Ingredients
- 1 cup (114 g) fresh raspberries + additional for garnish if desired
- 1½ sticks (170 g) unsalted butter, softened
- ¼ c (60 mL) buttermilk
- 1 cup (225 g) granulated sugar
- 2 large eggs
- 1½ cups (187.5 g) all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp vanilla extract
- pink food coloring (optional)
- 1½ cups frosting of your choice for filling/decorating
Recipe Description
Bakery-worthy mini cakes are easy to make at home. This recipe uses fresh raspberries for color and flavor. I cut them into hearts for Valentine’s Day, but circles or squares are also beautiful. The Goodie Godmother post with the full recipe provides tips for decorating and baking these delightful mini cakes, perfect for gifting or afternoon tea.
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