Meringue Frosted Cake With Raspberry Filling Recipe

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Gallery Meringue-Frosted Cake with Raspberry Filling Credit: David Loftus Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 10

Ingredients Ingredient Checklist 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1 tablespoon baking powder 1 teaspoon salt 1 3/4 cups sugar 2 large eggs, plus 3 large egg yolks (reserving whites for meringue, plus 1 additional white) 1 teaspoon pure vanilla extract 1 cup milk 5 ounces frozen raspberries, thawed and drained (1/2 cup) 1/4 cup raspberry preserves

Cook’s Notes The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. Just before serving, spread filling over a layer, leaving a 1-inch border around the edge, then assemble the cake. When it’s time for dessert, make the meringue, frost the cake, and brown it.

Gallery Meringue-Frosted Cake with Raspberry Filling Credit: David Loftus

Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 10

Gallery

Meringue-Frosted Cake with Raspberry Filling      Credit: David Loftus

Meringue-Frosted Cake with Raspberry Filling

Credit: David Loftus

Meringue-Frosted Cake with Raspberry Filling

Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 10

Recipe Summary

prep: 30 mins total: 1 hr 40 mins

Servings: 10

prep: 30 mins

total: 1 hr 40 mins

prep:

30 mins

total:

1 hr 40 mins

Servings: 10

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1 tablespoon baking powder 1 teaspoon salt 1 3/4 cups sugar 2 large eggs, plus 3 large egg yolks (reserving whites for meringue, plus 1 additional white) 1 teaspoon pure vanilla extract 1 cup milk 5 ounces frozen raspberries, thawed and drained (1/2 cup) 1/4 cup raspberry preserves

Directions

Preheat oven to 350 degrees, with rack in center. Butter two 8-inch round cake pans; line bottoms with parchment paper. Butter paper; dust with flour; tap out excess. In a large bowl, whisk flour, baking powder, and salt; set aside.

Using an electric mixer, in a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Add vanilla; beat until combined.

Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until combined. Divide batter between prepared pans.

Bake cakes side by side (not touching), rotating pans halfway through, until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edge of pans. Invert cakes onto a cooling rack; remove parchment. Cool completely, upside down. (Wrap in plastic, and store at room temperature, up to 1 day.)

In a small bowl, combine raspberries and preserves. On an ovenproof serving platter, place one cake layer, bottom side up; spread with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.

Preheat oven to 450 degrees, with rack in bottom third. Using an electric mixer, beat reserved whites with additional egg white until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating whites until stiff. Using a spatula, frost top and sides of cake, lifting spatula occasionally to make peaks. Bake until tips of meringue brown slightly, about 2 minutes, watching carefully so they don’t burn.

Cook’s Notes

The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. Just before serving, spread filling over a layer, leaving a 1-inch border around the edge, then assemble the cake. When it’s time for dessert, make the meringue, frost the cake, and brown it.

Reviews (8)

 Add Rating & Review     196 Ratings   5 star values:        47    4 star values:        77    3 star values:        39    2 star values:        27    1 star values:        6

Reviews (8)

Add Rating & Review     196 Ratings   5 star values:        47    4 star values:        77    3 star values:        39    2 star values:        27    1 star values:        6

Add Rating & Review

196 Ratings 5 star values: 47 4 star values: 77 3 star values: 39 2 star values: 27 1 star values: 6

5 star values: 47 4 star values: 77 3 star values: 39 2 star values: 27 1 star values: 6

Martha Stewart Member     Rating: Unrated       07/22/2012   I tried the cake at first it did taste like corn bread. The next day it was amazing with the vanilla butter cream and frozen strawberries.  

Martha Stewart Member     Rating: Unrated       10/10/2011   This cake turned out perfectly for me last week, first time trying it and it was gorgeous and smooth! I don't understand why the previous reviewers are saying that its dry or eggy... The only thing I have to check is if the meringue is supposed to be so soft still? Or is it supposed to be hard like proper meringue?  

