raspberry meringue cake

Damn you Martha! Why do you insist on tormenting my pregnancy cravings with your luscious cake filled e-mails? If someone promises to make this for me on my birthday, I’ll consider holding out until then...

{image via martha stewart}

Meringue-Frosted Cake with Raspberry Filling

The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. Just before serving, spread filling over one 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.

Prep: 30 minutes
Total: 1 hour 40 minutes
Serves 10

  • 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
  1. 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.
  2. 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.
  3. Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until combined. Divide batter between prepared pans.
  4. 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.)
  5. 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.
  6. 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.


  1. I got the same email and wanted to head to the kitchen right away. Martha's email was a week late -- my birthday was last week. I'm thinking of another excuse though...
    Love your blog!

  2. oh my gosh....why does this look SO amazing. will have to add to my "to bake" list!

  3. im so glad you have cravings!! i didnt have cravings.. i was just sick lol
    that looks soooo goood!

    My Friend Cynthia did the cutest
    Very Hungry Caterpillar Theme
    B-day Party for her little girl this past sunday!

  4. At least you have pregnancy to blame it on! What's the excuse for the rest of us??

  5. I must have missed the post of the announcement of your baby, so here is my congratulations! I feel that everyone is pregnant or planning cute baby showers that now I want a little one, this is where patience comes in right? Well congrats and that cake looks too good!!!

  6. martha... the envy of women everywhere. her talent/skillz/kitchen. not her. or maybe her?