This cake is fantastic! My kids and I made it and they loved it. I did do a few things differently that was recommended by a viewer (Mandy W) in another yellow cake recipe. She recommended using cake flour and when you measure it, sift the flour into the measuring cup and then level it off (this makes the cake more dense). She then also suggested creaming the butter, sugar & flour together then pour in the milk/egg mixture. Also the cold ingredients should be at room temp when using. I din't have cake flour so I looked up how to substitute it, and it says to every 1 cup of cake flour, use 1 cup of unbleached plain (all purpose) flour and then take 2 tablespoons out. I also ended up baking the cake in 2 round tins and freezing one. I also had a little trouble with timing too, I think because I only used 2 cake tins, so it took longer than the 15-20mins stated. I also left it plain as it didn't need icing. It came out moist and dense, just as I was hoping. I may try it using self raising flour next time to compare the difference. Will definitely bake again and am even thinking of using this for my sons birthday cake. Thank you for a great recipe :)
Was this review helpful?
0 users found this review helpful
This cake is fantastic! My kids and I made it and they loved it. I did do a few things...