Martha Stewart Yellow Cake Recipe

This tender, buttery Martha Stewart Yellow Cake Recipe is made with a unique blend of all-purpose and cake flours and ready in under 90 minutes. The golden layers bake up sturdy enough for stacking yet remain melt-in-your-mouth soft with a fine crumb. I love how the simple vanilla flavor creates the perfect canvas for rich chocolate frosting or fresh fruit.

Why This Classic Works

I used to think a great yellow cake required complicated steps or elusive bakery emulsions, but Martha Stewart’s version proves otherwise. The secret lies in using two types of flour: cake flour for lightness and all-purpose flour for structure. This combination creates a texture that is neither too airy nor too dense, solving the common problem of homemade cakes crumbling when you try to frost them.

My first attempt at this recipe taught me the importance of temperature. I rushed the process with cold milk, and the batter looked slightly curdled, resulting in a heavier cake. Once I learned to let the milk, eggs, and butter sit out for an hour before starting, the batter emulsified into a glossy, smooth cream that baked into the perfect birthday cake.

Martha Stewart Yellow Cake Recipe Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups whole milk, room temperature

How To Make Martha Stewart Yellow Cake Recipe

1. Prep The Pans: Preheat your oven to 350°F. Generously butter two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out any excess.
2. Whisk Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Whisking after sifting ensures the leavening is evenly distributed.
3. Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for about 3 to 4 minutes until pale and fluffy.
4. Add Eggs: Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure everything is incorporated. Beat in the vanilla extract.
5. Alternate Wet and Dry: Reduce the speed to low. Add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Beat until just combined after each addition.
6. Bake The Layers: Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Bake for 30 to 35 minutes, rotating the pans halfway through, until the cakes are golden and a tester inserted into the center comes out clean.
7. Cool: Transfer the pans to a wire rack to cool for 20 minutes. Run a knife around the edges, invert the cakes onto the rack, peel off the parchment, and let them cool completely top-side up.

Recipe Tips

• Don’t Skip The Sift: Because this recipe uses two different flours, sifting them together is crucial to prevent pockets of dense cake flour or heavy all-purpose flour from ruining the crumb.
• Room Temperature Is Key: Cold milk or eggs will cause the butter to seize, breaking your emulsion. If you forget to take them out, place the eggs in warm water for 5 minutes and microwave the milk for 15 seconds.
• Watch The Clock: Yellow cake dries out quickly if overbaked. Start checking for doneness at the 30-minute mark; the cake should spring back lightly when touched.
• Use The Right Butter: Martha always specifies unsalted butter so you can control the sodium. If you only have salted butter, reduce the added kosher salt to just a pinch.

What To Serve With Yellow Cake

This sturdy cake is traditionally paired with a rich chocolate buttercream or ganache, which provides a bitter-sweet contrast to the vanilla base. For a lighter option, try an orange curd filling or simply whipped cream and fresh strawberries, which highlight the buttery flavor without overpowering it.

How To Store

Store the frosted cake at room temperature under a cake dome for up to 3 days. If you want to bake ahead, the unfrosted layers can be wrapped tightly in plastic wrap and frozen for up to 3 months; just thaw them on the counter before frosting.

FAQs

• Can I use only all-purpose flour? Yes, you can use 3 cups of all-purpose flour, but the texture will be slightly denser and more bread-like than the original recipe intended.
• Why did my cake sink in the middle? This usually happens if the oven door was opened too early or if the baking powder was expired. Avoid checking the cake until at least 25 minutes have passed.
• Can I make this into cupcakes? Absolutely. This batter makes excellent cupcakes; just reduce the baking time to 18–22 minutes and check frequently for doneness.
• Do I really need parchment paper? Yes. Even with non-stick pans, a round of parchment guarantees the bottom won’t stick, ensuring your layers come out with perfect edges for frosting.

Nutrition

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 115mg
• Sodium: 210mg
• Total Carbohydrate: 52g
• Protein: 6g

Try More Recipes:

• Martha Stewart 5 Minute Fudge Recipe
• Martha Stewart Ice Box Cake Recipe
• Martha Stewart 5 Ingredient Blueberry Crisp Recipe