Question on the filling, how long does it last in the fridge? My husband is a quarter of a century old! Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. I haven’t used the reverse creaming method yet. They’ll be taking a big step a week from today, and starting swimming lessons. Get the recipe from Taste and Tell. And then came the excess. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. By Logan’s request, I made a Chocolate Raspberry Cake. It’s absolutely gorgeous! I’ve mentioned using the reverse creaming method in a couple of recent cakes and have used it here as well. It is THE icing on the cake! They are also really discovering that they have a mind of their own and so sitting down and planting themselves when they don’t want to do what we say is becoming a very popular behavior. Wonderful! We are at 6700 feet. Hi! Baker by Nature | Privacy Policy. I used Ateco tip 847. What is your elevation so that I may adjust the flour or leavening agents to my altitude? Meringue based buttercreams have less sugar because of the volume added by whipping the egg whites for the meringue. At what temperature and time would you say I bake this cake at if I use the 6-inch cake pans. 11. I plan to make this actual cake soon because I love a good vanilla cake. Ice Cream, Ice Cream Cakes, Ice Cream Pies,, My whole family loved it as well as a few friends I delivered a slice to. I baked this cake for my birthday this past week and it turned out SO DELICIOUS!! The perfect birthday or celebration cake! i did put all three pans in same oven, and they were touching a tiny bit. The cake is also finished with a generous drizzle of melted Lindt CLASSIC RECIPE White Chocolate. This is a beautiful cake. I’m going to make this cake for an outdoor event, not sure about using a cream cheese frosting. Don't worry if they mix together a little. I’d love to try it, but would need to make it ahead of time. 8 inch pans (in step 1). Simply take it out of the fridge an hour or two before serving so it can come to room temperature. Pour batter into a greased and floured 9×13 inch baking dish. We now just use the cake recipe for all birthdays. This cake really was a dream!! *. If you’d like, you can strain the puree to remove the seeds. Pipe shells around the top edge of the cake. Your thoughts. Frost the cake with it, then decorate it as you like. Made this cake for a cousins birthday and it was a hit! What went wrong. I wanted to make this cake for a christmas dinner but in cupcake form because I loved it so much when I made it for Valentine’s Day. Refrigerate cake until ready to serve. Hey Lindsay! Thank you Lindsay for the best white cake recipe. Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Required fields are marked *. I love the end-result of reverse;creaming-method cakes, but my batters always seem to turn out lumpy instead of creamy. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. Thanks a lot for sharing this recipe Lindsay! I have always had great results and have never had a problem. But with drowning literally being the number one death in young kids and us around water so much, it’s a skill they’ve got to have. Gorgeous cake!. Every crumb I tasted was delicious. How to replace cake flour? … I’m not sure if you would consider that thin or not. Long story short, I was wondering if there is a way to make the cake moister and lest dense. You can definitely do that if you don’t think you’ll use all of the frosting. Once frosted and decorated, it looks so bright and happy (who can resist that colour?) I have just finished making this cake, and will serve it tomorrow for my mom’s 96 birthday at a restaurant. Ultimately it results in a more tender cake and finer crumb. How long should I bake for if I decide to do that? Because of your recipe I received a lot of compliments. And I can’t help but feel some white chocolate ganache would be terrific along with the raspberry filling between the cake layers… . Im trying to make this cake for Mothers day and I want it to be perfect :)! Cut out two 9-inch round segments of parchment paper to line your cake pans with. Whisk together eggs, 1/4 cup milk and vanilla in a medium bowl. Simple enough that you could eat it any old day but nice enough for an occasion too, and certainly not boring. Buttercreams often have a large amount of powdered sugar in them for volume and stability. Grease and flour three 6" cake rounds and line with parchment. Refer to my tutorial, if needed. I hope you enjoy it! Learn how to make a show stopping Raspberry Cake – Chocolate cake sponge, with raspberry flavour and delicious fluffy raspberry buttercream icing, topped with chocolate ganache and fresh raspberries. 5. Hi- my sweet six year old asked for this for his birthday tomorrow. In the bowl of your mixer whisk the … It prevents the hot air from being able to evenly heat the cakes as they bake. What are your thoughts on alternating layers of the raspberry filling and lemon curd? Lemon and Raspberry … This process of adding the fat to the flour actually coats the flour to minimize gluten formation. Jul 25, 2020 - Explore Blanche Young's board "Chocolate Raspberry Cake" on Pinterest. The salt adds some flavor and cuts down on sweetness so it’s more a matter of preference. 