The first time I made this cake, I did not cream the butter and sugar long enough and it produced a cake the was coarse in texture, much like cornbread to quote some of the reviewers here. When I made the cake a second time, I creamed the butter and sugar for about 5 minutes, then added the eggs and vanilla and mixed until just blended before adding the flour and milk, stirring by hand. This produced a cake with a much finer texture. Both cakes were yummy though! It also helps to lightly spoon the flour into the measuring cup before leveling instead of scooping out the flour with the cup. You use less flour this way and it produces a moister product. And finally, both cakes were done waaaaayyyy before 50 minutes. The first cake was baked in an 8x8 pan and it was a tad over done at 35 minutes. I baked the second cake for 25 minutes in a 9x9 pan and it came out perfectly.
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The first time I made this cake, I did not cream the butter and sugar long enough and it...