Do you like lemons? Great. What about raspberries? Even better! This dairy-free lemon raspberry layer cake is the cake for you! Bursting with fresh fruity flavors that are both sweet and tart, this dairy-free lemon cake with raspberry filling and cream cheese buttercream is the cake of your dreams! Perfect for a spring birthday or celebration.
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.
Dairy-Free Lemon Raspberry Layer Cake
We have finally hit the end stages of winter and while there may still be snow on the ground my soul is singing for spring. Mornings are a bit brighter and the days are slowly getting longer. Oh, sweet spring I see you coming! And sure enough, as the sun is slowly warming, I find myself craving the bright fruity and zesty flavors of spring most of which are lemon and raspberry!
What better way to celebrate the impending arrival of melting snow and trees slowly budding than with a deliciously sweet dairy-free lemon cake as light and fluffy as a cloud packed full of tart raspberry filling and covered in a glorious whipped vegan cream cheese buttercream frosting.
How Do I Make A Lemon Cake From Scratch?
I have a lemon cake recipe here on my blog already but it uses a doctored lemon cake mix. I wanted to show you how to make a fluffy and moist lemon cake from scratch and it’s really not that hard to do.
First up, using my basic vanilla cake recipe as a base, I add a box of lemon jello to the sugar and flour mixture and give it a quick whisk together to break up any clumps and large sugar crystals. Next, a splash of lemon extract added in with the milk, eggs, and vanilla and you’ve got yourself a moist and sweet lemon cake made from scratch.
Should I Use Fresh Or Frozen Raspberries?
The great thing about this zesty and tart raspberry filling recipe is that you can use either fresh or frozen raspberries. Whatever you have on hand! I have a freezer loaded with raspberries picked from my raspberry patch last summer so I used frozen but the only difference fresh versus frozen will make is cooking time. If you prepare the raspberry filling using fresh raspberries, it’s going to thicken a bit quicker than if you were to use frozen raspberries.
Do I Use Cream Cheese Instead Of Butter In The Frosting?
The answer is no! This incredibly indulgent whipped vegan cream cheese buttercream recipe uses a combination of dairy-free butter and vegan cream cheese to achieve a frosting stable enough to stack the cake layers but soft enough to spread with that oh-so-beloved cream cheese taste.
Lastly, I added a small portion of the raspberry filling to the cream cheese frosting for a hint of raspberry and that glorious pink color that simply screams spring!
I can’t wait to see your Dairy-Free Lemon Raspberry Layer Cake. Tell me all about it below in the comments or tag me in it on social media.
This dairy-free lemon raspberry layer cake is full of fresh and zesty fruit flavours. Covered in a tangy-sweet whipped cream cheese buttercream frosting, this cake makes the most delicious and fluffy spring party dessert.
¾ cup dairy-free milk, divided & room temperature
¼ cup vegetable oil
2 large eggs, room temperature
1 tbsp. vanilla extract
1 tsp. lemon extract
1 ¾ cups cake flour, sifted *can substitute with a gluten-free 1:1 baking blend
1 ½ cups granulated sugar
1 pkg. (85 grams) lemon jello
2 tsp. baking powder
1 tsp. fine sea salt
¼ tsp. baking soda
⅔ cup dairy-free salted butter, room temperature
1 ½ cups raspberries (fresh or frozen)
⅛ cup granulated sugar *
1 tbsp. cornstarch
2 tbsp. lemon juice
Cream Cheese Buttercream
1 ½ cups dairy-free salted butter, cold
1 pkg. (8 oz.) dairy-free cream cheese, cold
6 cups icing sugar
1 tsp. fine sea salt
⅓ cup raspberry filling **
Preheat the oven to 350 degrees and spray and parchment line two 8-inch round cake pans.
In a small mixing bowl combine ¼ cup of milk and the vegetable oil. Set aside.
In the other small mixing bowl gently whisk together the remaining milk (½ cup), eggs, vanilla extract, and lemon extract. Set aside.
In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, lemon jello powder, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
Add the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.
Slowly pour in the milk and oil mixture and mix on high for 2 minutes.
Slowly pour the milk, egg, and extract mixture in and mix on high for another 2 minutes. Scrap the sides of the bowl when necessary.
Divide the cake batter into the two prepared cake pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
In a medium pot mix the raspberries, sugar, cornstarch, and lemon juice together.
Heat over medium until the raspberries begin to let out their juice and the mixture begins to thicken. Approximately 5-7 minutes.
Once the mixture has thickened enough to coat the back of a spoon remove it from the heat.
Pour the raspberry filling into a shallow dish and cover the surface directly with plastic wrap.
Allow to fully cool to room temperature before using it.
Cream Cheese Buttercream
In the bowl of a stand mixer beat the butter and cream cheese on high speed with the paddle attachment until light and fluffy, approximately 5-10 minutes.
Add the icing sugar and salt and mix on low until combined.
Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
If you are adding some raspberry filling to the cream cheese buttercream do so now with ⅓ cup of fully cooled raspberry filling. Mix until combined. Keep the frosting chilled until ready to use.
Level each fully cooled lemon cake layer with a cake leveler or knife.
Place one leveled layer of lemon cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of dairy-free cream cheese buttercream.
With a piping bag, pipe a buttercream ring border around the top edge and fill with approximately half the raspberry filling. Be careful not to overfill the cake as it will cause the top layer to slip or the filling to leak out.
Repeat with the remaining lemon cake layer and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. Note that dairy-free cream cheese frosting can be quite soft. If it feels too soft at any point in time while stacking or decorating, stop what you are doing and place the cake and the frosting into the fridge to firm up.
Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.
Decorate the cake as you desire. I used the tip of my offset spatula to create horizontal lines around the cake and topped it with fresh raspberries, lemon slices, and a few piped dollops of buttercream using a Wilton 4b piping tip. Enjoy!