In this Chocolate Raspberry Cake recipe, I show you how to assemble a layer cake step-by-step! It’s a delicious vegan chocolate cake which is layered with chocolate mousse and homemade raspberry jam.
How to make a layer cake
I really love making vegan layer cakes at the moment! Not only because they taste delicious and look great, but also because I really enjoy the process. Maybe it’s a kind of meditation for me! But if I’m being honest, I was always a bit afraid of trying to build a layer cake, because such a big cake seems pretty complicated. However, after making my first few, I realized that it’s not that difficult. Even if you have a different opinion, trust me, the more often you make layer cakes, the easier it will be for you too!
To show you the simplicity of assembling, I decided to create my blog post a little different this time. I thought adding a few step-by-step pictures showing you how I always build my layer cakes would be a good idea. Anyways, I have made so many pictures (it’s actually 158 pics in total, haha!), so I put a few of them into a picture animated video, you’ll find below in this post.
Chocolate Raspberry Cake Recipe
… And of course, the recipe for this delicious Chocolate Raspberry Cake is also here for you, so don‘t worry!
How to prepare the cake pan
I have already explained in the lemon poppy seed cake recipe how I recommend preparing the cake pan.
CLICK HERE to check it out!
It works best when you first grease the cake pan and then, line it additionally with parchment paper. That way, you’ll be able to remove any cake from the pan perfectly without the cake sticking or breaking apart.
Do not overfill your cake pan
You may also be wondering why most recipes say that you should bake each cake layer in a separate cake pan preferably. It’s not only because of the shorter baking time, or so that you don’t have to cut the cake into layers but because the cake is baked through more evenly in this way. It is, of course, possible to bake a big cake in only one pan, and then cut it into layers once cooled. But because of the higher amount of batter, you also have to increase the baking time. This often results in the cake getting too dry at the top while being still wet at the bottom.
Prepare the cake and allow to cool
A freshly baked cake tastes best to me personally. But if you want to layer it, you would be better off preparing it the night before. This way the layers will have enough time to cool, making it easier to work with. Actually, a chilled cake is less crumbly and firmer which makes it easier to cut, and the frosting will not melt so quickly when you frost it.
Use cold ingredients
The frosting for cakes is usually made from ingredients such as butter, whipping cream, cream cheese or similar things, which softens quickly when it’s getting warm. Therefore, it is important to make sure to use cold ingredients. I also put my mixing bowl in the fridge for an hour before starting to make the frosting. However, you could also put the bowl in the freezer for only 20 minutes to cool.
Chocolate Raspberry Cake Recipe with Chocolate Mousse and Jam
This Chocolate Raspberry Cake is layered with homemade raspberry jam and a creamy, fluffy chocolate mousse. Then I frosted the whole cake with a rich chocolate frosting. The great thing is that you don’t need to make two different creams because the chocolate mousse is made from the chocolate frosting. And by the way, did you try my Vegan Chocolate Mousse made of Aquafaba yet? It’s soooo good!
This Chocolate Raspberry Cake is:
- Can be made gluten-free
- Layered with chocolate mousse and
- Homemade raspberry jam
- Decorated with fresh strawberries
- The perfect dessert for any occasion!
Chocolate Frosting and Cake Decoration
Finally, you can layer and decorate the Chocolate Raspberry Cake to your liking. You can also use another jam and frosting or even omit them if you want. Also, you can decide for yourself if you’re doing all 3 layers or maybe just one layer or two or even four. You can also make thinner layers by cutting one layer in half or by using a slightly bigger sized cake pan.
How to assemble a layer cake
(+ animated VIDEO!)
Once your chocolate cake layers, chocolate mousse, homemade raspberry jam, and the frosting is prepared and chilled, you can start to assemble your cake. Place one cake layer on a serving plate. Spread about 1/2 of the raspberry jam over the cake. Then spread 1/2 of the chocolate mousse over it. Top with the next layer, and repeat this process. Place the third layer on top and spread the chocolate frosting all over your cake.
Want to use another cake pan or bake muffins?
Another option would be to make another cake shape, such as a loaf or muffins from this recipe. However, if you choose a different cake pan, no matter if it’s in shape or size, please keep in mind that the baking time may change. But if you do a cake test, you can check when the cake is done!
Here you can also find more Vegan Cakes Recipes with different frostings and toppings:
- Peanut Butter Chocolate Cake
- Blueberry Lemon Cake
- Black Forest Cake
- Strawberry Cream Cake
- Cranberry Vanilla Cake
- The Best Chocolate Cake
More questions about how to make a layer cake?
