Butter layer cake from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 190) by Lisa Yockelson

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

  • ashallen on July 29, 2019

    This is a nice basic vanilla layer cake - good flavor and a moist, resilient texture without gumminess. Whereas some cakes can handle cold ingredients during mixing, this one seems to be a bit more sensitive and does best when ingredients are at room temperature. It's worked successfully both as a full recipe in a 9x13-inch or 2 9-inch pans and as a half-recipe baked in an 8-inch round pan to yield a slightly thicker layer. Also works well with almond instead of vanilla extract.

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