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:
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Prepare the Marshmallow Buttercream: Follow the marshmallow buttercream recipe and let it cool while preparing the cake.
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Preheat the Oven: Set the oven to 325°F and grease three 8-inch by 3-inch cake pans with parchment paper.
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Mix Dry Ingredients: Sift cake flour into a large bowl and set aside.
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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.
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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.
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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.
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Divide the Batter: Evenly distribute the batter between the three pans (about 22 ounces per pan). Smooth the tops.
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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:
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Crumb Coat: Once the cakes are cool, apply a thin layer of frosting to seal in crumbs.
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Frost the Cake: Frost the cake with the marshmallow buttercream, smoothing evenly over the top and sides.
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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