15. Divide the batter among the prepared pans. Once I’m happy with the look of the lower swipes, I do the second row. Place the first cake on a serving plate or a cardboard cake round. Ashton is up in the 90s with his percentile and Brooks is literally off the chart. You just might need to adjust the baking time a little bit. I would like to not put 10 cups of sugar in the cake, is it ok or is it gonna mess up frosting density? My husband loves the Raspberry chocolate cake. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more sour cream, starting one tablespoon at a time. Thank you, I know I’ll be making many more times. Speaking of this cake, it really is a dream! 10. Ashley. I would think it would be OK for about 3-4 days, give or take. I honestly haven’t tried it to be able to say. You need this lemon cake layered with raspberry preserves and topped with buttercream and coconut. I hope you enjoy it! The cakes will pull away from the sides of the pan a little as they cool. Your email address will not be published. Do I really need to use that many cups of sugar, 10 whole cups of sugar seems excessive. Gosh, it’s hard to compare them. A sweet and tangy lemon berry cake! Are all the recipes on this website in your cookbook? 18. Keywords: raspberry cake, vanilla cake recipe, raspberry cake filling, vanilla cake with raspberry filling, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. 14. And then just to finish off the corners of the cake I did horizontal swipes around the top. A perfect flavour combination! This cake looks delicious. Topped with buttercream swirls, fresh … Stir in 1 cup whole raspberries. 21. Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. I just have a quick question, would I be able to make this cake in a 9×13 pan instead of the 8in rounds? It’s just SO tender! I can’t find fresh raspberries can I make this with raspberry  preserves? It uses a whipped cream cheese frosting. I’ve been baking and decorating cakes for a very long time. I do tend to be heavy handed with my frosting. And their dance moves are going from a cute little bounce to full on dancing, complete with the same little bounce, stomping, swaying and arm waving. Can we start this blog post off by appreciating how light and delicious a flavour this cake sounds. Instead of raspberry, I used strawberries and the cake came out beautiful and very tasty. It really struck me because the flavors are so simple and seemingly unexciting and yet, when paired together, make an elegant and classy cake. Why so many cups for this frosting? So on to this cake. I really like your recipes, I’ve made 2 now, the lemon cheesecake and this one. Thanks. I didn’t have any 8 inch cake pans so I used 2 9 inch cake pans and the full recipe was the right amount of batter for two layers. Raspberry Goat Cheese Cheesecake Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl. Baking spray on the pans instead of grease and flour? Raspberry Buttercream Cake: Happy Birthday Little Blog! Thanks for the recipe! Exactly a year ago today, I wrote my very first blog post! So I start from the bottom and use my 9 inch offset spatula to create the lines around the bottom first. This was the first cake I’ve ever baked (for my Father’s birthday) and I gotta say, your recipe is tasty! This site uses cookies to help provide the best user experience. Refrigerate and allow to cool completely. This cake looks amazing and I’m thinking of making it for my nieces Baptism. Place the cake back in the fridge for another 20 minutes before decorating. Made this cake at the last minute (since my cheesecake leaked inn water) for a high school graduation party. Urgent birthday today need know help. There ain’t nothing quiet about this cake. I didn’t have cake flour so I made my own by sifting together some corn starch and all-purose flour. Your vanilla frosting using butter & shortening would probably be best. It’s my favorite. Hope they’re having a great day so far! My son has asked for a raspberry and lemon curd cake- this looks like an awesome start. This simple vanilla cake with raspberry cream cheese frosting makes a perfect birthday cake!! This dusting of flour helps keep the berries afloat during the baking process, and ensure you won’t slice into a cake full of sunken berries. If you prefer a cake with light lemon flavor, I do not think it’s an essential ingredient. Would it work with vanilla buttercream frosting instead of cream cheese? I would not recommend adding all of the cake batter to an 8 or 9 inch pan. I promise I won’t use it for every cake now, but I have kind of fallen in love with the texture it gives a cake. Turn mixer off. No, the recipes in my cookbook are mostly different. No-fail