Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- 2/3 cup vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract (adjust to taste)
- 1 1/2 cups seedless raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
- In another bowl, combine water, vegetable oil, vinegar, vanilla extract, and peppermint extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until smooth and thoroughly combined.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
- Once cooled, assemble the cake by spreading raspberry jam between each layer.
- Optionally, you can frost the outside of the cake with additional raspberry jam or decorate as desired.
- Slice and enjoy your Vegan 3-Layer Raspberry Mint Chocolate Fudge Cake!