cake! I have made it as written (yummy), with mixed berries(yummy), and with fresh cherries (pitted and halved, yummy). For convenience, I used self rising flour on the cherry one and couldn’t tell a difference. Very user friendly recipe!

    365. Amy

      The high altitude S____ed me. :( Does anyone have a high altitude version of this? I know less sugar and more flower is the idea, but I’ll have to experiment to find out exactly the right proportions. I’m at 5280 ft.

    366. Jessie

      Deb– I confess to being a longtime lurker and I just adore your site and recipes :) I’ve made this cake three times now exactly as written and I love it! Do you think it would also work doubled, in cupcake form with blueberries gently folded into the batter and some lemon icing drizzled on top? The girls at work are dying to try it, too!

    367. Sally

      Made this last night – DELICIOUS! I made it with blueberrries, the optional lemon zest, and cooked it for 22 minutes – next time I’d do 20.

    368. Had raspberries; had buttermilk. Needed cake. Think I first did this using Gourmet’s recipe but this time around it’s all you! I actually use the powdered buttermilk but I do add it to milk, not water and it’s always worked fine for me.

      Today I’ve added a quarter cup of mini chocolate chips and sprinkled with raw sugar; love raspberry and chocolate together so worth the risk. In the oven and smells divine!

    369. aimee

      Thank you for the lovely recipe. I made a two cakes. One was impossible to get out of the pan, but the other that was cooked in the back of the oven was perfect. the one in the pan came out slice by slice and was the one we kept in the house while the other was brought to an event.

    370. Deb, pretty much any time I have a get-together (which I always always want to bake for) I come to your blog to see what yumminess you’ve created lately. Right now I’m far from friends, but I’ve bookmarked this for the next time we’re all together again. The guy friends will love it (your recipes never fail at that!) … And I love that you’re publishing a cookbook! Best wishes.

    371. I posted about this cake a year ago and how much I loved it. I just posted my version on my blog, but I wanted to mention here what I mentioned there which is that this cake is very inexpensive to make. I have an eagle eye for inexpensive and delicious food and this, with it’s mere 1/2 stick butter and other modest quantities means that making a bunch of these cakes doesn’t break the bank!

    372. abby

      Made this last night for friends and wish I’d made two!!! It was the perfect end to a BBQ with friends. Fortunately the parents ate dessert before the kids spied the cake. Yummmm!

    373. teresa

      I am somewhat new to this blog and this was the first recipe I made from it. Wow. This cake was so easy and so delicious. We are down to the last few cups of berries from our bushes so I was verry happy they weren’t wasted! They are treated like little jewels around here.

    374. kcsnedah

      This was one of the first recipes I made from the site as well, and I just have to say how much I love it. I made it a couple times last summer and once this past spring. That time it turned out a little grainy, like cornbread almost and I wasn’t sure I’d try it again.

      But this week I was house sitting and they asked me to use whatever food I could so it didn’t spoil. Faced with a few pints of blueberries, some blackberries and some raspberries that were almost round the bend, I made it again. 4 times. And it’s been awesome each time. First was just plain blueberry straight from the recipe. 2nd and 3rd were blue/black berry mix with 1/3 C brown sugar substituted for white just to see what would happen. One of those had cinnamon in as well. The brown sugar made it just a tiny bit moister and delicious. The cinnamon was just ok. 4th time tonight was blueberry with a mix of almond and lemon extracts instead of vanilla, with the 1/3 C. brown sugar, then topped with a spiced vanilla sugar instead of white. It was ok, but I don’t think I care for the almond flavor, it ended up being too sweet.

      So, point of that whole thing was to say thank you for such a versatile recipe and to encourage others to play around with it a bit til you find one you like. I’m going to try a peach raspberry one as soon as I can. This fall, I’m planning an apple one with allspice in it. (But first, the dimply plum cakes and the cherry clafloutis.)

