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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/vegan-heart-shaped-raspberry-cake-with-pink-buttercream-frosting-recipe/