Martha Stewart Yellow Cake​

This delicious and simple yellow cake, inspired by Martha Stewart, is a soft, fluffy, and buttery classic—perfect for birthdays or any sweet occasion! It’s quick to make with basic pantry ingredients, and you can pair it with your favorite frosting. Whether you go for vanilla, chocolate, or lemon, this cake is always a crowd-pleaser!

Recipe Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 ¾ 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
• ½ teaspoon fine salt
• 1 ½ cups buttermilk

How To Make Yellow Cake​ Recipe?

1. Prepare the ingredients: Bring all cold ingredients to room temperature. The butter should be soft enough to hold a thumbprint but still keep its shape.
2. Cream the butter and sugar: In a large bowl, using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 6 minutes.
3. Add eggs and vanilla: Beat in the eggs and egg yolks one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt.
5. Alternate dry and wet ingredients: With the mixer on low, add ⅓ of the flour mixture to the butter mixture and mix to combine. Pour in 180ml / ¾ cup buttermilk, followed by another ⅓ of the flour mixture, then the remaining 180ml / ¾ cup buttermilk, and finally, the rest of the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.
6. Prepare the baking pans: Preheat your oven to 175°C / 350°F. Grease and flour two 23cm / 9-inch round cake tins or line them with parchment paper.
7. Bake the cake: Divide the batter evenly between the prepared tins and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Let the cakes cool in their tins for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Recipe Tips:

• Use Room Temperature Ingredients: Cold butter, eggs, or buttermilk can make the batter lumpy. Let everything sit at room temperature for at least 30 minutes before baking.
• Cream Butter and Sugar Well: Beat them together for at least 5-6 minutes until the mixture is light and fluffy. This helps create a soft, airy cake texture.
• Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can make the cake dense and dry instead of light and fluffy.
• Check for Doneness the Right Way: Insert a toothpick into the center of the cake. If it comes out with a few crumbs (not wet batter), the cake is done. Overbaking will dry it out!
• Cool Cakes Before Frosting: Let the cakes cool in the tin for 10 minutes, then transfer them to a rack. Frosting a warm cake can make the icing melt and slide off.

How To Store Leftovers?

• Refrigerate: First, let the leftover Yellow Cake cool completely to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days to keep it fresh.
• Freeze: Once cooled, wrap each cake layer separately in plastic wrap, then in aluminum foil, or place in a freezer-safe bag. Freeze for up to 3 months. To thaw, let it sit at room temperature for 2-3 hours before frosting and serving.

Nutrition Facts

• Calories: 245
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 37mg
• Sodium: 233mg
• Potassium: 62mg
• Total Carbohydrate: 36g
• Dietary Fiber: 0.5g
• Protein: 4g

Check out More Recipes:

• Martha Stewart​ Best Coconut Macaroon Recipe
• Martha Stewart​ Blueberry Buckle
• Martha Stewart​ Madeleine Cookie Recipe
• Martha Stewart New York Crumb Cake​