Her Highness keeps it traditional. Butter. Sugar. Four eggs, plus two yolks—like she’s trying to give it a little extra light. Cake flour. Buttermilk. Vanilla.
The method is rigid. Room temp everything. Cream for six minutes. Alternate the flour and buttermilk like you’re orchestrating a delicate peace treaty.
She gives you structure. And if you follow it, the result is beautiful. Golden. Domed. Smells like trust.
What I Did Differently
I didn’t bring the eggs fully to room temperature. The butter was close enough.
Didn’t cream for the full six minutes. Maybe four. The mixer sounded tired. So was I.
Used parchment in just one of the pans. Forgot the other. It stuck. Of course it did.
The Way It Happened in My Kitchen
I cracked the first egg too hard. Shells in the bowl. Picked them out with a spoon.
Mae walked in while I was pouring the batter and asked if it was for someone. I said no.
The smell hit halfway through baking. Sweet. A little sharp at the edges. It filled the room and I almost smiled. Almost.
One layer came out perfect. The other tore when I flipped it. I just stood there. Looking at it.
Didn’t cry. Didn’t frost it. Just… let it be what it was.
A Few Things I Learned While It Baked
Yellow cake doesn’t mean joy. Sometimes it’s just butter and sugar trying their best. Even torn, it tasted like effort. Even whole, it wasn’t what I needed.
What I Did With the Extras
Cut a piece from the broken side. Ate it with a spoon, standing over the sink. Mae didn’t want any. She said she was full.
Would I Make It Again?
Maybe. When someone asks for it. Or when no one does, and I still need to feel like I remembered something right.
That’s As Much As I Remember
One clean layer. One broken one. Both got eaten.
This reminded me of the lemon cake Mae made when she was 9. it caved in. we still ate every crumb.
I Tried Martha Stewart’s Yellow Cake, and It Didn’t Taste Like a Celebration
FAQs
Can I Use All-Purpose Flour Instead Of Cake Flour?
yes. but it’ll be denser. softer if you don’t overmix.
Do I Need Buttermilk?
yes. or fake it with milk and lemon. it matters. it’s what makes it feel like cake, not just bread.
How Do I Know It’s Done?
when a toothpick comes out with just crumbs. not batter. not dry.
Can I Bake It In One Pan Instead Of Two?
yes. just longer. lower heat. and pray it doesn’t crack.
What Frosting Goes Best?
whatever you need it to say. chocolate if you’re mad. vanilla if you’re trying. lemon if it’s spring and you’re not.
Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 55 minutesServings:12 servingsCalories:245 kcal Best Season:Suitable throughout the year
Description
Soft, golden, and not as happy as it looks—this cake holds more than just butter and eggs.
Ingredients
Instructions
Bring the ingredients to room temp. or close enough. don’t stress it.
Preheat oven to 350°F (175°C). line two 9-inch pans with parchment, if you remember.
Cream the butter and sugar. high speed, 5–6 minutes. or until the air feels lighter.
Add eggs and yolks one at a time. scrape the bowl. don’t rush.
Mix in the vanilla. pause a second. breathe.
In another bowl, whisk the flour, salt, baking powder.
Alternate adding dry mix and buttermilk. start and end with flour. go slow.
Divide batter between pans. smooth the tops, even if you’re not feeling smooth.
Bake for 30–35 minutes. toothpick should come out clean.
Cool in pans for 10 minutes. then flip. or try to.
Cool completely before frosting. or don’t. eat it warm. it’s still cake.
