Not as tall a cake as I had thought it would be, but I'm not complaining. It made for a mouthful of berries with every delicious, incredibly moist bite! I have to say I was really surprised. This cake is so rich and moist I am seriously considering adjusting the recipe to use for a two-layer yellow butter cake. Yep, it's that good, and has just the sort of texture, lightness and crumb so sought after for yellow cakes. I added 1/4 tsp. salt to a half recipe, which I baked in an 8x8 square pan. I found it took about 45 minutes, even for the smaller pan. I glazed it quite liberally, but found I still had some glaze left over, so next time I'll adjust that as well. It's a pretty little cake too, and with its colors of red, white and blue would be an ideal choice for any patriotic celebration.
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