How do I ensure my raspberry frosting is smooth and seedless?

To achieve a smooth, seedless raspberry frosting, you'll boil fresh raspberries with water and sugar, then press the cooled mixture through a strainer to remove all seeds.

Can I use a different type of oil for the cake?

This recipe specifically calls for coconut oil in the cake batter, which contributes to its texture and moisture. Substituting other oils might alter the final result.

What's the best way to assemble the cake layers?

First, level one chocolate cake layer with a serrated knife, then spread the reserved raspberry mixture evenly on top. Add enough frosting to cover the middle, then top with the second chocolate cake layer. Cover completely in the remaining frosting and then with sprinkles.

How can I tell when the chocolate cake is done baking?

The chocolate cake layers should bake at 350 degreesF for 25-30 minutes. A good indicator is when a toothpick inserted into the center of the cake comes out clean.

How should I store leftover Chocolate Raspberry Sprinkle Cake?

Store any leftover cake in an airtight container at room temperature for a day or two, or in the refrigerator for up to 3-4 days to keep the frosting firm and fresh.

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Chocolate Raspberry Sprinkle Cake
[Vegan]

Name: Chocolate Raspberry Sprinkle Cake [Vegan]
Cook time: 30 min
Yield: servings
Cuisine: NO info

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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A slice of vegan Chocolate Raspberry Sprinkle Cake showing rich chocolate layers, vibrant pink raspberry frosting, and chocolate sprinkles.

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Chocolate Raspberry Sprinkle Cake [Vegan]

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You probably can't help but get excited when you see a delicious looking baked good coated in sprinkles! Surely most people can recall their childhood love for the ice cream and dessert topping. This decadent raspberry cake is layered and topped with a simply refreshing icing made from whole raspberries.... Read More

Ingredients You Need for Chocolate Raspberry Sprinkle Cake [Vegan]

For the Cake:

1 1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1 3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder

For the Frosting:

2 cups frozen raspberries
1/4 cup water
1/4 cup sugar
12 tablespoons softened vegan butter
3-3 1/2 cups powdered sugar
2 tablespoons almond milk
1/2 cup chocolate sprinkles

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How to Prepare Chocolate Raspberry Sprinkle Cake [Vegan]

To Make the Cake:

Add dry ingredients to the mixer and mix until fully combined.
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth, about 3 minutes. Split batter into 2 6-inch cake pans.
Bake at 350°F for 25-30 minutes.

To Make the Frosting:

Bring the raspberries, water, and sugar to a boil in a small pot. Reduce to a simmer and simmer for about 15 minutes. Cool to room temperature. Press mixture through a strainer to remove the seeds.
In a mixer, beat the butter until smooth. Slowly add in powdered sugar 1/2 cup at a time until you reach 3 cups. Add in 6 tablespoons of the raspberry mixture (reserve the rest) and beat to combine. Taste and add more powdered sugar if desired. Finally, mix in the almond milk until smooth.

To Assemble the Cake:

Place one chocolate cake on the base and level out the top using a serrated knife. Spread the rest of the raspberry mixture evenly on the cake.
Add enough raspberry frosting to cover the middle, then top with the other chocolate cake. Cover completely in the remaining frosting and then cover with sprinkles!