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5 from 1 vote

Butter Cake with Boozy Berries

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 almost any meal - dinner, brunch or lunch!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 179kcal
Author: Nancy Buchanan


  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blackberries
  • 1/4 cup raspberry liqueur I used Chambord
  • 2 Tbsp. sugar
  • 1 stick unsalted butter softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt


  • Preheat oven to 350 degrees. Combine the berries and port and stir to combine. set aside.  
  • Combine the flour, baking powder and salt in a small bowl and set aside. 
  • Beat the butter with the 3/4 cup sugar until mixture is pale and fluffy.
  • Beat in the eggs one at a time, beating well after adding each egg. At low speed, slowly add flour mixture and mix just until combined, do not overmix!
  • Grease a 9 inch springform pan. Spread the batter evenly in the bottom of the pan and then, using a slotted spoon, spoon berries on top of cake batter, spreading evenly.
  • Drizzle remaining port on top of berries. Bake for 45 to 50 minutes until cake is nicely browned.
  • Remove from oven and let cool 10 minutes. Using a thin-bladed knife, run a knife around outside of the cake to loosen it and remove cake rim. Slice and serve!


If you don't have Chambord you could use creme de cassis or even port! All work nicely in this recipe! 


Calories: 179kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 41mg | Sodium: 77mg | Potassium: 195mg | Fiber: 1g | Sugar: 23g | Vitamin A: 90IU | Vitamin C: 5.8mg | Calcium: 69mg | Iron: 1.2mg