Vanilla Cake with Marsmallow Frosting
Ingredients
Ingredients for Vanilla Cake
- 150 g all-purpose flour
- 180 g cake flour
- 375 g white sugar
- 1¼ tsp baking powder
- ½ tsp baking soda
- ¼ salt
- 114 g vegetable oil
- 3 eggs
- 58 ml buttermilk
- 228 g sour cream
- 2½ tsp vanilla extract
- 170 g butter
Ingredients for Marshmallow Frosting
- 5 egg whites
- 200 g of sugar
- 2 tsp of vanilla extract
- A pinch of salt
Instructions
Step by Step Instructions - Vanilla Cake
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Preheat oven to 325 °F
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In a bowl, combine that all-purpose flour, cake flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk together the oil, eggs, buttermilk, sour cream, vanilla extract.
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With the mixer on low speed, add the cubed butter to the dry ingredients piece by piece. When all the butter has combined, the mixture should look sandy. Increase the speed to medium-low and slowly add in the wet ingredients, pausing halfway through to scrape down the sides of the bowl. Once the mixture is almost homogenous, raise the speed to medium-high and beat for 30 seconds.
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Separate the batter between the prepared pans and bake about 50-60 minutes or until the center springs back when touched.
Step by Step Instructions- Marshmallow Frosting
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In a saucepan, put an inch of water and bring to a simmer.
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Place egg whites, sugar, and salt in a heatproof bowl and place them on top of the saucepan with simmering water.
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Whisk egg whites slowly but continuously until they are warm to touch and the sugar has dissolved about 4 minutes then by using a candy thermometer to check if it is 140 °F. You can also test this by dipping a finger onto the mixture and rubbing it between your fingers to know if it should no longer have any grains of sugar in it.
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Using a hand mixer, at high speed, beat the mixture until thick, glossy, and the outside of the bowl start to cool down. Or you can use a stand mixer.
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Use a spatula to spread the frosting and piping tips to decorate your cake.
Recipe Notes
Tips and Tricks:
It's best to use a candy thermometer to measure the temp. Make sure not to use any special tip because simple piping works best.
Marshmallow icing should be used immediately and served the same day. Do not refrigerate it in bulk, or it will lose its lightness and become weepy. If you want to tint this frosting, you can add a drop or two of gel paste color.
Yield: 7- or 8-inch round cake or 12 cupcakes