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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:
  • Total Time:
  • Servings: 10
  • Yield: Serves 10
Meringue-Frosted Cake with Raspberry Filling

Source: Everyday Food, April 2007


  • 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.

Reviews (10)

  • alyceann152012 19 Oct, 2012

    Thanks for the recipe. I made it this evening and served it with steak, even though what I really wanted to do was eat it with a spoon.

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  • brandeze 22 Jul, 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.

  • nabmac 10 Oct, 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?

  • spoonraker 7 Aug, 2011

    This cake was absolutely awful. I was so upset after eating it that I beat a hobo to death with a hammer.

  • AshleyKChicago 7 Jul, 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!

  • njjunglist 19 May, 2011

    This looks great

  • Shelleyg 26 Feb, 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.

  • servingfour 18 Feb, 2010

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

  • servingfour 18 Feb, 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. :)

  • jimsqueeniechef 20 Jun, 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

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