Take a look into that pan.  That’s not a beautiful dome.  No, it’s a big indentation.  It fell like there’s no tomorrow.  Both layers.


Cakes can fall for any number of reasons, but this is my go-to-never-fail recipe I’ve used for years.  I’ve played with it, tweaked it here and there, and have never had a problem with it – until tonight.  And the only thing I can think of that was radically different this time from all the other times I’ve made this cake is I used cake flour instead of all-purpose.  I wanted to see how the Daisy flour worked in a pretty standard cake.  It didn’t in this one.

I thought I had compensated by adding some additional flour, but I guess it just wast enough.  Or something.

Whatever it was, it didn’t affect the flavor – which was excellent.  The texture was more crumbly than normal, but fortunately it was a moist and tender crumbly.

The cake was good.

There was no way the sides were going to get iced – it just wasn’t happening.  And it may have looked like hell, but I’ll be damned if I wasn’t going to eat it, anyway!  I made a nutmeg buttercream frosting and put apple butter between the layers.

What it lacked in looks was made up for by the taste.

And a big note to self:  Use all-purpose flour next time.

BH&G Yellow Cake

  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1-3/4 cups sugar
  • 1-1/2 teaspoons vanilla
  • 2 eggs
  • 1-1/4 cups milk


1. Grease and lightly flour two 8″,  9″ round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).

3. Bake in a 375° oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13×9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.