This Eggless Raspberry Vanilla Layer Cake is a total showstopper—soft, fluffy vanilla bean cake layers filled with sweet raspberry jam and wrapped in the creamiest vanilla Swiss meringue buttercream. It’s bursting with flavor, super easy to customize, and perfect for birthdays, holidays, or just a little everyday magic. Trust me, one slice is never enough!
Oriana’s Thoughts On The Recipe
This Eggless Raspberry Vanilla Bean Layer Cake is one of our favorites! The soft, fluffy vanilla bean layers paired with sweet raspberry jam are just irresistible. It feels fancy enough for a celebration but simple enough to make any day special. And that frosting? My eggless vanilla Swiss meringue buttercream is silky, not too sweet, and ties it all together perfectly. You can easily swap the jam for whatever your family loves most. Around here, this cake disappears fast—we always go back for more!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Eggless Vanilla Bean Cake:
- All-Purpose Flour: The base of the cake, providing structure and tenderness.
- Baking Powder & Baking Soda: These leaveners help the cake rise and create a light texture.
- Salt: Balances the sweetness and enhances the vanilla flavor.
- Milk: Adds moisture and richness. I use whole milk, but any dairy or non-dairy milk works.
- Apple Cider Vinegar: Reacts with the baking soda to give the cake a fluffy lift.
- Unsalted Butter: Adds richness and flavor. Let it come to room temperature for easier mixing.
- Granulated Sugar: Sweetens the cake and helps with structure.
- Vanilla Beans: Provide a deep, aromatic vanilla flavor that makes this cake extra special. You can use vanilla bean paste as a substitute. These are the Vanilla Beans I buy.
- Plain Regular Yogurt: Adds moisture and helps mimic the structure eggs provide. You can also use sour cream.
- Pure Vanilla Extract: Enhances the vanilla flavor even more.
To Assemble and Decorate:
- Eggless Vanilla Swiss Meringue Buttercream: My go-to frosting—light, silky, and not too sweet. You can find the recipe in my cookbook: The Simply Eggless Cookbook (page 152). Alternatively, you can use American buttercream, or even whipped frosting for a less sweet version.
- Raspberry Jam: Adds a fruity, slightly tart layer that pairs beautifully with vanilla. Make sure you use a good-quality jam. Alternatively, you can use Raspberry Dessert Sauce Recipe.
- Fresh Raspberries: Optional, but great for decorating and adding fresh berry flavor.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Flat or dense cake layers: This can happen if your leavening agents aren’t fresh or if you overmix the batter. Pro Tip: Always check expiration dates on baking powder/soda, and mix just until combined to keep the batter light.
- Cake sticking to pans: A common frustration, especially with layered cakes. Pro Tip: Line your pans with parchment and grease well to ensure easy release.
- Buttercream too soft or runny: It might be due to warm kitchen temps or overbeating. Pro Tip: If the frosting gets too soft, pop it in the fridge for 15–20 minutes, then beat again until it firms up.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the pans and preheat the oven
Start by preheating your oven to 350ºF (180ºC). Line three 6-inch round cake pans with parchment paper and give them a light spray of baking spray with flour so nothing sticks.
Can I Use Other Cake Pan?
You can also bake in two 8 or 9-inch rounds pan if I want a simpler version without stacking too many layers. Just keep an eye on baking time—it’ll vary depending on the pan size and how much batter is in each.
Step 2 – Mix the dry ingredients
Grab a large bowl and sift in the flour, baking powder, baking soda, and salt. Set that aside for now.
Step 3 – Combine milk and vinegar
In a separate bowl or large measuring cup, mix the milk and vinegar. Let it sit for 5 to 8 minutes until it thickens a bit and looks curdled—this is your egg-free buttermilk substitute!
Step 4 – Cream the butter and sugar
Use a hand mixer or stand mixer to beat the softened butter on medium-high until it looks creamy, about 3–4 minutes. Add the sugar and beat again on high for an additional 4 minutes, until the mixture is pale and fluffy. Scrape down the bowl as needed. Split the vanilla beans and scrape the seeds right into your creamed butter-sugar mix. Add the yogurt and vanilla extract, then mix again until everything is combined and smooth.
Step 5 – Combine everything
With the mixer on low, add the dry ingredients in three parts, alternating with the milk mixture. Start and finish with the dry mix. Beat until just combined—don’t overmix!
Step 6 – Fill the pans and bake
Divide the batter evenly between the prepared pans. Bake for 23 to 28 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out and let them cool completely on a wire rack. Don’t forget to peel off the parchment when they’re totally cool.
Helpful Tip
You can make the cake layers ahead of time! Keep them at room temp for 2 days, or freeze for up to a month. Just know they’ll lose a bit of fluffiness if frozen or refrigerated.
Step 7 – Make the frosting
To frost this cake, I used my eggless Swiss Meringue Buttercream, which is light, silky, and not too sweet. You can find the recipe in my cookbook: The Simply Eggless Cookbook (page 152). Alternatively, you can use American buttercream, or even whipped frosting for a less sweet version.
Step 8 – Assemble the cake
Once the cake layers are cool, level them if needed. Place a few parchment strips around your cake stand to keep it clean. Add the first layer, spread on some buttercream, then half the raspberry jam. Repeat with the second layer. Top with the third layer and gently press it down.
Step 9 – Frost the cake
Spread the remaining buttercream over the top and all around the sides of the cake. Use a small offset spatula if you want to create some pretty swirls or textures in the frosting.
