Ambrosia Cake

Mixed into the filling and spread over the cake, this fluffy White Frosting mimics ambrosia’s traditional marshmallows. 

Ambrosia Cake
Yield: 1 (9-inch) 3-layer cake
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  1. 1 1⁄2 cups unsalted butter, softened
  2. 3 cups sugar
  3. 3 cups all-purpose flour
  4. 2 teaspoons baking powder
  5. 1 teaspoon orange zest
  6. 1⁄2 teaspoon salt
  7. 1 cup whole buttermilk
  8. 1 teaspoon vanilla extract
  9. 4 large egg whites
  10. Ambrosia Filling (recipe follows)
  11. White Frosting (recipe follows)
  12. Garnish: fresh cherries, pecan
  13. halves, toasted sweetened flaked coconut
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
  2. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
  3. For cake: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl.
  4. In a medium bowl, whisk together flour, baking powder, zest, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Add vanilla. Beat until combined.
  5. In another large bowl, using clean beaters, beat egg whites at high speed until stiff peaks form.
  6. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Divide batter evenly among prepared pans, gently smoothing tops with an offset spatula.
  7. Bake until a wooden pick inserted in center comes out clean, approximately 22 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
  8. Spread Ambrosia Filling in between layers. Spread White Frosting over top and sides of cake. Garnish with cherries, pecans, and coconut, if desired.
Taste of the South
Ambrosia Filling
Yield: approximately 4 cups
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  1. 2 cups White Frosting (recipe follows)
  2. 1 (11-ounce) can mandarin orange segments, drained
  3. 1 (8-ounce) can crushed pineapple, drained and squeezed dry
  4. 1⁄4 cup sweetened flaked coconut 1⁄4 cup chopped pecans
  5. 2 teaspoons orange zest
  1. In a medium bowl, combine 2 cups White Frosting, orange, pineapple, coconut, pecans, and zest; gently stir. Use immediately.
Taste of the South
White Frosting
Yield: approximately 8 cups
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  1. 2 cups sugar, divided
  2. 2⁄3 cup water
  3. 2 tablespoons light corn syrup
  4. 1⁄8 teaspoon salt
  5. 8 large egg whites
  6. 1⁄2 teaspoon cream of tartar
  7. 1 teaspoon vanilla extract
  1. In a medium heavy saucepan, combine 1 3⁄4 cups sugar, 2⁄3 cup water, corn syrup, and salt. Swirl pan to moisten sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Cook, without stirring, until a candy thermometer reads 238°, approximately 5 minutes.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining 1⁄4 cup sugar, beating just until soft peaks form.
  3. With mixer on medium speed, gradually pour hot sugar mixture into egg whites. Increase speed to high; beat just until stiff peaks form. Beat in vanilla. Use immediately.
Taste of the South


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