    375. Carrie

      Thank you for this wonderful recipe! My four year old daughter and I made it this morning and it turned out perfect. I had to make some substitutions b/c of food allergies. I used Coconut Kefir in place of the buttermilk and instead of butter I used shortening. It’s so good! we’ve eaten cake for breakfast and lunch. only cake. I feel a little weird about that but what can I say? It is really good cake:)

    376. Gloria

      Ah, Deb, I am a huge fan. I’m a 15 year old aspiring photographer, and am OBSESSED with your website. Seriously. It’s embarrassing. Anyway, I was wondering if buttermilk could be substituted with something else. (I’m staying in a very quaint town, and unfortunately, there is no buttermilk at the market.) Thanks for providing such amazing recipes, beautiful photos, and entertaining narrative. :)

    377. Naomi

      YUM! I was so excited to find this I overlooked the fact the only ingredient I really had was the buttermilk. So I made with brown sugar, rye flour, dried fruits soaked in honey liqueur and used a 8 inch tin. Was totally delicious but more of a winter cake. Today after grocery shopping I made it exactly according to recipe and it was a delicious summer cake. Awesome recipe!

    378. Heidi

      I made this yesterday, and was thrilled. However, I had to substitute some brown sugar (I ran out of sugar! I must be baking a lot) and I don’t know if that was why, but the cake is incredibly moist. Almost too much so. I’d say it was undercooked, but it’s a gorgeous golden brown on top, darker than the photo. Also, all my raspberries–no matter what direction they fell–sunk to the bottom and are not visible from the top. Delicious none the less!

    379. Just wanted to say thank you for this recipe. I have made it several times, for family and for company. It is soooooooooooooooo good with a big old glop of homemade whipped cream on top. One thing I do is hold back a few raspberries and push them into the cake as soon as it comes out of the oven so you have a couple on top, as mine always sink no matter which way I orient them before baking.

    380. Kelly

      This is my go-to cake for brunches and impromtu dinners etc. It’s such a great cake for all kinds of fresh fruits.

      Third time this summer I’ve just whipped it up.

    381. Hello Deb,

      This is the second recipe I tried on your website and both are gorgeous! The first one I tried was the grapefruit yoghurt cake and it simply turned into a family favorite.

      I made a few chances on this recipe. Like using sour cherries instead of raspberries and yogurt instead of buttermilk. Also used a couple of almond extract as well. To all readers: Have you ever heard an angelic cake? Well this is it!

      It’s been fresh from oven for the last 20 min.s and almost half is gone :)
      I tell you, I’m in love with this cake :)

      Thanks for sharing the recipe.
      Cheers from Istanbul!

    382. Joy in DC

      Thanks as always for a nice recipe. I made this yesterday with chopped fresh peaches. I added a little over a cup of them (maybe even 1.5cups) and the cake had a lovely fresh peachy flavor. These weren’t overly ripe peaches, so I didn’t have any issues with extra liquid peaches often have when super ripe. It easily and perfectly came out of my pan which is always great. Thanks again.

    383. Kate

      I have made this cake twice- first with blueberries, second with raspberries, and tonight Im going to make it with peaches and use sour cream instead of buttermilk. Im excited to see how it turns out! What a great recipe. I just wish I could make the berries stay on top more instead of sinking. I floured the raspberries at a friend’s suggestion but it didnt help much. Love this site!

    384. Nancy

      Just made this cake with fresh picked raspberries. It is sooo delicious. I love its little size that makes a great dessert for my family of 6, with no leftovers. I cannot be home alone with any cake so I’m glad it’s all consumed! But, I have “dessert” as my required contribution to our Labor Day picnic. Do you think I could multiply the recipe by 3 or 4 and use a jelly roll pan? It would cook faster, too, I know. Otherwise, I might just make three or four this size. I just found your blog yesterday. Looking forward to reading/cooking/baking more of your recipes. Thanks for your wit, too. Can never laugh too much, right?!

    385. Nancy

      Forgot to mention that I wanted to reduce the sugar in the recipe as I’m not suppose to eat too many carbs. I used half xylitol and half sugar. It was still light and delicious!

