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🎂 Ingredients
For the Vanilla Cake:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup (125ml) milk
- Optional: ½ cup desiccated coconut (for a coconut sponge version)
For the Raspberry Layer:
- ½ cup raspberry jam
- Optional: a few tablespoons warm water to thin for spreading
For the Marshmallow Topping:
- 1½ cups (150g) mini marshmallows
- 3 tbsp water
- ¼ tsp vanilla extract
- Pinch of salt
For Decoration:
- ¼–½ cup desiccated coconut
- Optional: freeze-dried raspberries or pink sprinkles for garnish
🧁 Instructions
1. Bake the Cake
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet pan or slice tin.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Mix flour, baking powder, salt (and coconut if using) in a separate bowl.
- Add flour mixture and milk alternately, starting and ending with flour.
- Pour into pan and smooth the top.
- Bake for 25–30 minutes, or until golden and springy. Cool completely.
2. Raspberry Jam Layer
- Warm raspberry jam slightly to make it easier to spread.
- Spread evenly over cooled cake. Let set for 10 minutes.
3. Marshmallow Fluff Layer
- In a heatproof bowl, combine mini marshmallows and water.
- Microwave in short bursts or melt over a double boiler, stirring until smooth.
- Add vanilla and pinch of salt.
- Pour over jam layer and gently spread with an offset spatula.
4. Decorate
- Sprinkle generously with desiccated coconut while topping is still sticky.
- Optional: Add pink sprinkles or crushed freeze-dried raspberries for flair.
🎉 Serving
- Chill for 30 minutes to set layers.
- Cut into slices or squares using a warm knife.
📝 Tips
- Use store-bought marshmallow fluff for convenience.
- You can turn this into a layer cake by doubling the recipe and stacking two layers with jam and marshmallow in between.
- Want a pink marshmallow topping? Add a drop of red food coloring!
