Classic yellow layer cake from BraveTart: Iconic American Desserts (page 118) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fudge frosting

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kshell on May 25, 2026

    Great cake, not too fiddly if the ingredients are the right temp. Moist with a fine crumb. Fudge frosting was a fail and I'll make a separate note on that.

  • mamacrumbcake on May 18, 2021

    Very pillowy cupcakes with a delightful, soft crumb. Made a half recipe which yielded 12 cupcakes plus enough batter for 1-2 more. Baked the full 22 minutes. I followed the mixing directions exactly. It yielded a soft batter.

  • SweetLittleBytes on January 22, 2021

    You definitely want a candy thermometer for the fudge frosting. It also dries out very quickly unless it's frosted, so if it has cooled down but you're not ready to frost it yet, wrap it really well until you're able to finish the cake.

  • Sheli on July 25, 2018

    This cake is delicious on its own, and I've made it with a coconut icing, and with the bourbon variation of the marshmallow buttercream with great results. The chocolate icing that's paired with it in the book is fine, but not my favorite.

  • coryelizabeth on June 23, 2018

    This cake turned out fine, though it seemed a bit dry, and the flavor was quite muted.

  • ddenker on May 21, 2018

    Made this for my husband’s birthday and while he said it was “maybe the best cake” he’s ever had, the fudge frosting that I paired it with was a total fail.

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