Yield: Yields one 9-inch cake.
Arrange half of the berries on the frosting; use any less-than-perfect berries for this layer.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I loved the icing (although I couldn't get the lumps out) but a little disappointed with the cake - a bit dry but good flavour.
I made this cake recently and it was exactly the way I expected it to be. So moist and delicious.I just had one question. I'm wondering which one makes the best out of this recipe? Milk, buttermilk or sourcream? Has anyone tried any of the other two?
Didn't have a chance to make the icing for this recipe, but the cake is delicious! Be careful not to over bake! If I had cooked it any longer, it would have been dry. Otherwise the cake has a lovely fine crumb and is soft like a cloud! Yum!
This was fun to make & it looked just like the picture. The frosting was yummy! My cake wasn't 100% moist so not sure what I did wrong. I did make it the day before & kept in fridge so next time I may only chill it for a short time. So pretty when you slice it! Next time I may add a bit of pured raspberries to the whole berries between the layers. Will make again.
© 2019 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?