Who doesn’t love a good cake? Yes, it is easy to throw together a box mix cake and call it a day. However, for special occasions, it’s nice to go the extra mile and bake a cake from scratch. Why not try this made-from-scratch daffodil cake recipe?!
In this blog post, I’m sharing just that, a cake made totally from scratch with a little extra TLC.
Now, don’t fret at the idea of baking from scratch as it really is not that difficult. This daffodil cake recipe is so delicious and will leave you wanting more… yes, more cake.
As a child, I remember my mom baking one of two family-favorite desserts at Easter. In particular, one dessert is a strawberry-filled angel food cake which is extremely refreshing and even better, easy to make.
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The other family-favorite Easter dessert recipe is this daffodil cake. The recipe is a little more involved, however, the result is worth the extra effort.
The daffodil cake recipe is a family favorite not only because it is so delicious, but it also shares the flower name with my middle sister.
As youngsters, my grandfather gave my sisters, mom and I flower names. For example, my middle sister was given the flower name Daffodil, my oldest sister is Primrose, my mom Snapdragon, and my flower name is Buttercup. Our family loves to reminisce about all the beautiful flower names our grandfather gave to many women in the neighborhood.
Ingredients Needed for This Daffodil Cake Recipe
Yellow cake batter
- 3/4 cup cake flour
- 1/3 cup sugar
- 6 egg yolks
- 1 tsp lemon extract
- 3/4 cup egg whites
- 1/8 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup sugar
White Cake Batter
- 1/2 cup cake flour
- 3/4 cup egg whites
- 1/8 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
Helpful Baking Tips
1. Room Temperature Ingredients: Ensure your egg whites and yolks are at room temperature before starting. This helps them whip up better and achieve the right texture for your daffodil cake.
2. Sifting is Key: Sift the flour and sugar multiple times as specified. This helps prevent lumps and ensures a light, airy texture in the cake.
3. Beat Egg Whites Correctly: When beating egg whites, make sure your bowls and beaters are completely clean and free from grease. This ensures the whites will whip up properly.
4. Fold Gently: When combining the batters, fold gently to maintain the airiness of the mixture. Over-mixing can deflate the batter and affect the cake’s rise.
5. Use an Ungreased Pan: For this cake, it’s important to use an ungreased pan so that the batter clings to the sides and rises properly.
6. Monitor Baking Time: Start checking the cake a few minutes before the recommended baking time to prevent overbaking. The cake is done when a toothpick inserted in the center comes out clean.
7. Cool Upside Down: Cool the cake upside down to help it retain its height and prevent collapsing.
8. Let It Rest: Allow the cake to rest for a few hours after cooling before slicing. This helps the flavors to meld and makes slicing easier.
These tips should help ensure your daffodil cake turns out perfectly every time!
Equipment Needed to Make This Daffodil Cake Recipe
- Mixing bowls
- Sifter
- Measuring Cups and Spoons
- Whisk or Electric Mixer
- 10-inch Tube Pan or Bundt Pan
- Cooling Rack
How to Make This Daffodil Cake
- Prepare Ingredients: Sift flour and sugar for both batters and measure egg whites and yolks into separate bowls.
- Make White Cake Batter: Beat egg whites with salt and cream of tartar until soft peaks form. Gradually add sugar, beating until shiny peaks form. Fold in sifted flour mixture in four portions. Add vanilla.
- Make Yellow Cake Batter: Beat egg yolks until thick and lemon-colored. Sift salt and cream of tartar over egg whites and beat until soft peaks form. Gradually add sugar, beating until shiny peaks form. Gently fold in sifted flour mixture.
- Combine Batters: Spoon alternating dollops of yellow and white batter into an ungreased 10-inch tube pan or Bundt pan.
- Bake: Place the pan on the lowest rack of a cold oven. Set oven to 325°F and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool: Remove from oven and cool upside down until completely cool.
- Serve: Enjoy this daffodil cake plain, or with a glaze, frosting, or whipped cream.
How to Store Your Daffodil Cake
To keep your daffodil cake fresh:
- Cool Completely: Ensure the cake is completely cool before storing to prevent moisture buildup.
