Aunt Marthas Birthday Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EDWARD KOSTYRA'S BIRTHDAY CAKE



Edward Kostyra's Birthday Cake image

This orange-curd-filled cake topped with Mrs. Milman's chocolate frosting was Martha's father's favorite. Make it as a birthday treat for someone special in your life.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch layer cake

Number Of Ingredients 19

16 ounces semisweet chocolate, very finely chopped
2 2/3 cups heavy cream
1 teaspoon light corn syrup
1 cup (2 sticks) 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 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
12 large egg yolks
Zest of 2 oranges
1/4 cup plus 2 tablespoons freshly squeezed orange juice
1/2 cup plus 1 tablespoon freshly squeezed lemon juice
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 cup (2 sticks), plus 5 tablespoons unsalted butter, cold, cut into small pieces

Steps:

  • Make the frosting: Place chocolate in a medium heatproof bowl. In a heavy saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour over chocolate and let sit, undisturbed, for 3 minutes. Gently whisk until combined and smooth. Whisk in the corn syrup.
  • Let cool to room temperature, then transfer ganache to refrigerator and chill, stirring frequently and scraping the sides of the bowl with a spatula, until slightly stiff and cool enough to spread, about 1 hour. If frosting becomes too firm, briefly place bowl over a saucepan of simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny.
  • Make the cake: Preheat oven to 350 degrees. Butter two 8-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.
  • 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, and then beat in 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.
  • 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. 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.
  • Make the orange curd: Combine yolks, orange zest, orange juice, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula (be sure to scrape the sides of the pan), until the mixture is thick, about 8 to 10 minutes. Let mixture come to a vigorous simmer and cook, continually scraping sides of pan, for 2 minutes.
  • Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
  • Assemble cake: Using a serrated knife, trim the tops of the cakes to make level. Split each layer into two, for a total of four. Place bottom layer on a rotating cake stand and with an offset spatula, carefully top with 1/2 cup of orange curd, leaving a 1-inch border. Place the second cake layer on top, spread with another 3/4 cup of the orange curd. Repeat with the third layer; top with the final cake layer. Insert 3 wooden skewers into the top of the cake to secure.
  • For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
  • Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

MARTHA'S BIRTHDAY CAKE



Martha's Birthday Cake image

This spectacular cake, created for Martha's birthday several years ago, has since made memorable appearances at company events.

Yield makes enough for one 8-inch layer cake

Number Of Ingredients 17

4 sticks (1 pound) unsalted butter, room temperature, plus more for bowl
3 cups cake flour (not self-rising), plus more for bowl
4 teaspoons baking powder
1/4 teaspoon salt, plus a pinch
2 cups plus 1 tablespoon sugar
2 vanilla beans, split lengthwise and seeds scraped
1 cup milk
8 large egg whites
Amaretto Simple Syrup (page 208)
Almond Buttercream (page 208)
1/2 cup apricot jam
Almond Swiss Meringue (recipe follows)
8 large egg whites
2 cups sugar
Pinch of salt
1 drop pure almond extract
(makes enough for one domed,10-inch layer cake, about 8 cups)

Steps:

