Black Raspberry Almond Birthday Cakes Recipe

Name: Black Raspberry Almond Birthday Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3/4 cup almonds or 3/4 cup walnuts, finely ground; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup butter, softened; 2 cups light brown sugar, packed; 3 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 cup buttermilk, at room temperature; 1 pint fresh berries (blueberries, raspberries and blackberries or black raspberries); powdered sugar

Servings: persons

2 cups all-purpose flour
3/4 cup almonds or 3/4 cup walnuts, finely ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups light brown sugar, packed
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup buttermilk, at room temperature
1 pint fresh berries (blueberries, raspberries and blackberries or black raspberries)
powdered sugar

1
Heat the oven to 350 degrees.
2
Grease 2 6-cup oversize (Texas) muffin tins with softened butter and dust with flour, tapping out the excess.
3
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
4
In an electric mixer, beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
5
Add the eggs one at a time, beating for one minute after each addition. Beat in the extracts.
6
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.
7
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.
8
Cool pans on a rack 15 minutes before turning cakes out to cool completely.
9
Top with berries and dust with sugar.

1725

kcal

Calories

114

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 3/4 cup almonds or 3/4 cup walnuts, finely ground, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Black Raspberry Almond Birthday Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Raspberry Almond Birthday Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions