This Vegan Butter Cookie Cake with raspberry custard and whipped cream filling is a popular German sandwich sheet cake (Butterkekskuchen) that is quick and easy to make with any fruits you love! It’s the perfect summer cake for any occasion!
Vegan Raspberry Cookie Cake
If you’re looking for an easy sheet cake recipe that everyone will love – both kids and adults alike – this butter cookie cake with berries is perfect! It’s fruity, creamy, topped with crunchy cookies, and tastes absolutely amazing!
With this vegan recipe you can now easily bake the popular classic butter cookie cake yourself without using eggs, dairy milk, heavy cream and butter! It consists of a fluffy sponge cake followed by a raspberry custard filling and a wonderfully fluffy whipped cream topping!
Use any fruit you like
Of course, you can use other fruits instead of raspberries, as the butter cookie cake comes in many recipe variations! Some good options include strawberries, red currants, blueberries, blackberries, cherries, or mango. For the cold season, on the other hand, perhaps apples, pears, plums, bananas etc. would be more suitable.
However, since frozen fruit is available all year round, you can bake this cake with berries even in winter. If you prefer to use fresh fruit, you should add some fruit juice of the desired variety when making the fruit filling.
As already mentioned, the butter cookie cake consists of 3 layers: The sponge cake, the raspberry custard filling and the whipped cream plus the crunchy cookies on top. For each layer, you’ll only need a few simple ingredients that you might even already have in your pantry. Plus, you can add some fresh berries and desiccated coconut for garnish if you like.
- Flour: all-purpose or spelt flour, or gluten-free flour.
- Baking powder & baking soda
- Sugar: variety of choice
- Soy milk: or other plant milk.
- Vegetable oil: such as canola, sunflower, or butter flavored alba oil.
- Vanilla extract
- Apple cider vinegar: or white vinegar.
- Frozen raspberries: or other fruit.
- Water: or red fruit juice.
- Vanilla extract
- Sugar: variety of choice.
- Dairy-free cream: make sure it is whippable.
- San-apart: or any other cream stabilizer.
- Powdered sugar
- Vegan butter cookies: or other cookies you prefer.
- Decoration (optional): Raspberries, red currants and desiccated coconut.
How to make raspberry butter cookie cake
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Bake the cake
First, sift flour and baking powder into a bowl. Then add baking soda and salt and whisk together. Next, whisk together soy milk, oil, vanilla extract and vinegar, then stir it into the flour mixture along with the sugar.
Pour the batter into a baking pan and bake at 356 °F (180 °C) for about 25 minutes. Then allow to cool completely.
Step 2: Cook the raspberry filling
First, cook the raspberries and half the amount of the water until the berries are thawed. Then dissolve the cornstarch, vanilla extract, and sugar in the remaining water and stir into the raspberry mixture. Bring to a boil again until the raspberries are thickened. Then allow to cool.
Step 3: Whip the cream
Beat the dairy-free whipping cream with an electric hand mixer until stiff peaks form, adding the San-apart and powdered sugar while beating.
Step 4: Assemble the butter cookie cake
Place a baking frame around the cake or place the cake back in the baking pan. Now spread the raspberry filling followed by the whipped cream on the cake. Then top with vegan butter cookies and refrigerate for at least 4 hours (or overnight).
Notes and tips on the recipe
- In the photos I had used a baking dish that was a bit too small, so the butter cookie cake turned out quite high. Therefore, your baking pan should not be smaller than mentioned in the recipe. It can be a little larger, however, the cake may then be ready a little sooner.
- If you want to bake a large deep tray for a birthday, you can also double the recipe.
- Feel free to line the baking pan with parchment paper or cling film beforehand. Then you can lift out the butter cookie cake more easily later.
- If there is some whipped cream left over, you can put it in a piping bag and use it for decorating.
How to store butter cookie cake
Leftover cake can be stored loosely covered in the refrigerator. It will even become extra moist and creamy over time. However, since the cookies will soften over time, it’s best to eat it within 2-3 days.
This raspberry butter cookie cake is:
- Can be made gluten-free
- Can be made with any cookies
- Fruity and not too sweet
- Soft and fluffy
- So pretty and delicious!
- The perfect dessert for outdoor parties, birthday parties and other occasions!
More vegan dessert and cake recipes with raspberries
I have so many delicious vegan dessert and cake recipes with raspberries on my blog! Here are some of my favorites that you’ll love too:
- Raspberry Almond Cake
- Chocolate Raspberry Cake
- Vegan Swiss Roll
- Raspberry Almond Bars
- Semolina Pudding with Raspberries
- Granola Tarts with Raspberry Panna Cotta
- Raspberry Chocolate Tart
- No-Bake Raspberry Cheesecakes
- Coconut Rice Pudding with Raspberry Sauce
- White Chocolate Raspberry Tart
- Rice Pudding Cake with Raspberries
- Raspberry Magnum Popsicles
- Raspberry Almond Orange Cake
- Chocolate Vanilla Cake
If you try this vegan raspberry butter cookie cake recipe, feel free to leave me a comment and a star rating! And if you take a photo of your sheet cake and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking! 🙂
Raspberry Sandwich Cookie Cake (Vegan)Author:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 2 cups all-purpose or spelt flour or gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- ¾ cups sugar variety of choice
- 1 cup soy milk or other plant milk
- ⅓ cup vegetable oil e.g. canola, sunflower, or butter-flavored Alba oil
- 1 ½ tsp vanilla extract
- 1 tbsp apple cider vinegar or white vinegar
- 15.8 oz frozen raspberries or other fruit, *see text above
- ⅔ cup water or red fruit juice
- 5 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp sugar or more to taste
- 10.5 oz dairy-free whipping cream chilled
- 1 tbsp San-apart or other cream stabilizer such as cornstarch or ¼ tsp cream of tartar
- 1.5 tbsp powdered sugar or more to taste
- 12 vegan butter cookies or other cookies you prefer
To garnish (optional)
- red currants
- desiccated coconut
*Note: Check out the recipe video + step-by-step instructions above!
- Preheat the oven to 356 °F (180 °C). Lightly grease a 9x9-inch (23x23 cm) or 11.5x7-inch (29x18 cm) or similar sized baking pan and line with parchment paper (*see notes).
- Sift flour and baking powder into a bowl. Then add baking soda and salt and whisk together.
- In a measuring cup, whisk together soy milk, oil, vanilla extract and vinegar. Then add to the flour mixture along with the sugar and stir until just combined.
- Pour the batter into the prepared baking pan. Then gently tap the pan against the work surface a few times to get rid of any air bubbles and to smooth out the batter. Bake for about 25 minutes, until a chopstick comes out clean.
- Let the cake cool in the pan for 10 minutes. Then remove from the pan, place on a cooling rack and allow to cool completely.
- Put the raspberries and half the water in a saucepan. Bring to a boil and cook until the raspberries are thawed.
- Dissolve the cornstarch, vanilla extract and sugar in the remaining water. Then stir it into the raspberry mixture and bring to a boil again until the raspberries are thickened. Then allow to cool.
- Beat the dairy-free cream with an electric hand mixer, adding in the san-apart and powdered sugar, until stiff peaks form.
Assemble the cake
- Place a baking frame around the cake (or place the cake back in the baking pan (if needed, line the pan with parchment paper or cling film beforehand to make it easier to lift the cake out later).
- Spread the raspberry filling over the cake and smooth it out. Then spread the whipped cream on top and smooth out as well (if there is some whipped cream left over, you can fill it in a piping bag and use it for decoration). Lastly, top with vegan butter cookies and chill for at least 4 hours (or overnight).
- Cut the cake into sandwich slices and garnish with the remaining whipped cream, fresh raspberries, red currants and desiccated coconut as desired. Enjoy!
- Baking dish: In the photos I had used a baking dish that was a bit too small, so the cake turned out quite high. Therefore, your baking pan should not be smaller than mentioned in the recipe. It can be a little larger, however, the cake may then be done a bit sooner. If you want to bake a large deep tray for a birthday, you can also double the recipe.
- Storage: Leftover cake can be stored loosely covered in the refrigerator. Since the cookies soften over time, it is best to eat it within 2-3 days.
- More information about the recipe as well as suggestions for variations are mentioned in the blog post above!
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