Don’t you hate it when you make a cake for a party and come home with half the cake, and the next day while your husband is at work you eat the other half, so you have to bake another cake and eat half of it before he gets home? Well that won’t happen with this Triple Layer Mini Vanilla Cake with Berries. It’s just the right amount of cake for a small group!
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The Cake, The Icing, The Filling, The Toppings…it’s all good!
This moist little vanilla cake is made with buttermilk, giving it a rich full flavor and body, and the vanilla cream cheese frosting is so amazing it’s hard not to eat most of it straight from the bowl. I like to keep the cake ‘semi-naked’ by scraping the icing off the sides a bit. Sometimes I frost all three layers and leave it at that. Other times I frost them and then spread raspberry jam between the layers for a little added flavor and color. Finally, I top with as many berries as I can fit on a tiny cake!
To Make This Cake Gluten Free:
If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have a wonderful suggestion:Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking!
Love Little Cakes?
Try my Triple Layer Orange Upside Down Cake too!
The Recipe: Triple Layer Mini Vanilla Cake for Two!
A sweet little vanilla cake with cream cheese frosting and berries!
- 1 1/4 cup all-purpose flour, or see my recommendation for gluten free flour above
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup soft butter room temp (1 stick)
- 3 tablespoons coconut oil (or baking oil of your choice)
- 2/3 cup granulated sugar
- 3 eggs, room temp
- 1 teaspoon vanilla paste or extract
- 2/3 cup cultured buttermilk
- 1 7" skewer to hold the cake in place (you may or may not need it)
- 1/4 cup (1/2 stick) room temp butter
- 4 oz cream cheese, room temp
- 2 1/2 cups powdered sugar
- 1 tablespoon buttermilk
- 1 teaspoon vanilla paste or extract
- raspberry jam if you want another layer of color and sweetness between cakes!
- an assortment of berries for topping
Preheat oven to 350, place oven rack in center position. Fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper. Place parchment circles into the bottom of pans and spray with organic non stick spray or use a paper towel to wipe the sides of non stick mini cake pans and parchment with butter, then lightly coat with flour. Set aside
Place flour, baking powder and salt into a bowl, whisk and set aside
Using a mixer, beat together butter, sugar, and coconut oil (or baking oil of your choice)
Add vanilla paste or extract, eggs (one at a time) mixing until incorporated
Add buttermilk and flour alternately and mix until smooth
Pour batter as evenly as you can into the three prepared pans
Tap pans on counter to take out any bubbles
Bake for 20-25 minutes or until an inserted toothpick comes out clean
Allow to cool then remove cakes from pans before frosting
Place butter, cream cheese, vanilla paste or extract into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. Add buttermilk if needed.
To get the "semi naked" look, I frost the first layer lightly, adding a little more frosting around the edges of cake. Then I place the second cake layer and repeat. Last I place the top layer on, and push a skewer right through the center to keep the cake stable (cut skewer to size if needed), frost the top layer somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
If you want raspberry jam between each layer just spread on top of frosting before adding another layer of cake
Top with berries, serve!
MAY I PLEASE ASK A FAVOR?
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