Chocolate Strawberry Cake is my most popular cake recipe, and it’s no surprise why! The moist, fluffy cake layered with a fruity strawberry buttercream frosting make this dessert perfect for any occasion.
about this chocolate strawberry cake
Have I mentioned before that I LOVE CAKE?
Because I really, really do. Especially when it is chocolate.
The first attempt at this chocolate strawberry cake, as you probably read about before, was an absolute disaster.
It was an epic failure. And left me cleaning out our oven for about an hour. Not my finest baking attempt.
Luckily the second attempt came out perfectly! Turns out I just needed to cut down the recipe a bit.
I suppose I can look on the bright side – I ended up with an amazing cake that literally will melt in your mouth AND a clean oven.
And a whole new perspective on baking.
The best part about this cake, aside from the fluffy, moist chocolate cake, is the fresh strawberry puree in the buttercream frosting. The taste of strawberries literally pops in your mouth.
I think I am going through a strawberry obsession.
You know how I had that obsession with lemon and that other obsession with goat cheese? This is like that. Except times twenty. You probably think I am a bit crazy. But come on, strawberries and chocolate? Who in their right mind can live without that combination?
So go ahead, indulge yourself. You know you want to. This chocolate cake recipe deserves obsessing over.
Note: This is an updated version of the original posted on April 3rd, 2013.
If you are looking for another cake for spring/summer, this lavender lemon curd cake is the perfect combination of tart, sweet, and floral. For fall and winter, I like to lean into the comforting flavors of this almond crunch cake.
ingredients
flour. Simple all-purpose flour is all you need to use here, nothing fancy!
sugar. You will need granulated sugar for the cake and confectioners sugar for the frosting.
cocoa powder. If you love chocolate desserts, you need the right cocoa powder. Bon Appétit has named this Guittard Cocoa Rouge as the best cocoa powder of all, and I am inclined to believe them after trying it myself. The Dutch process cocoa powder is elite and you will never wonder if you put in enough cocoa powder again!
leaveners. You will need both baking powder and baking soda for this chocolate strawberry cake!
salt. Be sure to use fine kosher salt so that it incorporates evenly into the cake batter.
eggs. Make sure that your eggs are truly large size as this will impact the ratio of the cake.
buttermilk. Buttermilk is my key to getting my cake moist and fluffy! It’s a must whenever I am making my favorite cakes.
oil. You will need canola oil to make the cake recipe!
vanilla. I always recommend using a high-quality vanilla extract for your recipes, including this frosting. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.
water. When I first starting researching cake recipes and referred to my grandmother’s recipes, I saw boiling water pop up in the recipe. Turns out, it helps the cocoa powder dissolve and also bring out more flavor while also helping you avoid any cocoa lumps.
butter. Unsalted butter is key here and make sure to soften it to room temperature. If you don’t have enough time to soften it, just throw it in the microwave for about 10 seconds to get it soft before beating for the frosting.
strawberries. Fresh strawberries are always my first recommendation, especially when they are in season!
this recipe’s must haves
Make sure that you have your stand mixer or a mixing bowl and an electric hand mixer to get the cake and frosting to absolute perfection. I generally end up using both because I don’t like to clean in between… Have I mentioned how much I hate doing dishes?
I love using this Wilton 2 Piece Round Pan Set, 9-Inch to get the layers in my cake perfect. You’ll need to buy two sets to get three layers, but the small investment is worth it!
Every wonder the secret to frosting a cake with ease? It’s using an offset spatula because it will seriously change your life. It makes it SO much easier to layer on the frosting!
here’s how to make strawberry chocolate cake
prepare pans
Preheat the oven to 350˚F.
Rub two 9-inch round cake pans with butter. Dust with extra flour and tap out the excess.
make batter
Sift the dry ingredients (flour, sugar, cocoa power, baking soda, baking powder, and salt) into the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined.
Increase speed to medium and add in eggs, buttermilk, oil, and vanilla. Beat until smooth, about 3 minutes. Turn off mixer and carefully pour in boiling water. Beat on high for about 1 minutes until well-combined.
bake cake
Divide cake batter evenly between the prepared pans. I like to use a scale to be as precise as possible!
