Martha Stewart Butter Cake

This Martha Stewart Butter Cake is a rich and gooey dessert recipe, which uses yeast and a buttery topping for a tender, melt-in-your-mouth texture. It’s a classic, foolproof cake, ready in about 1 hour and 35 minutes.

Martha Stewart Butter Cake Ingredients

For the Cake:

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
• 1/4 cup warm whole milk (100°F)
• 1 envelope active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon coarse salt
• 2 large eggs
• 2 cups all-purpose flour

For the Topping:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/3 cups granulated sugar
• 3/4 teaspoon coarse salt
• 1 large egg, plus 1 large yolk
• 1 tablespoon pure vanilla extract
• 1 1/3 cups all-purpose flour
• 1/4 cup light corn syrup
• Confectioners’ sugar, for dusting

How To Make Martha Stewart Butter Cake

1. Prep the pan: Butter a 13-by-9-inch glass baking dish. Line with parchment paper, leaving a 2-inch overhang on the long sides, and butter the parchment.
2. Activate the yeast: In a small bowl, stir together warm milk and yeast. Let stand for about 5 minutes until slightly foamy.
3. Make the cake batter: In a stand mixer with the paddle attachment, beat the butter, sugar, and salt until light and fluffy (about 2 minutes). Add eggs one at a time, mixing well. Alternate adding the flour and yeast mixture, beating until a soft dough forms (3–5 minutes).
4. Let the dough rise: Press dough into the prepared baking dish. Cover loosely with plastic wrap and let rise in a warm place until puffy, about 1 hour.
5. Make the topping: Preheat oven to 350°F. In a clean mixer bowl, beat butter, sugar, and salt until light and fluffy. Add egg, yolk, and vanilla; beat to combine. Add flour in two additions, alternating with corn syrup. Mix thoroughly.
6. Assemble and bake: Spread the topping evenly over the risen dough using an offset spatula. Bake for 20 minutes, or until golden just around the edges.
7. Cool and serve: Let the cake cool completely in the baking dish. Dust with confectioners’ sugar before serving.

Recipe Tips

• Why use yeast in butter cake? It gives the cake a light, airy structure underneath the gooey topping.
• Can I make this in advance? Yes, you can prepare it a day ahead and dust with sugar just before serving.
• What does the corn syrup do? It keeps the topping smooth and helps maintain moisture.
• Can I use a metal baking pan? Yes, but a glass dish helps prevent overbaking and gives even heat.
• What texture should I expect? The base is soft and light, while the topping is gooey and buttery.

What To Serve With Butter Cake

This rich and indulgent cake pairs beautifully with lighter sides or beverages:

• Fresh fruit or berry compote
• Vanilla ice cream or whipped cream
• A hot cup of coffee or espresso
• Sparkling water with lemon
• A dusting of cinnamon sugar for extra flavor

How To Store Butter Cake

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerate: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.

Freeze: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Butter Cake Nutrition Facts

• Calories: 360 kcal
• Carbohydrates: 43g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 180mg
• Sugar: 26g
• Calcium: 30mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the yeast step?
No, the yeast gives this cake its unique structure and rise.

Why is my topping sinking?
Be sure the dough is fully risen and the topping is gently spread to avoid deflating the base.

Is corn syrup necessary?
It helps with texture and moisture, but you could try golden syrup or honey as a substitute.

Can I double the recipe?
Yes, but bake it in two pans for best results.

How do I reheat butter cake?
Warm slices in a low oven (300°F) for 5–7 minutes or microwave briefly.

Try More Recipes:

• Martha Stewart Brown Sugar Cake
• Martha Stewart Brown Sugar Angel Food Cake
• Martha Stewart Blueberry Sour Cream Pound Cake