If you want to make this cake with two 9" round pans, like I did, just use 3/4ths of the amounts listed and follow the exact same steps of the recipe. I did, and it worked out perfectly. I was surprised to read so many people tried to make it work with these quantities in two 9" round pans when the recipe states it's for three 8" pans. Sorry for those who had batter overflows making a mess in their ovens!
For convenience, here are the measurements I used:
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1 tablespoon vanilla extract
Although the vanilla wasn't reduced proportionately, the cake still turned out great...very moist and very tasty. Also notice, I used baking powder and salt in proportions above because I didn't have any self-rising flour.
In my oven, the cake took 23 minutes to bake. At 20 minutes, the center wasn't done yet.
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If you want to make this cake with two 9" round pans, like I did, just use 3/4ths of the...