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Mini Gluten-Free Wedding Cakes

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12
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A hint of lemon in this gluten-free cake mix is complemented with raspberry filling and topped in any pretty way you can dream up!
by: TBSP Susan
Updated May 23, 2022
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  • 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
  • 2/3 cup water (called for on the package)
  • 1 stick (1/2 cup) butter, softened (called for on the package)
  • 3 eggs (called for on the package)
  • 2 teaspoons gluten-free almond extract (substituted for the gluten-free vanilla called for on the package)
  • 1 zest of lemon
  • 12 tablespoons gluten-free, seedless raspberry jam
  • 1 tub (12 oz) Betty Crocker™ Whipped Butter Cream Frosting
  • Flowers, non-perils, colored sprinkles, fresh raspberries, or other preference


  • 1
    Begin by gathering your ingredients.
  • 2
    Preheat oven to 350° F. Spray regular-size muffin tin with non-stick baking spray.
  • 3
    Combine cake mix, water, butter, almond extract, eggs and lemon zest. Beat on low speed 30 seconds, then medium speed for 2 minutes. Divide batter evenly between muffin cups and bake for 18-23 minutes, just until done and toothpick inserted in center comes out clean. Remove to cooling rack and cool completely. (Speed cooling in fridge if desired.)
  • 4
    With a small, sharp knife, level tops and cut mini cakes in half.
  • 5
    Invert the cake. Add 1 Tbsp jam to center, keeping jam away from edges of cake.
  • 6
    Top with remaining half (so mini cake bottom is now on top).
  • 7
    Using a small knife, spread frosting on sides and tops of cake. Garnish as desired.

Expert Tips

  • tip 1
    Keep a separate small knife in a glass of hot water. After frosting a mini cake, run the hot, wet knife over the frosting to smooth it.
  • tip 2
    Betty Crocker™ makes a gluten-free devil's food cake mix and gluten-free chocolate frosting, too! Gluten-free raspberry jam would be a great filing, or thick, gluten-free hot-fudge sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Here's a brilliant way to let your gluten-free guests have their cake and eat it too.

    These days, wedding cakes can be as vibrant and creative as the couple wants.

    But what's a bride to do if she or some of the wedding guests are gluten intolerant? Who wants to say no to cake? Come on -- that's a nuptial no-no.

    So, make these cute and yummy Mini Gluten-Free Wedding Cakes for your gluten-intolerant guests -- and everybody will think you're the most thoughtful bride in all the universe. No bridezilla here. No, sir.

    Let's Bake Cakes!

    First, mix up a box of Betty Crocker gluten-free cake mix. I added some lemon zest and gluten-free almond extract to the other ingredients. Fresshhhhhh.

    Bake them in 12 regular-size muffin tins, and let 'em cool completely.

    With a sharp serrated knife, level the top (yes, you can eat that part right now) and cut the mini cake in half.

    Invert it -- so the cut top side is at the bottom. Add gluten-free seedless raspberry jam as the filling. Gob it up in the middle like this, but don't get close to the edges.

    Add the other half on top.

    Then, using a small knife, start slathering Betty Crocker Butter Cream Frosting on -- also gluten free, and it's totally ready to go. Is this a great world, or what?

    Tip: Keep a separate small knife in a glass of hot water. When you're done frosting the sides and top, run the hot, wet knife around the cake to smooth the frosting. Pro trick!

    Make 'em Pop

    Summer garden wedding? Then you must have theeeese, dahling:

    Or are you more traditional? Gotcha covered there too.

    More Garnishing Ideas

    A plump fresh raspberry on top would be sent from heaven.

    YUM! That filling tastes all fancy pants.

    Your gluten-free peeps are taken care of and will definitely feel the love. So, now you can stress about the really big deals -- like remembering those rings. And the groom. Definitely don't forget the groom.
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