These Raspberry Mini Cakes are easy to make, plus they look and taste incredible!

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Raspberry Mini Cakes


Prep Time: 35 mins

Cook Time: 15 mins


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 – ▢0.65 oz. - freeze-dried raspberries – ▢½ cup - raspberry jam For the Topping – ▢Freeze-dried raspberry powder – ▢Mint leaves

Step 1

Preheat the oven to 350 ℉. Grease and line a large 16x22 baking sheet with parchment paper or use cooking spray.

Step 2

In a medium bowl, sift the flour and set aside. In a large mixing bowl, beat the eggs and sugar until light, fluffy, and pale yellow in color.

Step 3

Gently fold the flour into the egg mixture in 3 additions, being careful not to deflate air pockets. Spread the batter evenly on the prepared baking sheet.

Step 4

Bake in the preheated oven for 15 minutes. Remove from the oven and let the cake sponge cool on the baking sheet for 5 minutes before transferring it to a wire rack.

Step 5

Meanwhile, prepare the frosting by processing freeze-dried raspberries in a food processor and sifting the raspberry powder. In a separate bowl, beat heavy cream and powdered sugar until soft peaks form.

Step 6

Mix in the desired amount of raspberry powder. Once the cake sponge has cooled, cut out mini cake layers using a round cookie cutter. Layer the mini cakes with raspberry frosting and jam, then decorate with piped roses, mint leaves, and fresh raspberries if desired. Refrigerate the mini cakes for a few hours before serving.

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