Raspberry and red velvet mini cakes recipeWe’ve baked these dinky cakes in recycled cans; super-deep cakes and bang on-trend and you don’t need to buy any new kit! They’re perfect to share too.


PREP 15 mins

COOK 20 mins


8 x 300g recycled cans

2 eggs

225g golden caster sugar

250ml sunflower oil

150ml buttermilk

1tsp Wilton Red Red gel food colouring (from amazon.co.uk)

2tsp bicarbonate soda

2tsp white wine vinegar

50g raspberries, mashed

225g plain flour

1tbsp cocoa


For the frosting:

300ml double cream

250g mascarpone

75g icing sugar

1tsp vanilla extract

6 raspberries, to decorate



1. Grease and line cans with baking parchment. Heat oven to 170C, Gas 3.

2. Whisk together the eggs and sugar in a freestanding electric mixer until pale and fluffy.

3. Gradually whisk in the oil until combined and the mixture has thickened slightly.

4. Put the buttermilk into a large jug, stir in the gel colour, bicarbonate of soda and vinegar. The mixture will bubble up!

5. Tip the buttermilk mixture into the mixing bowl with the raspberries, flour and cocoa. Gently mix together to combine well.

6. Divide the mixture between the prepared tins. Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Take out of the oven.

7. Meanwhile, make the frosting: whip the cream until softly peaking. Whisk together the mascarpone, icing sugar and vanilla until smooth. Gently stir in the cream to combine.

8. Cool the cakes in the tins. Remove lining paper, trim off tops to level and cut in half. Sandwich the cake halves together with piped frosting. Pipe frosting on top of each cake to decorate and finish with a raspberry on top.


SMART IDEA: Divide the mixture between 10 tins if you want to make your dinky cakes lower calorie. Cook for 12-15 mins.

Per serving: 800 calories, 58g fat (25g saturated), 60g carbohydrates