Mini Vanilla Cake with Buttercream and Berries

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!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

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!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

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!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

 

What you need:  3-5″ cake pans, unbleached parchment paper, and vanilla paste (or extract, I just prefer paste!) If you want to make this cake gluten free, I recommend Jovial Gluten Free Pastry Flour.

A sweet little vanilla cake with cream cheese frosting and berries!

Course:

Dessert

Keyword:

#layer cake, berries, gluten free, vanilla cake

Servings: 4 servings

The Cake:

  • 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
  • 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)

The Cream Cheese Frosting:

  • 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

Pan prep:

  1. Preheat oven to 350, place oven rack in center position, Use a paper towel to wipe the bottom and sides of non stick mini cake pans with butter, then lightly coat with flour

Cake Prep:

  1. Place flour, baking powder and salt into a bowl, whisk and set aside

  2. Using a mixer, beat together butter, sugar, and coconut oil (or baking oil of your choice)

  3. Add vanilla paste or extract, eggs (one at a time) mixing until incorporated

  4. Add buttermilk and flour alternately and mix until smooth

  5. Pour batter as evenly as you can into the three prepared pans

  6. Tap pans on counter to take out any bubbles

  7. Bake for 20-25 minutes or until an inserted toothpick comes out clean

  8. Allow to cool then remove cakes from pans before frosting

Frosting Prep:

  1. 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.

  2. 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.

  3. If you want raspberry jam between each layer just spread on top of frosting before adding another layer of cake

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Leave a Reply

Your email address will not be published. Required fields are marked *