Mini raspberry cakes with whipped white chocolate ganache: a soft, fragrant base made with a raspberry purée that gives the little cakes a fruity flavor and an intense pink hue, which can be further enhanced with a few drops of red gel food coloring. For the filling, a delicate and enveloping whipped white chocolate ganache pairs perfectly with the raspberries’ tartness. These elegant, colorful mini cakes are ideal for celebrating a birthday or Valentine’s Day; using a heart-shaped cutter they become a perfect dessert to celebrate love or special moments with a loved one. Below, we’ll see how to prepare our delicious mini raspberry cakes with whipped white chocolate ganache:
- Difficulty: Medium
- Cost: Budget-friendly
- Rest time: 4 Hours
- Portions: 4
- Cooking methods: Oven
Ingredients
- 200 g flour
- 150 g sugar
- 3 eggs
- 80 ml vegetable oil
- 1 cucchiaino baking powder
- vanilla extract
- 1 cucchiaio unsweetened cocoa powder
- a pinch of salt
- 100 g raspberry purée (blend 180 g of fresh or frozen raspberries)
- red gel food coloring (optional, to intensify color)
- 200 g white chocolate
- 200 ml cream
Steps
Prepare the whipped white chocolate ganache. Break the white chocolate into small pieces. In a small saucepan, heat the cream over medium heat until it is just about to boil. Do not let it come to a full boil; it only needs to get hot.
Pour the hot cream over the chopped white chocolate and stir well until all the chocolate has melted. Let the ganache cool to room temperature, then cover it tightly with plastic wrap (touching the surface) and refrigerate for at least 4 hours, or better, overnight. Once well chilled, whip it with electric beaters and keep it refrigerated until assembly.
Wash the raspberries and pat them dry. Put them in a blender or food processor. Add a little lemon juice and blend until smooth. Strain the mixture through a fine mesh sieve, pressing well with a spoon to extract as much juice as possible. Collect the purée in a bowl and set aside until needed.
Prepare the mini cake base. Beat the eggs with the sugar and a pinch of salt until the mixture is pale and foamy.
Add the oil in a thin stream, add the vanilla extract, and fold in the raspberry purée with a few drops of red food coloring to intensify the color (optional).
Sift the flour, cocoa and baking powder over the egg mixture and gently stir until the ingredients are well combined. Pour the batter into a baking pan approximately 10 x 14 in (25 x 35 cm), lined with parchment paper.
Level with a spatula and bake in a preheated oven at 392°F (200°C) for about 10 minutes. Remove from the oven and let cool in the pan, then cut small rounds using a 3-inch round cutter (about 7–8 cm in diameter).
Assemble the mini cakes. Place a cake round on a small plate or serving tray and pipe a layer of whipped ganache using a piping bag. Repeat, alternating cake layers (three in total) and ganache layers (two in total).
If desired, decorate the tops of the mini cakes with a few swirls of ganache, chocolates, colored sprinkles, fresh raspberries, mint leaves, etc., or a dusting of powdered sugar.
Let the mini cakes rest in the refrigerator for at least one hour before serving so the layers can set firmly.
Bon appétit and.. see you next recipe!
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