Celebrate spring with Daffodil Cake, a light and fluffy dessert that blends airy angel food and tender sponge cake layers, bursting with vanilla and lemon zest. This Spring Layer Cake is perfect for Easter, bridal showers, or spring birthdays, offering a stunning presentation with minimal effort. Ready in about 1 hour, Daffodil Cake brings sunshine to any dessert table. Let’s bake this elegant treat!
Ingredients for Daffodil Cake
Here’s what you’ll need for Daffodil Cake (makes one 10-inch tube cake, serves 12):
Angel Food Layer:
- ¾ cup (90g) cake flour, sifted
- ¾ cup (150g) granulated sugar, divided
- 6 large egg whites, room temperature
- ½ tsp (2g) cream of tartar
- ¼ tsp (1g) salt
- 1 tsp (5ml) vanilla extract
Sponge Layer:
- ½ cup (60g) cake flour, sifted
- ½ cup (100g) granulated sugar
- 4 large egg yolks, room temperature
- 1 tsp (5ml) vanilla extract
- 1 tsp (2g) lemon zest
Buttercream Frosting:
- 1 cup (225g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- ¼ cup (60ml) heavy cream
- 1 tsp (5ml) vanilla extract
- Pinch of salt
Equipment
- 10-inch tube pan (ungreased)
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Sifter
- Cooling rack
- Serrated knife
Ingredient Tips
- Egg Whites: Room temperature for maximum volume; ensure no yolk traces for stable meringue in Spring Layer Cake.
- Cake Flour: Essential for a tender, light texture; all-purpose flour makes the cake denser.
- Cream of Tartar: Stabilizes egg whites for a fluffy angel food layer.
- Lemon Zest: Adds a fresh, springy note; use fresh lemons for best flavor.
- Butter: Softened for smooth buttercream; unsalted controls saltiness.
Directions for Daffodil Cake
Let’s create this vibrant Spring Layer Cake!
Preheat the Oven
- I preheat the oven to 350°F (175°C) and ensure my 10-inch tube pan is clean and ungreased to allow the batter to climb.
Prepare the Angel Food Batter
- In a large bowl, I beat 6 egg whites with ½ tsp cream of tartar and ¼ tsp salt using an electric mixer until soft peaks form.
- I gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form.
- I fold in 1 tsp vanilla extract.
- I sift ¾ cup cake flour and ¼ cup sugar together, then gently fold into the egg whites in three additions, preserving volume for Daffodil Cake.
Prepare the Sponge Batter
- In another bowl, I beat 4 egg yolks with ½ cup granulated sugar until pale and thick. I mix in 1 tsp vanilla extract and 1 tsp lemon zest. I sift ½ cup cake flour over the mixture and fold gently until combined.
Combine Batters in the Pan
- I spoon half the angel food batter into the tube pan, then add the sponge batter, and top with the remaining angel food batter. For a marbled effect, I gently swirl with a spatula. I smooth the top lightly.
Bake and Cool
- I bake for 35–40 minutes until the top is golden and springs back when touched.
- I immediately invert the pan onto a sturdy bottle to cool completely, preventing collapse. Once cooled, I run a knife around the edges to release the cake.
Make the Buttercream
- I beat 1 cup softened butter until creamy, then gradually add 3 cups sifted powdered sugar, ¼ cup heavy cream, 1 tsp vanilla extract, and a pinch of salt, beating until smooth and fluffy.
Frost and Decorate
- I spread the buttercream evenly over the cooled cake, creating soft swirls with a spatula. For a spring touch, I sprinkle yellow sanding sugar or add edible flowers like daffodils.
Serve
- I slice with a serrated knife and serve at room temperature, enjoying the light, citrusy flavors with a spring beverage.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: ~60 minutes
- Servings: 12 (~80g per serving)
- Calories: ~300 kcal per serving
- Macros per Serving: 40g carbs, 4g protein, 14g fat, 0g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Daffodil Cake
Try these twists on Spring Layer Cake:
- Citrus Burst: Add 1 tbsp orange zest to the sponge batter for extra zing, inspired by Food and Tips’ Lemon Pistachio Truffles.
- Almond Flavor: Replace vanilla extract with almond extract in the angel food layer.
- Gluten-Free: Use gluten-free cake flour for dietary needs.
- Berry Topping: Serve with fresh raspberries or strawberries for a fruity contrast.
- Vegan Option: Use aquafaba (chickpea brine) for egg whites and plant-based butter for vegan Daffodil Cake.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing treat.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a spring brunch.
