These Mini Vanilla Cakes with Raspberry Buttercream are a delightful treat perfect for any special occasion or as a sweet indulgence. The moist vanilla sponge paired with the tangy and creamy raspberry buttercream makes these cakes irresistible. Their mini size makes them perfect for individual servings, whether you’re hosting a party or simply enjoying dessert at home.

Why You’ll Love This Recipe

• Perfectly Sized: These mini cakes are portion-controlled and adorable, making them ideal for parties or gifts.
• Flavorful Layers: The rich vanilla cake pairs beautifully with the tart raspberry buttercream for a balanced, delicious bite.
• Simple yet Elegant: Easy to make but sophisticated enough to impress your guests.
• Customizable: Easily tweak the recipe with different flavors or frostings to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Vanilla Cakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk

For the Raspberry Buttercream:

• Unsalted butter (softened)
• Powdered sugar
• Raspberry puree (strained to remove seeds)
• Vanilla extract

Directions

1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a mini cake or muffin pan by greasing it or lining it with parchment.
2. Prepare the cake batter: In a mixing bowl, whisk together the dry ingredients: flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy, then add the eggs one at a time, mixing well. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with milk, until the batter is smooth.
3. Bake the cakes: Pour the batter into the prepared pan, filling each cavity about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
4. Make the buttercream: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix until fluffy. Stir in the raspberry puree and vanilla extract, adjusting the consistency as needed by adding more powdered sugar or puree.
5. Assemble the cakes: Once the cakes are fully cooled, spread or pipe the raspberry buttercream onto each mini cake. Optionally, garnish with fresh raspberries or a dusting of powdered sugar.

Servings and Timing

• Servings: This recipe makes approximately 12 mini cakes.
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Variations

• Lemon Twist: Add a teaspoon of lemon zest to the cake batter for a bright citrus flavor.
• Berry Medley Buttercream: Combine raspberry puree with strawberry or blueberry puree for a mixed berry frosting.
• Chocolate Version: Replace 1/4 cup of flour with cocoa powder to make mini chocolate cakes with raspberry buttercream.
• Dairy-Free: Use plant-based milk and dairy-free butter substitutes to make this recipe dairy-free.

Storage/Reheating

• Storage: Store the frosted cakes in an airtight container in the refrigerator for up to 4 days.
• Reheating: These cakes are best enjoyed at room temperature, so let them sit out for about 30 minutes before serving.
• Freezing: You can freeze the unfrosted cakes for up to 2 months. Wrap each one tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator overnight and frost before serving.

FAQs

1. Can I use frozen raspberries for the buttercream?

Yes, thaw frozen raspberries and puree them, straining out the seeds before adding to the buttercream.

2. How do I prevent the cakes from sticking to the pan?

Grease your mini cake pan thoroughly or use parchment paper liners for easy removal.

3. Can I make these cakes gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour for a similar result.

4. What can I use instead of raspberry puree?

You can use strawberry puree, blueberry puree, or even store-bought fruit preserves for the buttercream.

5. How far in advance can I make these cakes?

You can bake the cakes a day ahead and frost them the day you plan to serve. Store the cakes and frosting separately for the best freshness.

6. Can I double the recipe?

Absolutely! Double the ingredients to make a larger batch, adjusting the baking time slightly if needed.

7. Can I use this recipe to make a full-sized cake?

Yes, this recipe can be adapted for an 8-inch cake pan. Adjust the baking time to 25-30 minutes.

8. What’s the best way to pipe the buttercream?

Use a piping bag fitted with a star or round tip for a professional-looking finish.

9. Can I use almond extract instead of vanilla?

Yes, almond extract works well and gives a slightly nutty flavor to the cakes.

10. How do I make the buttercream less sweet?

Add a pinch of salt or a bit of cream cheese to balance the sweetness of the frosting.

Conclusion

These Mini Vanilla Cakes with Raspberry Buttercream are the perfect combination of elegance and flavor. Their moist, fluffy texture and tangy-sweet frosting will make them the star of any dessert table. Whether you’re baking for a celebration or a quiet evening treat, this recipe is sure to delight. Try them today and enjoy the compliments that follow!