Vanilla Bean Raspberry Layer Cake

Vanilla and raspberry cakes recipe
  • Serving: 36
  • Prep time: 15 m
  • Cook time: 20 m
  • Ready in: 35 m
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A classic Vanilla Bean Raspberry Layer Cake with moist vanilla bean cake with a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

Ingredients

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Nutrients

Calories
197 kj
1.4g FAT TOTAL
0.4g SATURATED FAT
0.3g FIBRE
1.3g PROTEIN
5mg CHOLESTEROL
55mg SODIUM
7.4g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 190C/170C fan-forced. Grease 36 holes of three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.

  • Step 2

    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.

  • Step 3

    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.

Tips & variations

  • 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.

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