I have made this cake dozens of times and it's always perfect! I do add the extra 1/2 cup of milk. It's important to sift the dry ingrediants 3 times, beat the butter and sugar for at least 5 minutes, add your dry and wet ingrediants alternately, beginning and ending with the dry, and I make sure everything is at room temp (always best when baking).
The only suggestion I would have for you is to use the Wilton heating strips, it distributes the heat evenly throughout the pan so the cake cooks evenly, or you could use a heating core, which does the same thing. I have only had to use that with larger pans, 14" or 16".
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I have made this cake dozens of times and it's always perfect! I do add the extra 1/2 cup of...