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Don’t you hate it whenever you make a cake for a celebration and are available dwelling with half the cake, and the subsequent day whereas your husband is at work you eat the opposite half, so you must bake one other cake and eat half of it earlier than he will get dwelling? Properly that received’t occur with this Triple Layer Mini Vanilla Cake with Berries. It’s simply the correct amount of cake for a small group!
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Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

The Cake, The Icing, The Filling, The Toppings…it’s all good!

This moist little vanilla cake is made with buttermilk, giving it a wealthy full taste and physique, and the vanilla cream cheese frosting is so superb it’s laborious to not eat most of it straight from the bowl. I wish to hold the cake ‘semi-naked’ by scraping the icing off the perimeters a bit. Generally I frost all three layers and go away it at that. Different occasions I frost them after which unfold raspberry jam between the layers for a bit added taste and coloration. Lastly, I prime with as many berries as I can match on a tiny cake!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

To Make This Cake Gluten Free:

In case you are wonderful consuming gluten, have at it! However in case you are considered one of my gluten free followers, I’ve an exquisite suggestion:Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains on this flour are soaked for simple digestion and the feel is the perfect I’ve discovered for GF baking!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

Love Little Muffins?

Attempt my Triple Layer Orange Upside Down Cake too!


What you want:  3-5″ cake pans, unbleached parchment paper, and vanilla paste (or extract, I simply favor paste!) If you wish to make this cake gluten free, I like to recommend Jovial Gluten Free Pastry Flour.

A candy little vanilla cake with cream cheese frosting and berries!



Key phrase:

#layer cake, berries, gluten free, vanilla cake

Servings: 4 servings

The Cake:

  • 1 1/4
    all-purpose flour, or see my advice for gluten free flour above
  • 1 half of
    baking powder
  • half of
    sea salt
  • half of
    delicate butter room temp (1 stick)
  • 3
    coconut oil (or baking oil of your selection)
  • 2/3
    granulated sugar
  • 3
    eggs, room temp
  • 1
    vanilla paste or extract
  • 2/3
    cultured buttermilk
  • 1
    7″ skewer to carry the cake in place (you might or might not want it)

The Cream Cheese Frosting:

  • 1/4
    (half of stick) room temp butter
  • 4
    cream cheese, room temp
  • 2 half of
    powdered sugar
  • 1
  • 1
    vanilla paste or extract
  • raspberry jam if you would like one other layer of coloration and sweetness between desserts!
  • an assortment of berries for topping

Pan prep:

  1. Preheat oven to 350, place oven rack in heart place. Fold a big piece of parchment paper in half twice. Use backside of cake pan and pencil to hint a circle on parchment, then lower folded paper. Place parchment circles into the underside of pans and spray with natural non stick spray or use a paper towel to wipe the perimeters of non stick mini cake pans and parchment with butter, then flippantly coat with flour. Put aside

Cake Prep:

  1. Place flour, baking powder and salt right into a bowl, whisk and put aside

  2. Utilizing a mixer, beat collectively butter, sugar, and coconut oil (or baking oil of your selection)

  3. Add vanilla paste or extract, eggs (separately) mixing till included

  4. Add buttermilk and flour alternately and blend till clean

  5. Pour batter as evenly as you may into the three ready pans

  6. Faucet pans on counter to take out any bubbles

  7. Bake for 20-25 minutes or till an inserted toothpick comes out clear

  8. Permit to chill then take away desserts from pans earlier than frosting

Frosting Prep:

  1. Place butter, cream cheese, vanilla paste or extract right into a bowl and blend on medium velocity for 30 seconds. Add powdered sugar and blend till nicely included. Add buttermilk if wanted.

  2. To get the “semi bare”  look, I frost the primary layer flippantly, including a bit extra frosting across the edges of cake. Then I place the second cake layer and repeat. Final I place the highest layer on, and push a skewer proper by way of the middle to maintain the cake secure (lower skewer to dimension if wanted), frost the highest layer considerably generously and use what’s left to flippantly frost the perimeters, scraping off additional frosting.

  3. If you need raspberry jam between every layer simply unfold on prime of frosting earlier than including one other layer of cake


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