Best Edward Kostyras Birthday Cake Recipes

Yellow Butter Cake image

Provided by Martha Stewart

Yield Makes two 9-inch cake layers

Number Of Ingredients 9

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

Steps:

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.
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. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
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. Reinvert cakes and let them cool completely, top sides up.

Mrs. Kostyra's Lady Baltimore Cake image

Provided by Martha Stewart

Yield Makes one 9-inch cake

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
3 cups cake flour (not self-rising), sifted, plus more for pans
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup milk
1/2 cup water
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 large egg whites
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6 dried figs, finely chopped
1/2 cup raisins, chopped
1/2 cup pecans or walnuts, chopped

Steps:

Preheat the oven to 375 degrees. Butter and flour two 9-by-2-inch round pans; set aside. Into a medium bowl, sift together flour, baking powder, and salt three times; set aside.
Prepare cakes: In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add the flour mixture in three additions, alternating with milk and the water, and beginning and ending with the flour. Beat in vanilla and almond extracts. Set batter aside.
In a clean bowl of the electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold gently into reserved batter until well combined.
Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes. Remove cakes from pans, and return to the rack to cool, top sides up.
Prepare filling: Transfer 1 cup frosting to a medium bowl. Add figs, raisins, and nuts. Stir to combine, and set aside.
Assemble cake: Place one layer on a serving plate; spread with filling. Place the second cake layer on top. Spread frosting over the sides and top of the cake.