One-Bowl Buttermilk Cake with Raspberry Buttercream Icing

From one of my favorite blogs. The Cafe Sucre Farine 

Ingredients:

For the Cake:

1/4 cup butter, very soft

1 cup granulated sugar

1 large egg

1 cup buttermilk

1 t vanilla

1 t baking soda

1/2 t salt

1 1/2 cups all-purpose flour

For the Raspberry Buttercream:

12 fresh raspberries

1 t sugar

6 T butter, very soft

3-4 T 1/2 & 1/2 or milk

3 cups powdered sugar

1/2 t vanilla

1-2 drops of red food coloring

 

Instructions:

Preheat oven to 350. Spray a round or square cake pan with baking spray and line with parchment.

Combine the soft butter and sugar and stir until combined (we use a Danish batter spoon). The mixture will not be smooth and fluffy.

Add the egg and whisk until smooth and fluffy. Stir in buttermilk and vanilla and whisk until well combined. Sprinkle the flour, baking soda and salt evenly over the top and whisk until mixture is smooth.

Pour batter into pan and bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.

Allow to cool, then turn out on cake stand.

For the Raspberry Buttercream:

Place berries in a small bowl and mash with a pasty cutter or fork. Add the 1 t of sugar and stir to combine. Set aside for 10 minutes.

Combine the soft butter 1/2 & 1/2 or milk, vanilla and 2 T of the raspberry mixture into a medium sized bowl. Stir together with a sturdy spatula, until well combined. 

Add powdered sugar, one cup at a time and stir until smooth and creamy, with no lumps after each addition. Add a bit more milk if needed. icing should be thick, but spreadable. 

Add 1-2 drops of red food coloring, for a brighter pink coloring.

Spread over top and sides of cake. Decorate with edible flowers or fresh raspberries. 

Sourced from The Cafe Sucrefarine