    386. Betsy

      First time I found this site and LOVE it. I am about to walk out the door to get the buttermilk. I’ve been reading the thread about the buttermilk issue and wanted to add my 2 cents. I’d go with waiting to get the buttermilk. You can’t beat the guarantee of moistness. The issue is then what to do with the leftovers. My sister gave me a great peach soup recipe a few years ago – 1 1/4 cup of buttermilk,2/3 cup of apple juice, 11/2 tsp grated ginger (more or less to taste, but the ginger makes it) and 6 peeled peaches. It goes into the blender and is just delicious on a hot summer night for desert. Uses up your buttermilk too.

    387. Naomi

      I just made a vegan version by replacing buttermilk with curdled soymilk, butter with vegan magarine and just leaving out the egg. Used two extra tablespoons soymilk to add moisture. I put the batter in muffin tins to make litle friand-type things instead of one big cake. Delicious!

    388. abby

      Just made this Saturday, and thanks to yesterday’s hangover it made it to work with me this morning intact. It’s still DELICIOUS – one of my coworkers pointed out it tastes like a pancake with butter and fruit on it. Like one of the commenters above though, it’s almost too moist – certainly fluffier than your picture shows. I’m not complaining, because as I said, it turned out delicious, but just wondering what the difference might be.

    389. Nancy Young

      Hi Deb,
      I would love to make this cake. As I live in Denver at 5280 ft elevation, can you tell me if this recipe needs adjustment for altitude? Where could I find the adjustments?
      Thanks so much,

    390. Jennifer

      Thanks for the recipe! I made it this evening with blackberries, husband and I both loved it. So fluffy, light, moist and delicious. This will definitely have a spot in my regular dessert rotation!

    391. I tried this cake with pomegranate sprinkled across the top, and I doubled the batter for a larger pan. I’d have to say that since the pomegranate bits were so small the cake ended up a bit drier, and also the pomegranate seeds didn’t soften they way raspberry seeds do. If I had a do-over, I’d have used the raspberries instead.

    392. Jacqueline

      I made this once with raspberries this summer – awesome! Tonight I think I am going to try it with cranberries. Thoughts? Concerns? Hopefully it turns out well!

    393. Jennifer

      I’ve made many of the cakes from your blog. Most were unbelievable & the lime yogurt cake being the only exception, it simply HAD to be me. This cake, however, steals the show. The ease in making, the flexibility of additions (I did raspberries & amaretto), the light & airy texture and then, there’s the TASTE. Can’t. Stay. Away… Not to mention, it easily adapts to the altitude I live at. Incredible. Thank you, Deb.

    394. Lil

      I made this just yesterday, and you’re right: It may serve a lot more people than the two who steal it XD
      I used frozen raspberries and they sunk to the bottom of my cake…. still delicious but not as pretty as yours

    395. Karen

      I made this for my boyfriend and I… it was incredible! We could not stop eating it!!! I am amazed that something so easy to make can be THAT delicious!!

    396. Jules

      I’m starting to bake my Thanksgiving desserts and freezing them (I’ve already made your mom’s apple cake and rugelach cookies) and was wondering is this cake freezes well? Are there any tweaks that need to be done once the cake is ready to thaw? Your blog always seems to put me in a baking mood!

    397. Lindsay

      Made this last night. I think I didn’t butter my pan good enough, or perhaps I didn’t cool it long enough (I was in a hurry), as some of the cake stuck to the bottom of the stoneware pan I used. But, nothing was lost, it tasted fantastic and everyone loved it. A quick and easy recipe!

    398. lime

      tried this recipe tonite… quick and easy as i had all the ingredients.. but wonder if my oven was too hot, the top seems to have lots of crack lines, and my raspberries all went into ‘hiding’ thou i scatter it like ur above pic…

    399. Felicity

      I have just spent the day at some orchards in Melbourne Australia and picked about 4kg of raspberries, boysenberries, strawberries and cherries. Yes, i am in berry heaven. After stumbling across your recipe i decided to get to baking. While my cake in no way looks like your beautiful picture (more cake than berries), it tastes absolutely wonderful. So much so that i have just made a second one to take along to a training course i will be running tomorrow. I look forward to cruising through some of your other recipes. Thanks so much!

