Straight-up yellow snacking cake from 100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More (page 37) by Sarah Kieffer

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

    Errata: the following ingredients should be added to the ingredients list: 3 large eggs, at room temp; 1/2 cup [120 g] sour cream, at room temp; 1/2 cup [50 g] almond flour; 1 tbls pure vanilla extract. Add in step 2, whisked together with the melted butter, granulated sugar, buttermilk, oil, baking powder, salt, and baking soda. The 1/2 tsp baking powder should be 1 1/2 tsps.

  • stef on March 29, 2026

    Nice quick cake to make which I iced with the bitter chocolate buttercream. I would bake it again.

  • Emily Hope on March 13, 2026

    I unfortunately missed the errata note the first time my daughter made this cake (by herself) -- it was a total disaster. She wanted to try again and after looking at the recipe and realizing something was amiss, I found the errata and the resulting cake was pretty good. Not the most amazing yellow cake ever, but sturdy and pretty moist, with good flavor. Might repeat.

  • dbuhler on January 22, 2026

    Absolutely delicious! I am at high altitude (4700 ft) and the only adjustment I made was that I reduced the baking powder to 1 1/4 tsp. I baked in a 9" square pan and it was done at 42 minutes. Straight away the cake is very moist, and the smell is divine! I am interested to see how long it stays moist.

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