Vegan Heart-Shaped Raspberry Cake with Pink Buttercream Frosting Recipe

Introduction

This charming heart-shaped vegan cake is perfect for special occasions or anytime you want to show a little love through baking. Moist and fruity with a delicate pink buttercream frosting, it’s as beautiful as it is delicious.

Ingredients

• Cake Dry Ingredients:
• 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled
• 1 cup (200g) granulated sugar
• 2 ½ teaspoons baking powder
• 1 teaspoon lemon zest
• Pinch of salt, optional
• Cake Wet Ingredients:
• 1 cup (250g) dairy-free milk
• ½ cup (125g) neutral flavored oil
• 1 tablespoon (15g) lemon juice
• 1 teaspoon vanilla extract, optional
• 1 ¼ cups (155g) raspberries, fresh or frozen
• Quick Raspberry Jam (optional):
• ¾ cup (95g) raspberries, fresh or frozen
• 1 ½ tablespoons (20g) granulated sugar, or to taste
• 1 tablespoon (8g) cornstarch / corn flour
• Pink Buttercream Frosting:
• 1 cup (225g) vegan butter
• 3-4 cups (300g-400g) powdered sugar / icing sugar, to taste
• 2 ½ tablespoons freeze-dried strawberry powder, raspberry powder, beetroot powder, or a few drops of pink or red food coloring, as needed
• 1 teaspoon vanilla extract
• Dairy-free milk, if needed

Instructions

1. Step 1: Preheat your oven to 180°C (355°F). Line two 15cm (6-inch) round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together all the dry cake ingredients until well combined. For extra lemon flavor, rub the sugar with the lemon zest before mixing.
3. Step 3: Add the wet ingredients—dairy-free milk, oil, lemon juice, and vanilla extract—to the dry mix and whisk until just combined. Gently fold in the raspberries.
4. Step 4: Divide the batter evenly between the prepared pans. Tap the pans firmly on the counter to release any large air bubbles and ensure even distribution of raspberries.
5. Step 5: Bake the cakes for 43-48 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Step 7: (Optional) To make the quick raspberry jam, place raspberries, sugar, and a splash of water in a small saucepan over medium heat. Cook for 5 minutes, mashing the berries with a fork.
8. Step 8: Mix the cornstarch with a small amount of water until smooth. Stir this into the raspberry mixture and cook until thickened to your desired consistency. Remove from heat and cool completely.
9. Step 9: For the buttercream, whip vegan butter in a large bowl until light and fluffy. Gradually add powdered sugar, berry powder or coloring, and vanilla. Beat on high until fluffy, adding dairy-free milk if needed for spreadability.
10. Step 10: To shape the heart, trim any domed tops from the cakes. Score each cake into quarters and carefully cut two wedge-shaped segments from each.
11. Step 11: Place one whole cake layer on a serving plate. Attach the segments to one side using a little frosting to form the top curves of the heart. Trim edges as needed for shape.
12. Step 12: Spread frosting on the first layer. If using jam, pipe a frosting dam around the edge and spoon the jam inside. Otherwise, spread a thick layer of frosting.
13. Step 13: Place the second cake layer on top and repeat the segment placement. Trim to perfect the heart shape. Crumb coat with a thin layer of frosting and chill for at least 20 minutes.
14. Step 14: Apply a thicker layer of frosting, smoothing with a spatula or cake scraper. Decorate with piping as desired and top with fresh berries just before serving.

Tips & Variations

• Rub sugar with lemon zest before mixing for a stronger citrus aroma in the cake.
• Use freeze-dried berry powders for natural coloring and extra flavor in the frosting instead of artificial food coloring.
• For a dairy-free substitute, make sure to choose vegan butter and plant-based milk.
• If fresh raspberries are unavailable, frozen raspberries work well, just thaw before using.
• Store extra jam in the fridge and use it as a topping or filling in other desserts.

Storage

Store the frosted heart cake in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. If it’s warm, keep it in the fridge to prevent the frosting from melting. Allow the cake to come to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it contains xanthan gum or another binder to maintain the cake’s texture.

How do I prevent the raspberries from sinking in the batter?

Gently fold the raspberries into the batter at the end, ensuring they’re evenly coated. Also, tap the pans on the counter before baking to help distribute them evenly and avoid clumps.

