Vanilla Bean Marshmallow Cake
This is a fluffy cake. A really, really, really good fluffy cake covered in marshmallows. And both the frosting and cake have vanilla bean paste mixed all in. So basically, this is the most perfect cake.
Coming from me, these are big words, because I generally don’t see the point of cake. I’m more of a frosting girl, myself.
(My wonderful friend Savannah works at a cupcake bakery, and whenever I get my favorite cupcake there, I basically scrape off the icing and eat some of the cake. It’s sort of a problem, actually).
But anyway. Let’s move forward. This cake is just amazing. I had some vanilla bean paste in the cupboards, and really wanted to incorporate it instead of using just regular extract. Good decision. Splurge, y’all. Buy the paste. You will get a cake and frosting that actually tastes like vanilla, and doesn’t just call itself “vanilla” for fun.
Lots of egg whites and not too much flour makes this cake fairly spongy and moist, too, which ends up being a perfect contrast to the marshmallow bits studded around the outside of the cake.
Those marshmallows are optional – you’ll need to buy a whole canister of Kraft Jet-Puffed Marshmallow Bits — but you want to use them. Trust me. They taste like the marshmallows you get in Lucky Charms. Plus, they take the cake to a whole other level. Who needs sprinkles when you have marshmallows?
So, next time you’re thinking you’re in the mood for a vanilla cake, go with this one. It actually tastes like vanilla. And the marshmallows! Need I say more?
– 6 egg whites, room temperature
– 1 cup milk
– 2 tbs vanilla bean paste
– 12 tbs butter
– 2 cups sugar
– 2 cups all-purpose flour
– 1 tbs baking powder
– 1 tbs cornstarch
– 1/2 tsp salt
– 1/2 cup marshmallow bits
– Preheat oven to 350 degrees and lightly grease two 9” round cake pans.
– Combine egg whites, milk, and vanilla bean paste in a small bowl. Set to the side.
– Combine flour, baking powder, cornstarch, and salt in a separate bowl. Set aside.
– In the bowl of an electric stand mixer, cream butter and sugar until light and fluffy.
– Alternate adding wet and dry ingredients into the stand mixer several times. Begin and end with wet ingredients.
– Stir in marshmallow bits.
– Evenly divide batter in both cake pans and bake both for about 20 minutes, until a tester comes out clean.
– Let cool 15 minutes before putting cakes on a wire rack to cool completely before frosting.
– 20 tbs butter, softened
– 4 cups powdered sugar
– 1/4 tsp salt
– 1 tbs vanilla bean paste
– 2 tbs milk
– Cream butter in an electric stand mixer on medium-high until light and fluffy.
– Reduce speed and add powdered sugar slowly.
-Once incorporated, add remaining ingredients. If icing is too stiff, add a tablespoon more of milk. If too runny, add powdered sugar in 1/2 cup increments.