White Mountain layer cake with marshmallow buttercream from BraveTart: Iconic American Desserts (page 110) by Stella Parks

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Notes about this recipe

  • jsguaium on January 05, 2024

    My absolute favorite white cake, have made numerous times. I tried the frosting once - absolute disaster and I haven't been brave enough to do again. I use a personal fudge frosting recipe with this cake.

  • NJChicaa on May 22, 2023

    I made this once for a brunch or lunch and have not felt the need to make it again. No one has asked for it.

  • MarciK on May 19, 2022

    I made this for my and my son’s birthday. The cake was delicious. I found the marshmallow buttercream hard to make because the marshmallow part gets so hard and sticky, and I lost a lot to sticking to the bowl. In the end it tasted good and held up well on the cake, but it had a bit of an oily texture, might be because I used a high fat butter. The cake didn’t rise as much as I expected, but maybe cake pan strips would have helped. I brought a piece of cake to my neighbor, and she called to tell me it was the best cake she ever ate in her life. If I make it again, I will seek out clear vanilla because my vanilla did noticeably tint the cake.

  • lindydorfman on April 02, 2022

    If it is possible to have a crush on a cake batter it would be this one. The batter itself was gorgeous and fluffy and baked up into one of the most delicious cakes I have ever made. I ended up frosting it with smitten kitchen's cream cheese frosting and filling it with lemon macerated berries.

  • bakingElizabeth on August 01, 2020

    Re: marshmallow buttercream, I have made it many times for other cakes - it is not easy, but often worth it, since it is so versatile. It freezes very well, and has lots of flavor variations - salted caramel is amazing, if you have the time for that recipe. Also works great with homemade praline paste (added after defrosting plain marshmallow buttercream). I agree with other reviewer, it is fussy. But with enough patience/mixer motor power, and 30-minute stints in the fridge, it usually will whip up properly (instead of being a gooey mess). The marshmallow phase is also hard on the stand mixer and messy to get out. I use a flexible silicone bowl for the cooling part, so that is at least a little easier.

  • bakingElizabeth on August 01, 2020

    This cake is super moist. Not very sturdy, but I forgive it. Worked well with mini-chocolate chips running between the frosted layers. I've made the marshmallow buttercream for other cakes, but I think this cake works fine with standard buttercream (which is a lot faster).

  • nadiam1000 on July 06, 2020

    I have only made the cake not the buttercream. I like this cake for a versatile base when I have a lot of egg whites saved up. I bake it in 2 9" cake pans and then split each layer in 2. I made it into a coconut cake by soaking the cut layers with homemade coco lopez (basically coconut milk, sugar and some salt) and filled and frosted with cream cheese frosting sprinkled the layers and the sides with toasted coconut. The texture is moist and smooth - slightly dense - not a light and fluffy cake.

  • Sheli on July 25, 2018

    This cake is really nice. I like the way that the little bit of coconut oil comes through and adds some interest to the flavor. The icing is delicious, but it is so fussy and it doesn't always turn out for me, but it is still worth making. The bourbon variation is so tasty, too!

  • coryelizabeth on November 24, 2017

    I did not make the white mountain layer cake, but I do not recommend the marshmallow buttercream. The recipe is very fussy and particular, and while the flavor of the final product was excellent (I made the cherry almond variation), the consistency was frustrating and difficult. The icing was much gooier than a traditional buttercream, and the cake layers simply slide apart when I was slicing the final product.

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