A mini vanilla cake with berries is effortless. Here a Dulcet we love all things mini size! That’s what we made today a mini 3 tier vanilla raspberry flavored cake with a lemon buttercream. I found that lemons taste great when added to berry dishes. It’s a simple and pleasant way to treat them!
There’s just something about a mini cake that always leads to me making another one. This mini cake with berries is not that different from the mini funfetti cake. The only major difference is the ratio of cake flour and all-purpose flour. Plus there’s no sprinkles in this recipe. And this cake has thinly sliced strawberries in between the layers. It’s cut extremely thin to avoid the cake sliding and lost of buttercream between the layers. But, the cake berries are optional.
Making the Mini Vanilla Cake
Using an electric mixer, beat until smooth the room temperature butter and sugar. Next, add in the egg and continue to mix. While mixing, add the cake flour, all-purpose flour, baking soda, kosher salt, and baking powder to a separate bowl. Whisk these dry ingredients together and set aside. Then, add the milk to a measuring cup along with Greek yogurt, vanilla extract, and raspberry extract. Mix the wet ingredients together. Now, alternative between adding 1/4 cup of dry ingredients and 1/4 cup of wet ingredients to the electric mixer. Remember to turn off the mixer once all the flour is well mixed into the batter. Repeat this process until all dry and wet ingredients are added.
Next, spray/butter three 4-inch diameter cake pans. Spraying the cake pans with an organic oil just makes taking the cake out of pans easier. If a baking spray is not available, use butter. Spreading butter around all edges and sides of the cake pan would also prevent the cake from sticking. Once sprayed/buttered line with parchment paper. The parchment paper prevents the cakes from sticking to the bottom of the pan. When completed, divide the cake batter evenly into the three pans. I recommend weighing out the batter because the outcome is even height cake layers.
Then bake the mini cakes at 325 degrees for 25 minutes. Or until inserted toothpick comes out clean. Allow the cakes to fully cool down 1-2 hours before frosting.
Let’s Talk Buttercream
The buttercream is very simple to make and is the same recipe featured with the lemon cupcakes. As stated before, this buttercream is light, stable, and lemon-y. The only ingredients needed are lemons, vanilla extract, powdered sugar, and unsalted butter. First using an electric mixer cream the butter. After that, slowly start adding the powdered sugar one cup at a time. If the mixture becomes too thick to handle lemon juice is the solution. Add in a tablespoon or more of lemon juice. This will help with the thickens and provide that lemon goodness taste. But, if the lemon juice begins to overpower the frosting, use milk or a milk alternative instead.
Mini Vanilla Cake
Ingredients
Mini Vanilla Cake
- 80 g Cake Flour
- 60 g All purpose Flour
- 1/2 cup Granulated sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Raspberry Extract
- 1 Large egg room temperature
- 3/4 tsp Baking Powder
- 1/3 tsp Baking Soda
- 1/4 Kosher Salt
- 1/3 cup Greek Yogurt
- 6 Tbsp Unsalted butter room temperature
- 1/4 cup Whole Milk
- 1 Tbsp Brown Sugar
- 1/2 cup Strawberries optional, thinly sliced
Lemon Frosting
- 1/2 tsp Vanilla extract
- 4 Tbsp Unsalted butter softened
- 1-4 Tbsp Lemon juice
- 2 cups Powdered sugar sifted
Instructions
Mini Vanilla Cake:
- Preheat the oven to 325 degrees F. Spray organic oil or spread butter onto 3 4-inch diameter cake pans. Line each cake pan with a circular piece of parchment paper.
- Place the all-purpose flour, cake flour, baking soda, baking powder, and kosher salt into a medium sized bowl. Whisk and set aside.
- Add unsalted butter, brown sugar, and granulated sugar to an electric mixer. Mix these ingredients on medium-high speed until fluffy (approx. 2 minutes). Then, add the egg and continue to mix until the egg is well incorporated.
- Place the Greek yogurt, milk, raspberry extract, and vanilla extract into a measuring cup. Set aside.
- Next, add half of the flour mixture and half of the liquid mixture to the electric mixer. Once fully mixed. Turn off the mixer. Add in the remaining flour mixture and liquid mixture. Mix on a medium-low speed until the batter is well mixed.
- Evenly distribute the cake batter to the 3 4-inch cake pans. Bake for 25 minutes or until inserted toothpick comes out clean.
- Allow the cakes to fully cool before frosting.
Lemon Frosting:
- Place the unsalted butter into an electric mixer. Beat on medium speed until light and fluffy. Slowly add in the powdered sugar in small increments at a time. If the buttercream becomes too thick, add a tablespoon of lemon juice. Scrape sides of the bowl often.Once all the powdered sugar is added. Add the vanilla extract. Mix until fully incorporated.**