Name: Mini Raspberry Cakes with Raspberry Jam and Cream Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups cake flour; 1½ cups granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup (230g) unsalted butter, room temperature; 1 tablespoon vanilla extract; 1 cup whole milk, room temperature, divided; ⅓ cup plain yogurt, room temperature; 3 large eggs, room temperature; Raspberry jam (about 12 teaspoons); 1 cup frozen raspberries; ⅓ cup granulated sugar; 8 oz (227g) cream cheese, softened; 1 teaspoon vanilla extract; ¼ teaspoon salt; 2 cups (473ml) heavy cream; 1½ cups confectioner’s sugar

If you’ve ever dreamed of a dainty dessert that’s bursting with vibrant raspberry flavor and wrapped in tender, fluffy vanilla cake, then you absolutely must try this Mini Raspberry Cakes with Raspberry Jam and Cream Recipe. These charming mini two-layer cakes are a celebration of fresh raspberries both inside and out. The combination of moist vanilla cake, a luscious layer of raspberry jam, and a dreamy raspberry-infused cream topping makes each bite feel like a tiny party for your taste buds. Whether you’re planning a special occasion or simply craving an irresistible sweet treat, these mini cakes are guaranteed to delight.

Ingredients You’ll Need

The left image shows a clear glass bowl filled with white flour, light brown cinnamon, and several small cubes of pale yellow butter on top, placed on a wooden surface. The right image shows a white bowl filled to the top with bright red raspberries on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of these Mini Raspberry Cakes with Raspberry Jam and Cream Recipe lies in a handful of simple yet thoughtfully selected ingredients. Each brings its own unique touch—from the lightness of cake flour that creates a delicate crumb to the fresh-tangy punch of raspberry jam and cream that makes this dessert truly stand out.

Cake Flour: Ensures a tender and soft vanilla cake base that’s essential for those mini layers.
Granulated Sugar: Sweetens perfectly without overpowering the natural raspberry flavors.
Baking Powder and Baking Soda: Provide the perfect lift for a light, airy texture.
Butter (unsalted, room temperature): Adds richness and moisture for a melt-in-your-mouth experience.
Vanilla Extract: Enhances the cake’s flavor with warm, comforting notes.
Whole Milk and Plain Yogurt: Combine to keep the cake moist and tender while adding a slight tang.
Eggs (large, room temperature): Bind the ingredients and contribute to the cake’s structure.
Raspberry Jam: The fruity heart of the cake that pairs beautifully with the cream.
Frozen Raspberries: Used to create a fresh-tasting raspberry sauce for the cream topping.
Granulated Sugar (for the sauce): Balances the tartness of the raspberries.
Cream Cheese (softened): Provides creaminess and tang that perfectly complements the raspberry.
Heavy Cream: Whipped to light, fluffy perfection to add volume and softness to the cream.
Confectioner’s Sugar: Sweetens and stabilizes the raspberry cream topping.
Salt and Vanilla Extract: Amplify and round out all the flavors beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mini Raspberry Cakes with Raspberry Jam and Cream Recipe

Step 1: Preparing the Vanilla Cake

Preheat your oven to 350°F (177°C) and prepare a 9×13 inch baking pan with cooking spray. In a large bowl or stand mixer, sift the cake flour, sugar, baking powder, baking soda, and salt together for an even distribution of leavening agents that will give your cakes a perfect rise. Add the softened butter, vanilla extract, and half of the milk, mixing on medium speed until the mixture takes on a thick dough-like consistency. Scrape the bowl sides to ensure everything is thoroughly combined.

Step 2: Combining Wet Ingredients

In a separate bowl, whisk together the remaining milk, plain yogurt, and eggs. Introduce this mixture gradually to the batter in three additions, mixing briefly but thoroughly after each addition. Be careful not to overmix, as that can toughen the cake crumb. Your batter should be just combined, smooth, and ready to pour into your prepared pan.

Step 3: Baking the Cake

Pour the batter evenly into your pan and spread it smoothly with a spatula. Bake for 30 to 35 minutes, starting to check around 28 minutes for doneness with a toothpick test – it should come out clean when inserted in the center. Once baked, allow the cake to cool completely in the pan on a wire rack.

Step 4: Making the Raspberry Sauce

As the cake bakes, place frozen raspberries and sugar in a small saucepan over medium heat. Crush the berries gently and bring the mixture to a simmer. Let it cook for about 5 minutes until the berries break down completely. Strain the sauce through a fine mesh sieve to remove seeds and pulp for a silky texture—reserving the pulp for oatmeal or smoothies if you like. Chill the smooth sauce in the refrigerator until ready to use.

