Raspberry Mini Cakes

These Raspberry Mini Cakes are easy to make, plus they look and taste incredible! What's best is they're perfect for any occasion, especially Mother's Day!


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



9 servings

2hours hrs  50minutes mins

Step 1

Prepare the cake batter by combining the dry ingredients in a bowl and the wet ingredients in a separate bowl.

Step 2

Gradually add the wet ingredients to the dry ingredients while whisking until the batter is smooth and well combined.

Step 3

Divide the batter evenly among the mini cake pans, filling them about two-thirds full. Place fresh raspberries on top of the batter in each pan, pressing them slightly into the batter.

Step 4

Bake the mini cakes in a preheated oven until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for a few minutes.

Step 5

Carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.

Step 6

Prepare the glaze by combining powdered sugar and lemon juice in a bowl, whisking until smooth. Drizzle the glaze over the cooled mini cakes, allowing it to drip down the sides.

Step 7

Decorate the cakes with additional raspberries and mint leaves, if desired. Serve the raspberry mini cakes and enjoy!