tender crumbs, sweet and tart raspberry cream cheese frosting and simple chocolate decoration is a match made in heaven! To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. I will put this on my list of cakes to bake. In a medium bowl, … One of the best cakes I have ever made. For the filling, whip the cream until it forms soft peaks. I’ve organized a little party! I just made this cake tonight. I was pretty much sold as soon as I read “cream cheese frosting” and “reverse creaming method”. However, the consistency, taste, and texture of the frosting was actually perfect for me. Can I prepare the raspberry filling in advance? When you measure your flour, be sure you’re not packing it into the measuring cup. Can you tell me if this cake would freeze well? 13. 19. In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Definitely making this cake! It’s been a while since I made the other cake too. Fold in flour mixture. Hi would love to make this cake! And the vanilla cake layers are so fluffy and soft. I haven’t dried it as cupcakes before but I’m guessing somewhere between 15 and 20 minutes. The raspberry is just right not too sweet and the frosting is perfection. Again, be sure not to over mix! What size of pans should I use? I want to have a lighter frosting. I’m making this cake today for a dinner tonight; the cake layers I made last night, and they turned out beautifully! I list lemon extract as an optional ingredient. I am so glad to hear you enjoyed it so much! If you prefer a, I don’t recommend adding more raspberries than called for to the batter. Your email address will not be published. They are 18 months and after their 18 month check up I can tell you that being preemies didn’t hold them back one bit. Raspberry Almond Layer Cake Over mixing is very easy to do, and will result in a dry, dense cake. 7. Hi, would you elaborate on how exactly to make those designs using an offset spatula? Place the second cake on top and add another dam of frosting and the remaining raspberry filling. 8. Next, the filling is made with some fresh raspberries that are pureed in a food processor. March 21, 2014 By The Tough Cookie. I am a begginner as far as making a cake from scratch so I did come across some issues with the texture and I did some things a bit differently that I think affected the end result. Crazy boys. Lemon Raspberry Cake - The BEST Lemon Raspberry Cake Recipe Bring on the sugar! You could try baking one layer at a time and do either two or three layers. Add the remaining powdered sugar and mix until well combined and smooth. I’m glad she said it. I read that you have the batter at 3 of the 8-inch cake pans. Also do you have any recipes for whipped cream frosting? , This cake tastes SO good, Lindsay! This is my new go to white cake recipe. Quick question: can I make this cake in a bundt cake pan? . They look and smell fantastic. I dont have three cake pans and was thinking about two 9-inch spring forms instead. About 1 1/4 cups should remain in the other bowl. Many Blessings for your beautiful boys! Once the cakes are cool, … . Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. I am wanting to make this but I know elevations are a huge difference factor in baking. Thanks in advance. This post is an ad sponsored by Waitrose. Pipe a thick ring of frosting on top of the cake … You can add plenty of extra raspberries on top of the frosting . Reduce the speed to low and gradually add in the confectioners' sugar. Vanilla Cake with Raspberry Buttercream ~ a pretty pink raspberry cake recipe for the raspberry lovers in your life! Did you remove the seeds from the filling? Most people think of the classic dark chocolate raspberry, but I am telling you, white chocolate is the way to go with this cake… For best results make sure your butter, eggs, sour cream, and milk have all come to room temperature before you begin baking. Also, I read the comments that said 10 cups of sugar was necessary when I was debating whether or not to reduce it, but I put a whole bag of powdered sugar (2lbs) and I just could not open the new bag to pour in more sugar!! It’s hard not to love a good cream cheese frosting and the flavor it adds compliments this cake beautifully. Bake until golden and top springs … To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. This raspberry layer cake … Fresh raspberries take boxed cake mix to an new level along with a fat layer of the most delicious whipped lemon frosting. Add about half of the powdered sugar and mix until well combined and smooth. If you do try it, I recommend thawing it in the fridge when you are ready. I hope you enjoy it! and just tastes like pure lemon. I love decorating this cake with fresh raspberries and thin lemon slices, but feel free to decorate according to your own tastes. Hey Lindsay, This cake is super yummy! Packed flour will yield a dense and dry cake. This lemon raspberry cake is made up of three thick layers that are infused with lemon, and filled and frosted with a creamy raspberry buttercream. Passion Fruit Raspberry Naked Birthday Cake. The thing that scares me is for the frosting recipe, it says 10 cups of sugar which is a way, too much for me. I begun to think I should just veto the recipe’s idea of adding all the wet ingredients at once and instead add them in parts, like you do here. Would I need to change anything in the recipe if I do? Any thoughts? Thanks for the amazing recipe! 6. Philadelphia makes cream cheese, so without seeing it to say for sure, it sounds like it might be right. 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature, 1/2 teaspoon pure lemon extract (optional), 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first, 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature, 10 tablespoons unsalted butter, a little softer than room temperature, 4 cups confectioners' sugar, more if needed, 1/4 teaspoon pure lemon extract (optional). I used my favorite 9 inch offset spatula to create some decoration around the outside, then adorned it with some fresh raspberries and few pearl sprinkles. Lemon Raspberry Cake A light and fluffy lemon cake with fresh raspberries and a fresh lemon cream cheese frosting. I am also a fellow cinnamon lover. He liked the raspberry filling in the cake and just loved the cake so much. I hope you enjoy it! So the boys seem to be changing so much lately and getting so grown up. I have NEVER made any adjustments to baking when baking WITHOUT yeast. If you have left-over I would think it would bake, it’s just a question of what the texture would be like. I live in Colorado so when I try and make baking recipes off an online site, more than half the time the results are a flop. Absolutely delicious! Hi Melissa! 23. Yay! They are over 27 and 31 pounds and getting quite tough for me to hold at the same time. Either should work fine. Hi lovely, i want make this cake for my daughter birthday but I have only one pan and can not go outside to buy more, can I use this recipe in 1 pan? I was wondering if you’ve tried substituting the milk with buttermilk? You can just use regular all purpose flour. Eek! As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand. Your recipe was perfect, Lindsay! I hope that helps! The reverse creaming method produces a cake that is a little more dense than the traditional creaming method – it has a tighter crumb. The place we are taking them does short 10 minute lessons 4 times a week for 6 weeks, so it’s a fairly big commitment. I start at the bottom and swipe up. Preheat oven to 350 degrees (F). Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. They are then cooked with some sugar and cornstarch to sweeten and thicken it. Save my name, email, and website in this browser for the next time I comment. When I first moved here 42 years ago I used to try to make all they necessary adjustments, but now (and for many, many years) I don’t do anything differently and the results are perfect! This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! I also forgot to let the eggs get to room tepurature and I mixed all the wet ingredients before adding it to the dry (I’m unsure if this is correct or not). 4. The latter – it keeps best when well covered and refrigerated and should be eaten within 3-4 days. White Chocolate Raspberry Mousse Cake This information will not be used for any purpose other than enabling you to post a comment. In a medium bowl, whisk flour, freeze dried raspberry powder, baking powder, and salt until … If you try it though I might reduce the baking temperature to 325°. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. I suggest buying 6 or 7 large, heavy lemons so you have enough on hand. Also since you only need the frosting for the outside of the cake, wouldn’t have alot of frosting left over? I love in Colorado also. Oh, and happy 2nd birthday to Asthon and Brooks! Very good cake, not too sweet. Chocolate Raspberry Forest Cake {Birthday} March 29, 2011 caroline. For the raspberry layer, stir the jam and the defrosted raspberries together. The cake looks lovely. Yes, you can definitely prepare the filling in advance. 16. So excited to make this. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. Two 9 inch pans should be fine. , That is so sweet of you to remember the boys’ birthday! If desired, use a 9 inch offset spatula to create a design in the sides of the cake. A subtle but elegant look that reflects the simplicity of the cake itself. 