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Vertical picture of one bowl buttermilk cake with raspberry buttercream icing on a white cake stand
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5 from 10 votes

One-Bowl Buttermilk Cake with Raspberry Buttercream

This easy, One-Bowl Buttermilk Cake is always a huge hit with it's moist, tender crumb and incredibly delicious fresh raspberry buttercream!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: One-Bowl Buttermilk Cake
Servings: 10
Calories: 326kcal
Author: Chris Scheuer

Ingredients

For the cake:

  • ¼ cup butter very soft
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour

For the raspberry buttercream:

  • 12 fresh raspberries
  • 1 teaspoon sugar
  • 6 tablespoons butter very soft
  • 3-4 tablespoons half & half or milk
  • 3 cups powdered sugar maybe a bit more
  • ½ teaspoon vanilla
  • 1-2 drops red food coloring optional
US Customary - Metric

Instructions

For the cake:

  • Preheat the oven to 325°F. Spray a 9" round cake pan with baking spray and line with parchment paper. Set aside.
  • Combine the soft butter and sugar and stir until all sugar is combined. The mixture will not be smooth and fluffy at this point.
  • Add the egg and whisk until smooth and fluffy. Stir in the buttermilk and vanilla extract and whisk until well combined. Sprinkle the flour, baking soda and salt evenly over the top and whisk until mixture is smooth.
  • Pour the batter into the prepared pan. Bake the cake for 30-35 minutes until light golden brown (a toothpick inserted in the center should come out clean and/or the cake will spring back when lightly touched in the center).
  • Allow to cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely before icing.

For the raspberry buttercream:

  • Place raspberries on a small plate and mash well with a fork. Add the 1 teaspoon sugar and stir with the fork to combine. Set aside for 10 minutes.
  • Combine the soft butter, half and half (or milk), vanilla and 2 tablespoons of the raspberry mixture in a medium-size bowl. Stir together, with a sturdy spatula, until well combined. 
  • Add powdered sugar, 1 cup at a time and stir until smooth and creamy after each addition. Add a bit more half and half to thin if needed or a bit more powdered sugar if too thin. Icing should be thick, but spreadable. 
  • Spread the buttercream over the top of the cake and down the sides of the cake. Decorate with edible flowers or fresh raspberries (or both!), if desired. Enjoy!!
  • Add 1-2 drops of red food coloring, if desired, for a brighter pink color.

Notes

See Café Tips above in post for further directions and detailed tips.

Nutrition

Calories: 326kcal | Carbohydrates: 60g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 300mg | Potassium: 56mg | Fiber: 0g | Sugar: 47g | Vitamin A: 350IU | Vitamin C: 0.5mg | Calcium: 34mg | Iron: 0.8mg