    400. Margot

      I make this cake all the time and LOVE it! I have made it with strawberries, cranberries, blueberries, and pretty much any other type of berry. Thanks for the wonderful recipe!!

    401. I made this several times last summer and am just chiming in late. I made it once with raspberries, once with a mixture of raspberries and blueberries (which made a beautiful 4th of July cake!) and once with chopped nectarines. I made the nectarine batch into cupcakes and cooked them 12-15 minutes. Every time it’s been delicious! A truly wonderful and versatile recipe!

    402. Kim

      I doubled the recipe to make two since it looks so divine. Now they are baking and I just realized that I did not double the amount of eggs! I hope it isn’t ruined!

    403. I made two of these over the weekend. Well, I didn’t intend to make two, but the first one I did not successfully turn out from the pan, but even in clumps it was delicious! It really is easy to make, surprisingly so, and hardly any kitchen clean up. I’m going to make a double layer version this weekend with lemon icing. Thanks for the post! – Gary

    404. Claire

      So I made this at 6pm it’s now 8.30pm, as my husband eats his third slice I say ‘there’s not going to be any of this left tomorrow is there?, mouth full of cake he shakes his head. I say its delicious isn’t it, mouthful of more cake he nods his head vigorously. Thanks for the great recipe! If anyone actually reads through the hundreds of comments, i thought i’d share that you can totally make this cake by replacing the flour with a gluten free flour blend! I used White Wings and it worked perfectly. In fact someone may have already said it but I didn’t quite get through all 579 comments :)

    405. hi deb, just as the above commenter, i made this cake last night, mostly to fulfill a pregnancy craving but also since i haven’t baked in over a month due to not feeling well during said pregnancy… i, my husband and son all loved it — thanks for such a tasty, moist and quick recipe… i servec it with some sweetened whipped cream, which made it divine… looking forward to making it again for guests sometime…

    406. Emmu

      I followed omnominom’s guide on How To Make Butter ( so I could have fresh butter for this recipe, and it left me with enough buttermilk to use as well! My only worry is, my buttermilk isn’t cultured or sour in any way, and I don’t know how that will affect the flavor of the cake!

      That’s not going to stop me from trying it though.

    407. Susan

      Holy Moly…look at all these comments about what is basically a coffee cake! I know why, too..cuz I make a coffee cake (almost) identical to this one except it uses regular milk, 2 tsp baking powder and no baking soda. It, like this one, doesn’t read like it’s worthy of all that, but it is so delicious and actually gets better (more moist and the flavor develops) over the next couple of days. I often vary it with fruits and different streusals and make it the night before we need it, which is unusual for a coffee cake as they are usually best fresh when warm from the oven. Cakes like this are so versatile and such a great find, aren’t they?

    408. Melissa

      Nice “adapted”. This is a recipe I developed for Gourmet and it’s been copied verbatim with the exception of the lemon zest which I suppose moves it into the “adapted” category.

      1. deb

        Hi Melissa — Welcome. I was a big fan of your work for Gourmet. I use the term “adapted” to denote that no, this is not the recipe exactly as you would have seen it on Gourmet. I do this to take responsibility for the minor changes I’ve made so, for example, if a) the weights I added were wrong or b) the suggestion of homemade buttermilk or c) the reduced baking time did not work out for people, they blame me, not Gourmet.

    409. I had leftover buttermilk, so I made this fantastic recipe except I put dark chocolate chips on top. It came out perfect! And was gone within 10 minutes by 3 people…..I would say the outcome was Superbly Scrumptious. Thanks a bunch! :))

    410. Vivian

      I just made this with chopped up chocolate as I have no berries. The closest thing is frozen peas with pearl onions, which perhaps would not have been such a great idea. As with all your other recipes, I enjoyed it enormously. Thank you so much for your great blog!

    411. Mary Z

      My oven is notoriously cold and slow, and this cake burned at the 24 minute mark. It was salvaged, (what cake isn’t?) and the house smelled glorious until the 23.5 minute mark. I’m guessing it would have been perfect, had I set the timer for 20 minutes.

    412. HC

      Hi Deb. I love the site and am super excited for the cookbook. Please be sure to let the NYers know where the readings (and hopefully tastings) will be.

      I was reviewing your site in preparation for an upcoming dinner party and this seems like a great cake and the end of a spring meal. The question is: how do you think this cake would do as a bundt? I have a bundt pan but not one of the round ones like you used. I am happy to buy one, but only if I have to.

      Thanks and keep up the great work!

    413. Gina

      Hi, long time fan here. I’ve made a bunch of your recipes. I’ve flown the coup of my parent’s house where I knew the oven well. My new place has a hot-running oven, so the top of my cake is currently a caramel color, but the inside is still jiggle-fest. I’ve lowered the heat and will check ever few min to see that it doesn’t burn. It’s already been in there 25 min. I’m nervous!

    414. Hayley

      i love this base recipe! It is so simple to put together and as long as i keep the egg/oil/flour/liquide ratio intact anything seems to work fine. It is also great in a 9×5 loaf pan; you get a slightly thicker cake which makes you appreciate the soft/light inside all the more.. variations so far:

      – swap butter to grapeseed oil
      – swap buttermilk to almond milk, or coconut milk (for the coconut+chocolate ver)
      – instead of vanilla/lemon/raspberries,
      — 1/4C toasted coconuts + blueberries + 1/4t almond extract
      — 1/4C toasted coconuts + 1/2C chocolate chips + 1/2t vanilla extract
      — 1/4C walnuts + 2T green tea powder
      — lemon zest / lemon / 1/4C poppyseeds

    415. Sheesh, lighten up Melissa!
      If it wasn’t for Deb, 95% of us here wouldn’t have even tried your recipe at all!
      I for one, think the lemon zest is what makes the cake:)

    416. Clare

      I love your easy everyday desserts! This one was delicious and it impressed the whole family. And I always have extra buttermilk around the house (thanks, pancake addiction) so I love recipes that help me use it up. Thanks!

    417. Lisa


      I also find myself puzzled at your snark. Deb CLEARLY credited Gourmet just under the recipe’s title, so what’s your problem? Food professional that you are (though, from the tone of your comment, I’d never have guessed), you should be accustomed to people adapting each other’s recipes with credit; I’m sure you’ve done it yourself, since few culinary ideas are every truly unique. Nothing wrong with it.

      Anyway. (eyeroll.)

      I just made this myself; I increased it by half and used blackberries. And I agree that the lemon makes this cake… plays nicely off the berries. Vanilla ice cream + this cake warm = perfection. I read earlier that someone attempted with strawberries and I’m wondering how that would work; it sounds delicious, but I’d worry about the berries giving off a lot of juice and affecting the texture. Gonna have to try it!

    418. Lisa

      *ever truly unique.

      and I had to post back anyway to add that I ended up making a blackberry sauce with the leftover berries that didn’t fit into the cake – cooked 1 cup blackberries with 2 tbsp. butter, 2 tbsp. sugar, and a squeeze of lemon juice.. pureed and strained and drizzled it over the ice cream on top of the cake. MOAN.

    419. I love the raspberry buttermilk recipe is, it seems eager to create dishes for my family on holidays. But I have not experienced to make it. thanks for giving this a very special recipe

    420. Rona

      Had no raspberries so picked some rhubarb from my garden and used that and it was delicious with vanilla ice-cream. Can use it with many things. Will make is again.

    421. roxlet

      I decided to double the recipe and to cover the top with raspberries since I have a lot of them that are quickly going bad. I reduced the temperature to 375. I just looked in the oven, and it seems that he middle of the cake is all raspberries while the side is kind of rising around them. We shall see what happens in the end…

    422. Hi!
      I JUST baked this cake! (It’s cooling in my kitchen)
      In Friends’ Janice’s voice tone: OH MY GOD.
      It’s amazing! so delicious.
      Thanks a lot for sharing your recipes!

