A classic Vanilla Bean Raspberry Layer Cake with moist vanilla bean cake with a sweet raspberry filling and a fluffy whipped vanilla bean frosting!
Preheat oven to 190C/170C fan-forced. Grease 36 holes of three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.
Combine flour and sugar together in a bowl. Add yoghurt, margarine and egg to flour mixture. Stir until just combined. Fold through raspberry. Spoon mixture into prepared pan holes.
Bake for 16 to 18 minutes or until golden and cakes spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve dusted with icing sugar.
These cakes are made in a mini muffin pan, rather than the larger muffin pans, so they are bite-sized and easy to eat. Plus they're low in fat and kilojoules, for a guilt-free snack.