  • Preheat the oven to 350°F. Generously butter the inside of a 10-inch stainless steel bowl (4 1/2 to 6 inches deep). Dust with flour, and tap out excess; set aside. Into a medium mixing bowl, sift together flour, baking powder, and 1/4 teaspoon salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and vanilla seeds on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in four parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large, wide bowl; set aside.
  • With a clean bowl and whisk attachment, beat the egg whites and the pinch of salt on high speed until soft peaks form. Add the remaining tablespoon sugar, and continue to beat until medium-stiff peaks form, about 2 minutes. Whisk a third of the egg-white mixture into the butter-flour mixture to lighten, then use a rubber spatula to gently fold in remaining whites until just combined.
  • Pour the batter into the prepared bowl, and smooth the top with an offset spatula. Bake, rotating bowl halfway through, until the cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour 40 minutes. (If the cake begins to get too dark, cover loosely with aluminum foil.) Transfer bowl to a wire rack to cool for 30 minutes. Invert cake onto the rack and let cool completely.
  • Line a bowl slightly smaller than the cake with plastic wrap, leaving some overhang. Fit cake into bowl. Using a serrated knife, trim the bottom of the cake to make level. Invert cake onto a clean work surface or cake turntable. Using the serrated knife, cut cake horizontally into four layers of approximately the same height.
  • Place the bottom (largest) layer on a cardboard round or serving plate. Brush the top liberally with Amaretto Simple Syrup. Using an offset spatula, evenly spread about 1 cup Almond Buttercream over the top, about 1/4 inch thick. Top with the next-largest layer, and brush with syrup. Spread apricot jam in an even layer over the top. Place the next-largest layer, and brush with syrup. Spread about 1/2 cup buttercream over the top. Place remaining (smallest) layer on top. Brush the surface of the entire cake with syrup. Spread about 1/2 cup buttercream over the entire cake in a thin layer. Cake can be made up to this point up to 1 day in advance; refrigerate, covered, until ready to proceed.
  • Fill a pastry bag fitted with a large star tip (such as an Ateco #5) with Almond Swiss Meringue. Pipe stars to cover the entire surface of the cake, pulling up as you pipe to form points. Using a small kitchen torch, lightly brown the meringue all over. Let cake stand at room temperature until ready to serve, up to 6 hours.
  • In the heatproof bowl of an electric mixer, combine egg whites, sugar, salt, and almond extract. Set the bowl over a pan of gently simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes. Using a rubber spatula, scrape down the sides of the bowl.
  • Attach the bowl to the electric mixer fitted with the whisk attachment; mix on medium-high speed, about 2 minutes. Raise speed to high and beat until stiff, glossy peaks form, about 6 minutes. Use immediately.
  • The cake is baked in a stainless steel bowl, which gives the cake a dome shape when inverted.
  • After splitting the dome into four layers, almond-flavored buttercream and apricot jam are used to flavor alternating layers.
  • The filled cake is given a crumb coat of buttercream before its final layer of piped meringue.

CARROT CAKE



Carrot Cake image

Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
Easy Cream Cheese Frosting for Carrot Cake

Steps:

  • Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
  • Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
  • Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
  • Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

AUNT MARTHA'S BIRTHDAY CAKE



Aunt Martha's Birthday Cake image

She called this just another day cake- but she always loved this cake the best! Quick and easy and she didn't have to spend a lot of time on it!

Provided by Pat Duran @kitchenChatter

Categories     Cakes

Number Of Ingredients 8

1 cup(s) granulated sugar
1/2 cup(s) butter, room temperature
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) almond extract
1 1/2 cup(s) all purpose flour
1/2 cup(s) milk
1 1/2 teaspoon(s) baking powder
3 large egg whites, stiffly beaten

Steps:

  • Cream butter and sugar until it resembles whipped cream. Add flavorings. Sift together the dry ingredients and add alternately with the milk. Beat well till light and puffy. Fold in the stiffly beaten egg whites. Pour into a 9-inch tube pan , lightly sprayed. Bake at 350^ to 375^for 45 minutes.( depending on your oven heat.)

More about "aunt marthas birthday cake recipes"

MARTHA STEWART'S BEST CAKE RECIPES - YOUTUBE
martha-stewarts-best-cake-recipes-youtube image
Aug 13, 2024 Welcome to the sweet sweet world of Martha Stewart's best cake recipes! From classic vanilla and layer cakes to innovative flavors and beautifully decorated ...
From youtube.com


BEST BIRTHDAY CAKE - SMITTEN KITCHEN
Jul 13, 2009 In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well …
From smittenkitchen.com


MY VERY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!
Aug 28, 2020 Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven. Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. …
From recipetineats.com


CLASSIC BIRTHDAY CAKE RECIPE - KING ARTHUR BAKING
To make the cake: Preheat the oven to 325°F with a rack in the center. Lightly grease two 8” x 2” or 9” x 2” round cake pans; for extra protection against sticking, line the bottom of the pans with parchment rounds (you can cut these yourself …
From kingarthurbaking.com


