Martha Stewart Vanilla Cake Recipe

This Martha Stewart Vanilla Cake Recipe is a soft and fluffy dessert, which includes real vanilla extract and buttermilk. It’s a classic, foolproof recipe, ready in about 1 hour and perfect for birthdays, parties, or everyday celebrations.

Martha Stewart Vanilla Cake Recipe Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups sugar
• 2 large eggs
• 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk

For the Whipped Frosting:

• 3 large egg whites
• ¾ cup sugar
• Pinch of salt
• ⅓ cup water
• ¼ teaspoon pure vanilla extract

How To Make Martha Stewart Vanilla Cake Recipe

1. Preheat oven and prep pans: Preheat oven to 350°F. Butter and flour two 8-by-2-inch cake pans, tapping out any excess flour.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs and vanilla: With the mixer on low, beat in eggs and yolks one at a time. Then add the vanilla extract.
5. Alternate flour and buttermilk: Add the flour mixture in three parts, alternating with buttermilk, beginning and ending with the flour. Mix until just combined.
6. Bake the cakes: Divide batter evenly between prepared pans. Smooth the tops and bake for 32–35 minutes, or until cakes pull away from the edges and a toothpick comes out clean.
7. Cool the cakes: Let cakes cool in the pans for 10 minutes. Then run a knife around the edges and invert onto a wire rack to cool completely.
8. Make whipped frosting: In a heatproof bowl over simmering water, combine egg whites, sugar, salt, and water. Cook while stirring until sugar dissolves or mixture reaches 150°F (2–3 minutes). Transfer to a mixing bowl and beat on medium-high until glossy, stiff peaks form (about 3 minutes). Add vanilla and beat just to combine.
9. Assemble the cake: Place one cake layer, bottom-side up, on a cake stand. Spread whipped frosting over the top. Add the second layer and frost the top and sides. Use parchment strips under the edges to keep the stand clean.

Recipe Tips

• Can I use whole buttermilk?
  Yes, buttermilk with any fat content will work. Just don’t substitute with regular milk.
• How to make layers even:
  Weigh the batter as you divide it between pans, or use a measuring cup to ensure even distribution.
• Can I make this cake ahead?
  Yes, the unfrosted cake layers can be baked a day ahead and wrapped tightly.
• What’s the texture of whipped frosting?
  It’s light and fluffy, similar to marshmallow cream—best used right after making.
• Can I use different frosting?
  Absolutely. This cake also pairs well with buttercream or cream cheese frosting.

What To Serve With Vanilla Cake

Vanilla cake is a versatile base that pairs well with:

• Fresh berries or berry compote
• Coffee or black tea
• A scoop of vanilla or strawberry ice cream
• Lemon curd or fruit preserves
• Whipped cream and chocolate drizzle

How To Store Vanilla Cake

Refrigerate:
Store frosted cake in the refrigerator for up to 4 days. Let it come to room temperature before serving.

Freeze:
Wrap unfrosted cake layers tightly in plastic and foil. Freeze for up to 2 months. Thaw before frosting and assembling.

Vanilla Cake Nutrition Facts

• Calories: ~410 per slice
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 48g
• Sugar: 31g
• Protein: 5g
• Sodium: 320mg

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

FAQs

Can I use this recipe for cupcakes?
Yes, fill cupcake liners 2/3 full and bake for 18–22 minutes.

Why did my cake sink in the middle?
It may have been underbaked or the batter overmixed. Be sure to check doneness with a toothpick.

Can I use self-rising flour?
No, this recipe is formulated for all-purpose flour plus leaveners.

Can I double the recipe for a larger cake?
Yes, just use appropriately sized pans and adjust baking time as needed.

Try More Recipes:

• Martha Stewart Red Velvet Cake Recipe
• Martha Stewart Oatmeal Raisin Cookies Recipe
• Martha Stewart Marshmallow Recipe