Best Triple Berry Butter Cake Recipes

TRIPLE BERRY BUCKLE

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
• For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
• For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

THREE BERRY BUTTER CAKE

Steps:

• Preheat oven to 350°F. Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax paper and grease paper.
• Heat butter with cream in a small saucepan over low heat until melted, then cool.
• Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld. Add zest, baking powder, and vanilla and mix on low speed until blended.
• Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended. Mix in remaining butter and 1 1/4 cups flour in same manner. Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky. Add berries and carefully fold in with a rubber spatula until barely combined. (Raspberries will begin to fall apart, and batter will look slightly pink.) Spoon batter into baking pan, gently smoothing top. Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.
• Run a knife around edge of cake, then invert rack over cake and flip cake onto it. Remove wax paper and reinvert onto a platter.
• Just before serving, dust with confectioners sugar.

TRIPLE BERRY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees and butter a 9X13" baking dish.
• Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then allow to cool.
• In a large bowl or mixer, beat together eggs, sugar, and salt until lightened in in color, and thick and ribbony, 4-6 minutes. Beating time doubles if using a hand mixer.
• Mix in baking powder, vanilla, and lemon zest.
• In batches, gradually add flour to batter and mix just until incorporated, then carefully fold in 5 cups of mixed berries.
• Pour batter into greased baking dish and top with remaining berries.
• Place in oven and bake 50-60 minutes, or until toothpick inserted in center comes out clean.
• Remove from oven and let cool at least 15 minutes.
• To remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down, or right side up.

TRIPLE BERRY SPOON CAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round or square cake pan or 2-quart baking dish with butter.
• Toss the berries, cornstarch and 1/4 cup of the brown sugar in a medium bowl until thoroughly combined. Let the mixture sit at room temperature, stirring every couple minutes, until the berries soften and release some of their juices, about 10 minutes.
• Meanwhile, whisk the butter, milk, vanilla, egg, lemon zest and remaining 1/2 cup brown sugar in a large bowl until smooth and combined. Whisk in the flour, baking powder and salt until just combined and a thick batter forms.
• Transfer to the prepared pan and smooth the top into an even layer. Spoon the berries and their juices over the top of the batter, then sprinkle with the turbinado sugar (more so along the edges of the pan and on the batter peeking through).
• Bake on the center rack until the edges are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 5 minutes, then spoon into bowls and serve warm with a scoop of vanilla ice cream.