These raspberry vanilla mini cakes are layered with a creamy vanilla frosting and raspberry jam.
Can you believe it’s October?? How the heck did that even happen? October is my favourite month of the year. It’s officially Fall, Thanksgiving next weekend, then my birthday and Halloween at the end of the month. This month pretty much rocks.
October is also Breast Cancer Awareness month. My friend Rebecca over at Sugar & Soul has put together a “Cooking for a Cure” round-up, with some pretty pink recipes from some pretty fabulous bloggers. Not that I ever need an excuse to bake something, but it’s nice to have a worthy cause to inspire a new recipe. I chose to make some pretty pink raspberry mini cakes for this theme so that I could break in my new 4″ cake rounds.
My ongoing search for the perfect vanilla cake recipe continues. For these mini cakes, I adapted Rose Levy Beranbaum’s Downy Butter Yellow Cake recipe from The Cake Bible. I changed it up a bit, as the original recipe called for only egg yolks and I didn’t want to waste the whites. The original was also for two 9″ rounds, so I had to do some math and volume calculations to convert it for three 4″ rounds. That was super fun.
My plan was to make three 3-layer cakes, but the cakes didn’t bake up quite as high as I’d wanted, so I pieced them together to make two 3-layer cakes and they turned out quite well. Since they didn’t bake up very high, I could have just divided the batter into two pans instead of three and then cut the cakes into 3 layers each. So really you could just use two 4″ rounds to make these (as long as they’re 3″ tall) instead of three like I did.
The buttercream is a simple vanilla buttercream recipe that I added a bit of color gel to. I was intially going to make raspberry buttercream and mix some jam into it, but I thought the jam would make a nice, striking layer inside the cake instead.
The delicious raspberry jam comes from my sister-in-law, Nissa. She made a whole bunch this summer and sent us home with a few jars when we were visiting Calgary. The cake layer itself is actually quite salty, and I was a bit worried, but it goes perfectly with the sweet buttercream and jam. It’s definitely a cake that needs a super-sweet buttercream.
Oh, and I overbaked the cake, so… don’t do that. It baked up quicker than I thought, considering the pans were deeper than the ones I usually use. Start checking at 20mins. Thankfully the jam and frosting added additional moisture, and in the end it turned out perfect!
Pretty Pink Raspberry Vanilla Mini Cakes
Ingredients
Cake:
- 1 1/2 cups cake flour sifted
- 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
Buttercream:
- 1 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 drop fuschia color gel
Jam:
- 4 tsp raspberry jam
Instructions
Cake:
- Preheat oven to 350F and grease three 4"x 3" cake rounds*, line with parchment.
- In a small bowl whisk flour, baking powder, and salt, set aside.
- Cream butter and sugar on med-high until pale and fluffy, approx. 3mins. Add egg and mix until combined. Add vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk), fully incorporating after each addition.
- Divide batter evenly amongst pans and bake until a toothpick inserted into the center comes out clean (approx 25-30mins).**
- Cool in pans for 10mins, invert and cool completely on wire rack.
Buttercream:
- Cream butter medium high until pale and fluffy. Reduce speed and slowly add in sugar. Beat until smooth and add vanilla and color gel. Beat until combined.
Assembly:
- Using a serrated knife or a cake leveler, cut each cake in half horizontally.***
- At this point you can either have three 2-layer cakes or make two 3-layer cakes.
- Place a cake layer down and add 1/3 cup buttercream on top, spread evenly. Add 1 tsp jam on top of buttercream and spread evenly. Place another cake layer on top and repeat the process, finishing with buttercream on top and fresh berries.
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Notes
** Batter will be quite thick.
*** Remove any domes first, or prevent them by using bake even strips. Adapted from Rose Levy Beranbaum's The Cake Bible.
Moira Hearn says
“Berry” tasty and “berry” delicious!
Olivia says
So happy you loved it Moira! 🙂
Sam says
Hey!
I love the look of this recipe and I’m hoping to make it as a little birthday cake for my girlfriend seeing though it’ll just be the two of us in the morning.
I was just wondering- does the 8 servings the site defaults to make the two cakes exactly? So does each cake have 4 servings?
Thanks!
Olivia says
Hi Sam! Yes, I assumed each cake would serve 4, but those were pretty small servings. I think one cake each would be perfect for you two 🙂 Just to note, in case you haven’t read the post. I actually baked three 4″ cakes, but they weren’t as tall as I’d like so I cut them all in half and made two 3 layer cakes instead of three 2 layer cakes, if that makes sense.
Fearne ava says
Hi, do you know approx how much fondant I would need to cover this cake thanks xx
Olivia says
Hi Fearne Ava! I don’t use fondant these days so I’m not sure. Not a lot though especially if you were just making one.
Adrienne Andresen says
Can these be made in ramekins? My friend cannot eat chocolate.\
Olivia says
Hi Adrienne! You can try making them in ramekins — are they 4″ wide? Be sure to grease and flour them.
Farah says
The recipe is good but not for two 4 X 3 inch pans. Overflowed in my oven.
Olivia says
Hi Farah! I used three 4×3″ pans as per the recipe.
Bee Smith says
The cake was amazing.. I added a little lemon zest to it .. it was a hit for my party
Olivia says
So glad you liked it! Love the addition of lemon.
Dorothy says
Hi. I’m wanting to make a raspberry buttercream for a chocolate cake. Would you use raspberry jam or seedless preserves? Thanks for the help.
Olivia says
Hi Dorothy! Ideally, if you can find it, I’d use either freeze-dried raspberries (https://amzn.to/2NWraca) or freeze-dried powder (https://amzn.to/2xCL6Xv). This will give the best flavour and color without affecting the texture! Otherwise either the jam or preserves would work, just up to you if you’d like seedless or not!