    423. Abby

      For anyone that was on the fence about the lemon zest, use it. It provides a nice contrast to any berries and made the cake batter so delicious I was tempted to just eat it straight out of the bowl. I made it with small strawberries, since they looked better at the grocery store, and it turned out beautifully.

    424. Meadowlark

      @Sharon (600) – I use frozen berries from my raspberry bush, but let them mostly thaw first. And almost extract…YUM. YUM. YUM.

      @Abby (603) – um… we’re NOT supposed to eat it straight out of the bowl? I think I just discovered why my cakes were always quite a bit smaller than expected ;)

    425. Absolutely scrumptious!

      I made this cake this afternoon after a batch of red-velvet-gone-wrong last night. I needed to use up my leftover buttermilk and wanted something simple that would deliver satisfying results and I found it with this cake.

      I added a small handful-ish of raw sliced almonds to the top of the cake and just a teeny, tiniest pinch of almond extract to the batter. Looking forward to making this again during my trip to Portland where there will be berries galore! Perhaps some marionberries, blackberries or even some Oregon blueberries? Mmmm!

    426. I made this cake today…it was so yummy even though I messed it up…I forgot to add the egg and sprinkle the raspberries with sugar..but that’s what I love about your recipes…I mess up and it still comes out great!!! Thx for sharing such fantastic recipes :)

    427. Trimbie

      I’ve made this recipe twice now and it was the first recipe I tried from your site as I was looking for a way to use up some buttermilk. This is now my favourite cake – I LOVE IT! It’s so easy to make and keeps for 3 or 4 days. I use frozen raspberries and/or blueberries. There’s enough mixture for a cake and a few muffins. Excellent recipe. Thanks!

    428. omg this is the definition of an everyday cake. as in, easy enough to make everyday, and so good that you want to eat it everyday. and the fruit makes it completely breakfast-worthy too, i think. thanks for another winner.

    429. Cinb

      I cannot stop making this cake…with raspberries, blueberries (frozen, and another time, fresh), strawberries, and strawberries + rhubarb (cut in chunks, sprinkled with sugar, pre-roasted in a 400-degree oven for 9 minutes). While I have loved them all, the strawberry-rhubarb version was our favorite. I liked the lemon zest with the blueberries the most, although it was subtle. It works fine with the lemon zest too. Originally, I was trying to use up extra buttermilk, but now I’m buying buttermilk just to make the cake. It’s that good and works with all kinds of fruits. Next up will be apricots once they are in season here in Seattle.

    430. I tried making this with Earth Balance instead of butter and a flax egg instead of a regular egg…it tastes reaaalllyy delicious, but I think I needed to bake it longer or use less flax egg because what was beautiful when it came out of the oven totally fell apart like a mushy mess after I tried to remove it from the pan. I thought I had let it cool down enough…maybe not. Either way, it’s going to be turned into a trifle if it doesn’t get eaten up in the pieces it’s in first. Definitely making this again, just going to bake it longer, use a little less flax egg, and also let it cool much longer and not get impatient. *doh* I also used half blueberries, half raspberries (yum)…and I added an extra 1/2 teaspoon of vanilla just incase the flax was too overpowering of a taste (which it wasn’t).

    431. Amy

      Just made this cake with blueberries, it smells delicious. We’ll be enjoying it at brunch later to celebrate my father in law’s 76th birthday

      Thanks again for a great recipe!

    432. miri

      I’ve made this cake twice, once with raspberries and once with wineberries, and it’s always fantastic. Note that I also only bake with whole-wheat flour (pastry flour, in this case) and everyone loves it.

      Though in my experience, it would only serve eight people if they were very, very disciplined. The last time I made it was for a group of four people, and we polished off every crumb. This recipe is a keeper.

    433. miri

      Also! I veganized it with Earth Balance, egg replacer, and soymilk, and it was amazing. All the non-vegans had seconds.

