Last week there was a birthday in our house, so I got out the cake pans and scoured cookbooks and the internet for a recipe that looked interesting. The request was for a “yellow” cake – so I found this butter cake recipe and I followed it exactly. The results were good, but next time I would tweak the ingredients a bit – I like a moister cake. However, for frost-ability this cake scored very high marks!


The result was simply a delicious cake. One thing I have learned that ingredients are key to a good outcome in anything you are making. Things like flour, eggs, and butter are the cake – so use good ones! I get eggs from a local farm and the difference in taste and color is significant. As a friend says, “Happy Chickens lay happy eggs.”

I also get all my ingredients together before I start. I then know I will not forget anything, and everything is ready to go when I need to add it. I always butter, line, and flour my cake pans – even if they are “non-stick.” I buy bakers parchment paper on rolls and I just simply trace the pan and cut out my liners – quick, easy, and it ensures that my cakes will release from the baking pans.

 Martha Stewart’s Yellow Butter Cake

  •             2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
  •             1 ½ cups all-purpose flour, plus more for pans
  •             1 ½ cups cake flour (not self-rising)
  •             1 Tbsp baking powder
  •             1 tsp salt
  •             1 ¾ cups sugar
  •             4 large eggs
  •             2 tsp pure vanilla extract
  •             1 ¼ cups whole milk

Preheat the oven to 350º F.

Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper. Butter the parchment, and dust with flour, tapping out excess; set aside.

Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl often. Beat in eggs, one at a time, making sure that each egg is incorporated before adding the next, and then beat in the vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Take care to not over mix the batter though.

Divide the batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. (Note: Mine took about 37 minutes) Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Re-invert cakes and let them cool completely, top sides up.

While the cake was cooling, I made frosting based on this recipe:

 Whipped Chocolate Butter cream Frosting

  •             2 Sticks (1 cup) unsalted softened, room temperature butter
  •             2 Cups powered sugar
  •             1 tsp vanilla extract
  •             1 cup semisweet chocolate chips, melted and cooled to room temperature
  •             1 Tbsp whipping cream
  •             1 Tbsp brewed coffee, cooled to room temperature

Melt the chocolate in a bowl over a pan of simmering water. As the chocolate melts, add 1 Tbsp whipping cream and stir until incorporated. Remove from heat and allow it to cool to room temperature.

In the bowl of an electric mixer, whip the butter on medium speed until light and fluffy, about 2 to 3 minutes. Gradually add the powered sugar and mix until well combined and the frosting is creamy, 3 to 4 minutes. Blend in the coffee and the vanilla.

Drizzle in the cooled, melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, about 3 to 4 minutes.

I use a parchment paper “bib” to keep my cake plate clean while frosting – I do not have an offset spatula either, but I think the outcome was just lovely.

Mmmmmm. You can trust me that it tasted as good as it looked!


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