Edward Kostyra’s Birthday Cake Recipe

Edward Kostyra’s Birthday Cake is a refined and elegant dessert, made famous by Martha Stewart in honor of her father. This layered yellow cake is filled with tangy, homemade orange curd and finished with a luscious chocolate ganache frosting. The combination of bright citrus and rich chocolate creates a balanced and unforgettable cake perfect for birthdays or special occasions.

Why You’ll Love This Recipe

• Unique and elegant flavor pairing of citrus and chocolate
• Moist, tender yellow cake layers
• A showstopper for celebrations and family gatherings
• Make-ahead friendly—orange curd and ganache can be prepped in advance
• Classic recipe from the Stewart family kitchen

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Yellow Cake:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 ½ cups all-purpose flour
• 1 ½ cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 ¼ cups milk

For the Orange Curd:

• 12 large egg yolks
• Zest of 2 oranges
• ¼ cup + 2 tablespoons fresh orange juice
• ½ cup + 1 tablespoon fresh lemon juice
• 1 ½ cups granulated sugar
• ¼ teaspoon salt
• 1 cup + 5 tablespoons unsalted butter, cold and cubed

For the Chocolate Ganache Frosting:

• 16 ounces semisweet chocolate, finely chopped
• 2 ⅔ cups heavy cream
• 1 teaspoon light corn syrup

Directions

this recipe

1. Make the Orange Curd
   • In a saucepan, whisk together yolks, citrus juices, zest, sugar, and salt.
   • Cook over medium-low heat, stirring constantly, until thickened (about 8–10 minutes).
   • Remove from heat and stir in the butter until smooth.
   • Strain through a fine sieve for an ultra-smooth finish.
   • Cover with plastic wrap touching the surface and refrigerate at least 2 hours or up to 1½ weeks.
2. Make the Chocolate Ganache
   • Place chocolate in a large heatproof bowl.
   • Heat the cream to a boil and pour over the chocolate. Let sit 3 minutes.
   • Whisk until smooth, then stir in corn syrup.
   • Cool at room temperature, then chill until spreadable (about 1 hour), stirring occasionally.
3. Bake the Cake Layers
   • Preheat oven to 350°F (175°C). Butter and flour two 8-inch cake pans, lining bottoms with parchment.
   • Sift together flours, baking powder, and salt.
   • In a separate bowl, cream butter and sugar until light.
   • Beat in eggs one at a time, then vanilla.
   • Add flour mixture alternately with milk, beginning and ending with flour.
   • Divide into pans and smooth tops. Bake 30–35 minutes or until a toothpick comes out clean.
   • Cool in pans 15–20 minutes, then invert onto wire racks to cool completely.
4. Assemble the Cake
   • Split each cake horizontally to make 4 thin layers.
   • Place one layer on a serving plate, spread with ½ cup orange curd (leave a 1-inch border).
   • Repeat with next two layers. Top with final cake layer.
   • Insert wooden skewers through the cake for stability, if needed.
5. Frost the Cake
   • Apply a thin crumb coat of ganache and chill for 30 minutes.
   • Frost the cake with the remaining ganache, swirling decoratively.
   • Chill until ready to serve. Bring to room temperature before slicing.

Servings and timing

• Servings: 12–16
• Prep Time: 1 hour
• Cook Time: 35 minutes
• Chill Time: 1–2 hours
• Total Time: Approx. 3 hours

Variations

• Citrus Mix: Use grapefruit or lime for a different citrus twist
• Nuts: Add a layer of finely chopped toasted almonds between layers for crunch
• Frosting Swap: Use whipped ganache or chocolate buttercream if preferred

Storage/Reheating

• Store in the fridge, covered, for up to 2 days
• Freeze unfrosted layers for up to 1 month (thaw in fridge before using)
• Serve at room temperature for best flavor and texture

FAQs

Can I make the orange curd ahead of time?

Yes, it stores well in the fridge for up to 10 days.

Can I use store-bought curd?

Homemade is best, but high-quality orange curd can work in a pinch.

Can I use all-purpose flour only?

You can, but combining with cake flour yields a more tender crumb.

How do I know the curd is thick enough?

It should coat the back of a spoon and hold its shape when stirred.

Do I need to strain the curd?

It’s optional, but straining ensures a smooth, professional finish.

Can I skip the corn syrup?

Yes, but it adds gloss and smoothness to the ganache.

Can I make this as cupcakes?

Yes, divide the batter into cupcake tins and adjust the baking time to 18–22 minutes.

Why use skewers when assembling?

They help prevent layers from sliding when filling and frosting.

What kind of chocolate is best?

Use high-quality semisweet chocolate bars for the best results.

How long does it keep?

It stays fresh in the fridge for up to 2 days once fully assembled.

Conclusion

Edward Kostyra’s Birthday Cake is a tribute to timeless flavor and elegance. With its soft yellow cake layers, bright orange curd, and silky ganache frosting, it’s a dessert that delivers both sophistication and comfort. Whether you’re making it for a birthday or special event, this cake will impress and delight every time.

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