This is my first time making a cake from scratch and I am so happy I chose this recipe to explore with. I read the reviews, as I always do before I dive into a new recipe and I do understand the cornbread-like texture everyone was talking about. Mine was caused by two things: being that I placed the batter into (2) 9-inch round pans, it was really thin, which lead to my second issue, the bottom being overcooked. It wasn't bad, just slightly off putting. I have learned from it, however. I will still continue to make them as I just did, thinly, because I want to make more batter and create a six layer rainbow cake (I am so excited for that)! I think I will play with the temperature next time, perhaps lowering it to 325 degrees. Thank you for this recipe scottosman, I will be using this recipe time and time again. :)
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This is my first time making a cake from scratch and I am so happy I chose this recipe to...