Mini Chocolate and Raspberry Cake with Brown Sugar Cream Cheese Frosting
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 977
- Total Fat
- 45
- Saturated Fat
- 26
- Carbohydrates
- 139
- Dietary Fiber
- 2
- Sugar
- 103
- Protein
- 8
- Cholesterol
- 111
- Sodium
- 375
- Total: 1 hr
- Active: 1 hr
Ingredients
Cake:
Nonstick cooking spray
2 1/4 cups cake flour
1/3 cup cocoa powder
1 tablespoon instant espresso
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
2 sticks (16 tablespoons) plus 1 tablespoon unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
5 large egg whites
3/4 cup buttermilk
Brown Sugar Cream Cheese Frosting:
1 stick (8 tablespoons) unsalted butter, softened
4 ounces cream cheese, at room temperature
1/2 cup dark brown sugar
1 tablespoon vanilla extract
4 cups powdered sugar, sifted
1 to 2 tablespoons milk, as needed
1/4 cup raspberry preserves
Chocolate sprinkles, for decorating
Directions
Special equipment:
Three 6-inch cake pans; a piping bag and a flower piping tip- For the cake: Preheat the oven to 350 degrees F.
- Prepare three 6-inch cake pans by lining the bottom with a piece of parchment paper and spraying the sides with nonstick cooking spray. Combine the cake flour, cocoa powder, instant espresso, baking powder and salt in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter with the granulated sugar until creamy, 1 to 2 minutes. Add in the vanilla extract and mix to combine.
- In a separate bowl, whip the egg whites to stiff peaks in a stand mixer fitted with the whisk attachment or a hand mixer to stiff peaks. Fold the egg whites into the creamed butter mixture. Add the bowl back to a stand mixer fitted with the paddle attachment on low speed. While continuing to mix, gradually add in the flour mixture and the buttermilk. Mix for 30 seconds to 1 minute, until fluffy. Divide the batter between the prepared cake pans. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- For the brown sugar cream cheese frosting: Beat together the butter, cream cheese, brown sugar, vanilla and powdered sugar together in the bowl of a stand mixer fitted with the whisk attachment until smooth and fluffy, 3 to 4 minutes. Thin out with milk 1 tablespoon at a time if needed.
- Once cooled, level the cakes by cutting the top/dome off of each cake so they are flat, using a serrated knife. Spread a layer of frosting on the top of the first cake layer, then place the second cake layer on top. Spread the raspberry preserves on the second cake layer, then top with the third cake layer. Frost the outside of the cake with the brown sugar cream cheese frosting and put the remaining frosting into a piping bag fitted with a flower tip. Press chocolate sprinkles onto the outside of the cake. Pipe flower decorations onto the top and side of the cake.