Vegan Heart-Shaped Raspberry Cake with Pink Buttercream Frosting Recipe

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★★★★★

4.9 from 97 reviews

This delightful vegan heart-shaped cake combines tender, fluffy layers infused with fresh raspberries and a hint of lemon zest. Topped with a luscious pink vegan buttercream frosting and optional homemade raspberry jam, it’s perfect for special occasions or simply to show someone you care. The step-by-step tutorial helps you create a charming heart design using simple cuts and layers, making this both a beautiful and delicious treat.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 heart-shaped cake (serves 8-10) 1x
• Category: Baking
• Method: Baking
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cake Dry Ingredients

• 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled
• 1 cup (200g) granulated sugar
• 2 ½ teaspoons baking powder
• 1 teaspoon lemon zest
• Pinch of salt (optional)

Cake Wet Ingredients

• 1 cup (250g) dairy-free milk
• ½ cup (125g) neutral flavored oil
• 1 tablespoon (15g) lemon juice
• 1 teaspoon vanilla extract (optional)
• 1 ¼ cups (155g) raspberries, fresh or frozen

Quick Raspberry Jam (optional)

• ¾ cup (95g) raspberries, fresh or frozen
• 1 ½ tablespoons (20g) granulated sugar, or to taste
• 1 tablespoon (8g) cornstarch / corn flour
• Dash of water

Pink Buttercream Frosting

• 1 cup (225g) vegan butter
• 3–4 cups (300g-400g) powdered sugar / icing sugar, to taste
• 2 ½ tablespoons freeze-dried strawberry powder, raspberry powder, beetroot powder, or a few drops of pink or red food coloring, as needed
• 1 teaspoon vanilla extract
• Dairy-free milk, if needed

Instructions

1. Preheat and prepare pans: Preheat your oven to 180°C (355°F). Line two 15cm (6-inch) round cake pans with parchment paper to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, lemon zest, and optional pinch of salt until thoroughly combined. For enhanced lemon flavor and color, rub the sugar with the lemon zest before mixing.
3. Add wet ingredients: Pour in the dairy-free milk, neutral oil, lemon juice, and optional vanilla extract into the dry ingredients and whisk until just combined, ensuring not to overmix.
4. Incorporate raspberries: Gently fold in the raspberries to retain their shape and distribute them evenly without crushing.
5. Divide batter and prepare for baking: Evenly divide the batter between the two prepared cake pans. Tap the pans firmly on the counter to release large air bubbles.
6. Bake the cakes: Bake for 43 to 48 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool cakes: Let the cakes cool for 10 minutes in the pans, then transfer them to a wire rack to cool completely.
8. Make the quick raspberry jam (optional): In a small saucepan over medium heat, combine raspberries, sugar, and a dash of water. Cook for 5 minutes, mashing the berries with a fork. Mix cornstarch with a dash of water separately, then stir into the raspberry mixture. Cook until thickened to your preference and set aside to cool.
9. Prepare the vegan buttercream: Beat the vegan butter in a large bowl with an electric mixer until light and fluffy. Add powdered sugar, berry or beetroot powder (or food coloring), and vanilla extract. Beat on low speed to combine, then on high until fluffy. Add dairy-free milk if a softer consistency is desired.
10. Shape the heart cake: If cakes have domes, trim them off with a serrated knife. Score each cake into quarters using the blunt side of a knife. Use a sharp knife to cut two segments off each cake to create the bottom curves of the heart.
11. Assemble the first layer and bottom heart: Place one cake layer on a serving plate. Attach the two cake segments to one side of this layer with a little frosting to form the heart’s top curves.
12. Add filling: For a jam filling, spread a thin layer of frosting on the cake surface, pipe a frosting dam around the edge, and spoon jam into the center. Alternatively, spread about ¾ cup of frosting if not using jam.
13. Add second layer and top heart: Place the second cake layer on top and repeat the segment cuts and placement to complete the heart shape. Trim as necessary for a neat fit.
14. Crumb coat and chill: Spread a thin layer of frosting over the entire cake to trap crumbs. Chill in the refrigerator for at least 20 minutes until the frosting is dry to the touch.
15. Final frosting and decorating: Apply a thicker, smooth layer of frosting with an offset spatula or cake scraper. Use a piping bag fitted with a star or circular tip to decorate. Garnish with fresh berries just before serving.
16. Storage: Store the frosted cake in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving.

Notes

• Lemon zest rubbed into sugar enhances the lemon flavor and adds color to the cake.
• Quick raspberry jam is optional but adds a delicious fruity layer; store-bought jam can be substituted.
• Natural powders like freeze-dried strawberry or beetroot can be used for coloring the frosting naturally.
• Trimming the domed tops of cakes ensures a flat, even surface for stacking and shaping.
• Chilling the crumb coat layer helps achieve a smoother final frosting finish.
• The cake is best served at room temperature for optimal texture and flavor.

Keywords: vegan cake, heart shaped cake, raspberry cake, lemon zest cake, pink buttercream frosting, vegan dessert, special occasion cake