As the sunlight streams through my kitchen window, I can almost hear the chatter of friends around the table, a cup of tea in hand, as they marvel at the irresistible scent of freshly baked Rhubarb and Raspberry Mini Cakes wafting through the air. Inspired by a spontaneous trip to the farmers’ market, these delightful little treats capture the perfect balance of sweet and tart, with bursts of juicy fruit dancing in every fluffy bite. Topped with a luxurious cream cheese icing and drizzled with homemade salted caramel, they transform any ordinary afternoon into a special occasion.
I can’t help but smile at the thought of how easy they are to whip up, making them the ideal dessert for both seasoned chefs and kitchen novices alike. Whether you’re hosting a gathering or simply treating yourself after a long day, these mini cakes are a guaranteed crowd-pleaser that will leave everyone wanting more. Let’s dive into this delightful recipe that will surely become a cherished favorite in your home!
Why will The Hungry Cook’s mini cakes wow you?
Delicious flavor combo: The tartness of rhubarb and raspberries is a delightful pairing that bursts with freshness in every bite.
Effortlessly elegant: These mini cakes are the perfect dessert for both casual gatherings and special occasions, sure to impress your guests.
Simply enjoyable: With easy-to-follow instructions, even novice cooks can create these sweet treats in no time.
Dreamy textures: Achieve a light, fluffy cake topped with rich cream cheese icing and a drizzle of gooey salted caramel.
Make-ahead magic: Bake these cakes a day in advance and frost them just before serving for optimal taste and texture—perfect for those busy days!
These delectable mini cakes are just a recipe away from bringing joy to your table!
Rhubarb and Raspberry Mini Cakes Ingredients
• Whip up these delightful mini cakes using these simple ingredients!
For the Cake
- Butter – Adds richness and moisture; ensure it is softened for easy mixing.
- Caster Sugar – Sweetens the cakes with a fine texture that blends easily.
- Brown Sugar – Enhances flavor and adds moisture due to its molasses content.
- Eggs – Provide structure and leavening; use room temperature for best results.
- Vanilla Extract – Contributes warmth and depth of flavor.
- Standard Flour – Main structure ingredient; can substitute with gluten-free flour for a gluten-free version.
- Baking Powder – Helps cakes rise and achieve a fluffy texture.
- Cream – Adds moisture and softness to the batter.
- Rhubarb – Brings tartness; chop into 1cm pieces to distribute evenly.
- Raspberries – Adds flavor and vibrant color; can use frozen or fresh.
- White Chocolate – Provides sweetness and a creamy texture; use high-quality chocolate for best results.
For the Cream Cheese Icing
- Cream Cheese – Main ingredient for icing; ensures a smooth and creamy texture.
- Icing Sugar – Sweetens and thickens the icing; sift before use for a lump-free texture.
For the Salted Caramel Sauce
- Granulated Sugar – Base for caramel sauce; ensures a rich flavor when cooked.
- Water – Helps dissolve sugar and control caramel consistency.
- Cream – Provides a rich and smooth texture to the caramel sauce.
- Butter – Adds richness to the sauce.
For Decoration
- Dehydrated Raspberries & Edible Flowers – Used for decoration; adds visual appeal.
Now that you have all the ingredients for the Rhubarb and Raspberry Mini Cakes, you’re one step closer to impressing your guests and satisfying your sweet tooth!
How to Make Rhubarb and Raspberry Mini Cakes
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Preheat the oven to 180°C (356°F). This step ensures perfect baking from the start, yielding light and fluffy mini cakes.
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Cream the softened butter with caster and brown sugar in a food processor or electric mixer until light and creamy, about 3-5 minutes. This combines air into the mixture for a fluffy cake texture.
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Incorporate eggs one at a time, mixing well after each addition. Add the vanilla extract next, ensuring a rich flavor throughout the batter.
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Sift in standard flour and baking powder while gradually adding the cream, mixing until smooth and well-blended. The batter should be silky with no lumps for the best texture.
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Fold in chopped rhubarb, raspberries, and white chocolate gently, making sure that every morsel is evenly distributed throughout the batter.
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Prepare your mini cake tins by greasing and lining them. Distribute the batter evenly into each tin, filling them about 2/3 full for an ideal rise.
