Vanilla Cake with Raspberry Cream Recipe
A pillow-soft vanilla cake with a marshmallow cream icing and fresh raspberries.
Equipment
- 2 8" Cake Pans
- Hand Mixer or
- 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 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 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 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 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 the 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 bowl on your mixer and, 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 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).
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
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