Vegan Vanilla Layer Cake with Raspberry Jam

This vegan vanilla layer cake features tender layers of vanilla cake made with aquafaba for lightness, as well as raspberry jam and tangy buttercream frosting. Baking tips include using an oven thermometer and weighing ingredients for consistent results. The cake pans needed are three 6-inch or two 8-inch ones. The raspberry jam is optional but adds tartness to complement the sweet cake. The buttercream frosting is a mix of vegan butter and cream cheese, which can be substituted with more vegan butter if needed. The cake requires 40 minutes of prep time and two hours total cooking time, with room for personalization like added orange juice and zest. The steps are to assemble the cakes by layering them with jam, frosting, and berries, to refrigerate the cakes and frosting for an easier process, and to refrigerate assembled cake for 1-2 hours before serving.