Why You’ll Love This Recipe
This cake is a classic crowd-pleaser. The combination of light, moist cake and airy, marshmallow-flavored buttercream makes every bite feel like a cloud of sweetness. The cake’s delicate vanilla and almond flavors balance beautifully with the rich, fluffy buttercream. Not only is it a delicious dessert, but it also looks stunning when served, making it ideal for birthdays, holidays, or any celebratory occasion. Plus, the marshmallow buttercream adds a playful twist to the traditional buttercream frosting.
Ingredients
For the Cake:
- 4 cups bleached cake flour
- 2 sticks unsalted butter, pliable but cool (~65°F)
- ⅔ cup virgin coconut oil, solid but creamy (~70°F)
- 2 ¼ cups granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup egg whites from 8 large eggs (~70°F)
- 2 tablespoons vanilla extract
- 1 teaspoon almond extract
- 2 cups low-fat cultured buttermilk (~70°F)
For the Marshmallow Buttercream:
- 1 batch marshmallow buttercream (recipe not provided here)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preparation:
- Prepare the Marshmallow Buttercream: Begin by preparing the marshmallow buttercream according to the recipe instructions. Allow it to cool while you work on the cake.
- Preheat the Oven: Adjust the oven rack to the lower-middle position and preheat the oven to 325°F. Grease three 8-inch by 3-inch cake pans and line them with parchment paper.
- Dry Ingredients: Sift the cake flour into a large bowl. If using cup measures, spoon the flour into the measuring cups and level it off before sifting. Set aside.
- Cream the Butter and Sugar: In the bowl of a stand mixer, combine the butter, coconut oil, sugar, baking powder, baking soda, and salt. Mix on low speed until the ingredients are moistened. Increase to medium speed and beat for about 5 minutes until fluffy. Scrape the bowl halfway through for even mixing.
- Add Egg Whites and Extracts: With the mixer running on medium, gradually add the egg whites, one at a time. Once fully incorporated, mix in the vanilla and almond extracts.
- Incorporate Flour and Buttermilk: Reduce the mixer speed to low. Alternately add the flour mixture and buttermilk in three parts, starting and ending with the flour. Mix until just combined after each addition, being careful not to overmix.
- Divide the Batter: Evenly distribute the batter between the three prepared pans, about 22 ounces per pan. Smooth the tops with a spatula.
- Bake the Cake: Bake for approximately 40 minutes, or until the edges are pale golden and a toothpick inserted into the center comes out with a few crumbs. The tops should spring back slightly when touched.
- Cool the Cakes: Cool the cakes in their pans for 90 minutes. Afterward, loosen the edges with a knife and invert onto a wire rack. Peel off the parchment paper and allow the cakes to cool completely.
Assembly:
- Once the cakes have completely cooled, crumb-coat the layers with a thin layer of frosting to seal in any crumbs.
- Frost the cake with the prepared marshmallow buttercream, smoothing it evenly over the top and sides.
- Under a cake dome, the frosted cake can be stored at room temperature for up to 24 hours.
Servings and Timing
- Servings: 10-12
- Prep time: 20 minutes
- Bake time: 40 minutes
- Cooling time: 2 hours
- Total time: 3 hours (including cooling and frosting)
Variations
- Flavor Variations: Try adding a few drops of lemon, orange, or coconut extract to the cake batter for a citrusy twist. You could also add chocolate chips or toasted coconut to the batter for extra flavor and texture.
- Fruit Fillings: Layer the cake with fresh fruit such as berries or a fruit compote between the cake layers for added flavor and color.
Storage/Reheating
This cake can be stored at room temperature for up to 24 hours under a cake dome or in an airtight container. For longer storage, refrigerate it for up to 3 days. If refrigerated, allow the cake to come to room temperature before serving to fully enjoy its texture and flavor.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. You can also freeze the cake layers for up to 2 months. Just be sure to let them thaw before frosting.
Can I use a different type of oil instead of coconut oil?
If you don’t have coconut oil, you can substitute it with vegetable oil or another neutral oil. Coconut oil adds a unique flavor, but the cake will still be delicious with other oils.
Can I use whole eggs instead of egg whites?
For the light and fluffy texture of this cake, egg whites are preferred. Whole eggs may alter the cake’s texture and density.
Can I make the buttercream ahead of time?
