Basic yellow layer cake and sheet cake from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 86) by Rose Levy Beranbaum

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

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

  • Eat Your Books

    Can substitute milk for buttermilk and all-purpose flour for cake flour.

  • anya_sf on November 12, 2019

    I made 1/2 recipe as one layer for an ice cream cake. I used cake flour and followed the directions exactly, but the yellow cake stuck to the pan and crumbled around the edges upon removal. I think the cake was just too warm. Also, the parchment round stuck to the pan and not the cake, so a bit of the bottom also came off. I ended up slicing off part of that layer before assembly.

  • vickster on November 02, 2019

    I made a layer cake. Cake has delicious flavor and rose beautifully. However it was a bit dry, even though I carefully checked with toothpick at the end. It may because we didn't eat it until the next day.

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