Martha Stewart Light and Fluffy Yellow Cake

Martha Stewart light and fluffy yellow cake is an easy, two-layer recipe built on whipped egg whites folded into buttermilk batter. Cake flour and vanilla keep the crumb tender for birthday parties, holiday tables, and celebration desserts.

Top the layers with chocolate frosting for a special occasion or dust them with powdered sugar for a weeknight treat. Creaming the butter and sugar until pale is the step that gives each slice its tall, even rise.

Martha Stewart Light and Fluffy Yellow Cake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

20

minutes

Cooking time

33

minutes

Calories

285

kcal

Tall, golden layers with a fine, tender crumb that practically melts on the tongue. Whipped egg whites give this cake its cloud-like texture and impressive height.

Ingredients

• 8 ounces (2 sticks) unsalted butter, softened, plus more for pans
  

• 3 cups cake flour, plus more for dusting
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon kosher salt
  

• 2 cups sugar
  

• 4 large eggs, separated (egg whites whipped to stiff peaks)
  

• 1 teaspoon pure vanilla extract
  

• 1 cup buttermilk, room temperature
  

Directions

• Prep the pans: Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
• Whisk the dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• Cream the butter: Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add egg yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl.
• Add flour and fold: On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
• Fill the pans: Divide batter between pans. Smooth the top of each layer with a small offset spatula.
• Bake the cake: Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
• Cool and unmold: Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Fat Daddio's 9-inch round cake pans, set of 2, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of cake flour?

You can, but the cake will be denser since all-purpose flour has about 10-12% protein compared to cake flour's 7-8%. For a close substitute, measure 2 3/4 cups all-purpose flour and replace 1/4 cup of it with cornstarch, then sift the blend twice before using.

How long does this yellow cake stay fresh?

Unfrosted layers keep at room temperature wrapped tightly in plastic wrap for up to 2 days, or in the fridge for up to 5 days. You can freeze wrapped layers for up to 3 months. Thaw them in the fridge overnight before frosting so condensation does not make the surface sticky.

Why do the egg whites need to be whipped separately?

Whipping the whites to stiff peaks and folding them in traps air throughout the batter, which gives the cake its tall, light rise. Skip this step and you get a flat, dense crumb closer to a pound cake. Fold gently in 2 or 3 additions so you do not deflate the whites.

Can I bake this in a sheet pan or bundt pan?

A 9x13 sheet pan works at the same 350 degrees; start checking at 25 minutes with a cake tester. A bundt pan needs about 45-50 minutes since the batter sits thicker. Keep the oven temperature the same either way and just adjust the baking time.

What frosting pairs best with this yellow cake?

Martha pairs it with chocolate frosting, and that is the classic match for a reason. Swiss meringue buttercream, cream cheese frosting, and 7-minute frosting all work well too. For a fast weeknight option, sift powdered sugar over the top and serve each slice with whipped cream and fresh berries.