If you have ever wanted to bake a cake that looks impressive but is still easy to put together, this one is for you. It has soft vanilla layers, a bright raspberry filling, and a smooth white chocolate frosting.

The best part is that the whole thing is dairy free. That matters to me because a lot of classic cakes rely on regular butter and milk, and finding good options without them can be tricky.

I use dairy free butter, soy milk, and dairy free white chocolate to get the same rich taste you would expect from a normal cake. You really don’t lose anything by leaving out the dairy.

The raspberry filling adds a nice tart flavor that balances out the sweetness of the frosting. It comes together in one small saucepan and cools while the cakes bake.

This is a great cake for birthdays, holidays, or just a weekend when you feel like baking something special. I think you will be surprised how well everything works together.

Why This Recipe Is a Keeper

Perfect Flavor Balance – Sweet white chocolate and bright raspberry filling create a rich, fruity flavor without tasting overly sweet.

Soft and Moist – Cake flour, dairy free butter, and oil give every vanilla layer a tender, moist texture.

Wonderful Texture Contrast – Fluffy cake, jammy raspberry filling, and creamy frosting make every bite more satisfying.

Truly Dairy Free – Dairy free butter, white chocolate, and soy milk deliver classic celebration cake flavor without dairy.

Here’s What You’ll Need

For the Vanilla Cake

2 3/4 cups Cake Flour
2 1/2 tsp Baking Powder
1/2 tsp Fine Salt
3/4 cup Dairy Free Butter, Softened
1/4 cup Neutral Oil
1 2/3 cups Granulated Sugar
4 Large Egg Whites
1 Large Egg
1 tbsp Pure Vanilla Extract
1 cup Unsweetened Soy Milk

For the Raspberry Filling

2 1/2 cups Fresh Or Frozen Raspberries
1/3 cup Granulated Sugar
1 1/2 tbsp Cornstarch
1 tbsp Fresh Lemon Juice
2 tbsp Water

For the White Chocolate Frosting

8 oz Dairy Free White Chocolate, Chopped
1 1/2 cups Dairy Free Butter, Softened
4 1/2 cups Powdered Sugar
1/4 cup Unsweetened Soy Milk
2 tsp Pure Vanilla Extract
1/4 tsp Fine Salt
1 cup Fresh Raspberries

How to Make It

Step 1

Heat the oven to 350°F. Line three 8-inch round cake pans with parchment paper and lightly coat the sides with neutral oil.

Step 2

Whisk the cake flour, baking powder, and salt. In a separate bowl, beat the dairy free butter, neutral oil, and granulated sugar for 3 minutes, then beat in the egg whites and whole egg in several additions.

Step 3

Add the dry ingredients in three additions, alternating with the soy milk in two additions. Mix in the vanilla extract, divide the batter among the pans, and bake for 21 to 25 minutes.

Step 4

Combine the raspberries, sugar, cornstarch, lemon juice, and water in a saucepan. Cook over medium heat for 6 to 8 minutes, stirring often, until thick and jammy, then cool completely.

Step 5

Melt the dairy free white chocolate over barely simmering water and let it cool until barely warm. Beat the dairy free butter and powdered sugar until fluffy, then beat in the melted chocolate, soy milk, vanilla extract, and salt.

Step 6

Pipe a border of white chocolate frosting around the edge of the first cooled layer and spread half the raspberry filling inside. Repeat with the second layer, then add the final cake layer.

Step 7

Frost the top and sides with the remaining white chocolate frosting. Decorate with fresh raspberries and refrigerate for 30 minutes before slicing.

Recipe Tips

Use Stick-Style Dairy Free Butter

I recommend using firm, stick-style dairy free butter instead of a soft spread from a tub. Tub spreads often contain more water, which can make the cake dense and the frosting too loose.

Let the butter soften until your finger leaves a small indent, but it still holds its shape. If it looks shiny or oily, place it in the refrigerator for 10 minutes before mixing.

Measure the Cake Flour Carefully

For the lightest layers, weigh the cake flour if possible. You need about 330 grams for 2 3/4 cups, although the exact weight can vary slightly by brand.

If you use measuring cups, spoon the flour into each cup and level the top. Scooping directly from the bag packs in extra flour and can make the cake dry.

Keep the Ingredients at Room Temperature

Let the eggs, soy milk, and dairy free butter come to room temperature before you begin. Ingredients at a similar temperature blend more evenly and give the cake a softer texture.

Add the eggs gradually, mixing well after each addition. If the mixture starts looking grainy, add a spoonful of the measured flour to help it become smooth again.

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