Graduation Cake with Sparkling Grape Buttercream and Raspberry Jam Recipe
Celebrate your special day with this delightful Graduation Cake featuring a moist, fluffy layered cake paired with a sparkling berry buttercream frosting. This recipe combines the richness of eggs, oils, and vanilla with a unique sparkling fruit juice reduction that adds a subtle fruity sparkle to the creamy buttercream, perfect for a festive occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 two-layer 8-inch cake, serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
For the Cake
- 4 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1 cup vegetable oil (canola works too)
- 2 tablespoons vanilla extract
- 1 tablespoon baking powder
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup whole milk
For the Sparkling Berry Buttercream
- 1 1/2 cups halal sparkling white grape juice or sparkling apple juice
- 3/4 cup salted butter, room temperature
- 3 1/2 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2/3 cup raspberry jam
Instructions
- Preheat and Prepare Pans: Preheat your oven to 175°C (350°F). Grease and line two 8-inch cake pans with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the 4 large eggs along with 1 1/2 cups granulated sugar and 1/2 cup light brown sugar until the mixture is light and fluffy. Then add 1 cup vegetable oil and 2 tablespoons vanilla extract, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 3/4 teaspoon salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup whole milk. Mix gently until everything is just combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Place them in the oven and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cakes cool completely in the pans before removing.
- Prepare Juice Reduction: Pour 1 1/2 cups of halal sparkling white grape juice or sparkling apple juice into a saucepan and simmer over medium heat until reduced down to about 3 tablespoons. Remove from heat and allow to cool completely.
- Make the Buttercream: In a mixing bowl, beat 3/4 cup salted butter and 3 1/2 ounces cream cheese together until smooth and fluffy. Add 1 teaspoon vanilla extract and the cooled juice reduction, mixing well. Gradually add 4 cups powdered sugar and continue mixing until creamy and well combined.
- Assemble the Cake: Place one cake layer on a serving plate. Spread 2/3 cup raspberry jam evenly over the top. Spread a generous layer of the buttercream over the jam. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Decorate as desired with piping, fresh berries, or sprinkles for a personalized touch.
Notes
- Ensure eggs and butter are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake light and tender.
- Reduction of sparkling juice intensifies flavor and avoids excess liquid in buttercream.
- Allow cakes to cool completely before frosting to prevent melting.
- Halal sparkling juice is specified for dietary needs; alternatively, any sparkling fruit juice can be used.
- Store leftover cake covered in the refrigerator to keep buttercream fresh.