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11 Reviews
CBubbBake
April 6, 2021
Sponge came out great, had issue with the flour measurement though.
The weighted amount (271g) was no where near 2 1/4 cups for me (when weighed it was about a 1 1/2. I ended ignoring the weighted amount because it just seemed to be too little Any idea why?
The weighted amount (271g) was no where near 2 1/4 cups for me (when weighed it was about a 1 1/2. I ended ignoring the weighted amount because it just seemed to be too little Any idea why?
Susan G.
July 22, 2018
This cake was delicious. It was a tiny bit flat--my layers didn't sink, but they didn't dome, either. I got a little bit lazy (I was making my own birthday cake, so I was allowed) and made an Epicurious lemon cream cheese frosting instead of buttercream. I loved it! So did the rest of the family. Such a tasty combination. I'll definitely make this one again, probably trying the buttercream next time.
maureen
May 1, 2018
This cake came out great. I followed the directions exactly, using the weight method. Don't overthink the process. Just make the cake!
I had thought the lemon flavor would not be pronounced enough but it was perfect. I followed the steps to finish the cake with the raspberry jam. I did, however, use Natasha's Kitchen's recipe for Swiss Meringue Buttercream frosting. It used less butter and looked easier. Delicious! RAVE reviews and beautiful when cut!
I had thought the lemon flavor would not be pronounced enough but it was perfect. I followed the steps to finish the cake with the raspberry jam. I did, however, use Natasha's Kitchen's recipe for Swiss Meringue Buttercream frosting. It used less butter and looked easier. Delicious! RAVE reviews and beautiful when cut!
Urvish T.
April 9, 2021
Was Natasha's frosting enough for the whole cake? It does seem much easier..
Miss_Karen
January 18, 2018
'For more on how to build a layer cake, be sure to check out the full article linked with this recipe (find under my username)! —Erin McDowell'
- -I am unable to find this article. Help....!?
- -I am unable to find this article. Help....!?
Aurora F.
April 6, 2018
If you search for "layer cake" in Articles, you'll find it. It's "How to Build a Lofty Layer Cake"
Kiley D.
June 20, 2017
Erin, please help! I want to make this cake for my mother's wedding this summer, but I've done 3 test cakes and had the same problem each time: the cakes shrink away from the edges and sink down once I remove them from the oven. While they're in the oven, they look like they're rising well and they'll form a slight dome above the top of the cake pans. But when they come out, even though a toothpick comes out clean, as they cool they shrink away from the sides and sink in at the top, so I'm left with essentially trapezoidal cakes that lack sufficient height for cutting into 2 layers each. People say they're very tasty, but pretty dense - more like pound cake. I've been using two Williams Sonoma Goldtouch 8" cake pans.
I've done some troubleshooting of my own, to no avail:
- absolutely no opening the oven during baking
- mixing flour & milk into creamed butter/sugar until just incorporated, not overmixing
- making sure to fold the egg whites very gently into the batter so as not to deflate
- using cake flour instead of AP flour
- getting an external oven thermometer to make sure my oven is really at 350 (turns out it does run cool, so I adjusted for that, but it didn't change the shrinkage problem)
- making sure butter and eggs are completely at room temperature before beating
Is it possible that I'm not beating the egg whites enough? I struggle a little with deciding what are soft vs. medium vs. stiff peaks. Or that I need to adjust the heat of my oven lower or higher? Different cake pans? I'm at a total loss! Any advice would be greatly appreciated!!
I've done some troubleshooting of my own, to no avail:
- absolutely no opening the oven during baking
- mixing flour & milk into creamed butter/sugar until just incorporated, not overmixing
- making sure to fold the egg whites very gently into the batter so as not to deflate
- using cake flour instead of AP flour
- getting an external oven thermometer to make sure my oven is really at 350 (turns out it does run cool, so I adjusted for that, but it didn't change the shrinkage problem)
- making sure butter and eggs are completely at room temperature before beating
Is it possible that I'm not beating the egg whites enough? I struggle a little with deciding what are soft vs. medium vs. stiff peaks. Or that I need to adjust the heat of my oven lower or higher? Different cake pans? I'm at a total loss! Any advice would be greatly appreciated!!
Delores A.
June 4, 2018
Try using cake pan "even strips" (offered by Wilton brand & others too) which you dampen in water &wrap around the outside of the cake before you put into the oven. The syrups help to insulate the pan & distribute the heat throughout the cake while out bakes allowing it to rise all over instead disproportionately in the middle. Found them on Amazon. LLovvee the results with my cakes! No more wasting 1/3 of my batter that I have trim from a cake "dome"! So glad I found these!
Anita F.
May 29, 2016
I can't wait to make this cake too! I'm going to check out your website for tips on layering cakes and keeping the filling from seeping through. Thank you for sharing!
Sugartoast
May 17, 2016
Lovely, can't wait to try. And thank you the "retaining frosting wall" tip. I always have trouble with my fruit filling seeping through the outside frosting layer but will be sure to incorporate this beautiful yet practical step next time. Thanks.
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