Mini Raspberry Mousse Cakes

If you’re looking for a stunning dessert that’s as light and airy as a cloud but bursting with fresh, fruity flavor, these Mini Raspberry Mousse Cakes are exactly what you need. Perfect for special occasions, dinner parties, or just a sweet treat to brighten your day, these delicate cakes combine a soft, moist vanilla sponge base with a creamy, tangy raspberry mousse topping. Each bite melts in your mouth and leaves you craving just one more. Plus, they’re perfectly portioned to serve individually, making them elegant and easy to enjoy.

Why This Recipe Is a Must-Try

This recipe is a truly crowd-pleasing dessert for several reasons. First, the raspberry mousse is incredibly light but packed with fresh flavor thanks to real raspberries. The mousse is stabilized just enough to hold its shape but remains airy and creamy. Second, the vanilla sponge base offers a subtle sweetness and tender crumb that pairs beautifully with the tartness of the raspberry mousse. Third, making these as mini cakes means they’re perfect for entertaining and portion control — everyone gets their own pretty little cake!

Additionally, this recipe uses simple, easy-to-find ingredients and doesn’t require any complicated techniques or equipment. Whether you’re a beginner baker or a seasoned pro, you’ll find the step-by-step instructions straightforward and enjoyable to follow. The result is a dessert that looks professional but is made right in your own kitchen.

Ingredients

• For the Vanilla Sponge Cake:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil (or any neutral oil)
• 1 teaspoon pure vanilla extract
• 1/4 cup milk (use almond milk or soy milk as alternatives)
• For the Raspberry Mousse:
• 2 cups fresh raspberries (or frozen, thawed)
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons powdered gelatin (use agar agar for a plant-based alternative)
• 3/4 cup heavy cream (or coconut cream for a dairy-free option)
• For Garnish:
• Fresh raspberries
• Mint leaves (optional)
• Powdered sugar for dusting

How To Make Mini Raspberry Mousse Cakes

Step 1: Prepare the Vanilla Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line mini cake pans if you prefer individual-sized cakes.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the eggs and sugar on high speed for about 5 minutes, until the mixture is pale, thick, and fluffy.
4. Reduce the mixer speed to low and slowly add the vegetable oil, vanilla extract, and milk, mixing until just combined.
5. Gently fold the dry ingredients into the wet ingredients with a spatula, being careful not to overmix.
6. Pour the batter evenly into the prepared pans and bake for 18-20 minutes (or 12-15 minutes for mini cakes), or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before removing from the pans.

Step 2: Make the Raspberry Puree

1. Place the raspberries, sugar, and lemon juice in a blender or food processor and blend until smooth.
2. Strain the puree through a fine-mesh sieve to remove the seeds for a silky mousse.

Step 3: Bloom the Gelatin

1. Sprinkle the powdered gelatin over 3 tablespoons of cold water and let it sit for 5 minutes to bloom.
2. Gently heat the bloomed gelatin on the stove or microwave until fully dissolved. If using agar agar, follow package instructions for dissolving.
3. Mix the dissolved gelatin into the raspberry puree quickly to combine.

Step 4: Whip the Cream and Fold in Raspberry Mixture

1. In a chilled bowl, whip the heavy cream to soft peaks.
2. Gently fold about one-third of the whipped cream into the raspberry mixture to lighten it.
3. Fold in the remaining whipped cream carefully, maintaining as much air as possible.

Step 5: Assemble the Mini Cakes

1. If you baked one large cake, use a cookie cutter or a small ring mold to cut out mini cake rounds.
2. Place each cake round in individual serving rings or molds.
3. Pipe or spoon the raspberry mousse on top of each sponge cake base, smoothing the surface.
4. Refrigerate the assembled mini cakes for at least 4 hours or until the mousse is firmly set.

Step 6: Garnish and Serve

1. Carefully remove the mini cakes from the molds.
2. Top each cake with fresh raspberries and a mint leaf if desired.
3. Dust lightly with powdered sugar just before serving for an elegant finish.

Expert Tips

• Use fresh, ripe raspberries for the best flavor, but frozen raspberries work well too—just thaw and drain any excess liquid.
• When whipping the cream, chill your bowl and beaters for easier and faster whipping.
• Be gentle when folding the whipped cream into the raspberry mixture to keep the mousse light and airy.
• Make sure the sponge cake is completely cool before assembling, or the mousse may melt.
• If you don’t have mini cake molds, silicone muffin cups work perfectly for individual servings.
• For a smoother mousse, strain the raspberry puree to remove seeds — this step really elevates the texture.
• Don’t skip chilling the mousse for several hours; it needs that time to set properly.

Variations and Customizations

• Flavor Swap: Substitute raspberries with strawberries, blueberries, or mixed berries for a different twist.
• Dairy-Free: Use coconut cream instead of heavy cream and almond or soy milk for the sponge.
• Chocolate Lover’s Version: Add a thin layer of melted dark chocolate over the sponge cake before adding the mousse.
• Nutty Crunch: Sprinkle chopped toasted pistachios or almonds on top for added texture and flavor.
• Alcohol Infusion: Add a splash of raspberry liqueur or rose water to the mousse mixture for an adult-friendly version.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for the sponge.

How to Store Leftovers

Store any leftover mini raspberry mousse cakes in an airtight container in the refrigerator. They will keep well for up to 3 days. Because of the mousse’s delicate texture, it’s best enjoyed fresh, but chilling will maintain its creamy consistency. Avoid freezing, as the texture of the mousse can be compromised when thawed. When ready to enjoy again, serve chilled directly from the fridge for the best taste and texture.

FAQ

Can I make the raspberry mousse cakes ahead of time?

Yes! These mini cakes can be assembled and refrigerated for up to 2 days in advance. Just keep them covered to prevent drying out or absorbing fridge odors. They are perfect for prepping ahead for parties or special occasions.

What if I don’t have gelatin or agar agar?

If you don’t have gelatin or agar agar, you can try using a thickener like pectin or cornstarch, but the texture may be less stable and not as light. Gelatin or agar agar provides the best mousse consistency.

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work just fine—just thaw and strain the puree to remove excess water. The flavor will still be vibrant and delicious.

Is there a vegan version of this recipe?

Yes! Replace the heavy cream with coconut cream, use agar agar in place of gelatin, and swap the eggs and milk in the sponge cake with plant-based alternatives like flax eggs and almond milk. The texture and flavor will be slightly different but still delightful.

Conclusion

Mini Raspberry Mousse Cakes are a delightful way to impress guests or treat yourself to a light, fruity dessert that feels indulgent without being heavy. With a tender vanilla sponge base and a fresh raspberry mousse topping, these cakes bring together the best of both worlds—texture and flavor. Plus, their individual size makes them perfect for any occasion, whether formal or casual. The recipe is straightforward, adaptable, and yields stunning results every time. So go ahead, whip up a batch of these charming little cakes and enjoy a burst of raspberry bliss in every bite!