Raspberry Mini Cakes (Perfect Recipe for Special Occasions!)
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!
Course Cake
Cuisine American
Prep Time 35 minutesminutes
Cook Time 15 minutesminutes
2 hourshours
Total Time 2 hourshours50 minutesminutes
Servings 9
Author Valya's Taste of Home
Ingredients
For the Batter
8large – eggs
1 ½cups– sugar
1 ¾ cups– all-purpose flour
For the Frosting
½cup– powder sugar
4cups– heavy whipping cream
0.65oz. - freeze-dried raspberries
½cup - 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.
Your delicious Raspberry Mini Cakes are ready to be served!