Probably the best yellow cake recipe I’ve found, and I’ve been looking for that “one and done” for a while. I substituted 1/3 cup Bailey’s Irish Cream for 1/3 cup of the milk, something I do often because I love that “je ne sais quois” it adds. Cake was fluffy, light and moist. I didn’t love the frosting, though probably just a matter of preference. I found it to be heavy and overly fudgy, which may not be a bad thing for fudgy frosting lovers. I thought it overwhelmed the lovely cake. I like a lighter, swiss-style frosting. But, if I were to make this again, I’d probably add a bit of heavy cream and switch to my whip attachment, then whip a bit longer. I used 9-inch cake pans, and suggest if you use them spread your middle layer of frosting a little on the thin side to make sure you have coverage for the whole cake. If you want that show-stopping tall layer cake, be sure you use the smaller (8-inch) cake pans, and/or consider making 1.5 times the recipe for three layers.

• Reply