Step 5: Preparing the Raspberry Cream

Beat softened cream cheese until smooth and creamy, then add vanilla and salt, mixing well. Next, blend in the chilled raspberry sauce for an irresistible pink hue and fresh flavor. Separately, whip heavy cream until it begins to thicken, then add confectioner’s sugar and whip on high speed until stiff peaks form. Fold the raspberry cream cheese mixture gently into the whipped cream, continuing to beat until firm peaks develop, resulting in a luxurious, fruity frosting.

Step 6: Assembling Your Mini Raspberry Cakes

Once the cake has completely cooled, use a 2.5-inch round biscuit cutter to cut out 12 circular cakes. Freeze these for 30 minutes to make slicing easier. Then cut each cake in half horizontally to create 24 thin cake layers. On half of these, spread about a teaspoon of raspberry jam, then sandwich with the other halves to form mini two-layer cakes. Use a piping bag to top each with generous swirls of raspberry cream and, if you wish, crown them with fresh raspberries for a beautiful finishing touch.

How to Serve Mini Raspberry Cakes with Raspberry Jam and Cream Recipe

A clear glass bowl filled with fluffy light pink whipped cream, thick and smooth in texture, sitting on a white marbled surface. Above the bowl, a white electric mixer with beaters coated in the same pink cream is held by a woman's hand just out of the frame, with soft peaks of cream clinging to the beaters. The whipped cream has a slightly uneven swirled surface showing movement from mixing. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of powdered sugar, a few fresh raspberries, or even a delicate mint leaf can elevate the appearance and flavor of your mini cakes. They add that extra pop of freshness and a touch of elegance that really makes these mini treats shine at any gathering.

Side Dishes

These mini cakes pair wonderfully with a light cup of tea or a glass of chilled sparkling rosé. For a more substantial dessert spread, serve alongside a bowl of mixed berries or a creamy vanilla custard – both complement the raspberry flavors beautifully without overwhelming the palate.

Creative Ways to Present

Arrange your Mini Raspberry Cakes with Raspberry Jam and Cream Recipe on a tiered cake stand for an eye-catching dessert display. Alternatively, present them in delicate cupcake liners for easy handling or nestle each one in a small decorative box for gifting. Their petite size makes them not just delicious but perfect for creative presentations.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover mini cakes, place them in an airtight container and refrigerate. They’ll stay fresh and moist for up to five days, allowing you to enjoy them for nearly a week without losing that freshly baked flavor and the creamy raspberry topping’s charm.

Freezing

You can freeze the assembled mini cakes without the raspberry cream topping for up to two months. Wrap each cake layer tightly in plastic wrap and store them in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and add the raspberry cream just before serving for best texture and flavor.

Reheating

Since these mini cakes are best served cool, reheating isn’t necessary. If you prefer the vanilla cake warmer, unwrap and microwave for just 10-15 seconds, but be mindful to keep the cream cool for that perfect creamy contrast.

FAQs

Can I use fresh raspberries instead of frozen for the sauce?

Absolutely! Fresh raspberries work wonderfully for the sauce and will add an even brighter flavor, just make sure to adjust the cooking time slightly if needed to break down the berries fully.

What can I substitute for plain yogurt in the cake batter?

If you don’t have plain yogurt, sour cream or buttermilk are excellent substitutes that will keep the cake moist and tender without compromising texture.

Is it possible to make this recipe gluten-free?

Yes! Using a gluten-free cake flour blend in place of regular cake flour should work well. Just ensure your blend contains xanthan gum or a similar binder to keep the cake structure nice and fluffy.

Can I prepare these mini cakes entirely a day ahead?

You can bake and assemble the cakes a day in advance but it’s best to pipe the raspberry cream right before serving to keep it fresh and prevent it from losing its whipped texture.

How do I prevent the raspberry cream from weeping?

Make sure your cream cheese is fully softened and your raspberry sauce is well chilled before combining. Whip the cream to stiff peaks and fold gently to incorporate without deflating, which helps maintain stability.

Final Thoughts

Sharing the Mini Raspberry Cakes with Raspberry Jam and Cream Recipe feels like passing along a little bundle of joy wrapped in tender cake and luscious cream. These charming desserts are perfect to brighten up any occasion and impress everyone with minimal fuss. You’re just a few simple steps away from making dessert magic happen in your own kitchen—so grab those ingredients and treat yourself and your loved ones to these delightful raspberry beauties!