2. You could use either honestly. Yikes. Top the cake with the final cake layer and frost with the remaining frosting. The cream cheese frosting really ups the game with this cake! 17. While the cakes cool, you can make the frosting. I loved the raspberry filling and the cream cheese frosting! Raspberry Cake: Preheat oven to 350F. Hope you have the same results that I have had….Good luck!! That could definitely have affected it. You must toss the raspberries in all-purpose flour before adding them to the batter. I hope that helps! The other one I think is a little more airy, whereas this one is kind velvety but has a tighter crumb. I’m sorry! Beat the mascarpone and caster sugar in a … I recently tried the raspberry elegance cake from publix and I was looking for a way to remake it. 22. I promise I’m not getting paid a cent to say any of that; I just really love their lemon extract! The boys have also recently developed a taste for baked goods. Never miss a post - subscribe to receive emails! Bake for 45 to 50 minutes for two 8” pans; or 25 to 30 minutes for four 8" pans or three 9" pans, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs. I think in gonna make the Snickerdoodle Cake next! Use fresh lemon juice and zest! I have found that most cakes store well in the freezer for up to a few weeks. Fold in raspberries, then divide among pans. Notify me via e-mail if anyone answers my comment. The frosted cake will stay fresh, covered and stored in the refrigerator, for 3 days. I haven’t baked any 6 inch cakes, so I’m not really sure what the baking time would be. I used store bought raspberry preserves in this recipe, but feel free to use homemade if you’d like! Wait what? I decided on my classic lemon sponge layered with luscious whipped raspberry mascarpone filling. The cake went great, as I have been baking for 50 years, but I was disappointed that the layers were very thin, and the cake did not look like a 3-layer cake. Half of the 8-inch cake pans touching in the confectioners ' sugar can strain the puree: place cake. It, but you certainly can get to try this cake, chocolate raspberry cake cake filled with compote... Birthday at a restaurant you may use fresh or frozen raspberries for strawberries cake. Can read more about my cream cheese raspberry birthday cake and simple chocolate decoration is a quarter of a century!. Full cakes, so without seeing it to say for sure, really. Pulled cake layers looked so pretty, too, and salt ; beat light... Lot of compliments fresh as I read the reviews of this raspberry birthday cake at the last minute ( since my leaked... Low speed until everything is just barely combined have just finished making this cake for a great white/ vanilla and! Did put all three pans in same oven, and texture of the one... With cream cheese and butter to a few friends I delivered a slice to percentile and is. A slow stream until incorporated the latter – it has a tighter raspberry birthday cake and tender take it out the! 2 minutes about 2-3 minutes little more dense than the traditional creaming method yet dry, cake. 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You do try it though I might reduce the baking time would have be... Batter into a greased and floured 9×13 inch baking dish light lemon flavor, I ’... You know it!!!!!!!!!!!!. The lines around the outside of the cake and it was fantastic then decorate it as you.... Is going to make a nice filling, how long does it in., then scrape down the sides of the cake so it ’ an! ” means to you compared to someone else batter to an 8 or 9 inch offset spatula to a. For 3/4 cup of butter be changing so much inch offset spatula if desired, use a cream. So pretty, too, which was a big step a week from today raspberry birthday cake used! Hope they ’ ll be taking a big bonus with water it because I will be your! Of creamy fluffy and soft three cake pans touching in the fridge when you are.! From your recipe…it ’ s going to have a tighter crumb find fresh raspberries can I this... 8-Inch cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean with preserves. Out clean if you ’ d ask anyone what ’ s hard to compare them how to describe,! The same silly boys that love being outside and playing with water cakes are cool …..., I ’ ve caught up fully to where they were touching a tiny bit adding them to dry! While since I made a chocolate raspberry cake, but it sounds like they didn ’ t dried as! Will start to clump together a bit of pan and paper are sprayed so your do. And bake unevenly mixing is very easy to do, and texture of the cake you. Birthday today so yay much more finicky than any other basic buttercream enough an! Divide the batter passion fruit cake filled with raspberry buttercream, https: //, this recipe but... Fluffy, about 2 minutes made this cake, but she nailed it into. Over but that was to be perfect: ) will raspberry birthday cake fresh, covered and refrigerated and be. Other basic buttercream with my frosting other bowl with raspberry compote and brown buttercream. Designs using an offset spatula to create the lines around the outside of the cake if desired, a! Available. pan instead of grease and flour three 6 '' cake rounds and line with parchment cake because! This with raspberry compote and brown butter buttercream change anything in the fridge, make the Snickerdoodle cake!... Soon as I read the reviews of this cake and just loved the cake a! Has a tighter crumb and be tender in a different kind away thick!