    434. Judy K.

      Just picked a bunch of raspberries and this cake looks delicious? Quick question, since this cake looks very similar to the strawberry summer cake, do you think I could sub in some barley flour as well (since I have some now :))?

      1. deb

        Judy — I might use less than 50% barley flour in this. In the summer cake, the proportion of fruit to batter is much higher, so it can handle a more robust batter. The summer cake batter is a bit heavier too, almost a pound cake/short cake cross. This one is lighter and more airy.

    435. Katherine

      I can see I’m not the first one to compare it to the strawberry cake! I can’t tell which one I like better. I guess I’ll have to make it again. Bummer (only on the sense that I’ll have to share it)

    436. I just took this out of the oven and it smells fantastic!!! The batter was really good too ;-)

      I used a combination of red, white, and pink raspberries from the farmer’s market…so beautiful!

    437. After success with the strawberry cake, I followed the link and made this one as well. I used blend of wheat flour and all-purpose flour, and used 1/2 cup dark brown sugar (loosely packed) instead of 3/4 cup sugar (we like things a little less sweet.)

      It was excellent! A little dry, probably from the wheat? Next time I might use a little more buttermilk (or, actually, milk+vinegar.) I loved it, but I might make accommodations if I serve it to guests. If it lasts long enough! The raspberries were tart, and delicious. In fact, maybe I’ll mix some additional raspberries into the batter to give it some moisture.

      My cake wasn’t nearly as pretty as Deb’s, but my baking never is! Still, I wouldn’t hesitate to take it to a party and show it off. It is absolutely superb.

    438. Sophie

      I made this today using a combination of raspberries (from the bushes in my backyard) and blueberries. I misread the recipe and added 1/2 tbsp instead of 1/2 tsp lemon zest, and the slight lemon flavor was fantastic with the berries. It’s been out of the oven for barely 15 minutes and is already a quarter of the way gone ;)

      When I took it out of the oven, it was a little underdone in the center, though the edges were quite browned. Next time maybe I’ll try covering the outer edges with foil for the last 5 minutes or so so that middle can full cook. Either way, something I would definitely make again! The light, fresh taste is perfect for summer.

    439. Courtney C

      I made this true to the recipe several weeks ago… and used shortening to oil the pain… for some reason the whole thing got stuck to the bottom of the pan. I didn’t parchment paper the bottom (which I usually do) so maybe that was my mistake. Maybe I will give it another go at some point!

    440. Stephanie

      I love everyday cakes. Made this one with raspberries I froze last week. My pan is 8″ so the cake is a bit taller. Silly me, I read that as 1/2 cup butter rather than 1/2 stick. Did this earlier this year with another recipe (banana bread maybe?) and it came out just delicious, so I am hoping this one will fine too! Taking a little more than 25 minutes…impatiently waiting. Won’t get to try it until later this afternoon. Smells great and the cake batter tasted very good (with lemon zest.)

    441. Kate

      Thank you kookie in london for posting a fan oven temp and time!!! I recently moved to London and have been having difficulty adjusting to fan ovens. I love this cake so much and will now feel more confident that it will come out right in the fan oven.

    442. Mary

      I baked this today. I’m new to your blog, and this is the first Smitten Kitchen recipe I’ve tried. It certainly won’t be the last. I LOVED the cake (notice I’m speaking in the past tense, since our family of 4 devoured the whole pan in a matter of seconds)! The ingredients seemed pretty normal for a cake, so I was expecting something run-of-the-mill, but I was shocked at how superior the taste and texture were to other coffee cakes I’ve made. I used some tangy blueberries from the farmer’s market, but I plan to try it once with raspberries, once with blackberries, and once with a combination of the 3 because I want an excuse to eat this cake as often as possible. Thanks for sharing this awesome recipe.

    443. Lauren

      I’ve made this one three times now. once with Rasperries, once with Blueberries and again last night with Strawberries. all turned out perfectly.
      I brought the Strawberry one into work today, and it was gone in seconds.
      Your site is fantastic. Thank you!

