Yield3 6-inch layers
Prep Time25 minutes
Cook Time35 minutes
Total Time60 minutes
Use a light-colored metal cake pan with straight sides for best results.
I recommend greasing your pans with a mixture of 1 1/2 tbsp. each of sunflower oil, shortening, and flour. See the post above for more details on this and other methods.
Cake strips help the cake to bake evenly, preventing domed tops and caramelized edges. In my tests, the cakes baked with cake strips had the best texture.
If you're not using cake strips, your cake will take about 5 minutes less to bake.
This cake will stay fresh for 3 days or so at room temperature, covered. For longer storage, I recommend freezing.
For more tips and frosting instructions, please see the post above.