Classic Daffodil Cake Recipe

Indulge in the airy and moist goodness of a traditional daffodil cake. This classic recipe is perfect for special occasions or as a delightful treat anytime. Featuring a vibrant yellow sponge cake and a fluffy white angel food cake, this daffodil cake is sure to impress. Follow these simple steps to create a show-stopping dessert that will leave everyone wanting more.

Ingredients

• For the yellow sponge cake:
• - 2 cups all-purpose flour
• - 1 1/2 cups granulated sugar
• - 1 tablespoon baking powder
• - 1/2 teaspoon salt
• - 1/2 cup unsalted butter, softened
• - 1 cup milk
• - 4 large eggs
• - 1 teaspoon vanilla extract
• - Yellow food coloring (optional)
• For the white angel food cake:
• - 1 cup cake flour
• - 1 1/2 cups granulated sugar
• - 1 1/2 cups egg whites (about 12 large eggs)
• - 1 1/4 teaspoons cream of tartar
• - 1/2 teaspoon salt
• - 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt for the yellow sponge cake. Add in the softened butter and mix until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the milk, eggs, vanilla extract, and yellow food coloring (if desired). Gradually pour the wet mixture into the dry mixture and mix until well combined.
4. Divide the batter equally between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
5. For the white angel food cake, preheat the oven to 325°F (165°C). In a mixing bowl, sift the cake flour and 3/4 cup of sugar together. Set aside.
6. In a separate bowl, beat the egg whites, cream of tartar, and salt on high speed until foamy. Gradually add in the remaining sugar, about 1 tablespoon at a time, while continuing to beat until stiff peaks form.
7. Gently fold in the sifted flour mixture and vanilla extract into the egg white mixture until well combined.
8. Pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula and bake for 50-60 minutes or until the cake springs back when lightly touched.
9. Remove the cake from the oven and invert the pan onto a cooling rack. Let the cake cool completely in the pan.
10. To assemble the daffodil cake, carefully remove the yellow sponge cake layers from the pans and place one layer on a serving plate. Spread a thin layer of your preferred frosting on top. Remove the white angel food cake from the pan and place it on top of the frosting layer.
11. Frost the sides and top of the daffodil cake with the remaining frosting. Decorate with edible daffodil flowers or any desired decorations.
12. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!

Interesting Facts