- Enjoy with Food and Tips’ Coconut Cooler for a light complement.
Storage
I store Daffodil Cake under a cake dome at room temperature for up to 1 day or in the refrigerator for up to 3 days. I bring refrigerated slices to room temperature before serving to restore texture. For freezing, I wrap unfrosted slices in plastic wrap and store in a freezer-safe container for up to 2 months, thawing overnight in the refrigerator before frosting.
Serving Tips
- Presentation: Display on a white cake stand with fresh edible flowers or mint sprigs.
- Garnish: Sprinkle with yellow sanding sugar or fondant flowers for durability.
- Pairing: Serve with tea, lemonade, or Food and Tips’ Grilled Lemon Herb Chicken for a unique meal.
- Portion Size: 1 slice per serving for dessert; cut smaller for a light snack.
- Occasions: Perfect for Easter, spring birthdays, or garden parties with Daffodil Cake.
FAQs About Daffodil Cake
Here are answers to common questions about making Daffodil Cake:
Why is my cake collapsing?
Ensure the pan is ungreased and invert immediately after baking to maintain structure.
Can I use all-purpose flour instead of cake flour?
Cake flour is best for a tender texture; all-purpose flour makes the cake denser.
Can I make this vegan?
Yes, use aquafaba for egg whites and plant-based butter for the frosting.
How do I avoid deflating the batter?
Fold gently with a spatula, scooping under and turning over to preserve air.
Can I freeze the cake?
Yes, freeze unfrosted slices for up to 2 months; thaw and frost before serving.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Daffodil Cake is a stunning spring dessert, blending light angel food and tender sponge layers with creamy buttercream. Perfect for any spring celebration, it’s easy to make and endlessly elegant. Try Daffodil Cake and bring sunshine to your table!
Daffodil Cake
Ingredients
For the Angel Food Layer:
- ¾ cup 90g cake flour, sifted
- ¾ cup 150g granulated sugar, divided
- 6 large egg whites room temperature
- ½ tsp 2g cream of tartar
- ¼ tsp 1g salt
- 1 tsp 5ml vanilla extract
For the Sponge Layer:
- ½ cup 60g cake flour, sifted
- ½ cup 100g granulated sugar
- 4 large egg yolks room temperature
- 1 tsp 5ml vanilla extract
- 1 tsp 2g lemon zest
For the Buttercream Frosting:
- 1 cup 225g unsalted butter, softened
- 3 cups 360g powdered sugar, sifted
- ¼ cup 60ml heavy cream
- 1 tsp 5ml vanilla extract
- Pinch of salt
Instructions
Preheat the Oven
- I preheat the oven to 350°F (175°C) and ensure my 10-inch tube pan is clean and ungreased to allow the batter to climb.
Prepare the Angel Food Batter
- In a large bowl, I beat 6 egg whites with ½ tsp cream of tartar and ¼ tsp salt using an electric mixer until soft peaks form. I gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form. I fold in 1 tsp vanilla extract. I sift ¾ cup cake flour and ¼ cup sugar together, then gently fold into the egg whites in three additions, preserving volume for Daffodil Cake.
Prepare the Sponge Batter
- In another bowl, I beat 4 egg yolks with ½ cup granulated sugar until pale and thick. I mix in 1 tsp vanilla extract and 1 tsp lemon zest. I sift ½ cup cake flour over the mixture and fold gently until combined.
Combine Batters in the Pan
- I spoon half the angel food batter into the tube pan, then add the sponge batter, and top with the remaining angel food batter. For a marbled effect, I gently swirl with a spatula. I smooth the top lightly.
Bake and Cool
- I bake for 35–40 minutes until the top is golden and springs back when touched. I immediately invert the pan onto a sturdy bottle to cool completely, preventing collapse. Once cooled, I run a knife around the edges to release the cake.
Make the Buttercream
- I beat 1 cup softened butter until creamy, then gradually add 3 cups sifted powdered sugar, ¼ cup heavy cream, 1 tsp vanilla extract, and a pinch of salt, beating until smooth and fluffy.
Frost and Decorate
- I spread the buttercream evenly over the cooled cake, creating soft swirls with a spatula. For a spring touch, I sprinkle yellow sanding sugar or add edible flowers like daffodils.
Serve
- I slice with a serrated knife and serve at room temperature, enjoying the light, citrusy flavors with a spring beverage.
Notes
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