- Wrap and Store: Wrap the cake tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container.
- .Room Temperature: Store the cake at room temperature for up to 3 days.
- Refrigeration: If you need to store it longer, keep it in the refrigerator for up to 1 week.
- Freezing: For longer storage, freeze the cake. Wrap it well in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Daffodil Cake
Ingredients
Yellow cake batter
- 3/4 cup cake flour
- 1/3 cup sugar
- 6 egg yolks
- 1 tsp lemon extract
- 3/4 cup egg whites
- 1/8 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup sugar
White cake batter
- 1/2 cup cake flour
- 3/4 cup egg whites
- 1/8 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
Before Starting to Mix the Cake
- Before starting to mix this cake, sift flour for both parts. Measure ½ cup flour, add 2 2/3 Tbsp sugar and resift 5 times. The last time, sift onto wax paper and place it near the bowl for mixing the white part of the cake.Measure ¾ cup flour, add 1/3 cup sugar and resift 5 times, again the last time sift onto wax paper, placing this near the mixing bowl for the yellow part of the cake.Measure the 2 portions of egg whites into two 3-quart bowls and yolks into 1 quart bowl.
Mixing the White Cake Batter
- Beat egg whites until foamy. Sprinkle salt and cream of tartar over egg whites. Beat until soft round peaks form. Then, beat in ½ cup sugar, 2 tbsp at a time and beat until whites form shiny peaks that curve at tips. Add vanilla. Sift sugar/flour mixture over whites in four portions, folding in by hand first 3 portions with 20 complete fold overstrokes after the addition of each portion. Then 40 complete fold over strokes after the last portion. Set aside.
Mixing the Yellow Cake Batter
- Beat egg yolks until thick and lemon colored. Add lemon extract at the very end of mixing. Now, beat egg whites with wire whip until foamy. Sift salt and cream of tartar over egg whites and beat until whites form soft rounded peaks. Add sugar 2 tbsp at a time beating until whites form shiny peaks that curve at tips. Gently fold in by hand the yolks into the whites using about 20 strokes. Sift flour/sugar mixture over yellow part, cutting and folding just as you did with the white part.
Adding Batter to the Pan & Baking
- Quickly, but gently place alternating yellow and white batter spoonful’s into ungreased 10-inch tube pan or Bundt pan. Place pan on lowest rack of cold oven. Start oven immediately set to 325 degrees. Bake 1 hour or until done. Remove from the oven and place upside-down until completely cool. Remove from the pan. You can serve this cake plain, add a glaze (lemon or orange),add a light frosting, or whipped cream. Enjoy!
It is my hope that you and your family will find as much delight in the deliciousness of this daffodil cake for celebrations such as Easter, Mother’s Day, Father’s Day, or birthdays.
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Other Dessert Recipes You May Enjoy
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looks so light a fluffy cannot wait to try this recipe
This daffodil cake is to die for!!
Love the use of flower names as middle names, very interesting. I love this multi-colored cake, it does look like a daffodil with the white and yellow colors.
I visited you via Full Plate Thursday, 639
If you are not already part of SSPS, this is a personal invite to hop over and come and share your posts with us at Senior Salon Pit Stop, every Monday to Saturday.
See my entries: 41+42 and then navigate to the bottom of my page for the Senior Salon Pit Stop linkup, we hope to meet you there virtually.
Thank you! I treasure the flower names so very much. I really appreciate the invite to linkup party and will be checking it out 🙂
Hello, I do have a question regarding the directions while making the yellow cake is the section I attached below were the directions to say “egg whites” and not the yolks? Wasn’t sure…
**Now, beat egg yolks with wire whip until foamy.
Sift salt and cream of tartar over egg yolks and beat until whites form soft rounded peaks.
Only asking because the yolks never really foamed peaks like the whites! Thanks in advance for your response
Hi Monica, I’m so sorry for the confusion. The recipe should read Now, beat egg whites with a wire whip until foamy. Sift salt and cream of tarter over egg whites and beat until whites form soft rounded peaks. I’ve made the corrections on the blog. Thank you so much for bringing that to my attention. I do hope you enjoyed making this daffodil cake despite my mistake. Happy baking!