Sometimes you need a little something sweet and you don’t mind putting in extra effort to do so. This mini cake is the perfect example of a sweet treat worth working harder for. I have made this cake for birthdays and as a snacking cake to keep around the house, and it gets compliments every time. My best friend and old roommate use to request this cake frequently.
The cake can be made into three sizes and shapes: 6 cupcakes, a 6″ round single layer cake, or a 4″ double layer cake. In the photos for this post, I opted for a single layer cake.
Though I have made this cake several times over the years, it has taken me until now to figure out how to make the perfect vanilla almond cake. Through lots of trial and error I have discovered tricks to help create a moist, fluffy small-batch cake.
- Using oil instead of butter, to bring a lighter, fluffier texture.
- Whipping the eggs and sugar before adding in any remaining ingredients. First, whip the egg for 1 minute with a stand or hand-mixer. Then slowly add in the sugar while still mixing. Continue to whip for three more minutes until pale and fluffy.
Roasted Berries:
To make the roasted berry filling, combine assorted berries with sugar, lemon juice, and vanilla bean. Allow the mixture to sit for about 20 minutes while the oven heats up, so the berries can start to get syrupy. Once the berries are roasted, I like to strain the mixture to save some of the syrup for the berry lemon whipped frosting. Then I return the rest of the syrup to the soft berries before filling the cake. Feel free to prep the berry filling a day or two before making the cake!
Berry Lemon Whipped Icing:
I top this cake with a light, stabilized whipped cream flavored with roasted berry syrup, lemon zest, and vanilla. The cream cheese in this frosting helps the whipped cream keep its shape and compliments the tang of the lemon zest. By using this thicker whipped frosting, you can opt to make this recipe into a sheet or layer cake. I have tried both, and honestly don’t have a preference between the two. I use just the syrup when I make this cake, but feel free to add in some of the fruit chunks as well. You can also add more of the roasted berries on top of the whipped cream layer.
Roasted Berry & Lemon Mini Cake
Recipe by
Servings
6 servings
Prep time
40 min
Cooking time
20-22 min
Enjoy the spring season with this light and airy Roasted Berry & Lemon Mini Cake. The base to this recipe is a vanilla and (optionally) almond cake, filled with a roasted berry jam and topped with a stabilized berry lemon whipped cream frosting. Perfect for picnics, birthdays, and small get-togethers. Serves 4-6.
Vanilla Almond Cake
- 1 Cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- ½ Cup granulated sugar
- ½ Cup vegetable or canola oil
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- ½ Cup milk (2% or whole)
Roasted Berries
- 1 Cups strawberries, chopped
- 1/2 Cup blueberries
- 1/2 Cup raspberries
- 1/2 Cup blackberries
- 2 Tbsp granulated sugar
- 2 Tbsp lemon juice
- ½ tsp vanilla bean powder
Berry Lemon Whipped Frosting
- 1-2 Tbsp roasted berry syrup
- 1 Cups heavy cream
- 1 oz cream cheese, softened
- 1/2 Cup powdered sugar
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
Directions
- Roasted Berries: In a medium bowl, add the berries, sugar, lemon juice, and vanilla bean. Stir to combine, then let sit for 20 minutes. Meanwhile, preheat your oven to 400 degrees F. Roast the berries for 15 minutes, stir, then roast for another 10-15 minutes until the berries are soft and syrupy. Remove from the oven and let cool completely. Strain out 3 Tbsp of the syrup into a small container and set aside for the frosting. Store in the fridge if prepping in advance.
- Cake: Preheat oven to 350 degrees F.
- Mix Dry Ingredients: Whisk together the flour, baking powder, and salt. Set aside.
- Combine Egg and sugar: Add eggs to a medium bowl. Using an stand or hand-mixer, whip for 30 seconds on low, then on medium for 1 minute. Slowly add in the sugar, while continuously mixing. Continue to whip for 2 more minutes, or until pale and fluffy.
- Add Oil and Extracts: Add in the oil and extracts and mix until fully incorporated.
- Mix in Dry Ingredients and Milk: Pour in 1/2 of the dry ingredients and beat until combined. Scrape the sides of the bowl and beat in the milk. Finally, pour in the remaining dry ingredients. Mix just until combined.
- Bake: Bake the cake at 350 degrees for 12-22 minutes, depending on size (cupcakes = 12 mins, 4″ layers= 15-18 mins, 6″= 18-22 mins). To test for doneness, the center of the cake should bounce back when pressed, and a toothpick should come out clean. Cool for 15 minutes before removing from pan. Chill on wire rack until cool.
- Chill: Wrap the cake tightly in plastic wrap and chill until ready to frost, at least 1 hour.
- Fill Cake: Poke holes across the cake, about 1 cm wide so the berries can seep in. Pour some reserved berry juice over the cake, if using. Then top with the berry filling. Allow the cake to soak up the berry juice for at least 20 minutes in the fridge before frosting.
- Whipped Frosting: In a chilled mixing bowl, whip the cream cheese until airy. Add in powdered sugar, heavy cream, berry syrup, and lemon zest. Beat until light soft peaks. Add vanilla extract to taste and whip to stiff peaks.
- Frost Cake: Add the frosting on top of the berry filling. If making a layer cake, add half to the first layer, top with second cake, followed by the remaining frosting.
- Store: This cake is best served right away. It can be stored covered, in the fridge for up to 3 days. Be aware that some of the berry juice may bleed into the whipped frosting.
Notes
1. You can make both the roasted berry filling and cakes in advance. Allow the berries to come to room temperature before refrigerating for up to two days in advance. Wrap the cakes tightly in plastic wrap and chill in the fridge until layering.
2. The cake can be made in three shapes/pans, depending on your preference:
– 6″ round cake x1
– 4″ cake pans x2 (for mini layer cake)
– 6 cupcakes
3. If making cupcakes, scoop out the center of each with a piping tip or other tool. Place berry filling in the center before topping with frosting.
The Whisking Tree 
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