Yellow cake from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 122) by Zoë François

  • almond extract
  • sour cream
  • confectioner's sugar
  • granulated sugar
  • eggs
  • all-purpose flour
  • butter
  • egg yolks
  • EYB Comments

    Can substitute the book’s “Whipped milk chocolate mascarpone frosting” for the “American buttercream” called for in this recipe.

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 the book’s “Whipped milk chocolate mascarpone frosting” for the “American buttercream” called for in this recipe.

  • et12 on July 18, 2021

    Really enjoyed this cake. Made the sponge two days before assembling and serving (keeping them in airtight containers). I used the same raspberry buttercream suggested in the recipe and it tasted amazingly.

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