Yield: Yields 2 8-inch round cakes or 24 cupcakes
This versatile cake can be baked as cupcakes, as a base for ice cream cakes, or in a traditional layer cake with buttercream for a birthday or any other occasion.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Reprinted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?