Description
Indulge in the delightful experience of Raspberry Vanilla Mini Cakes, a perfect treat for any occasion. These charming little cakes are light and airy, layered with smooth vanilla frosting and vibrant raspberry jam that creates a beautiful contrast of flavors. Whether you’re celebrating a special event or just treating yourself to something sweet, these mini cakes are sure to impress both kids and adults alike. Their stunning presentation and delicious taste make them a standout dessert at any gathering. Plus, they’re simple to make, allowing you to whip up a batch quickly without compromising on flavor or aesthetics.
Ingredients
Scale
- 1 1/2 cups cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 oz unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 large egg (room temperature)
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 drop fuschia color gel
- 4 tsp raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and grease mini cake pans.
- In a bowl, whisk together sifted cake flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add egg, milk, and vanilla; mix well.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Fill pans two-thirds full with batter and bake for 25 minutes or until a toothpick comes out clean.
- Cool cakes in pans briefly before transferring to a cooling rack.
- Prepare frosting by creaming butter and gradually adding powdered sugar; mix in vanilla.
- Assemble by spreading raspberry jam on cooled cakes and topping with frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg