Red, White, and Blue Raspberry Layer Cake

Red, White, and Blue Raspberry Layer Cake

Servings: 14
Calories: 6167

Ingredients:

  • 12 Ounces Columbia Fruit frozen Raspberries, thawed
  • ½ Cup Plain Non-Dairy Milk
  • 2 Teaspoons Apple Cider Vinegar
  • ½ Cup Non-Dairy Margarine
  • 1⅓ Cups Granulated Sugar
  • 2¾ Cups All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ½ Teaspoon Vanilla Extract
  • ¼ Cup Cornstarch
  • 1 Cup Plain Non-Dairy Milk
  • 1 Cup Non-Dairy Margarine
  • 1 Cup Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 cups Fresh Blueberries, to Decorate

Preparation:

  • Preheat your oven to 350°F and lightly grease and flour 2 8-inch round pans.
  • First things first, toss the raspberries into your blender or food processor, and thoroughly purée.
  • Use a spatula to press the purée through a mesh strainer to remove the seeds and extract as much liquid as possible; you should end up with about 1½ cups of seedless purée.
  • Whisk in the non-dairy milk (½ cup) and vinegar, and set aside.
  • Soften the margarine (½ cup) by beating it in your stand mixer, and then cream it together with the sugar (1 ⅓ cup).
  • In a separate bowl, sift the flour and stir in the baking powder, soda, and salt.
  • Add this dry mixture into the stand mixer in about three additions, adding in the raspberry mixture after each addition.
  • Incorporate the vanilla last and mix until just combined, ignoring any small lumps or graininess that may remain.
  • Divide the batter evenly between the two pans; tap them each gently on the counter to remove air bubbles.
  • Bake for 24–30 minutes, until lightly browned all over and a toothpick inserted into the center comes out clean.
  • Although they may just look brown now, don’t worry—the cakes will look much redder when sliced.
  • Let cool completely before turning out and frosting.
  • This frosting is made over the stove, so get out a medium saucepan and whisk together the cornstarch and non-dairy milk (1 cup), being sure to get out any lumps.
  • Set it over a medium flame and bring it to a boil, whisking occasionally, until it feels significantly thickened.
  • Turn off the heat, place a piece of plastic wrap directly on the surface, and thoroughly chill before proceeding.
  • Once the pudding-like base is cool, cream together the margarine (1 cup) and sugar (1 cup) in your stand mixer until homogeneous.
  • Add in the base and vanilla and whip on high speed for 2–3 minutes, scraping down the sides of the bowl as needed, until light and fluffy.
  • Frost cake as desired and decorate with fresh blueberries to complete the color scheme.