Sometimes an entire cake is just too big! This cute Mini Berry Cake is just the right size for two people to share and it’s perfect for any occasion.
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When I first saw these mini cake pans, I had to have them! They make super cute cakes, like this berry cake, that are just the right size for one or two people. I’ll jump at any excuse to use them!
When my dad came to visit recently, I wanted to make him a mini birthday cake. Since I had so much better left over, I used the rest to make more mini cakes that I could freeze for a rainy day. One box of cake mix makes about eight cakes. You can make single cakes, like this decadent Butterfinger Cookie Cake, or put two cakes together and add something yummy to the middle like I did with a pretty mini Valentine Cake.
I couldn’t wait for a rainy day though. I saw these cakes in the freezer and just felt like making something fun. Since I’d just bought fresh berries, a berry cake sounded like a fun surprise for my hubby. My no-bake Raspberry Cheesecake had turned out so delish that I’m now totally hooked on cakes with fruit! Plus, the berries would make a red, white and blue cake that’s perfect for upcoming holidays like Memorial Day and Fourth Of July.
Instead of combining two cakes, I decided to use just one for this berry cake recipe. I filled my mini cake pans, baked, then set the cakes aside to cool.
Once they were room temperature, I frosted one of the mini cakes with white icing. I used store bought frosting but if you’re feeling ambitious, you can always make your own.
I learned recently that you should always decorate with two layers of icing. The first layer collects all the crumbs so that when you spread the second layer over the cake, you’ll get a smoother look. It definitely worked and made me wish I’d been doing that all along.
After the first layer of icing, I put the cake in the refrigerator to chill for a few minutes, just enough for the icing to harden slightly. Then I added a second layer. Next, I filled the center with raspberries and blueberries.
Finally, I cut a few more blueberries and raspberries in half and added them around the bottom of the cake.
Now my berry cake was ready to serve…
Or was it…
I love how easy it was to make this berry cake recipe and it had turned out really pretty. However, I wanted to add a little something extra and thought of the raspberry puree I’d used to decorate one of my cheesecakes. It would be perfect! It’s a lot easier to make than it sounds and you can check out my Raspberry Cheesecake post if you want the full tutorial. I used the same amount of raspberries to make the puree for this cake so the recipe is exactly the same.
Not only is this berry cake the perfect food for patriotic holidays, it would make a great Valentine’s Day cake, date night dessert or even just a way to treat yourself without making a full sized cake. I know my hubby is going to be excited to come home and find this waiting for him!
You can make this berry cake recipe with just the berries if you want it quick and easy or you can spend a couple extra minutes making the puree. It’s totally up to you!
- 1 box Cake Mix
- 8 oz Frosting (white)
- 1/2 cup Raspberries
- 1/4 cup Blueberries
- 1/2 cup Raspberries
- 1 1/2 tbsp Water
- 1/2 tbsp Sugar
- Prepare white or yellow cake mix according to the directions.
- Spray mold with non-stick spray and fill with 1/2 cup of cake batter.
- Bake 17-20 minutes.
- Let cake cool
- Cover with a layer of white frosting.
- Refrigerate for five minutes, then add another layer of white frosting.
- Add blueberries and raspberries to the center of the cake.
- Cut the remaining blueberries and raspberries in half and add around the bottom of the cake.
- If you're making the raspberry puree combine 1/2 cup of raspberries, water and sugar in a small saucepan.
- Cook over medium-low heat, stirring frequently, until it thickens into a puree consistency (approx 10 minutes).
- Push the puree through the strainer to remove the seeds.
- Drizzle over berry cake.
Amount Per Serving:Calories: 529 Saturated Fat: 3g Sodium: 381mg Carbohydrates: 96g Fiber: 4g Sugar: 74g Protein: 2g
Would you make this berry cake with or without the puree drizzled over it? What other toppings would you add?
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