top of page

Court's (Mini) White Layer Cake with Raspberry Filling & Buttercream Frosting

A couple things to note: 1.) This is a calorically dense TREAT that should be enjoyed for special occasions in appropriate serving sizes. This is not a daily ( or weekly) appropriate option for the weight loss phase.

2.) This is a multi-step cake that will take some time to put together-as does most any decorated and filled layer cake. It's a perfect project for a lazy weekend afternoon.

3.) For the BEST baking experience and presentation, I recommend you use these 4" mini cake pans.

I hope you try this recipe and love it! If so, please be sure and share with me using #ketowithcourtinthekitchen so I can see you're wonderful cake creation!


Makes (2) 4" Mini "Layering" Cakes with 6 Small or 4 Medium/Large Slices- OR 6 Cupcakes


• 1/2 C. Fine-Milled Almond Flour

•1/4 C. + 1 Tablespoons Oat FIBER

•1/2 T. Baking Powder

•3 T. Melted Butter ( Unsalted)


•1/4 C. Heavy Whipping Cream

•1/4 C. Unsweetened Vanilla Cashew Milk ( or Unsweetened Vanilla Almond Milk)

•1/4 C. Sour Cream

•1/2 Tablespoon Pure Vanilla Extract

•1/2 teaspoon Butter Extract


•3 oz. Fresh Raspberries

•1/4 C. Water

•3/4 t. (Grass-Fed Beef) Natural Gelatin ( Great Lakes, NOW, THM; etc.)


•1/4 C. Heavy Cream

•1/4 C. Butter

•1/2 teaspoon Pure Vanilla Extract

•1/4 teaspoon Xanthan Gum

•1/2 oz. 1/3 Fat Cream Cheese

To Make Your Cake©:

1.) Preheat oven to 350°, and line your (2) mini cake pans with parchment paper, or use parchment muffin liners in a 6 count muffin tin. Spray parchment liner lightly with avocado or coconut oil cooking spray.

2.) Mix your dry cake ingredients together and set aside.

3.) In a separate bowl beat your eggs until frothy. Then mix in remaining wet ingredients.

4.) Create a "well" in your dry ingredient mixture, and pour in your liquid mixture. Mix dry + wet ingredients together until well blended using a whisk-be sure there are little to no lumps.

5.) Pour your batter into your prepared and lined baking dish.

6.) Bake (2) 4" mini cakes 18-24 minutes depending on oven ( watch closely after 15 minutes). For cupcakes, bake for 14-18 minutes (watch closely after 12 minutes). Use the "toothpick test" to check cakes/cupcakes for doneness.

Allow cakes to cool for 20-30 minutes before removing from baking tin(s), and then transfer cake(s) or cupcakes to a cooling rack and allow to cool completely before halving, filling, or frosting.

To Make Your Raspberry Filling©:

1.) Add your measured lemon juice to a small cup, and sprinkle the gelatin over top-set aside.

2.) In a small pot, combine the raspberries, water, and BochaSweet sweetener over medium-high heat. Bring to a low boil for 30 seconds, and then reduce heat to low-medium.

3.) Simmer over low-medium heat for 20(ish) minutes, stirring every 2-3 minutes. Raspberries should break apart fully and become smooth and even in texture.

4.) Stir the lemon/gelatin mixture, and then add to the raspberries until well dissolved.

5.) Taste your filling, and add any extra sweetener as needed ( to taste)

6.) Remove from heat and allow to cool completely.

To Make Your Buttercream Frosting©:

1.) To a saucepan add your: heavy cream, butter, and BochaSweet sweetener.

2.) Heat until the mixture is just about to boil.

3.) Add your vanilla extract, then sprinkle your xanthan gum over the top of the mixture.

4.) Stir to thoroughly combine and allow to simmer on low for 60 seconds.

5.) In a metal bowl add your cream mixture and then place in fridge to chill for 2-3 hours.

6.) Remove mixture from fridge ( will be semi pudding like), scrape the sides, add the cream cheese and beat with a hand or stand mixer for 60-90 seconds.

To Assemble Your Cake:

1.) Using a sturdy slicing/carving knife, halve your 2 mini cakes so that you have 4 circle or "disc" layers

2.) Place your bottom layer cake onto your serving dish, spread with a thin layer of raspberry filling, and then place the next layer cake piece on top, spread thinly with raspberry filling, and complete this process until all layers are evenly spread with raspberry filling and are assembled evenly.

3.) Using a Frosting Spatula ( or knife), evenly frost your the sides and top of your cake in any fashion. Use extra icing to pipe decorative designs on the top and sides of cake. May add fresh raspberries or additional color and design to the cake.

4.) Once fully frosted, allow to "set up" together in the fridge for at least 2-3 hours before slicing and serving.


Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page