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
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