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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.
There is a different process for cupcakes! Perhaps that is the problem that some of you are having. It creates a perfect cupcake, with*****ollapsing. The ingredient amounts are a bit different, creating more structure for the small cake. You can search here for the recipe.
I can bake fairly well. However, as one other the other **** stated my cupcakes collapsed. They dipped in the middle. Don't understand this. I thought maybe I had done something wrong. So about a week later, i made the recipe again ****** certain to follow it exactly. The same thing happened. Think this recipe is different than in the 1980's because back then I made this cake without any problems. I don't understand it. No problems with any other cake but this one. So one please tell me what happened?