Top 5 Amazing Ina Garten Cake Recipes Yellow

Ina Garten Cake Recipes Yellow, a New York Times best-selling author, has created and shared her recipes on

Working from the kitchens of her Topeka, Kansas farmhouse and then testing with professional bakers across America —

as well as consulting for publications like Food & Wine and Martha Stewart — Ina Garten is known for classic American dishes that are simple to prepare but serve up big flavors.

Top 5 Amazing Ina Garten Cake Recipes Yellow

1. The Best Chocolate Cake:

One of the top Ina Garten Cake Recipes Yellow is the Best Chocolate Cake. It is absolutely rich, dense, and decadent,

with a perfect balance of sweetness. Made for chocolate lovers, this cake can be served as is or with frosting, sauce, or ice cream.


  • 1¾ cups cake flour
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1¾ cups hot water
  • 2 cups sugar
  • 2 sticks (8 ounces) unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 5 large eggs, separated (*read footnote 1)


1. Preheat the oven to 350°F. Grease and flour 2 round 9-inch cake pans.

2. Sift together the flour, cocoa, baking soda, and salt into a bowl. In another large bowl, whisk the hot water, sugar, and vanilla extract until sugar dissolves (about 1 minute). Whisk in the eggs until smooth.

3. Gradually whisk in the dry ingredients until mixed (about 15 strokes). Whisk in the butter a few tablespoons at a time until combined.

4. Divide the batter among the 2 prepared pans and bake until a toothpick or skewer inserted into the centers comes out clean for about 30 minutes. Cool in pans on racks for 15 minutes.

5. Remove the cakes from their pans and cool completely on racks. Wrap in plastic wrap and store at room temperature until ready to serve (if frosting is desired, add it now).

2. Vanilla Bean Buttercream:

Ina Garten Cake Recipes Yellow
Ina Garten Cake Recipes Yellow

Ina Garten’s Vanilla Bean Buttercream recipe is perfection on a cake. This flavorsome buttercream is smooth and creamy while not overly sweet on your cakes and cupcakes.


  • 1 vanilla bean, split lengthwise
  • 2 cups powdered sugar, sifted
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3-4 tablespoons heavy cream or half-and-half
  • 1 teaspoon vanilla extract or pure vanilla extract


1. Put the vanilla bean in a small bowl and cover with 1 cup of boiling water. Let steep for about 20 minutes.

3. Beat the butter on medium speed with an electric mixer until creamy and light, about 3 minutes.

4. Add the sugar and beat on high speed until light and fluffy.

5. Add the vanilla extract, milk, and bean water and beat until combined. Continue beating the mixture on medium speed while slowly adding the powdered sugar and cream (1 cup at a time).

5. If you want frosting with a lighter flavor, add additional vanilla extract to taste or mix in other creams (1 tablespoon at a time).

6. Beat until incorporated.

3. Lemon Curd:

For Ina Garten Cake Recipes Yellow for the summer, lemon curd is the perfect touch for any cupcakes and cake. It makes an amazing compliment to fresh berries and whipped cream as well!


  • 1 cup fresh squeezed lemon juice (5 lemons)
  • 1 ¼ cups sugar
  • 4 large eggs, at room temperature (*read footnote 1)                    


1. Make sure the bowl you are beating the eggs in is large enough. In a separate medium-sized bowl, mix the flour and salt.

2. Heat butter in a heavy-bottomed saucepan until it is melted and bubbling. Turn heat to low, add lemon juice and sugar, constantly stirring until sugar is dissolved; remove from heat immediately to avoid burning the curd.

3. Add eggs one at a time and stir together with a whisk.

4. Return to the stove and heat on medium-low, constantly stirring until mixture thickens enough to coat the back of a spoon lightly. Remove from heat and let cool.

5. Pour into prepared dish and cover with plastic wrap; chill in the refrigerator until ready to use.

6. To use, remove from refrigerator and let sit at room temperature for 20 minutes. Top with frosting, berries, and your favorite toppings.

4. White Chocolate Chip Cookies:

Ina Garten Cake Recipes Yellow are traditional cookies perfect for birthdays or just a quick snack on the go!

Her White Chocolate Chip Cookies have a crunchy outer shell with white chocolate chips inside (where most cookies only have chocolate chips).


  • 2 cups flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup packed light brown sugar (*extra sugar in the filling)                                             
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract (optional)
  • 2 large eggs, at room temperature          
  • ½ pound white chocolate chips


1. preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Sift flour, baking soda, and salt into a medium bowl and set aside.

3. In the bowl of an electric mixer, cream the butter on medium-high speed for about 1 minute, then add sugars and beat until creamy.

4. Add the extracts, eggs, and vanilla and mix until almost combined (the mixture will be smooth but still lumpy).

5. Reduce the mixer to low speed and add flour mixture; mix until combined, add white chocolate, and continue beating until smooth.

6. Using a medium cookie scoop or a spoon, drop even amounts of batter onto a baking sheet, keeping them at least 2 inches apart (the cookies will spread while baking). Bake 12-14 minutes until lightly browned on the sides but still soft in the centers.

7. Remove from oven and let cool for 10 minutes on baking sheet before removing to a wire rack to cool completely.

5. Herbed Cheese and Egg Tarts:

Another fabulous Ina Garten recipe is her Crab and Herb Cheese and Egg Tarts. These savory egg tarts are covered in an herb butter crust and filled with a crab, swiss cheese, and egg filling that results in the flakiest of crusts filled with a rich, creamy filling.


  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt                                
  • 3 tablespoons cold unsalted butter, cut into pieces (or 3 tablespoons hard margarine)
  • 6 tablespoons ice water                
  • Preheat oven to 400°F.


1. In a medium bowl, lightly beat the egg. Add the mayonnaise, sour cream, and vinegar, stirring until combined.

2. In another bowl, combine the flour with sugar and salt; cut in the butter until crumbly. Add water and stir with a fork until dough comes together. Turn out onto a lightly floured surface and press dough into a flat circle about ½-inch thick.

3. Divide into 6 sections and keep in the refrigerator while making the filling.

4. In a medium bowl, combine the crabmeat, milk, and butter; mix until combined. Add the cheese, salt, and pepper to taste; mix until well combined.

5. Place one sheet of puff pastry on a parchment paper-lined cookie sheet and cover with plastic wrap; flatten into a small disc about 4-5 inches in diameter.

6. Use a small spoon to spread the crab mixture over puff pastry until almost covered. Place the other piece of puff pastry atop the crab mixture.

7. Roll out gently into a 10-inch circle, then cut into 12 equal wedges. Wet the edges with water and fold in half, forming a semi-circle; press gently to seal well.

8. Brush with egg wash and bake 15-18 minutes, or until golden brown on top.


Ina Garten is the queen of easy, weeknight meals and bakeable that are simple to make and full of flavor.

Her Ina Garten cake recipes Yellow are perfect for any occasion you need a sweet treat. An Ina Garten cookbook is the ideal addition to any cook’s library.

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