Raspberry Buttermilk Sheet Cake
A tender buttermilk sheet cake scattered with fresh raspberries and dusted with confectioners' sugar. Serves 12.
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. | 2.5 ml | baking powder |
| 1/4 tsp. | 1.3 ml | baking soda |
| 1/4 tsp. | 1.3 ml | 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) |
Instructions
- 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.