Vegan Raspberry Ripple Cake
Few things say celebration quite like a beautifully layered cake, and this Vegan Raspberry Ripple Cake is the perfect showstopper for any special occasion. With its delicate swirls of sweet raspberry jam running through a soft vanilla sponge, a luscious buttercream filling, and a stunning jam swirled exterior, this cake is as stunning as it is delicious. Whether you are baking for a birthday, an afternoon tea, or simply want to impress your guests, this three layer delight is guaranteed to be a crowd pleaser.
Inspired by the nostalgic flavours of classic raspberry ripple ice cream, this cake combines the rich warmth of vanilla with the bright, tangy sweetness of raspberries. Each bite delivers a perfect balance of soft, vanilla sponge and fruity jam, while the smooth vanilla buttercream adds an indulgent touch. The beautiful ripple effect inside and out makes this cake not only a joy to eat but also a feast for the eyes.
This recipe serves 16, making it ideal for gatherings and celebrations. Despite its impressive appearance, it is surprisingly simple to make. The ripple effect is created by gently swirling raspberry jam through the cake batter before baking, ensuring each slice has a gorgeous swirled pattern. Once layered with a generous filling of buttercream and jam, the final touch is a delicate swirl of jam around the sides, giving it a naturally artistic finish.
Whether you are an experienced baker or a beginner looking to try something new, this Vegan Raspberry Ripple Cake is a foolproof way to create a memorable dessert. Light, fruity, and irresistibly creamy, it’s the perfect centrepiece for any occasion. So, preheat your oven, grab your mixing bowl, and get ready to bake a cake that’s as beautiful as it is delicious!
If you like this recipe you should try my Vegan Jammie Dodger Cupcakes which are jus like this cake but in cupcake form with an extra added Jammie Dodger!
Raspberry Ripple Cake
Difficulty: Medium16
servings1
hour10
minutes30
minutes1
hour40
minutesVanilla sponge is swirled with raspberry jam in this raspberry ripple cake.
Ingredients
- For the Sponge
600g Self Raising Flour
375g Caster Sugar
2 tsp Bicarbonate of Soda
112g Golden Syrup
173g Vegetable Oil
600ml Soya Milk
1 tsp Vanilla Extract
100g Raspberry Jam
- For the Icing
375g Baking Block
125g Vegan Baking Spread
1 tsp Vanilla Extract
1kg Icing Sugar
300g Seedless Raspberry Jam
Directions
- For the Sponge
- Preheat the oven to 160ºc/320ºf and grease and line three 8 inch round cake tins with baking paper.
- In a large bowl mix the flour, sugar and bicarb using a hand or stand mixer.
- In a separate bowl mix together the golden syrup, vegetable oil, soya milk, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients while mixing.
- Divide the cake batter between the 3 cake tins. Put a few blobs of raspberry jam in each layer and use a cocktail stick to swirl it around into the batter. Don't swirl too much otherwise you won't get the swirl effect.
- Bake for around 30 minutes, checking regularly in the last few minutes. They are done when you lightly press on the top and it springs back.
- Remove from the oven and cool for 5 minutes before moving to a cooling rack to cool completely.
- For the Icing
- Beat the Baking Block with a hand or stand mixer until smooth.
- Add in the vegan margarine and vanilla extract and beat again until well combined and smooth.
- Sieve in half of the icing sugar and carefully mix in.
- Sieve in the other half of the icing sugar and mix until there are not butter streaks left.
- To Assemble the Cake
- Slice the top of each sponge off so that they have a flat top.
- Put the first layer of cake on a cake board or a flat plate and secure with a blob of icing.
- Spread some icing on top of this layer so that it is about 1cm thick.
- Spread 1 tbsp of raspberry jam over this but do no go all the way to the edges.
- Place the second layer on top of this and repeat with the icing and jam before putting the final layer on top upside down. This gives you a very flat surface for the top of the cake.
- Crumb coat the cake by covering it with a thin layer of icing and chill for at least 30 minutes.
- Coat the cake with a second, thicker layer of icing and smooth it with a cake scraper.
- Mix the remaining raspberry jam so that it is very smooth. Using a palette knife spread blobs of jam around the cake including on top.
- Use the cake scraper to spread the jam around the cake. You can add more blobs of jam if you wish.
- Put the remaining icing into a piping bag with a large open star tip. Pipe swirls around the edge of the top of the cake.