Yes, you can prepare the marshmallow buttercream ahead of time and store it in the refrigerator for up to 2 days. When ready to use, allow it to come to room temperature and re-whip it before frosting the cake.
Can I make this cake gluten-free?
Yes, you can substitute the bleached cake flour with a gluten-free cake flour blend to make this cake gluten-free. Be sure to check the flour’s instructions for the proper measurements.
How do I prevent the cake from sinking in the middle?
Be sure not to overmix the batter, as overmixing can result in a dense cake. Also, check that your oven is preheated, and make sure the cakes bake on the center rack to ensure even heat distribution.
What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then filling it with regular milk to reach 1 cup. Let it sit for a few minutes before using it in the recipe.
Can I add food coloring to the buttercream?
Yes, you can add food coloring to the marshmallow buttercream for a more colorful look. Gel food coloring is recommended to avoid altering the consistency of the frosting.
How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture.
How do I make a crumb coat?
To make a crumb coat, apply a thin layer of frosting to the cake to seal in crumbs. Refrigerate the cake for 15-30 minutes, then apply a thicker layer of frosting over the cooled crumb coat.
Conclusion
This White Mountain Layer Cake with Marshmallow Buttercream is the ultimate treat for anyone who loves a light and fluffy cake with a rich, sweet buttercream. The layers are tender, and the marshmallow buttercream adds a delightful twist to this classic dessert. Whether it’s for a special celebration or a sweet everyday indulgence, this cake will undoubtedly impress with its flavors and stunning presentation. Enjoy!
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White Mountain Layer Cake with Marshmallow Buttercream
- Total Time: 3 hours (including cooling and frosting)
- Yield: 10-12 servings
- Diet: Vegetarian
Description
This White Mountain Layer Cake with Marshmallow Buttercream is a dreamy dessert perfect for any occasion. With its light, fluffy cake layers and smooth, sweet marshmallow buttercream, it offers a beautiful balance of textures and flavors. Whether for a birthday, holiday, or just a special treat, this cake will leave everyone impressed!
Ingredients
For the Cake:
4 cups bleached cake flour
2 sticks unsalted butter, pliable (~65°F)
⅔ cup virgin coconut oil, solid but creamy (~70°F)
2 ¼ cups granulated sugar
2 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup egg whites from 8 large eggs (~70°F)
2 tablespoons vanilla extract
1 teaspoon almond extract
2 cups low-fat cultured buttermilk (~70°F)
For the Marshmallow Buttercream:
1 batch marshmallow buttercream (recipe not provided here)
Instructions
Preparation:
-
Prepare the Marshmallow Buttercream: Follow the marshmallow buttercream recipe and let it cool while preparing the cake.
-
Preheat the Oven: Set the oven to 325°F and grease three 8-inch by 3-inch cake pans with parchment paper.
-
Mix Dry Ingredients: Sift cake flour into a large bowl and set aside.
-
Cream Butter and Sugar: In a stand mixer, combine butter, coconut oil, sugar, baking powder, baking soda, and salt. Beat on low speed, then increase to medium and mix for about 5 minutes until fluffy. Scrape the bowl halfway through.
-
Add Egg Whites and Extracts: Gradually add egg whites, one at a time, with the mixer running on medium. Mix in vanilla and almond extracts.
-
Incorporate Flour and Buttermilk: Add the flour mixture and buttermilk alternately in three parts, beginning and ending with flour. Mix until just combined, being careful not to overmix.
-
Divide the Batter: Evenly distribute the batter between the three pans (about 22 ounces per pan). Smooth the tops.
-
Bake the Cake: Bake for 40 minutes or until golden and a toothpick comes out clean. Let the cakes cool in the pans for 90 minutes, then invert and cool completely.
Assembly:
-
Crumb Coat: Once the cakes are cool, apply a thin layer of frosting to seal in crumbs.
-
Frost the Cake: Frost the cake with the marshmallow buttercream, smoothing evenly over the top and sides.
-
Storage: Under a cake dome, the frosted cake can be stored at room temperature for up to 24 hours.
Notes
Add a few drops of lemon, orange, or coconut extract to the cake batter for a citrus twist.
You can add chocolate chips or toasted coconut to the batter for added texture.
For a fruity touch, layer the cake with fresh fruit or fruit compote.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
