Raspberry and Lemon Mini Cakes - The Sweet Rebellion
post-template-default,single,single-post,postid-4531,single-format-standard,bridge-core-2.3.3,qode-quick-links-1.0,qodef-qi--no-touch,qi-addons-for-elementor-1.7.1,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-28.7,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-7.6,vc_responsive,elementor-default,elementor-kit-6023

Raspberry and Lemon Mini Cakes

Not only do I love raspberries, but I adore mini desserts of any kind! I love the idea of serving a pretty individual cake instead of a comparatively chunky slice. It’s just so much more delicate and pretty. That’s why making these Raspberry and Lemon Mini Cakes was a no-brainer for me.

And here’s the thing, you don’t need any fancy mini cake tins to pull this off, just a good ol’ baking tray and a round cookie cutter! Yes there will be a teeny bit of cake left over after cutting, but it surely won’t go to waste. If you manage to restrain yourself and not gobble it all up in the process, you can freeze the leftover cake and use it for cake pops at a later date!

Depending on the size of your cookie cutter, this recipe makes 4 or 5 mini cakes.

Check out Adventures with Sugar‘s take on this recipe here.


For the Lemon Cake:

150g butter, softened
170g sugar (⅔ cup)
finely grated zest of 2 lemons
2 large eggs
150g flour (270ml)
pinch of salt
5ml baking powder (1 tsp)
125ml milk (½ cup)
15ml lemon juice (1 tbsp)

For the Raspberry Mascarpone Cream:

125g raspberries (1 cup)
250g mascarpone (1 cup)
60g icing sugar (½ cup)
125ml cream (½ cup)

100g raspberries, for decorating (200ml)


  • Preheat the oven to 180°C. Grease and line a large baking sheet (about 25 x 38cm) with greaseproof paper.
  • Cream together the butter, sugar and lemon zest very well, for about 5 minutes. Add in the eggs, beating well after each one.
  • Add the lemon juice to the milk, stir well and set aside for 5 minutes. Sift together the flour, salt and baking powder.
  • Add about a third of the dry ingredients to the creamed mixture and beat well, then add about a third of the milk mixture. Repeat this until all the ingredients have been used. Scrape down the side of the bowl before giving it one final mix.
  • Spread the cake batter evenly onto the lined baking sheet.
  • Bake the lemon cake for 25-30 minutes, then allow it to cool in the pan for 10 minutes.
  • Lift out the cake and leave to cool completely on a cooling rack while you make the raspberry mascarpone cream.
  • Blitz the raspberries with a stick blender or puree with a fork. Pass the mixture through a sieve to remove any seeds.
  • Place the mascarpone into a large bowl and sift over the icing sugar. Mix together with an electric mixer until smooth.
  • Add the cream and whisk on low speed until thick, being careful not to overmix or the mixture will split.  Gently fold in the raspberry puree.
  • Once the cake has cooled completely, use a round cookie cutter (mine was 7cm diameter) to cut out rounds.
  • Pipe or spread a layer of mascarpone cream onto each of the cake rounds. Stack 3 rounds of the cakes on top of each other to make a mini layer cake. Spread a thin layer of mascarpone cream around the edges of each cake. I left mine like this – a semi-naked cake! If desired you can refrigerate the cakes now, then spread a second layer around the edges so that the cake is covered completely.
  • Refrigerate until ready to serve, then decorate with fresh raspberries.

  • Marguerite
    Posted at 11:21h, 08 February Reply

    These look super good, Astrid. The light pink with the yellow of the cake. I imagine that the zesty flavours with the mascarpone-based frosting must be light and fresh…delicious. Bought some cheap cookie cutters to make mini naked cakes but hadn’t yet found a recipe that fully inspired me to use them…until now : ) Thanks!

    • Astrid
      Posted at 10:57h, 04 March Reply

      Hi Marguerite, thanks so much for the feedback! So glad the recipe has inspired you – I’m sure your mini naked cakes will turn out great!

  • Dee 't Hart
    Posted at 22:25h, 02 September Reply

    Can’t wait to try this recipe Astrid
    Will them ready for the weekend

    • Astrid
      Posted at 16:25h, 16 September Reply

      Hi Dee! I hope you enjoyed this recipe. Its one of my favourites!

  • Candice Soares de Melo
    Posted at 15:09h, 23 February Reply

    These are so beautiful! How can I adjust the recipe to make a “normal” size double layer cake?

    • Astrid
      Posted at 10:05h, 27 February Reply

      Hi Candice. This quantity should make 2 x 20cm round layers. If you want a triple layer cake, multiply the ingredients by 1.5 👍🏻😊

  • Jeanne
    Posted at 11:20h, 30 March Reply

    hi there would like to make this cake but would have to make on Thursday and only eat on the Sunday. would the cake stay fresh for that amount of days?

  • Emma Osborne
    Posted at 15:33h, 21 January Reply

    This recipe is stunning all around. My cakes definitely aren’t as pretty, but the flavors are gorgeous. The lemon cake is super moist and bouncy, perfectly flavored from the zest. The raspberry cream is delightful. It’s so light and refreshing. I think I could have whipped mine a bit longer and gotten it stiffer, but it putting the cake in the fridge helped when stacking layers.

    If you like light and fresh flavors in adorable mini cakes, this is a near-perfect recipe.

    • Astrid
      Posted at 17:01h, 21 May Reply

      Hi Emma. I’m so glad you enjoyed these mini cakes! Yes it is tricky getting the whipping time correct – its so easy to over whip but also needs to be stiff enough to hold up. Thanks for taking the time to comment

Post A Comment

8 − three =