Martha Stewart’s Vanilla Cake

Versatile vanilla cake Martha Stewart INGREDIENTS 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups sugar 2 large eggs plus 3 large egg yolks 2 teaspoons pure vanilla extract 1 cup low-fat buttermilk Whipped frosting 3 large egg whites 3/4 cup sugar Pinch of salt 1/3 cup water 1/4 teaspoon pure vanilla extract DIRECTIONS Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath (see page 119). Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours

24 thoughts on “Martha Stewart’s Vanilla Cake”

  1. Hello there, do you know “Dessericious” (just search on Google for it …)? These guys suggest mouth watering recipes that permit you to make remorse-free and even fat-torching desserts easily. This made it easier for Suzanne to lose excess weight while enjoying a diabetic-safe, gluten-free version of her favorite sweets. I hope it works for you also…

  2. I made vanilla cake using marthas recipe, oh it was so moist and fluffy and delicious! Only thing i added different was instead of AP flour i used cake and pastry flour! Came out light and fluffy and i used buttercream to top er off!

  3. Woah, that is sooo embarassing at 5:30 !! I bet the chocolate cake tasted tasty. But that looked like a pretty cake !

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