I'm a professional baker who tried making Martha Stewart's signature yellow cake. Here are 2 ways I'd improve her recipe.
Molly Allen
![I'm a professional baker who tried making Martha Stewart's signature yellow cake. Here are 2 ways I'd improve her recipe.](/_next/image?url=https%3A%2F%2Fstaticbiassets.in%2Fthumb%2Fmsid-92732846%2Cwidth-700%2Cheight-525%2Cimgsize-79204%2Fiaposm-a-professional-baker-who-tried-making-martha-stewartaposs-signature-yellow-cake-here-are-2-ways-iaposd-improve-her-recipe-.jpg&w=3840&q=75)
- I'm a baker who made Martha Stewart's classic yellow cake with orange filling, her dad's favorite.
- The cake features layers of homemade orange-curd filling and chocolate-ganache frosting.
This cake recipe from Martha Stewart is one of her dad's favorites.
![This cake recipe from Martha Stewart is one of her dad](https://staticbiassets.in/thumb/msid-92732971,width-700,height-525,imgsize-454856/this-cake-recipe-from-martha-stewart-is-one-of-her-dadaposs-favorites-.jpg)
Martha Stewart is known for her recipes, entertaining tips, and ideas for the home. But before she was Martha Stewart, her name was Martha Kostyra.
She said her father, Edward Kostyra, loved her yellow cake with orange filling and a chocolate frosting and wanted it every year on his birthday.
The old-fashioned birthday cake recipe has received mixed reviews.
But I love orange and chocolate together and fluffy yellow cake is one of my favorites, so I was down to try it.
This birthday cake requires a long list of ingredients.
![This birthday cake requires a long list of ingredients.](https://staticbiassets.in/thumb/msid-92732970,width-700,height-525,imgsize-223136/this-birthday-cake-requires-a-long-list-of-ingredients-.jpg)
The list of ingredients for the cake, filling, and frosting is pretty extensive.
To make the cake layers you'll need all-purpose flour and cake flour. The recipe also requires two sticks of butter, four eggs, baking powder, salt, sugar, vanilla extract, and milk.
The chocolate-ganache frosting requires good-quality chocolate and heavy cream.
![The chocolate-ganache frosting requires good-quality chocolate and heavy cream.](https://staticbiassets.in/thumb/msid-92732965,width-700,height-525,imgsize-326622/the-chocolate-ganache-frosting-requires-good-quality-chocolate-and-heavy-cream-.jpg)
To make the chocolate frosting to top off the cake, you'll need just three ingredients: semisweet chocolate (finely chopped), heavy cream, and light corn syrup.
When selecting the chocolate for ganache, it's best to go with high-quality bars instead of chips. Your ganache will only be as good as the chocolate used to make it.
I started by making the orange-curd filling, which requires a dozen eggs.
![I started by making the orange-curd filling, which requires a dozen eggs.](https://staticbiassets.in/thumb/msid-92732963,width-700,height-525,imgsize-300140/i-started-by-making-the-orange-curd-filling-which-requires-a-dozen-eggs-.jpg)
To make the orange-curd filling, you'll need 12 large egg yolks, zest from two oranges, fresh orange juice, fresh lemon juice, sugar, coarse salt, and about two and a half sticks of butter.
Martha's recipe has the orange curd being made last, but I wanted to make it first so it'd have plenty of time to cool by the time the cakes were baked.
First, to make the curd, I separated all of the eggs and mixed in the sugar.
![First, to make the curd, I separated all of the eggs and mixed in the sugar.](https://staticbiassets.in/thumb/msid-92732960,width-700,height-525,imgsize-129194/first-to-make-the-curd-i-separated-all-of-the-eggs-and-mixed-in-the-sugar-.jpg)
I separated the egg yolks from the whites, then put the yolks in a saucepan. Next, I poured in all of the sugar.
Next, it was time for the citrus.
![Next, it was time for the citrus.](https://staticbiassets.in/thumb/msid-92732957,width-700,height-525,imgsize-292728/next-it-was-time-for-the-citrus-.jpg)
After mixing the egg yolks and sugar, I added the orange zest, orange juice, and lemon juice. Once the mixture was whisked together, I turned the stovetop to medium-high as the directions stated.
However, with the high heat, and constant stirring, I was beginning to make a huge mess. I turned the heat down to medium-low to avoid having the curd splash all over my stove.
The mixture began to thicken up after about 10 minutes. Once thickened, I let it simmer and cook for two minutes, scraping the sides of the pot down with the wooden spoon.
Lastly, I mixed in the butter.
![Lastly, I mixed in the butter.](https://staticbiassets.in/thumb/msid-92732954,width-700,height-525,imgsize-335948/lastly-i-mixed-in-the-butter-.jpg)
Then, I mixed in the salt and the butter one piece at a time. The butter melted into the orange curd while I was stirring.