    444. Brandy

      I just made this cake (it’s cooling in my kitchen) and smells delicious. I cannot wait to try it. Had to use homemade buttermilk because I couldn’t find any at the store, so let’s hope it turns out alright… :)

    445. Hi Deb,
      I have spent the afternoon reading your recipe blog. I started out looking for a roasted tomato recipe–then, the roasted tomato soup, then, someone in the comment section wrote about your potato soup–then, someone mentioned raspberry buttermilk cake–then, some kind of chocolate cake–then some kind of strawberry cake, and I could probably spend many more hours reading these recipes. But alas, I have run out of time to read the latter two. It’s 5:30 and I haven’t started dinner yet! Yikes!!
      Anyway, I have printed the tomato recipe, the tomato and potato soup recipes and now, this wonderful raspberry cake recipe. It seems to be a really big hit–everyone seems to really like it. In fact, to the point, I will have to be guarded as to making it and eating it; as I sure don’t want to gain the 10 pounds I have lost!! It seems there are two basic complaints: the fruit falling to the bottom and the cake doesn’t get quite baked completely or the outside bakes but the inside doesn’t. Someone asked about preventing the left over cake from becoming too moist. Do you have a suggestion for this moisture prevention. There’s no way my family will all of this all at once. We just can’t afford the luxury if that many calories per one day.
      We may have to go “out” this evening for dinner!

      1. deb

        Funny, I’ve never had someone ask me before about moisture prevention! Usually the concern is cakes that will dry out. You could try to store the cake at room temperature loosely covered or not covered at all, but be careful if the latter because it will dry out quickly.

    446. Laura

      I made the cake today using the weight measurements and adapting the ingredients for the vegan in the house. it turned out great! I would second Beth in that i found it to be quite moist around the berries and i am also a little concerned about it getting too moist. Will try your suggestions. Thanks for the recipe!

    447. Humanus Genus

      A huge hit at my Australia Day BBQ – I used wholemeal flour and raw sugar and added an extra 1/2 cup of frozen raspberries and it was fantastic. It took a little longer for me to bake, it was more like 30-35 minutes to get it golden on top. Thanks for another fantastic, simple recipe.

    448. Jared

      Made this a few times now, with raspberries, then with blueberries. Delicious and so easy! I use a spingform pan to avoid all the flipping and such.

    449. Lydia W.

      I just made a strawberry version, but I added orange zest and milk chocolate chunks. It’s good, but I think that perhaps I added too much chocolate because it’s overpowering the strawberry flavor. Oh well, at least I’ll know that for next time! Great recipe!

    450. lori

      although i’ve made this several times with all types of berries, i just made a version with chocolate chips dusted w/ flour instead. i had some buttermilk to use up and was craving chocolate. since the head notes state this is a basic recipe, i figured why not. just want to report that chocolate chips are a great alternative to fruit here.

    451. I know this is an old post but I just made this cake yesterday and holy yum! I added a bit more raspberries and used frozen ones which I thawed. My cake had to bake for 30-35 minutes but I’m guessing that’s because the raspberries were more of a mush than individual berries after thawing. It was so incredibly soft in the middle with the crispy top and today it is just as good – love it!

    452. Liz

      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!

    453. Ediacaran

      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.

    454. Alyssa M.

      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!

    455. Janette

      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.

    456. 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!!

    457. Jessica

      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.

    458. meredith

      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!!

    459. Martha

      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

    460. Mandy

      I think I’m going to make this tomorrow. I’ve got some buttermilk left and lots of frozen blueberries. Mmm getting hungry.

      Love this website thank you so much

    461. Rebecca

      Oh my goodness, I made this cake last night with blueberries and it is delicious. The blueberries sank, but that was fine. The lemon zest added such an amazing flavor. I know this will be one of my go-to recipes this summer! Thank you so much!

    462. Keri

      I am living in Beijing, China right now, and I am seriously craving some Raspberries! This cake looks fantastic! I’ll be in the states for a few weeks this summer, and this has just gone on my “To Cook” list!