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Grape layer cake

Grape Cake


  • Author: Katie Stymiest
  • Prep Time: 2 Hrs
  • Cook Time: 20 Min
  • Total Time: 2 Hrs 20 Min
  • Yield: 10 Slices 1x

Description

The easiest and best grape cake recipe using a doctored cake mix. Paired with fluffy whipped grape jam buttercream frosting. This cake is full of delicious genuine grape flavour perfect for a light cake dessert.


Ingredients

Scale

Grape Cake

  • 1 box (461 grams) white cake mix

  • 1 (85 g. package) grape jello powder

  • ½ tsp. fine sea salt

  • ¾ cup Black Fly Vodka Sour Grape, room temperature *can sub for 100% pure grape juice

  • ⅔ cup dairy-free yogurt, room temperature

  • 3 eggs, large & room temperature

  • ⅓ cup vegetable oil

Grape Buttercream

  • 1 cup dairy-free salted butter, room temperature

  • 1 cup vegetable shortening

  • 6 cups icing sugar

  • 1 tsp. fine sea salt
  • ½ cup grape jam
  • 1 tsp. almond extract

  • optional: extra grape jam for filling
  • optional: black grapes for decor

Instructions

Equipment

Grape Cake

  1. Preheat the oven to 350 degrees and prepare four 6-inch round cake pans.

  2. In the bowl of a stand mixer add in the cake mix, jello powder, and salt and quick it a quick whisk to break up any clumps.

  3. Add in all the remaining wet ingredients and mix until combined. Be careful not to overmix the batter.

  4. Divide batter between the cake pans and bake for 15-20 minutes or until a toothpick comes out with a few crumbs.

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

Grape Buttercream

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

  2. Add the icing sugar, salt, grape jam, and almond 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. Level each cooled cake layer with the cake leveler.

  2. Place one leveled layer of grape cake on a cake board, plate, and/or cake turntable. With a pastry brush, brush on a little bit of the Black Fly Vodka Sour Grape or grape juice. Top with approximately 1 cup of buttercream and 2 tbsp. of grape jam.

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

  4. Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.

  5. Decorate the cake as you please. I used my Ateco cake comb to create a rustic texture wave-like design on the outside of the cake and left the top edge raw. Using black grapes, I topped the cake with a half border of them. Enjoy!

  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 975
  • Sugar: 81 Grams
  • Sodium: 658 Miligrams
  • Fat: 52 Grams
  • Saturated Fat: 24 Grams
  • Unsaturated Fat: 22 Grams
  • Trans Fat: 3 Grams
  • Carbohydrates: 124 Grams
  • Fiber: 0 Grams
  • Protein: 5 Grams
  • Cholesterol: 107 Miligrams

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