This is a great cake. The only adjustments I would make is to the frosting. I added yellow coloring to the icing. I would increase the frosting to allow for extra to pipe onto the cake to decorate it. A “crumb layer” is helpful when frosting this cake. Frost the cake very lightly and pay no attention to all the crumbs that will fall off the cake and mingle in the frosting. Refrigerate the cake for about a half an hour to let the icing firm up and then remove the cake and finish frosting the cake…..this way the crumbs stay in the first layer and will not ruin the look of the finished cake.
I think this recipe is fantastic! Just enough sweetness and tart. I would recommend doubling the buttercream frosting. I was conservative with the middle layer and I still didn’t have enough to ice the rest of the cake.
Just made this cake recipe and it did not disappoint! I made 2 6×3 cake rounds filled about 2/3 full and baked at 350 (using 2 oven thermometers) for about an hour. I think next time I might need to bake it 5-10 mins longer but it is absolutely delicious! Thank you so much for this recipe.
After reading reviews that many thought this cake was to dense, I substituted cake flour for all purpose flour. As a result, I didn’t find this cake to be dense at all. It’s also very important to not overmix the batter! Thos two tips should ensure a super light and moist cake. The filling and icing on this cake just couldn’t be beat!!
Great recipe! I made this for my son’s birthday and turned it into a rainbow cake. Tastes great and holds up well! Thanks!!!
2 cups all-purpose flour
2 teaspoons baking powder
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