Butter-Cake-with-Marshmallow-Frosting
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Butter Cake with Marshmallow Frosting

Trying to replicate that classic birthday cake that mom made? Start with a killer yellow cake recipe and finish with kid-pleasing marshmallow frosting.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes (Refrigeration time: 30 minutes)
  • Makes: 14 servings
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All You Need

  • 2/3 cup (150 mL) unsalted butter, softened
  • 1 1/2 cups (375 mL) granulated sugar
  • 3 eggs
  • 2 1/2 cups (625 mL) all-purpose flour
  • 2 1/2 tsp (12 mL) baking powder
  • 3/4 tsp (4 mL) Club House Sea Salt Grinder
  • 1 cup (250 mL) milk
  • Frosting:
  • 1 1/2 cups (375 mL) granulated sugar
  • 1/4 cup (50 mL) water
  • 1/2 tsp (2 mL) cream of tartar
  • 1 tsp (5 mL) Club House Pure Mint & Peppermint Extract
  • Club House Food Colouring (optional)
  • 1 tbsp (15 mL) Cake Mate Star Decors

Instructions

  1. Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans; line bottom with parchment paper and dust with flour, tapping out excess.

  2. In stand mixer or hand mixer, beat butter with sugar until fluffy, 3 minutes. Beat in eggs, 1 at a time, scraping bottom of bowl. Whisk together flour, baking powder and salt; beat into butter mixture just until combined.

  3. Add milk and vanilla while beating on low speed. Increase to medium-high and beat for 2 minutes, scraping bottom of bowl. Divide batter between prepared pans, smoothing top.

  4. Bake for 25 minutes, or until toothpick inserted in the centre of cake comes out clean. Let cool in pan on rack for 10 minutes. Invert onto rack, peeling away paper and let cool.

  5. Frosting: In heatproof bowl, whisk sugar, egg whites, water and cream of tartar over saucepan of simmering water over medium-low heat. Whisk constantly until mixture holds stiff peaks, 5-7 minutes. Transfer to stand mixer or hand mixer and whip until cooled and stiff peaks form, about 3 minutes. Beat in extract and colouring if using.

  6. Filling: Trim tops of cakes to level if necessary, brushing off loose crumbs. Place 1 layer, cut side up, on cake stand or plate. Spread 2 cups (500 mL) of frosting almost to edge; top with second cake layer with cut side up. Spread 1 cup (250 mL) of the frosting over top and side of cake to seal in crumbs; refrigerate until firm, about 30 minutes.

  7. Spread with remaining frosting and sprinkle with decors.

  8. Tip: Wrap in plastic wrap and set at room temperature for up to 4 days. Wrap and freeze for up to 2 months; let thaw at room temperature.

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