This cake is good, but it's not very moist (and I prefer a moister cake). I did make a few substitutions though which could have caused the texture change such as using skim milk in place of buttermilk. I also was able to make 27 cupcakes out of this recipe (bake at 350 for about 22 minutes). I also used a slightly different cream cheese frosting recipe (1 brick of cream cheese, 1/2 stick unsalted butter, 4 cups powder sugar, 2 tsps vanilla, and 2 tbsp skim milk) My co-workers thought that they were delicious.
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This cake is good, but it's not very moist (and I prefer a moister cake). I did make a few...