This is an amazing cake. I doubled it for two 9” layers, adding 25% more sugar and 50% more butter (salted), as other reviewers suggested. With three sticks of butter and all of four eggs, it was practically torte! Light, crumbly and heavy all at the same time. Add to that the butter cream icing and… well, they loved it. Even so, I would say it's flavor was pretty mellow due to all the eggs and butter. I think you could fix this cake’s flavor problem, as noted by other reviewers, by doubling the salt. My best yellow cake recipe calls for lots of eggs and butter, as well, but about double the salt. A little extra vanilla or higher quality vanilla will round out the flavor, as well. Next time, I will use salted butter again, just not so much of it, and double the salt, add a little extra vanilla and no extra sugar. Oh, and one more thing—I am a purist about presoaking baking flour before cooking with it (or using sprout flour), so for this recipe, I mixed the flour, milk and salt in the evening around 7 p.m. and let it sit at room temperature overnight. The next morning, I mixed the remaining ingredients in a separate bowl, added the flour mixture to it, and baked it in two insulated 9” round pans for about 45 minutes. Worked out awesome.
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This is an amazing cake. I doubled it for two 9” layers, adding 25% more sugar and 50% more...