Best Berry Buttermilk Cake Recipes

BERRY BUTTERMILK CAKE

Steps:

• Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
• Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

BUTTERMILK MANGO-BERRY CRUMB CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
• Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
• Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

TRIPLE BERRY SUMMER BUTTERMILK BUNDT CAKE

Steps:

• Preheat your oven to 350°F Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
• In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don't mix any more than you need to. In the bowl where you'd mixed your dry ingredients, toss the berries with the 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
• Spread cake batter - you might find it easier to plop it in the pan in large spoonfuls, because it's so thick - in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.
• Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you'd like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
• *Note: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you're really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance.

BERRY BUTTERMILK BUNDT CAKE

Steps:

• Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan. Set aside. In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer, cream together the butter, sugar and zest until light and very fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in extract, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don't mix any more than you need to. In the bowl where you'd mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. Spread cake batter in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes. The cake is done as soon as a tester comes out clean of batter. Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.

BERRY & BUTTERMILK CAKE

Steps:

• Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
• Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
• in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
• Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
• Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
• Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
• Leave to cool in the tin, then cut into squares.
• This keeps well in a biscuit tin for up to a week.

BERRY BUTTERMILK CAKE WITH VANILLA CREME FRAICHE

Steps:

• Make the crumb topping: Mix the flour, brown sugar, and salt in a medium bowl, cut the butter into chunks and add to the dry mixture. Rub the flour and butter between your fingers until the mixture just comes together and has a nice crumbly texture. Make the cake: Rinse the berries well, then spread on paper towels to air dry for at least 15 minutes. Position a rack in the center of the oven and heat the oven to 350F. Generously butter and flour a 12 cup bundt pan. In a medium bowl, mix the flour, baking powder, baking soda, and salt.
• In a stand mixer fitted with a paddle attachment (or in a large bowl, using a handheld mixer), whip the butter and sugar together on medium high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well for 15 seconds after each addition. Scrape the bowl, add the vanilla, and continue whipping until the mixture is light and fluffy, 1-2 minutes. On low speed, add the dry ingredients one third at a time, alternating with the buttermilk 1/2 cup at a time. After the last addition of buttermilk, scrape the bowl, increase the speed to medium, and beat for about 15 seconds to mix the batter fully.
• Transfer the berries to a medium bowl and toss gently with 2 teaspoons flour. Gently fold the berries into the cake batter with a rubber spatula. Scrape the batter into the prepared pan with the rubber spatula, level the batter, and sprinkle with the crumb topping. Bake until a toothpick comes out clean when inserted in the middle of the cake, 45-55 minutes. Let the cake rest for 10 minutes, then turn it out onto a rack. Flip the cake over so that the crumb topping is upright. Let cool completely and wrap tightly. Store at room temperature overnight before slicing.
• Make the creme fraiche serve: In the bowl of a stand mixer fitted with a whisk attachment or with a handheld mixer, whip the ingredients until soft peaks form, about 2 minutes. Cover and refrigerate until needed. Slice the cake and serve each slice with a dollop of the creme fraiche.

BERRY BUTTERMILK CAKE RECIPE - (4.7/5)

Steps:

• 1. Preheat oven to 400. Butter and flour a 9 inch cake pan 2. Whisk together flour, baking powder, baking soda and salt 3. Beat butter and 2/3 cup of sugar with an electric mixer at medium high speed until pale and fluffy, about 2 minutes, then beat in vanilla, add egg and beat well. 4.At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. 5. Spoon batter into prepared cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 tbsp. of sugar. 6. Bake until cake is golden and a wooden toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 10 minutes, then turn out on to wire rack and cool to warm, 10-15 minutes. Invert on plate NOTE: To make Buttermilk -add I tbsp. white vinegar to 1 cup of milk, let stand for 5-10 minutes