Comments on: The Fluffiest Yellow Cake Recipe + Chocolate Frosting

By: laura

laura — Sat, 22 Oct 2022 14:16:10 +0000

In reply to Whitney. Thank you Whitney! I'll give it a try and hopefully I'll have some good pics to share haha

By: Whitney

Whitney — Fri, 21 Oct 2022 02:07:24 +0000

In reply to Laura. Hi Laura! I haven't tried dulce de leche before but I definitely want to someday! And you can absolutely decorate this cake in the style of that "How to Decorate a Cake with Sprinkles" cake! This recipe is basically a rich vanilla cake at its core, so it should taste great with any frosting that pairs well with vanilla. Enjoy!

By: Laura

Laura — Tue, 18 Oct 2022 13:32:26 +0000

Hi Whitney,

I’m planning on doing this cake but I want to use the decoration on the video “How to Decorate a Cake With Sprinkles”, I usually see people doing that type of decorations on vanilla cakes not yellow cakes – would it work fine?
And I want to use dulce de leche, have you tried something similar yet? I want to use your tip of putting buttercream on the sides so hopefully it keeps 3 9inch layers good.
Thanks 🙂

By: Whitney

Whitney — Sat, 12 Feb 2022 21:27:51 +0000

In reply to Noreen.

Hi Noreen! For just two layers, you’ll want to scale the recipe down by 2/3. You can use this recipe calculator to help: https://www.inchcalculator.com/recipe-scale-conversion-calculator/

By: Noreen

Noreen — Sat, 12 Feb 2022 13:23:30 +0000

Hi! This recipe looks promising! If I just wanted to bake 2 layers how would I divide the recipe?
Thanks a lot!

By: Whitney

Whitney — Thu, 27 Jan 2022 05:55:19 +0000

In reply to lizzy. That is amazing, Lizzy! I'm so happy to hear it was a hit! To make this recipe as cupcakes, be sure to fill the tins no more than 2/3 full and bake at 350F for 15-18 minutes (or until a toothpick inserted comes out clean). Enjoy!

By: lizzy

lizzy — Wed, 26 Jan 2022 20:55:53 +0000

I made this cake last year for my husband’s birthday and now he won’t ever eat another cake haha. I need to make this recipe into cupcakes since we are going to a restaurant and it will be easier for me. Do I need to adjust the cook time or temperature for cupcakes?

Thanks~

By: Matt

Matt — Tue, 02 Mar 2021 02:53:07 +0000

Hey Whitney,

Regarding the Wilton comb, did you just use the regular stripe comb… (the same one you’d use if you were adding in stripes, but you just didn’t pipe in different icing for stripes?)

Thanks!! – Matt

By: Whitney

Whitney — Mon, 01 Mar 2021 03:33:11 +0000

In reply to sne3103.

Hi there! So sorry to hear that your cakes sank. I can assure you that this recipe has been tested a ton and I’ve never had a problem with it sinking. I know you said that your baking soda is fresh but have you checked your baking powder? That tends to expire quicker – every 6 months. It’s one of the most common culprits, but here are a few more reasons why cakes sink: https://sugarandsparrow.com/why-cakes-sink/ hope you give it another go someday with better results!

By: sne3103

sne3103 — Sat, 27 Feb 2021 15:56:00 +0000

I made this in three 6” pans and faced the same issue as a previous reviewer. All three sank in the middle. I weighed my ingredients wherever weight measures were provided, everything was room temperature, my oven is calibrated correctly, and my baking soda is fresh. I also followed the mixing times and speeds specified in the recipe. I’m not a novice baker either, and this has never happened before..