Vanilla Cake with Raspberries and Marshmallow Cream Frosting
What could be more refreshing on a summer day than a pillow-soft vanilla cake with marshmallow cream frosting and fresh raspberries. The homemade Vanilla Cake with Raspberries is bursting with raspberry flavor and is sure to become a favorite with your berry lovers.
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The combination of the marshmallow frosting and the fresh raspberries creates a lovely balance of sweet and tart – not too sweet and not too tart. Feel free to get creative with this cake! Do you have extra raspberries? If so, make a raspberry puree and spoon a thin stripe of it on each cake layer. This adds to the raspberry flavor and looks so pretty when cut. Or maybe add a little lemon zest and lemon juice to the cake mix and – voila – you have a lemon cake, and who doesn’t love the combination of raspberries and lemons.
Tips for Making the Vanilla Cake with Raspberry Cream
- The frosting for this cake uses whipped and sweetened eggs whites. Try not to get any yolks in the whites when separating the eggs. The fat from the yolks will cause issues when whipping the whites and you may not reach the fluffy texture that makes this cake so wonderful.
- Don’t forget the dash of sea salt when making the frosting. The recipe uses a lot of sweeteners and the sea salt will balance everything.
- Use the freshest, plumpest raspberries you can find. I live in New Jersey (a.k.a. “The Garden State”) and every year around July 4th I start looking for raspberries at the farmers’ markets.
Filling and Icing the Cake with the Marshmallow Frosting:
- This is another place you should let your creative juices flow! The icing holds a texture well so you can pipe large rosettes (make a double batch if you plan on rosettes). I prefer running a small offset spatula around the cake and creating a random pattern. I spend most days in the bakery creating perfectly iced cakes – so for my own cakes I like a little variation.
Vanilla Cake with Raspberry Cream
- 390 Grams All Purpose Flour (or 3 cups)
- 2.5 tsp Baking Powder
- .5 tsp Salt
- 400 Grams Granulated Sugar (or 2 cups)
- 4 Large Eggs Room Temperature
- 2/3 Cup Vegetable or Canola Oil
- 2/3 Cup Whole Milk Room Temperature
- 2 tsp Vanilla Bean Paste or Extract
Marshmallow Icing & Filling
- 4 Large Egg Whites
- ½ tsp Sea Salt
- 200 Grams Granulated Sugar (1 Cup)
- 4 Fluid Ounces Light Corn Syrup (½ Cup)
- 1 Pint Fresh Raspberries
- Preheat oven to 275 degrees
- Prepare two 8-inch cake pans by lining with parchment paper
- Combine flour, salt and baking powder in a bowl. Whisk well.
- Add sugar and eggs to a large bowl or the bowl of a stand mixer. Mix on medium speed for approximately 2 minutes.
- Add the vanilla bean paste or extract and mix briefly
- Add one-third of the flour mixture and mix on low speed until incorporated. Add one-half of the milk and vegetable oil and mix until incorporated. Add another third of the flour mixture and mix till smooth. Add the remaining oil and milk and mix till smooth. Finally, add the remaining flour mixture and mix until smooth.
- Divide the batter equally between two 8” pans lined with parchment paper.
- Bake for 15 minutes at 275 degrees. Increase temperature to 350 degrees and bake for an additional 20 – 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool cakes completely before unmolding.
Marshmallow Icing & Filling
- Place egg whites, sea salt, sugar and corn syrup in a bowl of a stand mixer. Whisk by hand to combine.
- Place bowl over a pot of simmering water. The bottom of the bowl should not touch the water.
- Whisk occasionally – every 2 – 3 minutes. Continue to heat until the mixture reaches 160°
- Place the bowl on the mixer and using the whip attachment, whip until the icing has cooled. The icing will be fluffy, white and hold stiff peaks.
- Cut the domes off the two cakes using a serrated knife. Cut one of the cakes in half (the cake consists of 3 layers (the larger layer is placed in the middle when assembling the cake)).
- Place the bottom cake layer on a plate of your choice. Spread marshmallow filling evenly on top of the layer. Push the fresh raspberries into the filling.
- Place the second layer (the larger one) on top of the bottom layer and spread marshmallow filling evenly. Push the fresh raspberries into the filling.
- Place the top layer and frost the outside of the cake. Using an offset spatula or a spoon create a design in the icing.
- Refrigerate cake if not serving until a later time. Bring to room temperature before serving (approximately 2 hours).