This is literally and unequivocally the best cake I have ever had in my life. I made it for my boyfriend's birthday and I'm pretty sure he fell in love with me right then. (He also ate the whole cake in two days, and he's a skinny guy). I've made this cake three or four times. I always take one reviewer's advice and substitute another stick of butter for the oil, and I usually skip the pecans. Sometimes I don't make the frosting by hand, either- shhh, don't tell anyone I use store-bought frosting! I also substitute an equal amount of plain yogurt for the buttermilk- either ingredient is the secret, I think. It keeps the cake super moist and rich for days, almost like pudding. I found that one trick is to watch it closely while baking and cook it "halfway"- most of the bottom and the sides should be fairly solid, like a normal cake, and the inside should be softer, a bit more liquid and a slightly different color. Then it's almost like two cakes in one.
I recently discovered that I'm sensitive to gluten, but even if I can't make a gluten-free version of this cake work I'm not going to stop making it, if only for other people. It's just so good!
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This is literally and unequivocally the best cake I have ever had in my life. I made it for my...