Mini Vanilla Bean Raspberry Cake
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Tiny cake. Huge main character energy.
Prep Time: 25 mins | Bake Time: 50 mins | Chill Time: 45 mins | Total Time: About 2 hours
What Are Mini Vanilla Bean Raspberry Cakes?
This Mini Vanilla Bean Raspberry Cake is a soft, buttery six inch vanilla cake layered with fresh raspberry syrup and fluffy vanilla bean buttercream. The cake stays incredibly moist thanks to sour cream, while the raspberry syrup adds bright fruity flavor without making the layers soggy. It is the perfect small batch cake for birthdays, date nights, anniversaries, or whenever you want bakery quality cake without ending up with leftovers sitting on your counter for a week.
Ingredients You Will Need
All purpose flour
Cornstarch
Baking powder
Salt
Unsalted butter
Vegetable oil
Granulated sugar
Vanilla extract
Vanilla bean paste
Eggs
Sour cream or plain Greek yogurt
Fresh raspberries
Powdered sugar
Heavy cream
Our Tips for Mini Vanilla Bean Raspberry Cake
Bring the butter, eggs, and sour cream to room temperature before mixing. Cold ingredients can create a dense batter that does not bake as evenly.
Let the raspberry syrup cool completely before adding it to the buttercream. Warm syrup will melt the frosting and make it difficult to spread.
Do not skip lining the bottom of the cake pan with parchment paper. This cake is very soft and releases much more cleanly with parchment.
How to Store Mini Vanilla Bean Raspberry Cake
Refrigerator: Store the frosted cake in an airtight cake container or cover it tightly with plastic wrap. Refrigerate for up to 5 days. Let the cake sit at room temperature for 20 to 30 minutes before serving so the buttercream softens.
Freezer: Wrap individual slices or the whole cake tightly in plastic wrap followed by a layer of aluminum foil or place in a freezer safe airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
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Single Layer Mini Vanilla Bean Raspberry Cake
Tiny cake. Huge flavor.
Ingredients
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons vegetable oil
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- ¼ cup sour cream or 2 percent plain Greek yogurt
- ¹⁄₂ cup unsalted butter, room temperature
- 2¹⁄₂ cups powdered sugar
- 1 tablespoons vanilla extract
- ½ teaspoon salt
- 1 to 2 tablespoons heavy cream
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Grease a 6 inch round cake pan and line the bottom with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter, vegetable oil, and granulated sugar for 2 to 3 minutes until light and creamy.
- Add the Wet Ingredients: Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition. Mix in the sour cream until smooth.
- Combine the Batter: Add the dry ingredients and gently fold until just combined. Do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 5 to 10 minutes.
- Cool the Cake: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. For easier decorating, chill the cooled cake for 30 minutes before slicing.
- Make the Raspberry Syrup: Combine the raspberries and sugar in a small saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the berries completely break down and the mixture thickens slightly. Strain through a fine mesh sieve to remove the seeds. Let the syrup cool completely.
- Make the Buttercream: Beat the butter until light and creamy. Gradually mix in the powdered sugar, followed by the vanilla bean paste and salt. Add the heavy cream one tablespoon at a time until the frosting is smooth and fluffy. Mix in 2 to 3 tablespoons of the cooled raspberry syrup until evenly combined.
- Level and Slice the Cake: If needed, level the top of the cake.
- Assemble the Cake: Top with an even layer of raspberry buttercream. Spread a very thin layer of raspberry syrup over the frosting. Decorate with fresh raspberries.
Notes
- This Is a Tall Six Inch Cake: This recipe creates a taller than average 6 inch cake, so expect a slightly longer bake time than most small cakes. If the top starts browning before the center is fully baked, loosely tent the cake with aluminum foil during the last 5 to 10 minutes. Bake until a toothpick inserted into the center comes out clean with just a few moist crumbs remaining.
- Use Both Butter and Oil: Butter provides rich flavor while vegetable oil keeps the cake soft and moist for several days. Using both creates the best texture.
- Vanilla Bean Paste Makes a Difference: Vanilla bean paste provides a stronger vanilla flavor and those beautiful specks throughout the buttercream. If substituting vanilla extract, the frosting will still taste delicious but will have a more uniform appearance.
- Bible Verse: Every good and perfect gift is from above, coming down from the Father of the heavenly lights. James 1:17