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Bake for 20-25 minutes, or until a skewer inserted in the center comes out clean. The cakes should be golden and spring back when lightly pressed.
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Cool the cakes in the tins for about 10 minutes before gently removing them. Allow them to cool completely on a wire rack.
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Make the cream cheese icing by beating softened cream cheese and butter together until smooth. Gradually add sifted icing sugar and vanilla extract, mixing until light and fluffy.
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Frost the cooled cakes by piping the cream cheese icing on top. This adds a deliciously sweet finish to each mini cake.
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Prepare the salted caramel sauce by combining granulated sugar and water in a saucepan. Cook over medium heat until the mixture turns a golden brown, about 5-7 minutes.
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Heat cream in another pan, then carefully incorporate it into the caramel, followed by cubed butter, stirring until the sauce is smooth and luxurious.
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Drizzle the caramel over each frosted cake and decorate with dehydrated raspberries and edible flowers for an elegant touch.
Optional: Garnish with a sprig of mint for added freshness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Rhubarb and Raspberry Mini Cakes are perfect for meal prep enthusiasts! You can bake the cakes up to 24 hours in advance; simply allow them to cool completely before storing in an airtight container in the refrigerator. The cream cheese icing can also be made ahead of time—prepare it and refrigerate it until you’re ready to frost the cakes. This way, when you’re ready to serve, just pipe the icing and drizzle with the salted caramel sauce for that fresh, indulgent touch. These steps ensure your mini cakes remain just as delicious, while saving you precious time on busy days!
Rhubarb and Raspberry Variations
Embrace your creativity in the kitchen with these tempting twists on a classic favorite!
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Berry Bliss: Substitute raspberries with blueberries or strawberries for a fruity flavor shift. Each cake becomes a new delightful experience!
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Gluten-Free goodness: Swap standard flour for a gluten-free blend to make these mini cakes suitable for gluten-sensitive friends or family.
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Rich Dark Chocolate: Use dark chocolate instead of white chocolate for a deeper, more luxurious flavor profile. This adds an indulgent touch!
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Nutty Crunch: Fold in chopped almonds or walnuts for an added layer of texture and crunch. The contrast brings a unique surprise with every bite.
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Citrus Zing: Incorporate the zest of an orange or lemon into your batter to brighten the flavors. It’s a refreshing twist that effortlessly elevates these mini cakes!
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Spicy Kick: Add a pinch of cinnamon or nutmeg to the batter for a warm, aromatic factor that complements the fruit beautifully.
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Vegan Option: Replace eggs with flaxseed meal and use plant-based butter and cream cheese for a completely vegan-friendly treat. Delightful and compassionate!
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Decadent Caramel Swirl: Mix some of the salted caramel sauce directly into the batter for an irresistible swirl of sweetness in each mini cake.
Let your imagination run wild and enjoy these delightful variations!
What to Serve with Rhubarb and Raspberry Mini Cakes?
Delight in crafting a perfect meal around these luscious mini cakes, transporting your guests to a warm afternoon tea.
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Fresh Fruit Salad: A vibrant mix of seasonal fruits adds freshness, enhancing the tartness of the cakes while providing a refreshing contrast.
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Vanilla Ice Cream: The creamy, cool sensation of vanilla ice cream harmonizes beautifully with warm cakes, creating a delightful experience of textures.
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Herbal Tea: A light chamomile or mint tea perfectly complements the cake’s sweet and tangy notes, making each bite feel like a cozy embrace.
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Sparkling Lemonade: This bubbly drink brings a refreshing zing to the palate, balancing the sweetness of the cakes with its tart citrus flavor.
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Cheese Platter: A selection of soft cheeses adds a savory element to your spread, making for an unexpected yet delightful pairing with the sweet mini cakes.
Indulge in these suggestions to create a warm atmosphere, making every moment around the table memorable.
Storage Tips for Rhubarb and Raspberry Mini Cakes
Room Temperature: Enjoy your mini cakes fresh for up to 1 day at room temperature, but cover them loosely to prevent drying out.
Fridge: Keep your frosted mini cakes stored in an airtight container in the refrigerator for up to 3 days. This keeps the cream cheese icing fresh and delicious.
Freezer: For longer storage, freeze unfrosted mini cakes for up to 3 months. Wrap each cake tightly in plastic wrap, then place in a freezer-safe bag.