MARTHA STEWART’S YELLOW BIRTHDAY CAKE WITH ORANGE FILLING
Martha Stewart shares her recipe for her father—Edward Kostrya’s—favorite birthday cake: an old-fashioned yellow cake with orange filling and chocolate ganac...
From youtube.com


22 BUNDT CAKE RECIPES TO BAKE AT HOME - MARTHA STEWART
Oct 3, 2023 For the pink part, flavor one-third of the batter with ground freeze-dried strawberries. Pour in plain batter, strawberry, then plain again, and swirl a knife through everything a few …
From marthastewart.com


BIRTHDAY CAKE LOAF - MARTHA WHITE®
Add Martha White Birthday Mix packages, eggs, water, oil and vanilla. Beat on low speed until evenly moistened. Beat on medium speed 1 minute or until batter is smooth. If desired, fold in ½ cup of sprinkles. Spread evenly in prepared …
From marthawhite.com


17 STUNNING BIRTHDAY CAKE RECIPES FOR SPECIAL OCCASIONS
Sep 30, 2021 Best White Cake Recipe. This classic bakery-style white cake is a timeless treat almost everyone loves! The moist, fluffy, snow white layers of cake can be paired with almost any variety of frosting or buttercream! Top with …
From bakerbynature.com


32 QUICK AND EASY BIRTHDAY CAKE RECIPES - TASTE OF HOME
May 11, 2023 One-Bowl Chocolate Cake. It's quick, it's tasty and there's minimal cleanup: That's one-bowl chocolate cake in a nutshell! It comes together in 15 minutes, and it'll be ready for icing by the time you've finished dinner. Go to …
From tasteofhome.com


AUNT MARTHAS BIRTHDAY CAKE RECIPES
Steps: 1. Cook potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup potato water; cool to lukewarm.
From tfrecipes.com


OUR MOST POPULAR CAKE RECIPES OF ALL TIME - MARTHA …
Mar 29, 2021 Versatile Vanilla Cake. Our favorite vanilla cake recipe starts by beating together butter and granulated sugar; then a combination of eggs and egg yolks are added to the batter, along with vanilla extract, buttermilk, and a flour …
From marthastewart.com


CAKE RECIPES - MARTHA STEWART
Our Very Best Tips for Making a Perfect Bundt Cake, Including How to Properly Grease the Pan. Cinnamon Streusel Coffee Cake. 1 hr 55 mins. Chocolate-Raspberry Cake. 2 hrs 15 mins. Carrot Cake. Blueberry-Cheesecake Icebox …
From marthastewart.com


21 GORGEOUS LAYER CAKE RECIPES FOR EVERY OCCASION - MARTHA …
Jun 17, 2024 Berry Layer Cake. Mike Krautter. This triple-decker layer cake is made for frosting lovers—it is wrapped and filled with swirls and rosettes of Swiss Meringue buttercream with …
From marthastewart.com


MARTHA BAKES: EDWARD KOSTYRA'S BIRTHDAY CAKE - FACEBOOK
Sep 27, 2021 Edward Castara's favorite birthday cake is comprised of a yellow cake with chocolate frosting and orange filling. So utterly delicious. When we were growing up at eighty …
From facebook.com


THE BEST WHITE CAKE RECIPE - PRETTY. SIMPLE. SWEET.
May 30, 2022 Preheat your oven to 350°F/180°C and butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high. Line the bottoms with parchment paper. Combine the dry ingredients. In a medium bowl, sift …
From prettysimplesweet.com


MY 12 BEST BIRTHDAY CAKE RECIPES - JOY THE BAKER
Jan 13, 2022 Use an electric mixer to combine a toasty browned butter mixture with dry ingredients (flour, baking soda, and salt) into a soft cookie dough. Add chocolate of course. This Chocolate Chip Cookie Cake is dotted with colorful …
From joythebaker.com


Related Search