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 for any berry lover.
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Flavor variations
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
Ingredients
- 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.
I hope you enjoy this vanilla cake with raspberries as much as my family and friends do! Bon Appetit!
📋 Recipe
Vanilla Cake with Raspberry Cream Recipe
A pillow-soft vanilla cake with a marshmallow cream icing and fresh raspberries.
Equipment
- 2 8" Cake Pans
- 1 Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
Ingredients
Vanilla Cake
- 3 Cups All Purpose Flour
- 2½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Cups Granulated Sugar
- 4 Large Eggs Room Temperature
- ⅔ Cup Vegetable or Canola Oil
- ⅔ Cup Whole Milk Room Temperature
- 2 teaspoon Vanilla Bean Paste or Extract
Marshmallow Icing & Filling
- 4 Large Egg Whites Room temperature
- ½ teaspoon Sea Salt
- 1 Cup Granulated Sugar
- ½ Cup Light Corn Syrup
- 1 Pint Fresh Raspberries
Instructions
Vanilla Cake
- Preheat oven to 350℉ (180℃) degrees
- Prepare two 8-inch cake pans by lining with parchment paper
- Combine flour, salt and baking powder in a bowl. Whisk well. Set aside for later.3 Cups All Purpose Flour, 2½ teaspoon Baking Powder, ½ teaspoon Salt
- In a separate bowl, combine milk and oil. Set aside for later.⅔ Cup Vegetable or Canola Oil, ⅔ Cup Whole Milk
- Add sugar and eggs to a large bowl or the bowl of a stand mixer. Mix on medium speed for approximately 2 minutes. Note - a hand mixer may also be used.2 Cups Granulated Sugar, 4 Large Eggs
- Add vanilla bean paste or extract and mix briefly.2 teaspoon Vanilla Bean Paste or Extract
- 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 remaining oil and milk and mix till smooth. Finally, add remaining flour mixture and mix until smooth.
- Divide the batter equally between two 8” pans lined with parchment paper.
- Bake for 35 - 40 minutes. Cake is done when a toothpick inserted in the center of the cake comes out clean.
- Cool cakes completely before removing from pans.
Marshmallow Icing & Filling
- Place egg whites, sea salt, sugar and corn syrup in the bowl of a stand mixer. Whisk by hand to combine.4 Large Egg Whites, ½ teaspoon Sea Salt, 1 Cup Granulated Sugar, ½ Cup Light Corn Syrup
- Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. The water should stay at a simmer—not a full boil.
- Whisk occasionally - every 2 - 3 minutes. Continue to heat until the mixture reaches 160℉ (71℃).
- Remove bowl from the heat and attach to your mixer.
- Using the whip attachment, begin mixing on medium speed and gradually increase speed to medium-high. Continue to mix until icing has cooled. The icing will be fluffy, white and hold stiff peaks.
Cake Assembly
- 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 serving platter. Spread marshmallow filling evenly on top of the layer - approximately ¼" layer of filling.1 Pint Fresh Raspberries
- Take ½ of the raspberries and press into the marshmallow filling filling.
- Place the second layer (the larger one) on top of the bottom layer and spread marshmallow filling evenly. Push the remaining 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).
Nutrition
Calories: 493kcalCarbohydrates: 91gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 2mgSodium: 316mgPotassium: 133mgFiber: 3gSugar: 64gVitamin A: 36IUVitamin C: 10mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!
Ally says
Okay so Idk what happened, the icing WAS perfect!! Fluffy, yet creamy, hard peaks, it was perfect. I assembled the cake (made 3 teirs, going from big to small) and refrigerated it over night, I wokr up this morning and the entire cake looks like a melted mess. My icing is no longer that thick creamy hard peak filled perfection and is a super thin runny consistency 😭
What happened?!?!!!
dessertswithstephanie says
Hi Ally, I'm so sorry to hear this happened! The only thing I can think of is if you refrigerator has high humidity. The icing has a lot of sugar in it, so if the humidity is high it will absorb moisture and become gooey. I can't think of anything else - if it was good when you first made it you clearly made it properly.
Ntensibe Edgar says
Nnniiiccceeee....it's been quite a while since I last had vanilla in my mouth! This is a good opportunity to get back to it. Thanks for this recipe, Chef!
Bryan says
Raspberries, vanilla, and marshmallows- three of my favorite things! I love berries of all types and adding them to cake helps increase the nutrition.
Sara B says
Such a refreshing cake this recipe made!