Mini Raspberry Cakes

Mini 2 layer cakes made up of vanilla cake, sandwiched with raspberry jam and topped with raspberry cream.

Course: Dessert

Cuisine: American

Servings: mini 2 layer cakes

Preheat the oven to 350°F (177°C). Spray a 9x13 inch baking pan with cooking spray. Set aside.
In a large bowl (or the bowl of a stand mixer), sift the cake flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add the butter, vanilla and ½ cup milk. Mix on medium speed for 1 minute. Scrape down the sides and bottom of the bowl with a spatula. The mixture will resemble a thick dough.
In a medium bowl, whisk together the remaining milk, yogurt and eggs. With the mixer speed on medium, add the egg mixture to the flour mixture in 3 additions, mixing for about 15 seconds after each addition. Scrape down the sides of the bowl as needed and mix for 15 seconds more, until the batter is just combined. Be careful not to over-mix.
Pour batter into prepared pan and spread evenly with a spatula. Bake in oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Begin checking for doneness at 28 minutes. Place cake onto a wire rack to cool completely in pan.
Once cake is completely cool, use a biscuit cutter to cut the individual cakes. You should get 12 rounds altogether. Place the rounds on a baking sheet and put them in the freezer for 30 minutes. After 30 minutes, they will be easy to slice in half with a sharp knife.

While the cake is baking, prepare the raspberry sauce. In a small saucepan over medium heat, combine the frozen raspberries and sugar. Use a spoon to crush the berries. Bring to a simmer and cook for 5 minutes, until the berries are falling apart. Once done, strain the berries over a fine mesh strainer set over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp (or you can reserve this to use on top of oatmeal, which I like to do). Place sauce in the refrigerator to cool completely.

In a medium bowl, beat the cream cheese on medium-high speed for 2 minutes, or until smooth and creamy. Add the vanilla and salt. Mix again until well combined. Add the cooled raspberry sauce and beat again until combined.
In a separate large bowl, beat the heavy cream on medium speed for the first few minutes. Add the confectioner's sugar. Turn up speed on mixer to high for about 3 minutes, until stiff peaks form.
Add the cream cheese and raspberry mixture to the whipped cream. Whisk on medium speed for 30 seconds, then stop to scrape down the sides of the bowl. Mix again for another 30 seconds until stiff peaks form. Use the frosting right away or keep refrigerated.

After the cakes have been in the freezer for 30 minutes, remove and cut each one in half horizontally. You will now have 24 halves. Spread about a teaspoon of raspberry jam on 12 of the halves. Top with the matching half so you have a two-layer cake. Fill a piping bag with the raspberry cream and pipe onto each mini cake. Top with a fresh raspberry if desired.

Cakes will keep for up to 5 days in an airtight container in the refrigerator.
You can make the cakes the day before serving and leave them covered at room temperature. Top with the cream just before serving.