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Four mini Victoria cakes on a white serving platter alongside a teapot and teacups for an afternoon tea party

Mini Victoria Cakes

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Prep Time 18 minutes
Servings 4 mini cakes
Calories 119 kcal

Ingredients
  

  • 4 slices store-bought pound cake
  • 2 tablespoons butter, very soft at room temperature
  • 1 tablespoon powdered sugar, sifted
  • 2 teaspoons heavy cream (or half-and-half)
  • ½ teaspoon vanilla extract
  • 2 teaspoons raspberry jam (or strawberry jam)
  • 4 fresh raspberries (optional garnish)
  • 4 mint leaves (optional garnish)

Instructions
 

  • Cut the cake circles. Using a 2-inch round cookie cutter, cut 2 circles out of each pound cake slice (8 circles total).
  • Make the buttercream. Add butter, sifted powdered sugar, heavy cream, and vanilla extract to a bowl. Whip with a hand mixer until smooth and fluffy.
  • Fill the piping bags. Spoon buttercream into one zip-top bag and raspberry jam into another. Seal, then snip a tiny corner off each bag.
  • Assemble each mini cake. Pipe buttercream onto one cake circle, then pipe jam on top. Add a second circle. Pipe a final layer of buttercream on top.
  • Garnish. Top each mini cake with a fresh raspberry and mint leaf just before serving.
  • Repeat for all 4 mini cakes.

Notes

Nutrition (per mini cake)

Calories Carbs Protein Fat Sugar
119 kcal 23g 2g 2g 15g