Raspberry Buttermilk Sheet Cake by Jessie Sheehan

Hello all. It’s been a hot minute since I was last here talking sweet treats with you, as I am no longer sharing recipes twice a month, but lucky for you, I am still sharing once a month, and this month’s share is pretty special.

I am a super big fan of easy, one-bowl, sheet cakes — cakes made in 13x9x2-inch pans – and if said cake is generously topped with fresh raspberries (or really any fresh fruit) before baking, well then I’m basically in sheet cake heaven. This cake comes together in a snap and is oil-based, which means there is no waiting for your pesky butter to come to room temp and no need for you to pull out your hand or stand mixer. The oil makes the cake wonderfully moist with an uber soft crumb. After adding the berries to the cake, I like to sprinkle the top with Turbinado sugar, as it adds the most wonderfully crack-ly texture as well as a gorgeous sparkle. And on the off chance you can no longer find raspberries in the market, this would be lovely with sliced apples, tossed in a bit of granulated sugar and cinnamon, perhaps, or pears, or even seeded concord grapes, or those purple plums that should be around through October.

To take a peek at the original blog post for my Raspberry Buttermilk Sheet Cake, and to peruse my collection of original recipes, click here.


INGREDIENTS:

  • 1 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 2 eggs
  • 2 yolks
  • 4 tsp pure vanilla extract
  • 1 1/3 cups buttermilk
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp table salt
  • 2 – 3 cups raspberries
  • Turbinado sugar for sprinkling
  • Vanilla ice cream or whipped cream, for serving

INSTRUCTIONS

Preheat the oven to 350-degrees. Grease a 13x9x2-inch pan with cooking spray or softened butter. Line the bottom with parchment paper.

In a medium-sized bowl, combine the oil and sugar and whisk vigorously to combine. And the eggs, and then the yolks, one at a time, whisking after each. Whisk in the vanilla. Add the buttermilk and whisk a final time.

Sift the flour, baking powder and salt onto a sheet of parchment paper. Using the paper as a funnel, pour the dry ingredients into the wet in three installments, gently mixing after each with a rubber spatula. Do not over mix. Stop folding when there is still a streak of flour or two.

Transfer the batter to the prepared pan and decoratively sprinkle the raspberries on top.

Sprinkle the cake with Turbinado sugar and place in the preheated oven for about 55 minutes, rotating the cake at 30 minutes. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.

Serve slices directly from the pan warm or at room temperature, or, wait ten minutes and then invert the cake onto a serving platter. Scoop[s] of vanilla ice cream of dollops of softly whipped cream make for lovely accompaniments.

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