Martha Stewart Member     Rating: Unrated       07/07/2011   The cake dry and flavorless; the addition of the raspberry filling helped, but only a little. My boyfriend said it tasted like cornbread. Yikes!  

Martha Stewart Member     Rating: Unrated       05/19/2011   This looks great  

Martha Stewart Member     Rating: Unrated       02/26/2010   Ok, I have one word for this cake. Disappointing. Because am an experienced baker, I saw several changes that needed to made right away. The filling needed just a little sugar, the preserves was not enough to take the sour edge off of the frozen raspberries. Additionally, the meringue of course needed a little cream of tartar-why did she omit that. The cake itself really lacks moisture, maybe a little more milk, butter or maybe even a little bit of oil added would hopefully help.  

Martha Stewart Member     Rating: Unrated       02/18/2010   I can't see a way to edit my last comment, I meant to suggest using a kitchen *torch* for browning.  

Martha Stewart Member     Rating: Unrated       02/18/2010   I was very excited to try this, a meringue coated cake?! Sign me up! However, I would suggest a kitchen for browning the meringue - in the oven mine browned solely on the top, not the sides! I would also recommend a different cake recipe - the one here results in an incredibly dense cake that smells and tastes a little to "egg-y" for my liking. The meringue recipe is simple and delicious, mine turned out incredibly smooth and silky. Great idea, execution could have been better. :)  

Martha Stewart Member     Rating: Unrated       06/20/2008   I am looking forward to making this cake--hope it turns out the first time for me as I want to bake it for guests. I enjoy this section of Martha Stewart recipes--I never new this one existed until today and I think my health has improved enough to get back into the kitchen and hopefully, back to quilting--my two loves besides my husband. Vicki Robles

Martha Stewart Member

Rating: Unrated 07/22/2012

I tried the cake at first it did taste like corn bread. The next day it was amazing with the vanilla butter cream and frozen strawberries.

Rating: Unrated

Rating: Unrated 10/10/2011

This cake turned out perfectly for me last week, first time trying it and it was gorgeous and smooth! I don’t understand why the previous reviewers are saying that its dry or eggy… The only thing I have to check is if the meringue is supposed to be so soft still? Or is it supposed to be hard like proper meringue?

Rating: Unrated 07/07/2011

The cake dry and flavorless; the addition of the raspberry filling helped, but only a little. My boyfriend said it tasted like cornbread. Yikes!

Rating: Unrated 05/19/2011

This looks great

Rating: Unrated 02/26/2010

Ok, I have one word for this cake. Disappointing. Because am an experienced baker, I saw several changes that needed to made right away. The filling needed just a little sugar, the preserves was not enough to take the sour edge off of the frozen raspberries. Additionally, the meringue of course needed a little cream of tartar-why did she omit that. The cake itself really lacks moisture, maybe a little more milk, butter or maybe even a little bit of oil added would hopefully help.

Rating: Unrated 02/18/2010

I can’t see a way to edit my last comment, I meant to suggest using a kitchen torch for browning.

I was very excited to try this, a meringue coated cake?! Sign me up! However, I would suggest a kitchen for browning the meringue - in the oven mine browned solely on the top, not the sides! I would also recommend a different cake recipe - the one here results in an incredibly dense cake that smells and tastes a little to “egg-y” for my liking. The meringue recipe is simple and delicious, mine turned out incredibly smooth and silky. Great idea, execution could have been better. :)

Rating: Unrated 06/20/2008

I am looking forward to making this cake–hope it turns out the first time for me as I want to bake it for guests. I enjoy this section of Martha Stewart recipes–I never new this one existed until today and I think my health has improved enough to get back into the kitchen and hopefully, back to quilting–my two loves besides my husband. Vicki Robles

All Reviews for Meringue-Frosted Cake with Raspberry Filling

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Meringue-Frosted Cake with Raspberry Filling

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (8)#

All Reviews for Meringue-Frosted Cake with Raspberry Filling#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (8)

All Reviews for Meringue-Frosted Cake with Raspberry Filling