Tuesday, May 9, 2017

White Cake with Marshmallow Buttercream and Raspberries

Good morning! How was your weekend? Did you watch the Derby, did your horse win? I did not have a favorite horse this year but I do like to watch the coverage. 

Cake PlateSimilar SilverwareBlue Willow Plates

Mother's day is May 14th so I thought I would share an easy and delicious White Cake with Marshmallow Buttercream and Raspberries that I recently made. You could make this cake for your mom to celebrate her special day or one of your family favorites instead. 

White Cake 
Recipe from Add a Pinch

1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs, room temperature
3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
1/2 cup buttermilk, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350. Prepare 3 9" round cake pans with cooking spray and line with parchment paper circles then spray again and set aside. 

Cream together the butter and shortening until light and fluffy with an electric mixer. Slowly add the 3 cups of sugar, one cup at a time making sure to incorporate the sugar fully before adding the other. Then add the eggs one at a time, be sure to incorporate each egg before adding another. 

In a bowl sift together the flour, baking powder, and salt. Then in another bowl whisk together the milks, vanilla and almost extracts. Add to the butter/shortening mixture, alternating between the milk and the flour mixture, beginning and ending with the flour mixture.

Stir all ingredients until well mixed then stop mixer and scrape bottom and sides of bowl. Evenly distribute into cake pans and and then bake for 25-30 minutes. Insert toothpick and if it comes out clean remove cakes from oven and let cool. Then frost with frosting and decorate with raspberries. 

Marshmallow Buttercream Frosting
Adapted from: Kraft Recipes

1 cup of softened butter (2 sticks)
1 7oz jar of  Marshmallow cream or marshmallow fluff
1 teaspoon vanilla extract or vanilla bean paste
2 cups of powdered sugar (confectioners sugar)
2-4 Tablespoons of heavy cream

In your stand mixer, place softened butter and beat for one minute until creamy. Add vanilla and marshmallow fluff, beat until mixed. Make sure to scrape the sides. Add the powdered sugar, mix on LOW. Slowly add the cream and then mix on high for 3-5 minutes. When you add the cream only add enough so that the frosting is at the consistency that you like.

Frost cake and then garnish with berries of your choice. 

This frosting can be used with any cake that you like, I love it on chocolate cake as well as white but it is fabulous on everything. 

I hope that you have a great week!

Linking to:
Between Naps on the Porch
Ducks in a Row
Savvy Southern Style
Ducks in a Row


  1. I never could figure out why marshmallow fluff frosting until I made Swiss meringue buttercream. The fluff is like the meringue. Great for piping.

  2. Good morning dearest Elizabeth! It was a brilliant, sunny, warm and happy weekend. ENJOY your cake...it's beautiful!

  3. Boy would I ever love to lick that frosting right now! Your cake is gorgeous. Have a great week.

  4. Love the color combo you photo of the white cake, red berries and blue/white plates. Wonderful color palette for our decor too!-Laurel Bledsoe

  5. Don't think I could take a knife to it! It's a work of art.

  6. I love this and your presentation is gorgeous!


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