I don't however feel the need to purchase King Arthur brand products- but their cake flour is good quality so I may end up buying it anyway to make this cake down the road.
King Arthur Birthday Cake- This Is Going To Be My Next Layer Cake
by Anonymous | reply 31 | October 1, 2024 2:48 AM |
I use King Arthur cake flour and will definitely give this recipe a go. Looks delicious! What a good find!
by Anonymous | reply 1 | September 26, 2024 4:28 AM |
A rather simple flavor profile.
by Anonymous | reply 2 | September 26, 2024 4:33 AM |
Ooh thank you, OP. I've been looking for a decent yellow cake recipe. It's hard to find! They're either a dry crumb akin to corn bread or a rubbery texture. It's much easier to make a decent chocolate cake. I always forget to look at the King Arthur site. I think I made their date nut bread years ago. Good recipe. I was just thinking how it's baking season and I picked up a couple cans of pumpkin puree on sale earlier.
by Anonymous | reply 3 | September 26, 2024 4:43 AM |
Be sure to use a food scale to measure the flour & other ingredients. I bought a food scale maybe 20 years ago and never looked back.
Anyway, looks like a nice recipe. 4 eggs and a whole Tbsp. of vanilla in the cake (another Tbsp. of vanilla in the frosting). Also, 20 Tbsp. of butter in the frosting.
You can also do a 9x13" pan (vs. 2 layers).
by Anonymous | reply 4 | September 26, 2024 4:45 AM |
Fat whore thread.
Add some Ozempic to that while you're at it, r4.
by Anonymous | reply 5 | September 26, 2024 5:41 AM |
R5- We FAT whores will rejoice when we enjoy the flavor of this yummy sounding/looking cake.
R4- I think the instructions say you can either weigh the dry ingredients or measure them in measuring cups and use a knife to level off the top.
by Anonymous | reply 6 | September 26, 2024 1:48 PM |
R3- You're welcome. It just looks so beautiful and yummy in the photos ( plus the ingredients sound good) that I'm motivated to make this cake and to share the recipe and photos here on the datalounge.
by Anonymous | reply 7 | September 26, 2024 1:57 PM |
It looks a little dense in the picture…
by Anonymous | reply 8 | September 26, 2024 2:51 PM |
I use King Arthur cake flour to make huge cookies.
by Anonymous | reply 9 | September 26, 2024 4:30 PM |
What about small cookies?
by Anonymous | reply 10 | September 26, 2024 4:33 PM |
King Arthur has some of the best recipes re: baking. Their cardamom buns are delicious!
by Anonymous | reply 11 | September 26, 2024 4:34 PM |
I've been using the recipes for years and have never had one fail.
by Anonymous | reply 12 | September 26, 2024 4:35 PM |
That is my favorite kind of cake. I wish I could bake.
by Anonymous | reply 13 | September 26, 2024 4:37 PM |
Isn't Arthur a little old to still be celebrating birthdays?
by Anonymous | reply 14 | September 26, 2024 6:03 PM |
It does, R8. I'm all for keeping things simple, but I suspect that cake-to-frosting ratio wouldn't be that delicious to me. I prefer thinner layers.
by Anonymous | reply 15 | September 26, 2024 6:07 PM |
I like the look of the crumb / density. Who wants a cake with big holes.
by Anonymous | reply 16 | September 26, 2024 7:44 PM |
R7 I’m sure you’ll type fat when you return to share photos of your heifer cake.
by Anonymous | reply 17 | September 26, 2024 7:46 PM |
How do they make the layers so thick? When I make a 2 layer cake it’s minuscule. Take four layers to look like that.
by Anonymous | reply 18 | September 26, 2024 9:05 PM |
I make this cake all the time. I've never used cake flour, and it comes out moist and delicious. The almond oil really makes a difference in the taste-- it brings out the vanilla flavor in the cake. King Arthur is my go-to site for recipes as a fairly low-skilled baker. I love trying their suggestions!
by Anonymous | reply 19 | September 26, 2024 9:57 PM |
They probably use an 8” pan.
by Anonymous | reply 20 | September 26, 2024 10:33 PM |
That cake looks so dully 1938-ish, and so if anyone came over and tried to surprise me with that I’d scream with laughter and throw it right out the window.
by Anonymous | reply 21 | September 27, 2024 1:12 AM |
This doesn't look ready yet for its full flavor profile. It still needs to be entirely deep-fried.
by Anonymous | reply 22 | September 27, 2024 1:26 AM |
Dark chocolate frosting would be better.
by Anonymous | reply 23 | September 27, 2024 1:28 AM |
Just a can of frosting would be best of all.
by Anonymous | reply 24 | September 27, 2024 1:31 AM |
I think I would prefer milk chocolate frosting. Now I’m hungry for cake!
by Anonymous | reply 25 | September 27, 2024 1:36 AM |
[quote] The almond oil really makes a difference in the taste-- it brings out the vanilla flavor in the cake.
The recipe calls for almond EXTRACT.
I've never heard of almond oil (peanut, walnut, hazelnut, pistachio--yes) but if it does exist, that amount of it wouldn't have enough flavor to be noticeable in the cake.
by Anonymous | reply 26 | September 27, 2024 3:09 AM |
Almond oil is used for massage.
by Anonymous | reply 27 | September 27, 2024 3:13 AM |
A tablespoon of vanilla for the cake, AND a tablespoon of vanilla for the frosting? It sounds over-flavored.
by Anonymous | reply 28 | September 27, 2024 8:21 PM |
[quote]I've never heard of almond oil (peanut, walnut, hazelnut, pistachio--yes)
I’ve only really used it on my feet prior to sloughing dead skin off of them.
by Anonymous | reply 29 | September 28, 2024 2:09 AM |
I use almond extract when I make pizzelles. Just 1/2 tsp( less IS more ) against 2 lbs of flour, so it isn't very much at all, but the overall flavor IS affected. Any sweet that is egg-heavy( chiffon cakes; flan; bread pudding; French toast and pizzelles of course) I believe will be better tasting with the judicious use of almond extract. I want the anise flavor to predominate though( I use seeds AND the extract for that) and also vanilla extract to help increase the sweetness profile. I gotten many compliments on my pizzelles, and for that I have to give a thumbs-up to my grandmother, because it is her recipe.
r23 I agree with you, an amped up chocolate flavor is called for, the one shown looks( eat with our eyes too) and sounds anemic.
by Anonymous | reply 30 | September 28, 2024 9:26 PM |
Almond extract is very common in baking (tho not as ubiquitous as vanilla) and adds a depth of flavor. As someone mentioned before a little goes a long way. My favorite pound cake and cheese cake recipes call for a tiny amount of almond extract.
by Anonymous | reply 31 | October 1, 2024 2:48 AM |