This cake is certainly moist and is plenty sweet. I don't understand the cornbread comments people have made. The flavor is good, but there are a few things wrong with the cake for me to give it a rave review.
I made this twice now in tests for a wedding cake. Both times, I made it as instructed and still had the following problems:
- the cake was slow to bake (in all sizes I tried) and would get very dark on the outside before being done.
- it had a tendency to sink in in the middle, even if it was completely undisturbed while baking.
- it is not very sturdy, which is very important in a wedding cake. About half of the layers (in my tests, I made 4" and 6" layers, about 10 total) didn't come out of the pan cleanly.
It is a good tasting cake and is very fluffy and uses simple ingredients. It probably would be great for sheet cakes, served out of the pan, but wedding cake needs to be sturdy to withstand transport, the weight of the layers, fillings, frostings and potentially fondant. I think if I were to make the 5 tiered cake I'm looking for a recipe for, it wouldn't make it to the reception site.
If anyone is wondering, the recipe makes about 10 cups of batter.
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