Let’s talk cake. Cake is good, some cake is really good, and some cake is… well… not worth the calories. I’ve been making cakes for 7 years now and I’ve gotten a little tired of the same ol’ round or square, chocolate or vanilla, etc. etc. So the other day I wanted to create something fun and this is what I came up with. I took my typical french vanilla cake with raspberry filling and turned it into mini cakelets! The nice thing about serving something like this is that it doesn’t require silverware or plates to eat it, just a napkin will do! And no fussy cupcake wrappers to deal with! (I don’t know about you, but when I try to unwrap cupcakes they always crumble all over me, ugh!)
These cakelets look mighty fancy, but are as easy as pie… or cake, because it’s definitely not pie! And guess what, they’re made with a CAKE MIX! WHAAAAAT?!?! Before you leave because you’re looking for something tasty and you think this couldn’t possibly suit your needs. Just try it out! BUT… make a few adjustments.
First, Do not, I repeat DO NOT over bake your cake. Take it out before it turns dark brown. If you have a hot oven that cooks things fast, turn your temp down to 345° or even 335° so that the center gets done before you have a charred outer layer.
Second, let the cake cool for a few minutes in the pan, then remove it and cool for a few more minutes on a cooling rack or on the counter on a piece of plastic wrap.
Third, and most important, wrap that sucker really well in plastic wrap while it’s still warm and stick it in the freezer. Yes, you read that right, while it’s still warm. I know it goes against everything you’ve been told about baking and letting things cool all the way, but trust me. The hot air inside the plastic wrap and cake will cause dew while it freezes and when it defrosts you will have a cake that is unbelievably moist!! Which is important for a treat like this that will be exposed to air!
Freezing also makes cakes so much easier to work with so it doesn’t crumble and fall apart!
Last tip for ya, I always, always, always use Smuckers seedless raspberry jam for my raspberry filling. You can make your own raspberry filling, which I’ve done, but is a lot of work. I’ve found that this jam pairs so well with the cake and you can’t get much easier than just opening a jar!
French Vanilla Raspberry Cake
Cake and Filling
- 1 box Betty Crocker Super Moist French Vanilla Cake Mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 jar Smuckers seedless raspberry jam
- 1 cup butter, salted
- 1/2 cup margarine
- 2 tsp pure vanilla extract
- 3/4 tsp salt
- 2 lbs powdered sugar
- 1/4 cup water, more if needed
- fresh raspberries, optional
- 1 cup melting chocolate, optional
Bake according to directions on box.
Allow cakes to cool for 10 minutes, then wrap in plastic wrap and freeze.
When ready to frost, remove from freezer and stack cakes, spreading the jam in between the two layers.
Beat the butter, margarine, vanilla and salt until smooth.
Beat in the sugar. Add enough water to get a stiff, smooth consistency.
(optional) top with melting chocolate and fresh raspberries
- Bake cake in square pans.
- After stacking cakes, slice into individual squares.
- Heat 1 1/2 cups buttercream frosting in the microwave for 10-15 seconds at a time.
- Pour melted frosting over the tops of cake squares.
- Drizzle with chocolate.
- Top with a dollop of buttercream and a fresh raspberry.
If you want to see a step by step for making these darling cakelets, here’s a video for you!