Yield: Makes two 9-inch cakes.
Make Ahead Tips
You can bake the cakes up to one day ahead of filling and frosting. Let the cakes cool completely, then wrap them tightly in plastic.
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I won't make this one again. Dry, low on flavor, and quite crumbly.
So I made this cake for the Four Layer Cake with (Chocolate) Buttercream. The cake is okay. It tastes very good. Mild and not too sweet. But it doesn't bake high enough to make four layers (so I just did a two layer no big deal) and it was a bit dry I felt.
Cakes from scratch never work for me. They are dense. But this time when using this recipe as exact as I could, the cake turned out wonderful. It rose and looks beautiful. I even cut the recipe in half so it serves the purpose of a little birthday celebration for 3 of us. it is cooling right now. The batter was lovely even though I absent mindedly added 1/8 teaspoon too much of the baking powder and forgot to put the sugar in until the very end of mixing.
I disregarded the reviews that said the cake was dry - mistake! I followed the recipe exactly but my cakes didn't really rise and were quite dry. The flavor was fine, but I'm not making this again. One of the few Fine Cooking receipes that was a failure.
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