Kristy Moofart says
Hi! I loved this cake! I used a rectangular pan instead of stacking circular cakes. I have pictures and a video of me doing it! I feel proud and this is th first time I succeeded in baking!
Kristy Moofart says
I also added almond extract instead of vanilla to my buttercream. It is really good!
I can send the pics to you?
Olivia says
Sure thing! I’d love to see them 🙂
Olivia says
So glad you liked it Kristy!
Janelle says
HI there! These cakes look amazing!! Would this recipe work for two 6×3″ round pans? Thanks!
Olivia says
Hi Janelle! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Becky says
These look great! I’d like to make these for a summer bridal shower. My plan is to make a sheet cake and cut circles out- but I’m worried they will dry out. I will have to assemble and crumb coat 30 mini cakes the day before the shower and then decorate the next morning before the noon shower. Any tips on how to keep these super moist once they’ve been cut out?
Olivia says
Hi Becky! Do you have an airtight container(s) you can store them in? Otherwise I’d recommend assembling them with frosting, chilling till frosting is firm and then wrapping each in plastic wrap (I know that will be a pain). The more frosting you leave on the sides the less dry they will get. Though honestly, I don’t think it will be that bad if it’s just overnight and it’s only the very outside that might dry out a bit. I suspect they will be totally fine if you just stick them in the fridge once they’re put together. Another thing you can do is brush on a bit of simple syrup onto each of the layers while you’re assembling them. I hope that helps!
Savannah says
just made these – sooo delicious ! thanks for the recipe and the amazing job doing all the conversions for all of us 😉
Olivia says
Hi Savannah! I’m so glad to hear you liked them!! 🙂
Samantha says
I was wondering how much would make
Olivia says
Hi Samantha! How much of what?
Lee says
How much in advance can these be made for an occasion?
Olivia says
Hi Lee! They should be ok for a day or two in the fridge. Or you can freeze them if you need them for longer.
Marshella says
Hi Olivia!
Any chance this scrumptious looking cake could be converted for a 9 inch cake pan? I can make two 9 inch cake pans.
Many thanks,
Marshella
Olivia says
Hi Marshella! I would try doubling it for two 9″ cake pans. The original recipe I adapted it from was for a larger volume, but I can’t check it right now as the book is packed up! Make sure to only fill the pans 2/3 t 3/4 full. Let me know how it turns out!
Marshella says
Thank you Olivia!
Taylor says
Olivia, is this recipe as written meant to fill six 4″ pans or just three 4″ pans?
Thanks! Excited to make this.
Olivia says
Hi Taylor! It’s for three 4″ pans.
Hannah says
Hi Olivia! These are BEAUTIFUL! I was wondering if you have any suggestions as far as how to adapt these to make mini-er versions for a bridal shower? Can the cake recipe be made in a larger pan?
Can’t wait to make them!! Thank you!
Olivia says
Hi Hannah! You can make the recipe in a larger pan for sure, but you’d need to adjust it according to the pan size. If you’re going to do that, I’d suggest using one of my more recent recipes that uses vanilla cake. Like this one but use vanilla instead of rum:
http://livforcake.com/2016/06/pina-colada-cake.html
Personally I like this recipe better :). You can bake it one as is in a 10″x15″ sheet pan then cut out small circles to stack together. Is that what you had in mind?
elle says
hi!
how many inches is in each layer? how much frosting did you use and what is the height of the overall cake, please??
thanks so much!
Olivia says
Hi Elle, the cake is 4″ in diameter and maybe 5″ tall. I used all of the frosting in the recipe above.
Nina says
Wonderful recipe and very nice tips 🙂 It looks professional and yummy…
Oana says
What a beautiful display of pink desserts. And what a great cause! Having someone in the family going through it, I can relate to it so much. Well done, Liv!
Olivia says
Gah, sorry for the delayed reply here. Thank you for your sweet comments and wishing your family member a quick recovery! xo
Lindsey says
Absolutely the most adorable cakes I’ve seen in a while. Plus I’m sure they taste amazing.
Olivia says
Thanks so much Lindsey! They were so yummy.
Amanda | The Cinnamon Scrolls says
Gorgeous. As usual. Seriously, Liv, you’re making all us other bakers look bad! I love how cute and pink these are! I really need to start making smaller cakes like this — better for my waistline. 🙂
Olivia says
You are so sweet, thank you!! Cakes are my thing. I love them and spend the most time planning/making them. 😀
And yes, smaller cakes are better for the waistline except when you eat the entire thing….oops.
Meriem @ Culinary Couture says
You knocked us all out the park with these! They are absolutely stunning!
Olivia says
Meriem you are so sweet, thank you! I’ll take a dozen of your raspberry cheesecake brownies!! 😉
[email protected] Baking in Pyjamas says
Olivia, these are so dinky and pretty, what a great project to be involved in.
Olivia says
Thanks Laura! 🙂 <3
June @ How to Philosophize with Cake says
Awww such cute little cakes! I have some little 4″ pans that I ought to use, maybe mini cakes like this would be perfect! Love the raspberry flavor 🙂
Olivia says
You should totally use them! Love mini-desserts, plus sometimes when you’re making dessert for just 1 or 2 people… comes in handy 🙂
Marg says
The name says it all..Pretty in Pink! They look so divine! Great photos!
Olivia says
Thanks Marg!! <3 🙂
Michelle @ A Dish of Daily Life says
I am in awe…your cake is so gorgeous! Can you spare a slice?!! Pinning…I doubt anything I create will look so pretty, but one can hope, right?!
Olivia says
Thank you so much Michelle! This one was really easy to do, I have confidence in you! 😀