Daffodil Cake

When spring has sprung, it’s time for light desserts with delicate textures. This daffodil cake is the perfect addition to the other spring recipes on your menu as you celebrate the season.

Daffodil cake is a vintage cake that’s been baked in home kitchens for decades. Thanks to plenty of whipped egg whites and yolks, it has a texture very similar to angel food cake. The separated egg whites and egg yolks are mixed into two different batters and layered in a tube pan to bake. Once the cake has cooled, a whipped pineapple frosting adorns the top, although you can choose to drizzle the cake with a simple glaze as some other daffodil cake recipes request. Either way, the contrasting colors resemble beautiful daffodils blooming in spring for a lovely seasonal treat.

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Daffodil Cake Ingredients

• Eggs: Eggs are a key ingredient for making this light and fluffy daffodil cake recipe. The egg whites and egg yolks are used in separate cake batters. To make the process simpler, separate the eggs when they’re cold and then leave the yolks and whites on the counter to come to room temperature, instead of letting the eggs come to room temperature before separating them.
• Cream of tartar: A small amount of cream of tartar helps stabilize the egg white mixture for proper structure and texture.
• Vanilla extract: Vanilla extract is incorporated into both the white cake mixture and the yellow cake mixture to enhance flavor. For the best-tasting cake, choose a high-quality brand of vanilla extract.
• Granulated sugar: Sugar is key to adding sweetness to both cake batters and the frosting.
• Cake flour: Cake flour is incorporated into the cake batter instead of all-purpose flour. This helps achieve a lighter, more delicate texture.
• Baking powder: Baking powder helps the daffodil cake rise while baking. Test your baking powder to make sure it’s still fresh after sitting in the pantry for a while.
• Salt: A pinch of salt goes a long way in both the white and yellow cake batters. It helps balance the sweetness of the cake.
• Pineapple juice: The frosting utilizes pineapple juice as its base to provide vibrant, fruity flavor.
• All-purpose flour: A small amount of all-purpose flour is incorporated into the whipped frosting to thicken it.
• Whipped topping: Make good use of a tub of thawed whipped topping for this daffodil cake recipe. The topping is folded into the frosting mixture for a light and fluffy consistency.

Directions

Step 1: Prep the white batter

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Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Preheat the oven to 350°F. Add the cream of tartar and vanilla to the egg whites. Beat the egg white mixture on medium speed until foamy. Gradually beat in the sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt. Fold the dry ingredients into the egg white mixture and set it aside.

Editor’s Tip: It typically takes three to five minutes to whip egg whites to soft peaks. Any longer and you may end up with stiff peaks. It’s important to know the difference between soft peaks and stiff peaks so that your baking recipes turn out just how they’re written.

Step 2: Prep the yellow batter

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In another large bowl, beat the egg yolks and water until the mixture is thick and lemon-colored. Combine the flour, sugar, baking powder and salt. Gradually beat the dry ingredients into the egg yolk mixture. Beat in the vanilla.

Step 3: Spoon the cake batters into the tube pan

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Alternately spoon the yellow batter and the white batter into an ungreased 10-inch tube pan.

Editor’s Tip: Alternate spoonfuls or use a spatula to put all the white batter and then all the yellow batter in the tube pan for a layered look.

Step 4: Bake the cake

Bake the cake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert the pan and let the cake cool completely in the pan.

Step 5: Make the whipped pineapple frosting

To make the frosting, combine the sugar, flour and salt in a small saucepan. Stir in the pineapple juice until blended. Bring the mixture to a boil. Cook and stir for two minutes or until thickened. Let the pineapple mixture cool, and then fold in the whipped topping.

Step 6: Frost and serve the daffodil cake

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Remove the cake from the pan to a serving plate. Spread the frosting over the top and side of the cake.

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Daffodil Cake Variations

• Drizzle with a citrus glaze: If you’re not typically a frosting fan, try a glaze instead. An easy lemon glaze serves as a wonderful complement to this recipe for daffodil cake. For other citrus options, try replacing the fresh lemon juice and lemon zest with lime or orange instead.
• Top with whipped cream: For a super light and fluffy dessert, top this cake with homemade whipped cream. Use the whipped cream as-is, or add a touch of almond extract or lemon zest.
• Dust with confectioners’ sugar: Skip a topping or frosting altogether and add a dusting of confectioners’ sugar to enhance the look of this cake before serving.

How to Store Daffodil Cake

Because of its unique texture, this cake is best enjoyed fresh on the day it has been baked. However, if you do happen to have leftovers, wrap them in storage wrap or store them in an airtight container in the refrigerator for up to two days.

Can you freeze daffodil cake?

To freeze this daffodil cake, wrap it in a layer of storage wrap and then aluminum foil. Freeze the cake for up to three months and allow it to thaw at room temperature before slicing and serving again.

Daffodil Cake Tips

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Can you make a daffodil cake recipe in another pan?

Baking this recipe for daffodil cake in a tube pan is important. A tube pan gives the cake plenty of room to rise up the tall sides. However, you can use a Bundt pan in a pinch—but keep in mind you may not achieve the same tall, fluffy texture and appearance.

How do you get a clean slice of daffodil cake?

Slicing daffodil cake is a bit trickier than slicing a traditional layer cake because of its delicate texture. For the cleanest slices, use a serrated knife. That will allow you to cut in a sawing motion without smashing the cake along the way.

What should you serve with daffodil cake?

Daffodil cake is the perfect dessert after a lovely spring dinner composed of dishes such as baked spiral ham and roasted asparagus. Serve slices with a glass of sparkling rosé or limoncello, or try rhubarb citrus punch as a nonalcoholic option.