Raspberry Marshmallow Cake; layers of vanilla cake with fresh raspberries, Swiss meringue buttercream and melting pink marshmallows.
It’s difficult to know where to begin waxing lyrical about this cake and its many charms.
This began as a kitchen experiment to use up some eggs and a glut of marshmallows. A few bits and bobs thrown together in a fancy arrangement in an attempt to produce something tasty to have as a summery dessert. What it became, is this delectable Raspberry Marshmallow cake you see before you.
Layers of light vanilla cake, bursting with juicy seasonal raspberries. Smushed jewel-red, sweet-sour berry jam. Impossibly airy meringue buttercream. Gooey melting marshmallows.
Even in its more unusual elements, this Raspberry Marshmallow Cake has it ALL. Texture, flavour, looks. An absolute trophy dessert.
The marshmallow element may make some of you skeptical, which I fully understand. Mass-produced marshmallows can be crusty, hyper-sweet things that rarely have a place in a modern European kitchen. However, they offer something truly unique in this recipe. The marshmallows, once nestled gently in amongst the meringue buttercream and juicy berries, become a different texture altogether. Instead of some chewy interruption to the layers of fluff, they melt in the mouth in a way I’ve never experienced. It offers something truly perfect when contrasted against the tart berries.
Let’s talk about those berries. Tangy Scottish raspberries are something I am very passionate about. They are a gem of the sunny seasons, full of wonderful nutrients and incredible flavour. Not only are they a gorgeous snack on their own, but they provide excellent colour and taste to many summer bakes. Even if the fresh variety are hard to come by, this recipe also works well using frozen raspberries (no need to thaw!). In this cake they act not only as a way of keep the cake deliciously moist, but also by balancing out the sweetness into something you just cannot stop shovelling into your gob.
The sweetness in this cake is gifted by the silky meringue buttercream. Replacing the usual butter-and-sugar frosting we are used to here in the UK, Swiss (or Italian or French) meringue buttercream is an impossibly smooth and sophisticated alternative. It’s like a velvety custard and basic US/UK frosting had a beautiful buttercream baby. What it lacks in sickly sweetness, it makes up for in soft richness.
Now, admittedly, meringue buttercream is a bit more tricky than basic buttercream. If you need more tips than I have provided below, check out this handy guide!
To make this Raspberry Marshmallow Cake, as you’ve seen it, you’ll need to use an adjustable cake ring. This is what helps support the cake as you layer it up. You will also need some acetate to help ensure those clean sides. Ideally, for making the Swiss meringue buttercream, you will need an electric whisk or stand mixer.
This Raspberry Marshmallow Cake is evidently a little more effort than a bit of standard Sunday afternoon baking, but it’s worth every second.
As always, if your budget or time doesn’t allow for the method I’ve used in assembling, you can always make this cake into a standard layer cake instead. Simply bake the cake in two round 15cm (6 inch) cake tins. You can then layer it up and decorate with the frosting and crumbs as you please!
Also, the back-to-basics recipes are always here if you’re just a beginner baker and this looks a bit daunting. You can find them here:
Want to save this Raspberry Marshmallow Cake for later? Pin the image below!
To make this Raspberry Marshmallow Cake, simply follow the recipe below!
Raspberry Marshmallow Cake
Notes
BE A MAVERICK: Try adding lemon zest to this recipe! If you prefer blueberries or blackberries, use them in place of the raspberries!
This cake will keep well for up to 3 days in an airtight container. It can be stored at room temperature or in the fridge, whichever you prefer!
If not assembling using a cake ring and acetate like I did, simply bake the cake in two round 15cm (6 inch) cake tins. You can then layer it up and decorate with the frosting and crumbs as you please!
If the buttercream seems to curdle and split, sit it at room temperature for 10-20 minutes before whisking up again until smooth.
If the buttercream is too runny, sit it in the fridge for 10-20 minutes before whisking up again until smooth.
Ingredients
For the raspberry cake:
- 200g soft unsalted butter or margarine
- 170g caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g self-raising flour
- Pinch of salt
- 150g fresh or thawed frozen raspberries
For the Swiss meringue buttercream:
- 3 large egg whites
- 250g soft unsalted butter, cubed
- 300g caster sugar
- 2 tsp vanilla extract
To assemble:
- Fresh or thawed frozen raspberries
- Pink and white marshmallows
Instructions
For the raspberry cake:
- Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
- Grease and line a 25cm x 31cm (10in x 12in) baking tray or roasting tin.
- In a large bowl, beat together the butter/margarine, sugar and vanilla until fluffy. This should take 2-3 minutes.
- Add the eggs one at a time, beating well between each.
- Gently stir in the flour and salt until just combined into a smooth cake mix.
- Pour the cake mix into your prepared tray and smooth it out.
- Scatter over your raspberries. No need to push them in or arrange them expertly, they will gently sink in as the cake bakes!
- Bake in the preheated oven for 20-30 minutes or until risen, golden and firm to the touch. A skewer inserted into the centre of the cake should be removed cleanly once it is baked.
- Remove from the oven and allow to cool completely in the tin. Meanwhile, prepare your buttercream.
For the Swiss meringue buttercream:
- Pour your egg whites and sugar into a large heatproof bowl.
- Place bowl over a small saucepan filled with 200ml of gently simmering water.
- Whisk the mixture continuously until it is hot to the touch and you cannot feel any sugar grains if you rub the mixture between your fingers.
- Remove the bowl of meringue mixture from the heat.
- Continue to whisk, by hand or with an electric whisk, until the meringue is cool and holding stiff peaks. This can take up to 10 minutes.
- Slowly add your cubed butter, followed by the vanilla, and continue to whisk until smooth and fluffy.
To assemble:
- Once everything is cool and you have made the buttercream, it’s time to assemble!
- Use your cake ring (adjusted to 15cm) to cut out two circles of cake. Gather up the scraps as this will form the bottom layer of your cake.
- Clean and dry the cake ring and place it on the plate you want to serve it on.
- Line the ring with a strip of 7.5cm tall acetate.
- Put the cake scraps inside the ring and use your hand to press them down into a flat even layer.
- Scatter over a handful of raspberries, smushing them down with a fork.
- Spread one-third of your buttercream on top.
- Tear up your marshmallows and scatter the sticky shreds over the buttercream, pressing them down gently.
- Press your next layer of cake on top.
- Repeat the entire assembly process again for the second and third layer. You should have used up all of your buttercream.
- Decorate the cake with some more raspberries and marshmallows, or however you wish!
- Place the cake in the fridge to chill for 1-2 hours until the frosting is firm.
- Gently remove the cake ring and peel off the acetate.
- Slice up and enjoy!
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