Yellow Butter Cake Martha Stewart Recipe

Name: Yellow Butter Cake Martha Stewart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans; 1 1/2 cups all-purpose flour, plus more for pans; 1 1/2 cups cake flour (not self-rising); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 3/4 cups sugar; 4 large eggs; 2 teaspoons pure vanilla extract; 1 1/4 cups milk

Servings: persons

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

1
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
2
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla.
3
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.
4
Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment

1272

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Ingredients, 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans, 1 1/2 cups all-purpose flour, plus more for pans, 1 1/2 cups cake flour (not self-rising), and more.

Yes, Yellow Butter Cake Martha Stewart falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yellow Butter Cake Martha Stewart

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