Raspberry-Buttermilk Sheet Cake
We love this sweetly simple cake as is, sprinkled with confectioners’ sugar and cut into squares. You can also cut the cake in half crosswise, stack the halves and layer your favorite buttercream frosting between the layers. Either way, it’s an easy way to enjoy raspberries during their brief summer season.
Ingredients
- 1 cup (8 oz./250 g) unsalted butter, at room temperature, plus butter for greasing
- 2 1/2 cups (12 1/2 oz./390 g) all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 cups (10 oz./315 g) granulated sugar
- 3 eggs, at room temperature
- 1 cup (8 fl. oz./250 ml) buttermilk, at room temperature
- 12 oz. (375 g) fresh raspberries (about 4 cups)
- Confectioners’ sugar for dusting (optional)
Directions
Preheat an oven to 325°F (165°C). Butter a half sheet pan (13 by 18 inches/33 by 45 cm) and line it with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Using an electric mixer, beat together the butter and granulated sugar on medium speed until smooth, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed. Add the buttermilk and beat until combined. Add the flour mixture and beat just until blended.
Pour the batter into the prepared pan and spread evenly. Scatter the raspberries on top, gently pressing them down into the batter.
Bake until golden brown and a tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Let cool completely on a wire rack, about 1 hour. Dust lightly with confectioners’ sugar just before serving. Serves 12.
Adapted from Williams Sonoma Luscious Fruit Desserts (Weldon Owen 2015)
