Hi, my name is Raquel and I made a birthday cake. For my dog.
The sad (but not really sad) thing is that I’m totally one of those people who makes completely unnecessary homemade treats for my pet.
Yep, I said it.
My excuse is that it was also my birthday recently, so I made one for myself, and a chocolate-free canine-friendly version for the dog (not pictured – she gobbled up the whole thing!).
I usually struggle with making desserts like this, so I almost couldn’t believe that I made one that any human with a sweet tooth would love to eat. And it’s not just a plain little treat…
I even used raspberries that I picked fresh from the garden. To flex your own green thumb, you can learn how to grow your own raspberries from our sister site, Gardener’s Path. They are the perfect vibrant, juicy addition to this dessert!
If you can’t tell from the photos, decorating is definitely not my strength. I can never seem to get the frosting to be all smooth and professional-looking like other bakers, but I find ways to hide my weaknesses.
Like Oreos. Delicious, chocolaty, cream-filled Oreos.
If you don’t consume animal products, you’ve likely heard that Oreos are vegan. And when you heard this, you probably broke into song, thanking the heavens above. Because, let’s be real – who doesn’t love these crispy chocolate sandwich cookies?
To hide my lack of skill in decorating, I used some crushed Oreos, and a bit of patience, to press the crumbs onto the sides. It took a while (maybe five-ish minutes?) to go around the whole thing, but it made such a rustically pretty end result.
For another decorating idea that even the worse cake decorators (such as myself) can handle, use sugared flowers as an easy and elegant garnish.
And then I added candles. Two pink ones for the pup, and another four purple ones for me. We seem to lack any sort of normal candle-lighting tool, so AJ headed to the garage and got his blowtorch.
Never a dull moment around here!Print
For the perfect ending to a birthday party, make this vegan vanilla cake with fluffy buttercream, fresh raspberries, and crushed Oreos.
- 1/2 cup all-purpose flour
- 1/2 cup plus 2 tablespoons cake flour
- 3/4 cup vegan granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cup almond milk, or any non-dairy milk
- 6 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons lemon juice
- 1 cup fresh raspberries
- 1 cup crushed Oreos
- 1 recipe vegan vanilla frosting (about 2 cups)
- Preheat your oven to 350°F. Grease two small 5-inch or 6-inch cake pans and line the bottoms with parchment paper.
- Combine all the dry ingredients in a medium bowl. Sift the mixture to get rid of any lumps and distribute the ingredients evenly.
- Combine the almond milk, vegetable oil, vanilla extract, and lemon juice in another bowl. Add the liquid mixture to the dry mixture. Whisk together just until all the ingredients are moistened and no large lumps remain.
- Divide the batter into the two prepared cake pans. Bake for 25-30 minutes. A toothpick inserted into the middle should come out clean, and the sides should be a light golden brown.
- Let the cakes cool for about 15 minutes before removing them from the pans. Peel the parchment from the bottom, then let cool completely on a cooling rack.
- To assemble, place one of the cake rounds on a plate and cut off the rounded top, if desired. Cover with a good layer of frosting, then place some raspberries on top. Add a layer of Oreos on top of the raspberries.
- Before adding the next layer of cake, flip it over and add a layer of frosting to the bottom of the round. Invert it onto the raspberry and cookie layer, pressing down gently. Frost the sides of the cake.
- Garnish with the remaining cookies around the cake. Top with a few raspberries and some candles.
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Keywords: cake, frosting, vanilla, raspberry, vegan
Step Outside of Your Comfort Zone, and Make Something Delicious
All in all, I’m very proud that I made myself (and the dog) a perfectly pretty birthday cake this year.
I feel like I always say I am going to do something like this and then miss the opportunity entirely. But this time, I did it!
I urge all of you readers out there who are a little fearful of making a cake to take the leap! Even if your decorating is a little messy like mine, there’s nothing to worry about. It’ll still taste amazing.
Even if you think it is beyond ruined (like the layers turned out flat when you baked it, or if you accidentally drop it, or if your dog finds a way to take a few licks of it – uh oh!), there are plenty of ways to salvage your dessert.
I like to crumble up the pieces and make a beautiful trifle. Or, make cute handheld pops!
I like to think I get a little wiser each year… maybe…
Do you enjoy decorating cakes? What are your best tips for someone like me? I’ll gobble up all of your advice below in the comments section!
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by on June 4, 2015. Last updated: May 4, 2019 at 21:08 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).