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Raspberry Vanilla Mini Cakes

These Raspberry Vanilla Mini Cakes are layered with raspberry cream cheese frosting & topped with chopped pistachios.

These Raspberry Vanilla Mini Cakes are layered with raspberry cream cheese frosting & topped with chopped pistachios.

Scale

Ingredients

Frosting

Toppings

Instructions

  1. First, preheat your oven to 350 degrees Fahrenheit.
  2. Line 1 rimmed baking sheet (12 x 17 inches) with parchment paper & set to the side.
  3. Prepare the cake mix according to the packaging instructions & spread the batter evenly over the parchment lined pan.
  4. Bake for 15-18 minutes until golden & a toothpick comes out clean.
  5. Remove the parchment paper/cake from the pan & let it cool completely on a wire rack.
  6. Once cooled, place the cake in your freezer to chill for 1-2 hours. This makes it easier to cut later.
  7. Use a round biscuit cutter & a small knife to cut each round cake layer.*(1) Set to the side.
  8. Next, blend the cream cheese, butter, & 2 teaspoons pure vanilla extract until smooth.
  9. Then add all of the powdered sugar, 1/2 cup at a time. *(2)
  10. Blend in 1 cup fresh raspberries until combined.
  11. Fill a frosting bag with your frosting & pipe the frosting onto the top of the first layer. Add a second layer of cake & frosting. Top with the final layer of cake, frosting, 1 raspberry & chopped pistachios.
  12. Continue this process until you have made all of your Raspberry Vanilla Mini Cakes.
  13. Chill until ready to serve & enjoy!

Notes

  1. I wiped off the knife & biscuit cutter after cutting each layer.
  2. To ensure proper measuring use a spoon to fluff the powdered sugar & then spoon the powdered sugar into your measuring cup so as not to compact the powdered sugar when measuring.
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