Raspberry mini cakes are delectable, mini desserts that combine the sweet and tangy flavors of raspberries with a rich and creamy frosting. These mini cakes are perfect for any occasion, whether it's a tea party or a special event. They're especially great to make for Mother's Day or Valentine's Day and are complete crowd-pleasers!
Table of Contents
- What are Raspberry Mini Cakes?
- Why You'll Love This Recipe
- Key Ingredients
- How to Make Raspberry Mini Cakes
- Tips for Making Best Raspberry Mini Cakes
- What To Do With Cake Sponge Leftovers
- Substitutions and Variations
- How to Store Leftover Raspberry Mini Cakes
- Frequently Asked Questions
- More Recipes You'll Enjoy
- Recipe Card
- Raspberry Mini Cakes (Perfect Recipe for Special Occasions!)
- Comments
The recipe is easy to follow and is perfect for both beginner and experienced bakers. The cakes are moist and fluffy, and the frosting is creamy and delicious. The addition of freeze-dried raspberries gives the frosting a lovely pink, making the cakes look as good as they taste.
Impress your guests with these delicious and beautiful mini-cakes. Serve them as a dessert after dinner or as a sweet treat at a party or gathering. Everyone is sure to love the burst of raspberry flavor in every bite of these delightful mini cakes.
What are Raspberry Mini Cakes?
Raspberry mini cakes are a deliciously sweet and tangy dessert made with raspberries, frosting, and a few other ingredients. They make the perfect treat for any occasion, especially Mother's Day!
These mini cakes are light, fluffy, and moist making them the perfect snack or dessert after dinner. They're cut out of a sponge cake layer to make them into mini three-layer cakes. With delicious frosting in between each layer, these cakes are bursting with raspberry flavor.
Why You'll Love This Recipe
- Impressive: These raspberry mini cakes are sure to impress anyone who tries them. They're a complete three-layer cake, only miniature-sized!
- Easy to make: Despite how impressive these cakes look, they're very easy to make. The cake and the frosting are simple, and the assembly couldn't be easier.
- Delicious: The best part of any dessert recipe; the taste! These cakes are loaded with raspberry flavor with hints of vanilla and just the right amount of tang from the cream cheese.
Key Ingredients
All you need are some simple, pantry staple ingredients to make these Raspberry Mini Cakes at home. Let's look at each of these in more detail:
For the Batter:
- Eggs: We need several large eggs for these mini cakes too. They'll add richness and moisture to the cake while also making it light and fluffy.
- Sugar: Sugar will add the necessary sweetness to our cakes and balance out the tartness of the raspberries.
- Flour: Just like any other cake recipe, the first ingredient we'll need is flour. Regular all-purpose flour will work fine and make the base for the cake batter.
For the Frosting:
- Powdered sugar: We'll need some powdered sugar for the frosting also. It's important to use powder and not regular sugar as it takes less beating to mix together. Plus, it'll give you a smoother consistency.
- Whipping cream: Heavy whipping cream will make our frosting luxurious and indulgent. It creates a thick frosting that's still light and fluffy.
- Raspberry jam: Raspberry jam is what really brings the taste of these cakes together. It's sweet but tart and perfect with the rest of the ingredients.
- Freeze-dried raspberries: We'll be using this ingredient to color the frosting naturally instead of using synthetic food colors. Freeze-dried raspberries will give the perfect raspberry color and flavor to these mini cakes.
- Salt: We'll be using a very small amount about ⅛ of a teaspoon, but salt is an essential ingredient. It balances out some of the sweetness in the cake and enhances the other flavors.
How to Make Raspberry Mini Cakes
Making these Raspberry Mini Cakes at home is easier than you think. Here's how to make it step by step:
How to Make Raspberry Mini Cake Batter
Start by preheating the oven to 350 ℉.
Using unsalted butter, grease and line a large 16x22 baking sheet with parchment paper. You may also use cooking spray instead of butter.
Into a medium sift the flour and set aside for later.
Next, in a large mixing bowl or the bowl of a stand mixer, beat the eggs and sugar until light, fluffy, and pale yellow in color
(I used home-raised chicken eggs and the cake sponge is a deep yellow in color but using store-bought eggs will result in pale yellow cake sponge color).
Remove the bowl from the mixer stand and add the flour mixture in 3 different additions. Using a spatula, gently fold in the dry ingredients with each addition trying, not to deflate air pockets as much as possible.
How to Bake Raspberry Mini Cakes
Time to bake our raspberry mini cakes! Transfer the cake batter onto a large earlier prepared baking sheet. Using a cake spatula spread the batter evenly before baking.
Bake in the preheated oven for 15 minutes.
Remove from the oven and allow the cake sponge to cool on the baking sheet for 5 minutes before transferring it onto a wire rack.
How to Make Raspberry Mini Cakes Frosting
While the cake sponge is cooling, let's make the frosting.
In the food processor, process the freeze-dried raspberries. Sift in the raspberry powder to separate the raspberry seeds and set it aside for later.
Beat heavy cream and powdered sugar until it starts forming soft peaks, and is smooth in texture
Start beating the cream slowly on low speed and gradually increase the mixing speed. Scape down the cream multiple times to ensure all the ingredients are well incorporated.
Mix in the desired amount of raspberry powder depending on how sharp you want the color of the frosting to be.
How to Assemble Raspberry Mini Cakes
Once the cake sponge has cooled completely, remove it from the cooling rack. Using a round cookie cutter, cut out the circular-shaped mini cakes.
Place the first mini cake sponge layer on the mini cake board.
Using a large round piping tip, pipe a layer of raspberry frosting, and spread a little jam on the inside of the layer. Repeat the same instructions for the second layer of the mini cake sponge.