I hope the pictures in this post have helped you in getting an idea of how to assemble a layer cake. If you have any further questions, wishes or suggestions, you can, of course, leave me a comment at any time and I will reply as soon as possible.
If you try this Chocolate Raspberry Cake, I would appreciate your feedback. And if you take a picture of it to share on Instagram, please remember to tag me @biancazapatka and use the hashtag #biancazapatka so I won‘t miss your post. Happy baking!
Chocolate Raspberry CakeAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 2 cups non-dairy milk 480ml
- 1 1/2 tbsp apple cider vinegar or lemon juice
- 1 cup vegan butter 225g, or coconut oil
- 2 tsp vanilla extract
- 1-2 tsp instant coffee or espresso granules optional
- 3 1/2 cups all-purpose or spelt flour 420g, or gluten-free flour*
- 2/3 cup cocoa powder 65g
- 2 1/2 cups sugar 250g, or to taste
- 4 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup apple sauce 120g, or 1 mashed banana (optional, if you want a moister cake)
- 1 1/4 cup non-dairy whipping cream (or full-fat coconut milk) 300ml
- 12 oz non-dairy bittersweet chocolate chopped (I used 60% cacao)
- 1/3 cup powdered sugar 40g (OR 2-3 tbsp agave syrup)
Chocolate Mousse Filling
- 1/2 cup vegan cream cheese 60g, or sub tofu (blended until creamy)
- 1/2 cup non-dairy whipping cream (or full-fat coconut milk) 120ml
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
- 1/3 cup of the chocolate frosting
Homemade Raspberry Jam (optional)
- 8 oz raspberries frozen
- 2 tsp cornstarch
- 1 tbsp sugar
- squeeze of lemon juice optional
- chopped chocolate
(step-by-step pictures are in my blogpost)
- In a small pot, heat the coconut milk until just boiling (or microwave for about 2 minutes).
- Pour this mixture over the chopped chocolate and stir until the chocolate is melted.
- Add the agave syrup or powdered sugar and beat with a hand mixer until smooth.
- Remove 1/3 cup of the chocolate frosting (to use in the chocolate mousse). Let cool remaining frosting until thickened into a spreadable frosting.
- Using a hand mixer, beat the vegan cream cheese, non-dairy whipping cream, powdered sugar, and vanilla until creamy. Pour in reserved 1/3 cup frosting and continue beating until thick and stiff peaks form. (If the frosting became to firm in the meantime, slightly heat up again until melted).
- In a small pot, thaw frozen raspberries over medium-high heat, stirring occasionally. Mash with a spoon.
- In a small cup, dissolve cornstarch in 2 tbsp water. Stir into the raspberries along with the sugar and lemon juice. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until thickened. Set aside to cool. (It will thicken up even more when cooled).
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch (3x20cm) cake pans.*
- Stir the apple cider vinegar into the non-dairy milk and set aside to curdle into vegan buttermilk.
- In a small pot over medium heat, slowly melt the vegan butter. Stir in coffee granules and vanilla extract. Set aside to cool slightly.
- Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix to combine.
- Pour the vegan buttermilk and soft butter mixture over the flour mixture. Also, add the apple sauce and stir just until combined and no large lumps remain (please do not overmix). (Adjust sugar to your desired taste).
- Fill the batter into the prepared cake pans and bake for about 30 minutes, or until a skewer inserted into the center of the cake comes out almost clean. Then let cool completely. (If you want a moist chocolate cake, make sure not to overbake it.)
Assemble the Cake:
- Remove the frosting from the fridge and mix until creamy.
- Place one cake layer on a serving plate. Spread about 1/2 of the raspberry jam over the cake. Then spread 1/2 of the chocolate mousse over it. Top with the next layer, and repeat this process. Place the third layer on top and spread the chocolate frosting all over your cake.
- Decorate with fresh berries and chopped chocolate if you like and enjoy!
- To make this cake GLUTEN-FREE, you can use a gluten-free flour blend 1:1.
- You can also use store-bought jam or omit it completely.
- If you have only 2 pans, you can bake 2/3 of the batter in one pan for approx. 40 minutes. Then let cool completely and cut into 2 layers.
- If you want to make cupcakes or muffins with this recipe, bake for approx. 20 minutes.
- I used this non-dairy whipping cream because it gets perfectly creamy and stiff but full-fat coconut milk will do too.
- Please read my blogpost for additional Information about this recipe.
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