This Butter Cake with Boozy Berries is the perfect cake to kick off summer! An oh – so -easy butter cake recipe topped with raspberry liqueur infused berries, is buttery with just enough sweetness, its the perfect ending to a almost any meal – dinner, brunch or lunch!
This easy butter cake recipe is the ideal base to showcase the bounty of summer fruit – especially if that fruit is doused with a “little somethin” like raspberry liquer! This butter cake is also a great way to use up that fruit if you ahem went overboard on buying at last weekend’s farmers market!
The basic recipe works with almost any fruit – here I have made it with fresh blackberries and raspberries but you can also make it with apricots, peaches, nectarines, plums or apples. Terrific plain, it’s also good with a little whipped cream or ice cream.
The beauty of it is that it can be made pretty much on the spur of the moment – it only requires basic pantry ingredients. Of course, you can “gussy it up” by adding spices, or adding nuts. Although I usually serve this as a dessert, I have been told by certain members of my household (who shall remain nameless) that it also makes a terrific breakfast cake!
Ingredients for Butter Cake:
- baking powder
Ingredients for the Raspberry Liqueur Soaked Berries:
- blackberries or blueberries
- Raspberry Liqueur such as Chambord
How to Make this Easy Butter Cake Recipe:
Step 1: Combine the berries, sugar and raspberry liqueur in a bowl..
Using either a stand mixer or a large bowl and a handheld mixer, combine the sugar and butter and cream together…
Add the eggs and mix. Then add the flour mixture and mix until combined. Spread in a springform pan. This butter cake batter is very stiff and will barely come up the sides of the pan, don’t worry!
Step #4: Then top with the raspberry liqueur infused berries… and bake!
Then dust with a little powdered sugar and serve!
Like cake? Then you might just love these!
- Lemon Buttermilk Cake with Blueberry Compote
- Fresh Fruit Cake
- Grape Olive Oil Cake
- Lillet Rhubarb Shortcakes
- One Pan Brown Sugar and Nutmeg Cake
Like this recipe? Leave me a comment and rate it!!!
This Butter Cake with Boozy Berries is the perfect cake to kick off summer! An oh - so -easy butter cake recipe topped with raspberry liqueur infused berries, is buttery with just enough sweetness, its the perfect ending to a almost any meal - dinner, brunch or lunch!
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 3 Tbsp. port or Chambord
- 3 Tbsp. sugar
- 1 stick unsalted butter softened
- 3/4 cup sugar
- 2 eggs
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
Pre heat the oven to 350 degrees. In a small bowl, combine the raspberries, blackberries, Chambord and sugar. Set aside.
Spray a 9 inch springform pan with cooking spray.
In a mixing bowl, combine the sugar and butter and mix on high speed until the butter and sugar are well blended. Add the eggs and beat until fluffy, about 2 to 3 minutes.
Add the flour and baking powder and mix on low to combine. Then beat on high speed until the batter is well blended, about 2 minutes.
Scrape the batter into the prepared cake pan and spread the top to smooth. Spoon about 1 1/2 cups of the berries over the batter and drizzle 2 Tablespoons of the marinade on top. Reserve the remaining berries and marinade for serving.
Bake until the cake begins to pull away from the pan rim, about 50 to 55 minutes - 40 - 45 minutes if using a convection oven. Run a thin bladed knife around the rim of the pan. let cake cool for about 10 minutes.
Release the pan and remove the cake. Slice and top each slice with a few berries.
- Butter: For this recipe I used a basic grocery store brand that works just fine. However, a butter with a higher percentage of butterfat will taste a bit richer.
- You can definitely make this recipe without liqueur. Just toss the berries with the sugar and let sit while you make the butter cake batter.
- Liqueur: I used Chambord in this recipe (which is what I had) but any raspberry liqueur will work! Creme de Cassis makes a great substitute - I like the Mathilde brand but Hiram Walker works well too!
- This cake tastes best the day it's made, but you can store it in the refrigerator for up to 3 - 4 days. Bring to room temperature before serving.
- If you like this recipe, you would probably love my fig cake with ginger syrup or this Caramel Pineapple Cake .