Best 3 Black Raspberry Almond Birthday Cakes Recipes
Indulge in a delightful culinary journey with our Black Raspberry Almond Birthday Cakes, a harmonious blend of flavors that will tantalize your taste buds. These captivating cakes are a symphony of textures and flavors, featuring moist and fluffy layers of almond-infused sponge, sandwiched between layers of luscious black raspberry preserves and a velvety almond buttercream. Choose from three enticing variations to suit your preferences: the classic Black Raspberry Almond Birthday Cake, the decadent Black Raspberry Almond Chocolate Birthday Cake, and the gluten-free Black Raspberry Almond Birthday Cake. Each recipe is meticulously crafted to ensure a perfect balance of sweetness, tartness, and nutty goodness. Whether you're a seasoned baker or just starting, these recipes will guide you through the process of creating these stunning cakes that are sure to be the stars of any celebration.
Here are our top 3 tried and tested recipes!
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
ALMOND CAKE WITH RASPBERRY SAUCE
This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. -Joan Sullivan, Gambrills, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (1/4 cup sauce).
Number Of Ingredients 10
Steps:
- Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.
Nutrition Facts : Calories 272 calories, Fat 14g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 84mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
BLACK RASPBERRY ALMOND BIRTHDAY CAKES
Make and share this Black Raspberry Almond Birthday Cakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees.
- Grease 2 6-cup oversize (Texas) muffin tins with softened butter and dust with flour, tapping out the excess.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- In an electric mixer, beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating for one minute after each addition. Beat in the extracts.
- Reduce mixer speed to low and add flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing just until dry ingredients are incorporated.
- Spoon batter evenly into 10 cups of the muffin tins (pour water 3/4 full into the 2 empty muffin cups for even baking) and bake 20 - 25 minutes, or until a toothpick inserted into center comes out clean.
- Cool pans on a rack 15 minutes before turning cakes out to cool completely.
- Top with berries and dust with sugar.
Nutrition Facts : Calories 515.9, Fat 25.8, SaturatedFat 12.7, Cholesterol 113.2, Sodium 387.7, Carbohydrate 65.4, Fiber 1.9, Sugar 44.3, Protein 7.8
Tips:
- To ensure moist and fluffy cakes, make sure to use room temperature ingredients and do not overmix the batter.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- If you don't have a bundt pan, you can also use two 9-inch round cake pans. Just bake them for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- To make a glaze, simply whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth. Drizzle it over the cooled cake before serving.
Conclusion:
These black raspberry almond birthday cakes are a delicious and festive way to celebrate any special occasion. With their moist and fluffy texture, rich chocolate flavor, and sweet and tangy black raspberry filling, these cakes are sure to be a hit with everyone. So next time you're looking for a special dessert to make, give these cakes a try. You won't be disappointed.
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