I covered the orange curd and put it in the fridge.
![I covered the orange curd and put it in the fridge.](https://staticbiassets.in/thumb/msid-92732951,width-700,height-525,imgsize-193092/i-covered-the-orange-curd-and-put-it-in-the-fridge-.jpg)
Martha's directions say that you can strain the mixture, but I chose not to since mine was pretty smooth.
I covered my curd with plastic wrap and popped it in the fridge to chill for two hours while I made my ganache frosting.
I started on the ganache frosting by chopping my chocolate.
![I started on the ganache frosting by chopping my chocolate.](https://staticbiassets.in/thumb/msid-92732946,width-700,height-525,imgsize-696278/i-started-on-the-ganache-frosting-by-chopping-my-chocolate-.jpg)
I prepped the chocolate-ganache frosting before making my cake layers as well since ganache needs a bit of time to set to achieve the proper texture.
To start, I chopped all of my chocolate and transferred it to a heat-safe bowl.
Next, I heated the heavy cream.
![Next, I heated the heavy cream.](https://staticbiassets.in/thumb/msid-92732945,width-700,height-525,imgsize-108022/next-i-heated-the-heavy-cream-.jpg)
I brought my heavy cream to a slight boil on the stove. It's important that the cream doesn't come to a full rolling boil. It just needs to be hot enough to melt the chocolate.
It was time to pour the cream over the chocolate.
![It was time to pour the cream over the chocolate.](https://staticbiassets.in/thumb/msid-92732943,width-700,height-525,imgsize-305474/it-was-time-to-pour-the-cream-over-the-chocolate-.jpg)
Once the cream was heated, I slowly poured it over the chocolate and then let it sit to begin melting the chocolate. After about three minutes, I whisked the mixture, then stirred in the corn syrup.
I put the cooled ganache in the fridge and stirred it frequently.
![I put the cooled ganache in the fridge and stirred it frequently.](https://staticbiassets.in/thumb/msid-92732941,width-700,height-525,imgsize-484894/i-put-the-cooled-ganache-in-the-fridge-and-stirred-it-frequently-.jpg)
Once the ganache was ready, I let it cool on the counter. After a bit, I moved it to the fridge to fully chill for an hour.
Martha notes that it's important to stir the mixture frequently, including scraping down the sides of the bowl, which I made sure I did. I ended up stirring the ganache eight times while it chilled.
With the ganache and curd ready, I prepped the pans for my cake layers.
![With the ganache and curd ready, I prepped the pans for my cake layers.](https://staticbiassets.in/thumb/msid-92732938,width-700,height-525,imgsize-789058/with-the-ganache-and-curd-ready-i-prepped-the-pans-for-my-cake-layers-.jpg)
With the frosting and filling ready and waiting, it was time to bake the cake.
Martha's recipe called for two 8-inch cake pans with 2-inch walls. After baking, each cake would be cut in half.
Since my pans don't have 2-inch tall walls, I used four shorter ones and skipped the cake-cutting step later on.
To prep, I cut out round pieces of parchment paper the size of the cake pans. I coated the pans with softened butter, then placed the circles of parchment paper on the bottom. Then, I buttered the parchment paper.
With the parchment ready, I dusted the cake pans with flour to be sure the cake definitely would not stick while baking.
I mixed the dry ingredients for the cakes first.
![I mixed the dry ingredients for the cakes first.](https://staticbiassets.in/thumb/msid-92732935,width-700,height-525,imgsize-251660/i-mixed-the-dry-ingredients-for-the-cakes-first-.jpg)
Before starting to mix my ingredients, I preheated the oven to 350 degrees Fahrenheit.
I whisked together the flour, cake flour, baking powder, and salt in a bowl and put it aside. These could also be sifted together into a bowl, but I find the whisking method quicker and easier.
I creamed the butter and sugar, then added my eggs one at a time.
![I creamed the butter and sugar, then added my eggs one at a time.](https://staticbiassets.in/thumb/msid-92732932,width-700,height-525,imgsize-263324/i-creamed-the-butter-and-sugar-then-added-my-eggs-one-at-a-time-.jpg)
To cream the butter and sugar, I mixed the butter in the bowl of my stand mixer fitted with the paddle attachment before adding the sugar. Once the sugar was added, I creamed the butter for five minutes until it was light and fluffy.
Next, I incorporated each whole egg one at a time. Then, I mixed in the vanilla extract.
I finished the batter by alternating the flour mixture and milk.
![I finished the batter by alternating the flour mixture and milk.](https://staticbiassets.in/thumb/msid-92732930,width-700,height-525,imgsize-184206/i-finished-the-batter-by-alternating-the-flour-mixture-and-milk-.jpg)
With the butter and sugar mixture ready, I finished the cake batter by alternating adding the flour mixture and the milk to it.
