Vanilla Raspberry Layer Cake
This exquisite layered dessert features tender vanilla sponge cakes infused with orange zest and studded with fresh raspberries. Each layer is sandwiched with a quick-made raspberry jam and a tangy, velvety vegan buttercream. Perfect for celebrations, this cake offers a sophisticated balance of sweet and tart flavors with a stunning naked-frosting finish.
Instructions
- 1
Bring the vegan butter (0.5 cup) for the cake and vegan butter (0.5 cup) for the frosting to room temperature along with the vegan cream cheese (4 oz) to soften.
- 2
Create vegan buttermilk by combining plant-based milk (1.25 cups) and lemon juice (1 tbsp). Stir and let sit for 5 minutes to curdle.
- 3
Preheat your oven to 350°F (175°C). Line three 6-inch round cake pans with parchment paper rounds.
- 4
Beat aquafaba (0.5 cup) with an electric mixer on medium speed for about 1 minute until it is foamy throughout.
- 5
Whisk all purpose flour (3.5 cups), fine salt (0.5 tsp), baking soda (0.5 tsp), and baking powder (2 tsp) in a bowl until perfectly distributed.
- 6
Cream the vegan butter (0.5 cup), sunflower oil (0.5 cup), and cane sugar (1.25 cups) for 1 minute until fluffy. Add the foamy aquafaba, pure vanilla extract (1 tbsp), orange juice (2 tbsp), and orange zest (1 tbsp). Mix for 20 seconds.
- 7
Alternate adding half the flour mixture, then the curdled buttermilk, and finally the remaining flour mixture into the wet ingredients. Mix on low speed until mostly smooth; avoid overmixing.
- 8
Divide the batter evenly between pans. Scatter raspberries (2 cups) over the tops. Bake for 30 minutes or until a toothpick comes out with moist crumbs. Cool in pans for 30 minutes before inverting.
- 9
Prepare the jam: Simmer raspberries (1.5 cups) in a pan. Mix cornstarch (2.5 tsp) and water (1.5 tbsp) to make a slurry. Stir the slurry, maple syrup (1 tbsp), and lemon juice (1 tbsp) into the berries. Simmer until thick and let cool.
- 10
Make the frosting: Beat vegan butter (0.5 cup) and vegan cream cheese (4 oz) until creamy. Gradually mix in powdered sugar (2.25 cups), pure vanilla extract (1 tsp), sea salt (1 pinch), and lemon juice (1 tbsp) until smooth.
- 11
Assemble the cake: Layer cake, jam, and frosting repeatedly. Use an offset spatula and bench scraper to frost the sides for a naked cake look. Refrigerate for 1 hour to set before serving.
Nutrition Facts
Per portion