I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure what else to change.
If the issue is too many wet ingredients, how do I substitute or alter the recipe to remedy this?
For reference, it calls for:
- 2.5c AP flour (12.5oz)
- 2t baking powder
- 1/2t salt
- 3/4c room temp unsalted butter
- 1.75c sugar (12.25oz)
- 1/3c maple sugar
- 1/3c canola oil
- 1t vanilla
- 2 egg yolks
- 4 eggs
- 1c milk room temp
- Approx 1/2c “burnt sugar” syrup (mixed in with room temp milk
I started typing this last night and have now discovered that my pans are also an inch too wide, but I’m almost positive that additional batter will still be somewhat too dense. Is that the issue or do we think it’s the high proportion of liquid to dry?
Attaching photos for reference:
The flat cake from my second attempt (first picture), and then what the cookbook says it should look like (second picture)