Fluffy pink sponge, whipped cream, fresh berries & chocolate — dreamy, fruity, festive!
Ingredients
For the Pink Sponge Cake (Makes 3 mini cakes):
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs (room temp)
¾ cup sugar
½ cup vegetable oil
½ cup buttermilk
1 tsp vanilla extract
Pink food coloring (gel or liquid)
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For the Cream Filling:
2 cups heavy whipping cream (cold)
¼ cup powdered sugar
1 tsp vanilla extract
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For Garnish:
Raspberries, blackberries, blueberries, strawberries
Mint leaves
Mini cookies or biscuits
Chocolate squares or curls
Optional: powdered sugar for dusting
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Instructions
1. Bake the Pink Sponge
Preheat oven to 350°F (175°C). Grease and line a large sheet pan or mini cake molds.
In a bowl, whisk eggs and sugar until fluffy. Add oil, buttermilk, vanilla, and pink coloring.
In a separate bowl, combine dry ingredients. Add gradually to wet, mixing until smooth.
Pour into pan, spread evenly. Bake 20–25 mins. Let cool. Use a round cutter (3–4 inch) to cut out cake circles.
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2. Make the Cream Filling
Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
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3. Assemble the Mini Cakes
Layer sponge → cream → sponge → cream → sponge → cream
Use a piping bag for a clean, thick swirl between layers.
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4. Garnish
Top with a mix of fresh berries, chocolate squares, mini cookies, and mint. Dust with powdered sugar if desired.
