Martha Stewart Classic Yellow Cake

This Martha Stewart Classic Yellow Cake is a fluffy and rich recipe, which uses cake flour and buttermilk for a soft, tender crumb. It’s a classic, foolproof cake, ready in an hour and perfect for any celebration.

Martha Stewart Classic Yellow Cake Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups sugar
• 4 large eggs plus 2 large egg yolks
• 1 tablespoon pure vanilla extract
• 3 cups cake flour (spooned and leveled)
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups buttermilk

How To Make Martha Stewart Classic Yellow Cake

1. Prep oven and pan: Preheat oven to 350°F. Butter and flour a 9×13-inch cake pan or two 9-inch round pans. Line bottoms with parchment if desired.
2. Cream butter and sugar: In a large bowl, beat butter and sugar with an electric mixer on high until light and fluffy, about 6 minutes.
3. Add eggs and vanilla: Beat in the eggs and yolks, one at a time, mixing well after each. Stir in vanilla.
4. Combine dry ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt.
5. Alternate flour and buttermilk: With mixer on low, add 1/3 of the flour mixture, then 3/4 cup buttermilk. Repeat with the second third of flour and the remaining buttermilk, finishing with the last third of flour. Mix just until combined.
6. Bake the cake: Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve: Let the cake cool in the pan for 15 minutes, then cool completely on a wire rack before frosting or serving.

Recipe Tips

• Why use cake flour? Cake flour keeps the texture light and tender, which is ideal for yellow cake.
• Can I make cupcakes with this batter? Yes, this recipe makes about 24 cupcakes. Bake for 18–20 minutes.
• Can I substitute buttermilk? Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar and let sit 5 minutes.
• What frosting works best? Classic chocolate buttercream, vanilla buttercream, or cream cheese frosting are all great options.
• How to avoid dense cake: Be careful not to overmix once the flour is added.

What To Serve With Classic Yellow Cake

This moist and fluffy cake pairs perfectly with:

• Chocolate ganache or frosting
• Fresh berries and whipped cream
• Vanilla or strawberry ice cream
• Espresso or hot tea

How To Store Classic Yellow Cake

Room Temperature: Cover and store for up to 2 days.

Refrigerate: Keep covered in the fridge for up to 5 days. Let sit at room temperature before serving.

Freeze: Wrap slices or the whole unfrosted cake tightly in plastic and foil. Freeze for up to 2 months.

Classic Yellow Cake Nutrition Facts

• Serving Size: 1 slice (1/15)
• Calories: 370
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 43g
• Sugar: 25g
• Protein: 5g
• Sodium: 210mg

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

FAQs

Can I use all-purpose flour instead of cake flour?
Yes, but the cake will be slightly denser. Use 2 3/4 cups all-purpose flour as a substitute.

Why does my cake sink in the middle?
Underbaking or opening the oven door too soon can cause sinking.

How do I know when it’s done?
A toothpick inserted in the center should come out clean with a few moist crumbs.

Can I make this ahead of time?
Yes, bake and cool the cake a day in advance. Wrap and store at room temp until ready to frost.

Try More Recipes:

• Martha Stewart Classic Pound Cake
• Martha Stewart Classic Crumb Cake
• Martha Stewart Citrus Upside Down Cake