Just in time for Valentine’s Day Vegan Raspberry Fluff Cake will have you falling in love!
Aptly named for the thick fluffy layers of vanilla cake and raspberry buttercream!
Bonus: It can also be made gluten free! *see notes below
Today it is all natural colors for this Vegan Raspberry Fluff Cake
By using raspberry puree for the buttercream instead of food color!
I’ve even made my own sprinkles for this one!
CLICK HERE TO SEE HOW TO MAKE YOUR OWN SPRINKLES WITH JUST 3 INGREDIENTS!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Typically I make 3-7″ layers but today I baked my batter into 6″ cake pans for a really impressive four layer cake
For those who only have 8″ pans you can simply divide the batter between those 2 pans for a tow layer cake instead
The rule of thumb is to fill the pans slightly more than half full to give the batter room to rise and bake properly
Probably the biggest reason for cake batter failure besides measuring errors is that people tend to over fill the cake pans
Which will leave you with an improperly risen cake, resulting in a heavy dense crumb
For the buttercream recipe I’ve added raspberry puree at the last stage of mixing
But I have also used freeze dried fruit powder for an even easier and more delicious raspberry buttercream!
Make this vanilla cake completely gluten free by using a 1:1 Gluten Free mix like Bob’s Red Mill *not sponsored
This recipe converts easily into cupcakes too!
Raspberry Fluff Cake
Ingredients
- 1 Recipe Yellow Cake
- 1 Recipe American Buttercream
- Raspberries fresh or frozen 2 cups
- OR 1.75 ounce freeze dried raspberry powder
Instructions
- Grease & parchment line your 4-6" cake pans Preheat the oven to 350°
- Prepare the cake recipe and buttercream as per the instructions on those blog posts
- While the cakes are baking, prepare the raspberry puree for the raspberry fluff buttercream, unless you are using freeze dried raspberry powder in which case you will just add that at the last stage of mixing your buttercream
- It's easier to use frozen raspberries because they break down faster & your don't have to add any liquid for the cooking process, but if you are using fresh berries add a few tablespoons of water to help them cook down.
- You can add sugar if you like but since I am adding this to already super sweet buttercream, I am using only the raspberry puree
- Let the berries cook over a low heat until they breakdown completely stirring often
- This should only take about 20 minutes.
- Strain the puree through a sieve, discard the seeds and fibers and once the puree is cold add it to the buttercream recipe at the last stage of mixing
- Once the cake layers are cooled, assemble the cake with the raspberry fluff buttercream filling & icing.
- Decorate as you like
Notes
Raspberry Fluff Cake can be stored at room temperature for up to 4 days
For longer storage refrigerate for up to 10 days.
Freeze for up to 1 month
Leave a Reply