Eggless Raspberry Vanilla Layer Cake
Ingredients
- 4 call-purpose flour
- 5 tspbaking powder
- ½ tspbaking soda
- ½ tspsalt
- 2 cmilk
- 2 tbspapple cider vinegar
- 2 tsppure vanilla extract
- 1 cunsalted butter
softened
- 2 cgranulated sugar
- 2vanilla beans)
(see notes
- ¼ cplain regular yogurt or sour cream
- 1 mediumbatch eggless vanilla swiss meringue buttercream from my cookbook: the simply eggless cookbook
page 152
- ⅓ craspberry jam or preserve
- 10fresh raspberries)
(optional
Directions
Make the eggless vanilla bean cake:
- 1
Preheat the oven to 350ºF (180ºC). Line three 6-inch (15-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.Note: You can also bake in two 8 or 9-inch rounds pan if I want a simpler version without stacking too many layers. Just keep an eye on baking time—it’ll vary depending on the pan size and how much batter is in each.
- 2
Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- 3
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled. Add vanilla extract. Set aside.
- 4
Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Split the vanilla beans and scrape the seeds into the creamed mixture; discard the beans. Add the yogurt and vanilla seeds and continue beating to combine, about 1 minute.
- 5
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.
- 6
Evenly divide the batter among the prepared pans.
- 7
Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Make the frosting:
- 1
To frost this cake, I used my eggless Swiss Meringue Buttercream, which is light, silky, and not too sweet. You can find the recipe in my cookbook: The Simply Eggless Cookbook (page 152). Alternatively, you can use American buttercream, or even whipped frosting for a less sweet version.
Assemble and decorate:
- 1
Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- 2
Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- 3
Place the first cake layer on the platter. Spread 1 cup of buttercream evenly over the top, then spread about half of the raspberry jam over the buttercream. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer.
- 4
For a no-fuss decoration, spread the remaining buttercream evenly over the top and sides of the cake. If desired, while spinning the cake turntable, run a small spatula from the bottom to the top of the cake's side to create a design in the sides of the cake.
- 5
For the Ombre decoration: After layering the cake, divide the remaining buttercream into three equal amounts to create the ombre effect shown here. Add paste food coloring to each batch to create three shades of the same color frosting.Spread the darkest-colored buttercream over the bottom third of the sides ofthe cake, the medium-colored buttercream over the middle third, and the lightest-colored buttercream over the top third and the top of the cake. While spinning the cake turntable, run a small spatula from the bottom to the top of the cake's side to blend the frosting colors. Then run the spatula over the top of the cake, working from the outside in, to create a spiral.
- 6
Top with fresh raspberries. Remove the parchment paper and serve.
Eggless Raspberry Vanilla Layer Cake
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About this Recipe
Dreaming of a showstopping layer cake that’s soft, fluffy, and bursting with flavor, all without a single egg? This Eggless Raspberry Vanilla Layer Cake is your answer, delivering pure celebration in every slice. It’s perfect for anyone with dietary needs or simply looking for an incredibly delicious dessert.
What makes this cake truly special is its incredible texture and balanced flavors. You'll love the tender, moist vanilla bean cake layers, achieved through clever eggless baking techniques, which pair beautifully with the tangy sweetness of raspberry jam. Capping it all off is a luxurious, creamy vanilla Swiss meringue buttercream that elevates this cake from simple dessert to an elegant centerpiece.
Prepare for a delightful sensory experience. Each bite offers a harmonious blend of creamy vanilla, bright raspberry, and the subtle, sophisticated aroma of vanilla bean. The cake itself is incredibly tender, contrasting perfectly with the rich, smooth buttercream. It's designed to be a memorable treat, making any occasion feel a little more special.
This versatile recipe is also wonderfully adaptable. You can easily swap out the raspberry jam for another fruit preserve, like strawberry or apricot, to match your preference or what you have on hand. For the tender crumb, if you don't have plain yogurt, sour cream works beautifully as an alternative. Feel free to garnish with additional fresh berries or even a sprinkle of toasted nuts for extra texture.
This beautiful cake is a fantastic choice for birthdays, holiday gatherings, or simply to add a touch of everyday magic to your table. Serve it as the grand finale to any meal, and watch it disappear.