Marshmallow Raspberry Cake
The Marshmallow Raspberry Cake is a truly special dessert that combines the freshness of raspberries with the light sweetness of marshmallows. This cake is a perfect choice for birthdays, festive occasions, or even as a delightful family dessert. The vibrant colors and visually stunning decoration are guaranteed to catch everyone's attention, while the harmony of flavors will enchant those who taste it.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a 9-inch (22cm) cake pan with parchment paper.
2
In a bowl, whisk together the flour, baking powder, and a pinch of salt.
3
In a separate bowl, beat the eggs and sugar until light and fluffy. Then, add the melted butter, vanilla extract, and milk. Mix well to combine.
4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan.
6
Whip the heavy cream and powdered sugar until stiff peaks form. Melt the marshmallows over a double boiler (or in the microwave in short bursts) and gently fold them into the whipped cream.
7
Slice the cake horizontally into two layers. Spread half of the marshmallow cream onto the bottom layer and arrange the fresh raspberries on top.
8
Place the top layer of the cake over the cream and raspberries. Frost the entire cake with the remaining marshmallow cream. Garnish with fresh raspberries and extra marshmallows, if desired.
9
Refrigerate the cake for at least 2 hours to allow the cream to set and the flavors to meld.
