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This beloved and classic 3-layer cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before enjoying a slice of this cake.
If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My grandmother used to make this cake and I've been ****** it for years, and I think it's wonderful, like the great majority of reviewers. If it doesn't turn out right for you, your oven is off or you're doing something wrong!
This is absolutely delicious. I used cake flour instead of all purpose, also. The measurement changes to 2 cups and 4 tablespoons, instead. Adding just an eighth to a fourth teaspoon of almond extract with the vanilla accents the German chocolate flavor, too.
Well, I'm sure this is good - but it's not the original recipe. The original recipe called for swan's cake flour. Cake flour gives a lighter texture.