Raspberry Buttermilk Cake

Certainly a cake for special occasions! I’ve chosen to use the white flour version of the Pretty Buttermilk Cake as it has a much softer texture.

Baking note
You will need a 20 cm cardboard cake round, a rotating cake stand, 15 cm straight and offset palette knives, and a stainless steel squared-off dough scraper.


  • 390 g (3 cups) unbleached white spelt flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 210 g (1 cup) golden caster (superfine) sugar
  • 1/4 pinch of sea salt
  • 8 egg yolks, at room temperature
  • 1 tablespoon natural vanilla extract
  • 330 ml cultured buttermilk
  • 230 g unsalted butter, softened
  • 160 g fresh or frozen raspberries (if frozen, do not thaw)
  • 1 cup raspberry buttercream
  • 1 cup white chocolate better buttercream

Preheat the oven to 180°C (350°F/Gas 4). Line the base and sides of three 20 cm sandwich cake tins with baking paper.

Sieve the flour, baking powder and baking soda into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt.

Place the egg yolks, vanilla extract and buttermilk in a small bowl and whisk together.

Break the butter up into rough chunks and add to the flour mixture together with one third of the buttermilk mix. Beat on low–medium speed and when it starts to come together, add the remaining buttermilk mixture and beat together on low speed. When it begins to come together, increase the speed to medium–high and beat until thick and creamy, about 30 seconds. Fold the raspberries in by hand. Divide the mix between the tins and gently smooth over the surfaces with an offset palette knife.

Bake for 40–45 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and cool in the tins for 30 minutes before moving to a wire rack to completely cool.

To put together the cake, place one cake on a cardboard round, and place this on a rotating cake stand. Using an offset spatula, spread half of the raspberry buttercream on top of the cake. Place the next cake on top and spread with the remaining raspberry buttercream. Top with the final cake.

You need to apply the white chocolate buttercream two separate times — the first layer will seal in the crumbs and make a smooth surface for the second application. Spread an even coating of white chocolate buttercream around the edges of the cake and on the top — I like to use a 15 cm straight spatula. You will most likely use most of the buttercream, but don’t use it all now — the quantity of white chocolate buttercream is enough to coat this cake well, but you just can’t afford to waste any. It doesn’t have to be perfect — you are going to take care of any messy bits in a minute.

Then using a squared-off dough scraper, place the squared side on the base of the cake stand and against the side of the cake and gently rotate the cake stand in an even manner with your other hand — making sure you only apply light pressure on the buttercream. This will give you a smooth spread of buttercream. Use your palette knife to even off the top, and again, it doesn’t have to be perfect, just close. Place in the fridge or freezer (I use a very sturdy knife to get under the cardboard round to help pick up the cake and to help lower it onto the shelf) to firm up for a few minutes (or longer if in the fridge).

Remove the cake from the fridge and apply another layer of buttercream to the sides and top. Repeat the process with the dough scraper and palette knife until the cake is how you would like it. Remember that buttercream responds to temperature — in very hot weather, you may need to refrigerate the cake and bring it out about 40 minutes before serving for the cake and buttercream to relax (again, this depends on the ambient temperature of the room).

Leftovers keep very well stored under a cake dome for up to two days, depending on the temperature, or in an airtight container in the fridge, and they freeze well too.

Recipe and image from Wholefood Baking by Jude Blereau
Murdoch Books May 2013
RRP $45.00. Purchase Wholefood Baking from Booktopia for $35.95

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