Name: Mini Victoria Cakes with Store-Bought Pound Cake Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: British
Ingredients: 4 slices pound cake; 2 tablespoons butter (very soft at room temperature); 1 tablespoon powdered sugar (sifted); 2 teaspoons heavy cream (or half & half); ½ teaspoon vanilla extract; 2 teaspoons raspberry jam; 4 raspberries (optional garnish); 4 mint leaves (optional garnish)

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Introduction

Mini Victoria Cakes are a delightful twist on the classic British dessert, made quickly and easily with store-bought pound cake. These bite-sized treats layer soft vanilla buttercream and raspberry jam for a perfect balance of sweetness and freshness.

The image shows a small two-layer vanilla sponge cake with a light, crumbly texture. The bottom layer is topped with a thin spread of red jam and a smooth layer of pale yellow cream in between the layers. The top layer has a thicker swirl of the same cream, crowned with a fresh, bright red raspberry and a small green mint leaf on the side. The background is a white marbled texture, and there are multiple similar cakes softly blurred behind the main focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices pound cake
2 tablespoons butter (very soft at room temperature)
1 tablespoon powdered sugar (sifted)
2 teaspoons heavy cream (or half & half)
½ teaspoon vanilla extract
2 teaspoons raspberry jam
4 raspberries (optional garnish)
4 mint leaves (optional garnish)

Instructions

Step 1: Cut circles out of the pound cake slices using a 2-inch cookie cutter. Cut 2 circles from each slice to create a total of 8 circles.
Step 2: Make the vanilla buttercream by adding the soft butter, powdered sugar, heavy cream, and vanilla extract to a medium bowl. Use a hand mixer to whip the mixture until it becomes soft and fluffy.
Step 3: Transfer the vanilla buttercream and raspberry jam into separate zip-top bags. Cut a small hole in one corner of each bag to use as a piping bag for easy assembly.
Step 4: Assemble the mini cakes by piping a layer of buttercream on top of one pound cake circle, followed by a layer of raspberry jam. Place another pound cake circle on top, then pipe a final layer of buttercream. Optional: garnish each cake with a raspberry and a mint leaf for an elegant touch.
Step 5: Repeat the assembly process until all 4 mini cakes are complete and ready to serve.

Tips & Variations

For a dairy-free version, substitute butter with a plant-based margarine and use coconut cream instead of heavy cream.
Try different jam flavors like strawberry or apricot for a unique twist on the classic.
Chill the buttercream for 10 minutes if it becomes too soft while piping for better control.

Storage

Store the mini Victoria cakes in an airtight container in the refrigerator for up to 2 days. Let them come to room temperature for about 15 minutes before serving to enjoy the best texture. Avoid freezing as the cream filling may separate upon thawing.

How to Serve

The image shows a small, two-layered dessert consisting of light yellow sponge cake. The bottom layer is plain sponge, then a thin layer of dark red jam, followed by a thicker layer of creamy white frosting, topped by the second sponge cake layer. On top of all layers is a thick spread of creamy white frosting, a bright red raspberry, and a small green mint leaf for garnish. Several similar desserts are blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pound cake instead of store-bought?

Yes, homemade pound cake works wonderfully and adds a fresh homemade touch, but store-bought is a convenient shortcut that still tastes great.

Can I prepare these mini cakes ahead of time?

You can assemble them a few hours in advance and keep them refrigerated, but it’s best to garnish with fresh raspberries and mint just before serving to maintain freshness.