Then, using a Wilton 1M or Wilton 2D tip, pipe a rose on the top layer of the mini cake. Top with fresh mint leaves and fresh raspberries if you'd like.
Refrigerate the mini cakes for a few hours before serving.
Your delicious Raspberry Mini Cakes are ready to be served!
Tips for Making Best Raspberry Mini Cakes
Use room temperature ingredients: Be sure to use room temperature eggs and cream cheese for the cake batter and frosting. This will help to ensure that the ingredients mix together smoothly and evenly.
Don't overmix the batter: Overmixing the cake batter can cause the cakes to become dense and heavy. Mix the ingredients just until they are combined to avoid overworking the batter.
Cool the cakes completely: Let the cakes cool completely before frosting them. This will help to prevent the frosting from melting or sliding off the cakes.
What To Do With Cake Sponge Leftovers
Cake scraps are a byproduct of using a cookie cutter to cut out mini cakes. And if you don't want to eat it by itself, consider these options:
- Use the cake crumbs as decoration
- Layer it in a trifle with some homemade custard and fruit
- Make cake parfaits with layers of pudding, yogurt, or ice cream
- For cake pops, use a food processor to chop up the leftover cake, then mix it with frosting and roll it into balls.
Substitutions and Variations
These raspberry mini cakes are absolutely perfect as is, but if you're looking to change things up, here are a few ideas you can try:
Lemon zest: If you want a classic twist on the mini cakes, add some lemon zest to the cake batter and top with a lemon cream cheese frosting.
Sprinkles: You can also decorate these deliciously beautiful raspberry mini cakes with sprinkles or other edible decorations according to the special occasion you're making them for! For example, you can cover it with pink or blue sprinkles if you're doing it for a baby shower.
Nuts: If you love nuts, then you can sprinkle your favorite ones on top by finely chopping them first. Another idea is to add sliced almonds on the side or top.
How to Store Leftover Raspberry Mini Cakes
Leftover raspberry mini cakes should be stored in an airtight container in the fridge. To ensure the freshest flavor, it is best to consume them within 2-3 days of baking. Before storing the mini cakes, let them cool completely.
What's best is that you can easily freeze these mini cakes as well! Wrap them individually in plastic wrap and freeze them for up to 2 months. Allow them to thaw overnight in the fridge before enjoying these delicious mini cakes!
Frequently Asked Questions
Do not over bake. Use simple syrup to moisten layers if needed, and store them covered or wrapped to retain moisture.
Yes! Wrap them tightly in plastic wrap and place them into air tight containers. Thaw in the fridge or at room temperature before serving.
Absolutely! They are great for individual servings at parties, weddings, or as edible gift.
Mini cakes are small, individual sized desserts that typically range from 2 to 4 inches in diameter and stand about 1.5 to 3 inches tall. Designed to serve one person, they offer elegance of a full-sized cake in a compact form.
Recipe Card
Raspberry Mini Cakes (Perfect Recipe for Special Occasions!)
Ingredients
For the Batter
- 8 large eggs
- 1 ½ cups sugar
- 1 ¾ cups all-purpose flour
For the Frosting
- ½ cup powder sugar
- 4 cups heavy whipping cream
- .65 oz. freeze-dried raspberries
- ½ cup raspberry jam
For the Topping
- Freeze-dried raspberry powder
- Mint leaves
Instructions
How to Make Raspberry Mini Cake Batter
- Start by preheating the oven to 350 ℉.
- Using unsalted butter, grease and line a large 16x22 baking sheet with parchment paper. You may also use cooking spray instead of butter.
- Into a medium sift the flour and set aside for later.
- Next, in a large mixing bowl or the bowl of a stand mixer, beat the eggs and sugar until light, fluffy, and pale yellow in color (I used home-raised chicken eggs and the cake sponge is a deep yellow in color but using store-bought eggs will result in pale yellow cake sponge color).
- Remove the bowl from the mixer stand and add the flour mixture in 3 different additions. Using a spatula, gently fold in the dry ingredients with each addition trying, not to deflate air pockets as much as possible.
How to Bake Raspberry Mini Cakes
- Transfer the cake batter onto a large earlier prepared baking sheet. Using a cake spatula spread the batter evenly before baking.
- Bake in the preheated oven for 15 minutes.
- Remove from the oven and allow the cake sponge to cool on the baking sheet for 5 minutes before transferring it onto a wire rack.
How to Make Raspberry Mini Cakes Frosting
- While the cake sponge is cooling, let's make the frosting.
- In the food processor, process the freeze-dried raspberries. Sift in the raspberry powder to separate the raspberry seeds and set it aside for later.
- Beat heavy cream and powdered sugar until it starts forming soft peaks, and is smooth in texture
- Start beating the cream slowly on low and gradually increase the mixing speed. Scape down the cream multiple times to ensure all the ingredients are well incorporated.
- Mix in the desired amount of raspberry powder depending on how sharp you want the color of the frosting to be.
How to Assemble Raspberry Mini Cakes
- Once the cake sponge has cooled completely, remove it from the cooling rack. Using a round cookie cutter, cut out the circular-shaped mini cakes.
- Place the first mini cake sponge layer on the mini cake board.
- Using a large round piping tip, pipe a layer of raspberry frosting, and spread a little jam on the inside of the layer. Repeat the same instructions for the second layer of the mini cake sponge.
- Then, using a Wilton 1M or Wilton 2D tip, pipe a rose on the top layer of the mini cake.
- Top each mini cake with fresh mint leaves and fresh raspberries if you'd like.
- Refrigerate the mini cakes for a few hours before serving.
Notes
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