Hi, friend! I hope you’re having a good start to your summer! I was at Costco a few weeks ago when I saw these adorable and delicious-looking mini raspberry cakes with a raspberry buttercream frosting. My dad really wanted to get them but that would be a lot of cake for us since it came in a pack of six. So I promised I’d make it for him on Father’s Day. And let me tell you, I am so glad that I did.
I decided to put my own twist on the Raspberry Mini Cakes. I usually prefer a cream cheese frosting because it acts as the perfect balance to a sweet and fruity cake. So, I used my homemade cake mix recipe that I love because it always makes the most moist and fluffy cake and marbled in some raspberry preserves. For the cream cheese frosting, I simply made a typical cream cheese frosting and added raspberry preserves. I decided to keep the presentation simple and just topped the frosted cakes with shaved white chocolate.
The recipe yields two mini cakes or twelve cupcakes and would be a perfect treat for summer. I hope you try this recipe and enjoy!
**Pro Tip: Make sure all of your wet ingredients (eggs, sour cream, cream cheese, and butter) are at room temperature before you start baking. This helps all ingredients to be incorporated smoothly!**
