Raspberry Dream Cake

Raspberry Dream Cake because one taste and I thought I was dreaming!

Vanilla layers soaked with raspberry sauce, fudge brownies and cream cheese icing!

Subtle watercolor decor that is so easy for a beautiful Valentine’s Day Cake!

Raspberry Dream Cake is one epic building on recipes project

Which means there are quite a lot of recipes to prepare before we even think about building a cake like this!
Keep reading below to know how to plan ahead!

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Notes for Success:

I am using 7″ cake pans for all my layers & the recipes are worked out perfectly for that size pan.

Since the brownie layers are very thin be careful not to over bake them or they will be dry.
In my oven they took 15 minutes and a toothpick test yielded moist crumbs not raw batter

Whenever I make a berry compote I like to add a small amount of cranberries to my recipe
Cranberries have the highest natural pectin and adds a beautiful natural thickener to berry sauces great for using as fillings inside cake
Not to mention I love the tart contrast for cakes that are on the sweeter side
If you do not like cranberry or do not have them it is ok to leave them out and add more of another berry in it’s place

PLAN AHEAD:

Vanilla Cake recipe can be made even a month in advance but I like to bake it the day before and just leave it in the refrigerator to get cold.
Same goes for the brownie layers as these can be wrapped well and frozen perfectly for up to one month!

Raspberry compote can also be made in advance up to one week in the refrigerator is usually my max.
Whipping up a quick cream cheese icing is no problem so I always do that the day I am building the cake

Ganache is optional but who doesn’t love the drip cake?

WATCH THE VIDEO TO SEE HOW TO MAKE RASPBERRY DREAM CAKE

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Yield: serves 16ppl

Raspberry Dream Cake

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Prep Time 4 hours

Cook Time 25 minutes

Total Time 4 hours 25 minutes

Ingredients

• 1 recipe Bakery Style Yellow Cake
• 1 Recipe Fudge Brownies
• 1 Recipe Cream Cheese Icing
• Ganache *optional 4ounces vegan chocolate + 6 tablespoons plant milk
• Cacao Nibs for garnish *optional approx ½ cup
• Fresh Raspberries for garnish 4 ounces

For the Raspberry Sauce:

• 12 Ounces Fresh or Frozen Raspberries
• ¾ cup fresh or frozen cranberries *optional see notes above
• 2 Tablespoons granulated sugar (28g)
• 2 Tablespoons water (30ml)

Instructions

1. Grease and parchment line your cake pans and preheat the oven to 350°F
2. Prepare the yellow cake as per the instructions on that recipe post and divide the batter equally between 3- 7" cake pans
3. Once the cakes are baked and cooled wash the pans and then re-grease & parchment line them so you can bake the brownie recipe
4. Prepare the brownie recipe as per the instructions on that recipe post and divide the batter equally between the prepared pans
5. Bake in the preheated 350°F oven for about 15 minutes ~ be careful not to over bake or they will be dry. The tops will be puffed & slightly shiny & a toothpick test will yield moist crumbs not raw batter
6. Cool the brownie layers and prepare the raspberry sauce.
7. Combine all the ingredients for the sauce in a medium sauce pot and cook over low to medium heat stirring occasionally.
8. The cranberries will begin to pop and the raspberries will start to break down to a puree.
9. Cook for just about 10 minutes and then transfer to a heat proof bowl to cool, reserve in the refrigerator until you are ready to build the cake.
10. Prepare the 2-2-2 Cream Cheese Icing according to the instructions on that page
11. For the ganache combine the plant milk & vegan chocolate together in a small sauce pot over medium heat, whisking constantly until melted & smooth & shiny then reserve at room temperature for later
12. Proceed to build the cake as shown in the video tutorial.

Notes

Raspberry Dream Cake can be left at room temperature for 1 day since the cream cheese icing requires no cream cheese.
Longer storage should be kept refrigerated for up to 10 days wrapped loosely to prevent drying.
Freeze for up to 1 month wrapped well