Reheating: To enjoy the cakes warm, thaw in the fridge overnight, then reheat at a low temperature (160°C/320°F) for about 10-15 minutes. Avoid reheating frosted cakes directly to keep the icing smooth.
These helpful storage tips will ensure your Rhubarb and Raspberry Mini Cakes stay delightful and ready to enjoy!
Expert Tips for Rhubarb Raspberry Mini Cakes
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Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better emulsification, resulting in a fluffy cake that embodies The Hungry Cook’s ethos.
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Avoid Overmixing: Gently fold in the rhubarb, raspberries, and chocolate rather than stirring vigorously to maintain the light texture of the batter.
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Watch the Bake Time: Check for doneness a few minutes early—overbaking can lead to dry cakes, so trust your skewer test!
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Perfect Caramel: When making the salted caramel, resist the temptation to stir the sugar while it’s heating to prevent crystallization.
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Sifting Success: For a smooth cream cheese icing, always sift the icing sugar before adding it to ensure a lump-free finish on your delightful mini cakes.
Rhubarb and Raspberry Mini Cakes Recipe FAQs
What’s the best way to select ripe rhubarb and raspberries?
Absolutely! When choosing rhubarb, look for firm stalks that are vibrant in color—avoid any with dark spots or wilting. For raspberries, they should be plump and vivid, without any signs of mold. If you’re using frozen raspberries, make sure they’re not clumped together, indicating they haven’t thawed and refrozen.
How should I store leftover mini cakes, and how long will they last?
You can keep your frosted mini cakes in an airtight container in the refrigerator for up to 3 days. This keeps the cream cheese icing fresh and delicious! If you have any unfrosted mini cakes, they can be stored at room temperature for up to a day or in the fridge for about 2 days.
Can I freeze these mini cakes? If so, how?
Yes, you can freeze unfrosted mini cakes for up to 3 months! Wrap each cooled cake tightly in plastic wrap, ensuring they’re well-sealed to prevent freezer burn. Then, place them in a freezer-safe bag for extra protection. When you’re ready to enjoy them, thaw them in the fridge overnight. For a warm treat, reheat at 160°C (320°F) for about 10-15 minutes.
What should I do if the salted caramel hardens?
If your caramel hardens as it cools, do not despair! Simply place it back on low heat, adding a splash of water or cream to help it loosen up. Stir gently until it reaches your desired consistency again. Remember, when making caramel, avoid stirring while it cooks to prevent crystallization!
Are there any dietary considerations to keep in mind for this recipe?
Very! If you’re making these mini cakes for friends with dietary restrictions, consider substituting the standard flour with a gluten-free blend to accommodate gluten sensitivities. Always check for allergies, especially to dairy in the cream cheese and butter, and feel free to swap ingredients where necessary for your guests’ dietary needs.
Can I make any substitutions if I don’t have all the ingredients on hand?
Of course! Don’t worry if you don’t have white chocolate; you can use dark chocolate for a richer flavor. Similarly, swap raspberries for blueberries or even diced strawberries for a different twist. If you want a nutty addition, consider adding chopped almonds or walnuts into the batter for extra texture and flavor!
The Hungry Cook's Irresistible Rhubarb Raspberry Mini Cakes
Ingredients
Equipment
Method
- Preheat the oven to 180°C (356°F).
- Cream the softened butter with caster and brown sugar until light and creamy, about 3-5 minutes.
- Incorporate eggs one at a time, mixing well after each addition. Add the vanilla extract.
- Sift in flour and baking powder while gradually adding the cream, mixing until smooth.
- Fold in chopped rhubarb, raspberries, and white chocolate gently.
- Prepare mini cake tins by greasing and lining them. Distribute the batter evenly.
- Bake for 20-25 minutes, or until a skewer inserted comes out clean.
- Cool the cakes in the tins for about 10 minutes before removing them to cool on a wire rack.
- Make the cream cheese icing by beating cream cheese and butter until smooth. Gradually add icing sugar.
- Frost the cooled cakes with the cream cheese icing.
- Prepare the salted caramel sauce by cooking sugar and water until golden brown.
- Heat cream and incorporate into the caramel with cubed butter until smooth.
- Drizzle caramel over each frosted cake and decorate with dehydrated raspberries and edible flowers.