Black licorice. Much like coconut you are other in or out. And let me tell you…I am ALL in for black licorice! Not “dipping my toe in the kiddie pool but full-on cannonball off the diving board into the deep end” kind of in. With my deep love of black licorice, it’s only natural to fall head over heels in love with a man who, too, adores all things anise. And it only seemed fitting to create a Black Licorice Cake for his birthday!


Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

Black Licorice Cake Flavor Inspiration

While we don’t do extravagant birthdays in my family we most certainly make a day of it. Said birthday person gets to choose each meal that day which typically means some combination of cereal, McDonald’s, and/or pizza when it’s one of the girls’ birthdays. And they most certainly get to choose what flavor of cake they get. This year, my husband asked for an all-sorts-inspired black licorice cake.

Now here’s the slightly tricky part: all-sorts, while totally delicious are a bit indistinct. Or maybe perhaps it’s my palette, but it all kinda tastes like fruity black licorice or chocolate black licorice. Seeing as how my husband is not a chocolate guy, I went the fruity route. Raspberry and orange to be exact.

 

Raspberry Cake Filling

We have a giant raspberry patch in our backyard and picked a ridiculous amount this summer. My freezer is loaded with them! The best part of this raspberry filling is that you can use either fresh or frozen raspberries so no matter the season (it’s currently snowing in October as I write this) you can have raspberry filling in 10 minutes. I generally make a double batch and serve it with homemade waffles for breakfast the next day. Yum!

I kept the filling quite tart as the whipped dairy-free orange buttercream is sweet and they balance one another out. The buttercream is my basic vanilla frosting with some added orange emulsion. Feel free to swap out the emulsion for extract and if you don’t have emulsion or extract you can use ½ cup of orange marmalade instead. Keeping things as easy as possible around here folks.

Maybe black licorice is a bit out there for you. Let’s start at the basics and give this Vanilla Cake recipe a try. Or if you enjoy fresh berries, this Chocolate Berry Cake might be up your alley.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blue cake with all-sorts black licorice candies on top

Black Licorice Cake


  • Author: Katie
  • Total Time: 2 Hours 25 Minutes
  • Yield: 10 Slices 1x

Description

Three layers of dairy-free black licorice cake filled with tart raspberry filling and sweet whipped orange buttercream frosting. The perfect cake for a black licorice lover!


Ingredients

Scale

Black Licorice Cake

  • ½ cup dairy-free salted butter, room temperature

  • 1 ½ cups sugar

  • ⅓ cup all-vegetable oil

  • 4 large egg whites, room temperature

  • ⅓ cup dairy-free yogurt, room temperature

  • 1 tablespoon vanilla extract

  • 2 teaspoons pure star anise extract

  • 2 ½ cups cake flour, sifted

  • 1 ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon fine sea salt

  • ½ cup dairy-free milk, room temperature

Raspberry Filling

  • 1 ½ cups raspberries (fresh or frozen)

  • ⅛ cup sugar

  • 1 tablespoon cornstarch

  • 2 tablespoons lemon juice

Orange Buttercream

  • 1 cup dairy-free salted butter, room temperature

  • 1 cup all-vegetable shortening

  • 6 cups icing sugar

  • 1 teaspoon fine sea salt

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon orange emulsion or extract

  • optional: All-Sorts licorice candies for decor

  • optional: Chef Master blue gel food color


Instructions

Black Licorice Cake

  1. Preheat the oven to 350 degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.

  2. In the bowl of a stand mixer cream butter, sugar, and vegetable oil on high for 2 minutes with the whisk attachment.

  3. Add egg whites and mix on high for 2 minutes.

  4. Add yogurt, vanilla extract, and star anise extract and mix on high for 2 minutes.

  5. Combine all the dry ingredients into the mixer and mix on low

  6. While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.

  7. Divide batter between the prepared cake pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

  8. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Raspberry Filling

  1. In a medium pot combine the raspberries, sugar, and cornstarch together.

  2. Heat over medium until the raspberries begin to let out their juice and the mixture begins to thicken. Approximately 5-7 minutes.

  3. Once the mixture has thickened enough to coat the back of a spoon remove it from the heat and stir in the lemon juice.

  4. Strain with a fine-mesh sieve if you do not like raspberry seeds and pour the raspberry filling into a shallow dish and cover the surface directly with plastic wrap.

  5. Allow to fully cool to room temperature before using it.

Orange Buttercream

  1. In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy, approximately 5-10 minutes.

  2. Add the icing sugar, salt, vanilla extract, and orange emulsion/extract and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Place one leveled layer of black licorice cake on a cake board or plate. Top with approximately ¾ cup of buttercream.

  2. Pipe a buttercream border along the edges and fill with ½ cup of raspberry filling.

  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  4. Colour the remaining buttercream blue if desired.

  5. Cover the cake with another layer of buttercream and smooth the sides with the fancy cake comb. Make sure to clean off the excess buttercream from the cake comb after each pass.

  6. Decorate as you please. I left the top edge raw and used all-sorts candies on top for a quick, easy, and tasty decoration. Enjoy.

  • Prep Time: 2 Hours
  • Cook Time: 25 Minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 689
  • Sugar: 56 Grams
  • Sodium: 267 Miligrams
  • Fat: 39 Grams
  • Saturated Fat: 24 Grams
  • Unsaturated Fat: 10 Grams
  • Trans Fat: 1 Gram
  • Carbohydrates: 79 Grams
  • Fiber: 3 Grams
  • Protein: 7 Grams
  • Cholesterol: 154 Miligrams

Keywords: baking, cake, black licorice cake, all-sorts cake, dairy-free black licorie cake, dairy-free all-sorts cake, black licorice cake recipe