Ombre Decoration
After layering the cake, divide the remaining buttercream into three equal amounts to create the ombre effect shown here. Add paste food coloring to each batch to create three shades of the same color frosting. Spread the darkest-colored buttercream over the bottom third of the sides of the cake, the medium-colored buttercream over the middle third, and the lightest-colored buttercream over the top third and the top of the cake. While spinning the cake turntable, run a small spatula from the bottom to the top of the cake’s side to blend the frosting colors. Then run the spatula over the top of the cake, working from the outside in, to create a spiral.
Step 10 – Decorate and serve
Top the cake with fresh raspberries for a beautiful finishing touch. Carefully remove the parchment strips from around the base, and you’re ready to serve!
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
- Level the cake layers with a serrated knife if needed for even stacking.
Variations & Additions
- Filling: Swap raspberry jam for strawberry sauce, blackberry, blueberry sauce, or even lemon curd.
- Frosting: Instead of my eggless Swiss Meringue Buttercream, you can use American buttercream, or even whipped frosting for a less sweet version.
- Decorate with edible flowers or extra berries for a stunning presentation.
Storage and Freezing Instructions
To Store: Unfrosted cake layers can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. Take into consideration that the cakes will lose some of their fluffiness if refrigerated or frozen.
To Freeze: Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before assembling. To freeze frosted cake, I like to cut the cake into slices and wrap each one in plastic wrap. Then I pop all the wrapped slices into an airtight container to keep them extra fresh. Ready to eat it? The night before serving, move the cake slice from the freezer to the fridge—leave the plastic wrap on while it thaws slowly. This helps prevent condensation, which can cause water droplets.
Frequently Asked Questions
More Egg-Free Cakes Recipes You’ll Love!
- Eggless Vanilla Cake Recipe
- The Best Eggless Yellow Cake (Perfect for Birthdays!)
- Eggless Fig-Pistachio Cranberry Loaf
- The Best Eggless Chocolate Cake Ever
- Easy Eggless Strawberry Cake
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Recipe Card
Eggless Raspberry Vanilla Layer Cake
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
For the Eggless Vanilla Bean Cake:
- 4 cups (560 g) all-purpose flour
- 5 teaspoons (20 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) salt
- 2 cups (480 g) milk
- 2 tablespoons (30 g) apple cider vinegar
- 2 teaspoons (10 g) pure vanilla extract
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 vanilla beans (see notes)
- 1/4 cup (60 g) plain regular yogurt or sour cream
To Assemble and Decorate:
- 1 medium batch Eggless Vanilla Swiss Meringue Buttercream from my cookbook: The Simply Eggless Cookbook (page 152) Alternatively, you can use American buttercream, or even whipped frosting
- 1/3 cup (80 g) raspberry jam or preserve (or Raspberry Dessert Sauce)
- 10 -12 fresh raspberries (optional)
Instructions
Make the Eggless Vanilla Bean Cake:
- Preheat the oven to 350ºF (180ºC). Line three 6-inch (15-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.Note: You can also bake in two 8 or 9-inch rounds pan if I want a simpler version without stacking too many layers. Just keep an eye on baking time—it’ll vary depending on the pan size and how much batter is in each.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled. Add vanilla extract. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Split the vanilla beans and scrape the seeds into the creamed mixture; discard the beans. Add the yogurt and vanilla seeds and continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.
- Evenly divide the batter among the prepared pans.
- Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Make The Frosting:
- To frost this cake, I used my eggless Swiss Meringue Buttercream, which is light, silky, and not too sweet. You can find the recipe in my cookbook: The Simply Eggless Cookbook (page 152). Alternatively, you can use American buttercream, or even whipped frosting for a less sweet version.
Assemble and Decorate:
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- Place the first cake layer on the platter. Spread 1 cup of buttercream evenly over the top, then spread about half of the raspberry jam over the buttercream. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer.
- For a no-fuss decoration, spread the remaining buttercream evenly over the top and sides of the cake. If desired, while spinning the cake turntable, run a small spatula from the bottom to the top of the cake's side to create a design in the sides of the cake.
- For the Ombre decoration: After layering the cake, divide the remaining buttercream into three equal amounts to create the ombre effect shown here. Add paste food coloring to each batch to create three shades of the same color frosting.Spread the darkest-colored buttercream over the bottom third of the sides ofthe cake, the medium-colored buttercream over the middle third, and the lightest-colored buttercream over the top third and the top of the cake. While spinning the cake turntable, run a small spatula from the bottom to the top of the cake's side to blend the frosting colors. Then run the spatula over the top of the cake, working from the outside in, to create a spiral.
- Top with fresh raspberries. Remove the parchment paper and serve.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Flat or dense cake layers: This can happen if your leavening agents aren’t fresh or if you overmix the batter. Pro Tip: Always check expiration dates on baking powder/soda, and mix just until combined to keep the batter light.
- Cake sticking to pans: A common frustration, especially with layered cakes. Pro Tip: Line your pans with parchment and grease well to ensure easy release.
- Buttercream too soft or runny: It might be due to warm kitchen temps or overbeating. Pro Tip: If the frosting gets too soft, pop it in the fridge for 15–20 minutes, then beat again until it firms up.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake(s) have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
- Level the cake layers with a serrated knife if needed for even stacking.
- Filling: Swap raspberry jam for strawberry sauce, blackberry, blueberry sauce, or even lemon curd.
- Frosting: Instead of my eggless Swiss Meringe Buttercream, you can use American buttercream, or even whipped frosting for a less sweet version.
- Decorate with edible flowers or extra berries for a stunning presentation.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Elegant but still feels homemade and comforting. The cake is soft, light, and filled with bright raspberry flavor, nice with a cup of Earl grey.
That sounds absolutely lovely! 💕 I’m so happy you enjoyed the cake—it really does have that perfect mix of elegance and homemade comfort. And pairing it with Earl Grey? Perfection!