Print

Mini Raspberry Cakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 6 reviews

Delightfully sweet and petite, these Mini Raspberry Cakes feature two layers of moist vanilla cake sandwiched with tangy raspberry jam and topped with luscious raspberry cream. Perfect for special occasions or an elegant dessert, each bite offers a balanced harmony of fruity and creamy flavors with a fresh raspberry garnish.

Ingredients

Vanilla Cake

  • 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, for filling

Raspberry Sauce

  • 1 cup frozen raspberries
  • ⅓ cup granulated sugar

Raspberry Cream

  • 8 oz (227g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups (473 ml) heavy cream
  • 1½ cups confectioner’s sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Spray a 9×13 inch baking pan with cooking spray and set aside.
  2. Mix Dry Ingredients: In a large bowl or stand mixer bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. Add Butter, Vanilla, and Milk: Add the softened butter, vanilla extract, and ½ cup of the milk to the dry ingredients. Mix on medium speed for 1 minute until the mixture resembles a thick dough. Scrape down the bowl as needed.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together the remaining ½ cup milk, plain yogurt, and eggs.
  5. Incorporate Wet Mixture: With the mixer on medium speed, add the wet ingredients to the flour mixture in three increments, mixing about 15 seconds after each addition. Scrape down bowl sides and mix an additional 15 seconds, ensuring batter is just combined without over-mixing.
  6. Bake the Cake: Pour the batter evenly into the prepared pan and spread with a spatula. Bake for 30-35 minutes, starting to check at 28 minutes with a toothpick inserted for doneness. Once done, cool completely in the pan on a wire rack.
  7. Cut and Freeze Cake Rounds: Once cooled, use a 2.5 inch round biscuit cutter to cut 12 rounds from the cake. Place these on a baking sheet and freeze for 30 minutes to make slicing in half easier.
  8. Prepare Raspberry Sauce: While baking, combine frozen raspberries and sugar in a small saucepan over medium heat. Crush the berries with a spoon and simmer for 5 minutes until berries break down. Strain through a fine mesh sieve to remove seeds and pulp, then refrigerate the sauce until completely cooled.
  9. Make Raspberry Cream: Beat softened cream cheese on medium-high for 2 minutes until smooth. Add vanilla extract and salt, mixing well. Blend in cooled raspberry sauce until combined.
  10. Whip Cream: In a separate bowl, beat heavy cream on medium speed, adding confectioner’s sugar after a few minutes. Increase speed to high and whip until stiff peaks form, about 3 minutes.
  11. Combine Cream Cheese Mixture and Whipped Cream: Fold the cream cheese raspberry mixture into the whipped cream. Whisk on medium speed for 30 seconds, scrape bowl sides, then mix another 30 seconds until stiff peaks form. Use immediately or refrigerate.
  12. Assemble Mini Cakes: Remove frozen cake rounds and slice each horizontally into halves, yielding 24 halves. Spread about 1 teaspoon of raspberry jam on 12 halves and top with their matching halves, forming two-layer cakes. Pipe raspberry cream on top of each and garnish with a fresh raspberry if desired.

Notes

  • These mini cakes will keep for up to 5 days stored in an airtight container in the refrigerator.
  • You can prepare the cakes a day ahead and store them at room temperature covered; add raspberry cream topping just before serving for best texture.
  • If you prefer, reserve the raspberry seeds and pulp from straining to use as a topping for oatmeal or yogurt.

Find it online: https://bitezly.com/mini-raspberry-cakes-recipe/