It's always best to start and end with the flour, mixing the milk in two parts in between.
Finally, I baked my cakes.
![Finally, I baked my cakes.](https://staticbiassets.in/thumb/msid-92732928,width-700,height-525,imgsize-337132/finally-i-baked-my-cakes-.jpg)
I divided my batter amongst the pans and put the cakes into the oven.
I baked my cakes for 22 minutes, but Martha's recipe notes it should take 30 to 35 minutes when baking the two cakes in a taller pan.
It's always best to insert a toothpick or some other sort of tester to be sure your cakes are done. Your tester should not be wet but should have a few crumbs.
I cooled my cakes on the counter for a bit before removing them from the pans. I took off the parchment paper and let them sit top-side-up on the wire rack to finish fully cooling.
After the cakes cooled, it was finally time to put this thing together.
![After the cakes cooled, it was finally time to put this thing together.](https://staticbiassets.in/thumb/msid-92732926,width-700,height-525,imgsize-193706/after-the-cakes-cooled-it-was-finally-time-to-put-this-thing-together-.jpg)
The tops of my cakes needed to be trimmed and leveled, so I used a serrated knife and cut a small section off horizontally. I placed the first layer on my favorite cake stand, then spread ½ cup of the orange curd on top.
I stacked the next cake, more curd, then another layer of cake. I finished the stack with one more scoop of orange curd and the top cake layer.
Finally, I covered my cake in the ganache.
![Finally, I covered my cake in the ganache.](https://staticbiassets.in/thumb/msid-92732925,width-700,height-525,imgsize-433066/finally-i-covered-my-cake-in-the-ganache-.jpg)
To hold the cake together, Martha's recipe notes to insert wooden skewers into the cake. I only had popsicle sticks on hand, so I inserted six throughout the cake.
Once it was set, I did a thin coating of the ganache frosting all over the cake — called the crumb coat — and then left it in the fridge for 30 minutes.
This definitely helped to firm it up a bit and make it sturdier. After that, I finished decorating the entire cake with the chocolate-ganache frosting.
After so many steps of making this cake, I was ready to dive in.
![After so many steps of making this cake, I was ready to dive in.](https://staticbiassets.in/thumb/msid-92732924,width-700,height-525,imgsize-363490/after-so-many-steps-of-making-this-cake-i-was-ready-to-dive-in-.jpg)
I immediately cut a big slice, and the reveal was absolutely beautiful. As I pulled the slice out of the cake, each of the four cake layers, paired with the orange curd, were very distinct.
The flavor was fantastic.
![The flavor was fantastic.](https://staticbiassets.in/thumb/msid-92732919,width-700,height-525,imgsize-391320/the-flavor-was-fantastic-.jpg)
With that first bite, I got a delicious hit of the orange curd, paired with the simple homemade flavor of yellow cake. The chocolate ganache frosting was a great addition to amp up the flavor as well.
Many people commented on the original recipe that their ganache turned out too runny because of the chocolate-to-cream ratio, but I didn't have that issue. Letting the ganache cool to room temperature, putting it in the fridge, and then stirring it frequently seemed to be the key.
Many of the reviews of this cake note how dry it is, and I definitely agreed. I love a fluffy, moist cake, and this one certainly fell short.
Thankfully, the orange curd helps to balance it out a bit, but it was hard to get past the lack of moisture in each bite of cake. That texture issue made the orange curd and the chocolate ganache clash with the cake.
Overall, this is an awesome cake — but I have two notes.
![Overall, this is an awesome cake — but I have two notes.](https://staticbiassets.in/thumb/msid-92732916,width-700,height-525,imgsize-371218/overall-this-is-an-awesome-cake-x2014-but-i-have-two-notes-.jpg)
The ganache was divine, and it would be even better on a super moist cake. It seemed like a mistake to pair it with such a crumbly one.
If I made this again, I'd mix ½ cup of sour cream into the cake batter to amp up the moisture.
I could truly eat Martha's orange curd by the spoonful — and it's the highlight of this cake.
Next time, I'd add more orange curd in between each layer. The ½ cup that Martha's recipe called for wasn't quite enough for me. Plus, I had curd leftover.
More curd would also help amp up the moisture of the cake. As the assembled cake sat for an hour, it did become more moist thanks to the help of the orange curd.
Overall, this cake required a long list of ingredients and took a ton of time to make. But the flavor is absolutely incredible. If you make it as-is, it seems that the key is to let it sit fully assembled for a while to allow the orange curd to moisten the layers.
Still, I think adding sour cream into the batter and using more orange curd in between each layer will improve it that much more.
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