Edward Kostyra's Birthday Cake Recipe (With Video)

Edward Kostyra's Cake

6:04

Servings:

12 to 16

Yield:

1 8-inch layer cake

Martha’s father, Edward Kostyra, loved this birthday cake that Martha made for him every year. It’s a tender yellow cake with four layers filled with homemade orange curd. The cake is finished with a luscious three-ingredient chocolate ganache frosting, which Martha says was a frosting her mother often made. You can get a head start on this recipe by making the orange curd up to a week and a half ahead and refrigerating it. We’re telling you that because you shouldn’t sleep on making this cake; the pairing of chocolate and orange is a classic and hard to beat, as this delectable treat proves.

A sliced fourlayer cake with chocolate frosting placed on a white stand a cake server nearby — Jacob Fox

How to Cut Even Cake Layers

A perfect birthday cake starts with even layers. Luckily, Martha has a couple tips for getting the job done easily—and flawlessly. Before you start slicing, cut the very top off of each cake to create a flat surface. Then follow one of these methods to create your layers:

Use a ruler and toothpicks: Measure the height of the trimmed cake, then insert toothpicks around the edge to mark the halfway point. Use a serrated knife and the toothpicks as a guide as you cut evenly across.

Or a quarter sheet pan: If you have a small baking sheet, called a quarter sheet pan in professional kitchens, use it to guide your knife instead. Place the cake in the center of the pan, then let the blade of your serrated knife rest on both sides of the pan as you slice the cake in half.

Tips for Making the Orange Curd

Use a non-reactive, heavy bottomed saucepan to prevent a metallic taste and reduce the risk of scorching.
Stir constantly while cooking over gentle heat, scraping the sides and bottom of the pan frequently. And never, ever leave a curd unattended on the stovetop or you'll risk overcooking the eggs.
The curd is cooked when it's thick enough to coat the back of a spoon. If you have an instant-read thermometer, you can use it to check the temperature of the curd; it shouldn't exceed 180 degrees Fahrenheit.
Be sure that your butter is cold when you stir it in, and only add a small piece at a time. This will help ensure it emulsifies and doesn't make the curd greasy.

Directions

Various ingredients for baking including butter eggs citrus fruits chocolate flour and sugar arranged on a white surface — Jacob Fox

Make orange curd:

Combine yolks, orange zest, orange juice, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula (be sure to scrape the sides of the pan), until the mixture is thick, about 8 to 10 minutes. Let mixture come to a vigorous simmer and cook, continually scraping sides of pan, for 2 minutes.

Jacob Fox
Add butter and refrigerate:

Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
Make frosting:

Place chocolate in a medium heatproof bowl. In a heavy saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour over chocolate and let sit, undisturbed, for 3 minutes. Gently whisk until combined and smooth. Whisk in the corn syrup.

Jacob Fox
Chill frosting:

Let cool to room temperature, then transfer ganache to refrigerator and chill, stirring frequently and scraping the sides of the bowl with a spatula, until slightly stiff and cool enough to spread, about 1 hour.

Jacob Fox

If frosting becomes too firm, briefly place bowl over a saucepan of simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny.
Preheat oven, prep cake pans, and sift dry ingredients:

Preheat oven to 350°F. Butter two 8-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.
Cream butter and sugar; add eggs:

Jacob Fox

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, and then beat in vanilla.
Add dry ingredients in three parts:

Jacob Fox

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Divide batter between prepared pans and bake:

Jacob Fox

Divide the batter between the prepared pans and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes.
Cool cakes:

Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Re-invert cakes and let them cool completely, top sides up.
Assemble cake:

Using a serrated knife, trim the tops of the cakes to make level. Split each layer into two, for a total of four. Place bottom layer on a rotating cake stand and with an offset spatula, carefully top with 1/2 cup of orange curd, leaving a 1-inch border.

Jacob Fox
Add remaining layers:

Place the second cake layer on top, spread with another 3/4 cup of the orange curd. Repeat with the third layer; top with the final cake layer. Insert 3 wooden skewers into the top of the cake to secure.
Apply a crumb coat:

For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.

Jacob Fox
Frost cake

Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

Jacob Fox

How to Store This Layer Cake

If you're planning on serving this cake within an hour or two of making it, you can leave it at room temperature. Otherwise, due to the citrus curd filling, it should be stored in the refrigerator, where it will keep for up to 3 days. Use a cake dome, airtight container, or plastic wrap to keep out fridge odors and protect the frosting.

For the best flavor and texture, let the refrigerated cake sit at room temperature for about 30 minutes before serving.

Frequently Asked Questions

What is a crumb coat?

A crumb coat is a thin layer of frosting that's applied to a cake to keep any loose crumbs in place and ensure a smooth, even coating later on. After the crumb coat is applied, the cake is chilled to firm up the frosting. The remaining frosting is then applied as normal.
Why is my citrus curd grainy?

If your citrus curd is grainy, the eggs were likely overcooked, causing the proteins to curdle. This can happen if the heat is too high or if the curd wasn't whisked constantly while being cooked. You can often save a grainy curd by straining it through a fine-mesh strainer.
Why is corn syrup added to ganache?

Corn syrup is often added to ganache to keep it soft and spreadable, even when refrigerated. Known as an invert sugar, it prevents sugar molecules from recrystallizing, which can cause graininess and create an overly firm, brittle texture. For similar reasons, corn syrup is often added to ice cream and popsicles to keep them soft and creamy when frozen.

5 More Birthday Cake Recipes to Try

Updated by

Esther Reynolds

Explore more:

Edward Kostyra's Birthday Cake

How to Cut Even Cake Layers

Tips for Making the Orange Curd

Directions

Make orange curd:

Add butter and refrigerate:

Make frosting:

Chill frosting:

Preheat oven, prep cake pans, and sift dry ingredients:

Cream butter and sugar; add eggs:

Add dry ingredients in three parts:

Divide batter between prepared pans and bake:

Cool cakes:

Assemble cake:

Add remaining layers:

Apply a crumb coat:

Frost cake

How to Store This Layer Cake

Frequently Asked Questions

5 More Birthday Cake Recipes to Try

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