King Arthur Birthday Cake- This Is Going To Be My Next Layer Cake

I use King Arthur cake flour and will definitely give this recipe a go. Looks delicious! What a good find!

A rather simple flavor profile.

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.

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).

Fat whore thread.

Add some Ozempic to that while you're at it, r4.

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.

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.

It looks a little dense in the picture…

I use King Arthur cake flour to make huge cookies.

What about small cookies?

King Arthur has some of the best recipes re: baking. Their cardamom buns are delicious!

I've been using the recipes for years and have never had one fail.

That is my favorite kind of cake. I wish I could bake.

Isn't Arthur a little old to still be celebrating birthdays?

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.

I like the look of the crumb / density. Who wants a cake with big holes.

R7 I’m sure you’ll type fat when you return to share photos of your heifer cake.

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.

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!

They probably use an 8” pan.

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.

This doesn't look ready yet for its full flavor profile. It still needs to be entirely deep-fried.

Dark chocolate frosting would be better.

Just a can of frosting would be best of all.

I think I would prefer milk chocolate frosting. Now I’m hungry for cake!

[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.

Almond oil is used for massage.

A tablespoon of vanilla for the cake, AND a tablespoon of vanilla for the frosting? It sounds over-flavored.

[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.

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.

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.