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Mini Raspberry Cakes with Raspberry Jam and Cream Recipe

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3.9 from 4 reviews

Delightfully moist mini two-layer vanilla cakes filled with sweet raspberry jam and topped with a luscious raspberry cream made from cream cheese and fresh raspberry sauce. Perfect bite-sized desserts that combine classic vanilla flavors with tangy, fresh raspberries, ideal for parties or special occasions.

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

Filling:

  • Raspberry jam (about 12 teaspoons)

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 (473ml) heavy cream
  • 1½ cups confectioner’s sugar

Instructions

  1. Preheat the oven and prepare pan: Set the oven to 350°F (177°C) and spray a 9×13 inch baking pan with cooking spray. This helps to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a large bowl or stand mixer bowl, sift together cake flour, granulated sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. Add wet ingredients to dry: Add the butter, vanilla extract, and ½ cup of the milk to the dry ingredients. Mix on medium speed for 1 minute. Scrape sides and bottom of bowl. The mixture will look like a thick dough.
  4. Combine remaining wet ingredients: In a separate medium bowl, whisk the remaining ½ cup milk, yogurt, and eggs. Gradually add this mixture in three additions to the flour mixture, mixing about 15 seconds after each addition. Scrape down the bowl and mix for 15 more seconds careful not to overmix.
  5. Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean. Begin checking at 28 minutes. Cool the cake completely in the pan on a wire rack.
  6. Cut and chill the cakes: Once cool, use a 2.5 inch round biscuit cutter to cut 12 rounds out of the cake. Place these on a baking sheet and freeze for 30 minutes to firm before slicing horizontally.
  7. Make raspberry sauce: While the cake bakes, combine frozen raspberries and sugar in a small saucepan over medium heat. Crush berries with a spoon and simmer 5 minutes. Strain the sauce through a fine mesh strainer to remove seeds, then refrigerate to cool completely.
  8. Prepare raspberry cream: Beat cream cheese on medium-high speed for 2 minutes until smooth. Add vanilla extract and salt, mix well. Add cooled raspberry sauce and beat until combined.
  9. Whip heavy cream: In a large bowl, beat heavy cream on medium speed for a few minutes until it starts to thicken. Add confectioner’s sugar and continue beating at high speed for about 3 minutes until stiff peaks form.
  10. Combine cream cheese mixture and whipped cream: Fold the cream cheese mixture into the whipped cream. Beat on medium speed for 30 seconds, scrape bowl sides, then beat another 30 seconds until stiff peaks form. Use immediately or refrigerate.
  11. Assemble mini cakes: Remove frozen cake rounds and slice each round horizontally into halves (24 halves). Spread about 1 teaspoon raspberry jam on 12 halves then top with remaining halves to create mini two-layer cakes.
  12. Pipe raspberry cream and garnish: Fill a piping bag with raspberry cream and pipe generously onto each mini cake. Garnish with a fresh raspberry if desired. Serve chilled.

Notes

  • Mini cakes can be stored for up to 5 days in an airtight container in the refrigerator.
  • You can bake the cakes a day ahead and store covered at room temperature, adding the raspberry cream frosting just before serving.
  • Using room temperature ingredients helps ensure smooth batter and even baking.
  • Freezing the cake rounds before slicing makes the clean horizontal cut easier and prevents crumbling.

Find it online: https://bitezly.com/mini-raspberry-cakes-with-raspberry-jam-and-cream-recipe/