Bake for 30 to 35 minutes, until a toothpick inserted in the center of each cake comes out clean. Cool for 15 minutes in the pan, then turn out onto wire cooling racks to cool completely before frosting and assembling.
make frosting
While the cakes are cooling, make the frosting. Puree strawberries in a food processor.
Cream butter in the bowl of the stand mixer fitted with the paddle attachment (be sure to clean the bowl and paddle between making the cake batter and the frosting!). Slowly beat in confectioners sugar, beating until just combined.
Add strawberry puree and vanilla. Beat until buttercream is light and fluffy, about 3 to 5 minutes.
assemble
Add one cake to a cake stand. Frost the top and place the second cake on top. Frost the entire can and decorate as desired. I love to use fresh strawberries on top and slices around the base as you see here!
Want to know all the details about the strawberry buttercream frosting, with all my tips and tricks? I’ve linked the post here!
tips for success
avoid domed cakes. If the tops of your cakes are domed, you can use a serrated knife to shave off the top of the domes so they stack evenly. I also like the use the trick of flipping the cakes upside-down to get the flat-sides on top for easy assembly and frosting of the layer cake.
don’t overmix. Be sure not to overmix the batter or the chocolate strawberry cake will end up being tough, dry, and dense.
measure flour correctly. Too much flour can result in a dense cake. Be sure to use the spoon method of spooning flour into your measuring cups before leveling it off with a knife. This ensures you don’t overpack the measuring cup!
add more strawberry flavor. If you want to add even more strawberry flavor to this cake, you can brush the cooked cake layers with strawberry simple syrup before frosting them!
More tasty strawberry recipes to try out: Chocolate Covered Strawberry Brownies | Raspberry Blueberry and Strawberry Galette | Strawberry Mimosa | Strawberry Cheesecake Ice Cream
can you turn these into cupcakes?
Yes you can! If you do so, you will end up with a little over a dozen cupcakes. For the baking time, start by cutting the total time in half and check on them every few minutes after that.
can I use frozen strawberries?
Frozen strawberries are just fine for the strawberry frosting! Just be sure to thaw them completely and then drain them of any excess liquid.
are the cake layers thick?
As you can tell in the photos, they certainly are! I love thick layers of cake personally, but this cake also works if you want to make three layers. Simply divide the batter between three pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
why do you use buttermilk?
It makes the cake lighter and more tender! If you don’t have buttermilk on hand, you can add 3/4 Tbsp lemon just to 3/4 cup whole milk. Let the mixture stand for 2 minutes and then you will have a homemade buttermilk substitute!
Need more inspiration for a sweet treat? Check out my dessert recipes page!
how to store
Store. Store any leftovers in the refrigerator for up to 5 days covered with plastic wrap. To prevent the buttercream from being ruined, you can use a cake dome
Finally, if you make this chocolate strawberry cake frosting recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Chocolate Cake with Fresh Strawberry Buttercream Frosting
equipment
ingredients
- 1 1/2 cups all-purpose flour plus more for pans
- 1 1/2 cups granulated sugar
- 3/4 cup cocoa powder
- 1/2 Tbsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup + 1 Tbsp canola oil
- 1 1/2 tsp vanilla extract
- 2/3 cup boiling water
- 1 1/2 cups unsalted butter
- 4 1/2 cups confectioners sugar
- 1/2 cup fresh ripe strawberries, washed, stemmed, and hulled
- 1 1/2 tsp vanilla extract
instructions
- Preheat oven to 350˚F. Butter two 9" round cake pans, and dust with extra flour, tapping out excess.
- Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low-speed until just combined. Increase speed to medium, and add eggs, buttermilk, oil, and vanilla. Beat until smooth, approximately 3 minutes. Turn mixer off and carefully add boiling water. Beat on high for approximately 1 minute until well-combined.
- Divide batter evenly among pans. Bake for 30 to 35 minutes, until set and a toothpick inserted in the center of each comes out clean. Cool for 15 minutes of a cooling rack, turn out cakes onto the rack and allow to cool completely before frosting and assembling.
- To make the frosting, puree the strawberries in a food processor. Set aside.
- Cream butter in the bowl of a stand mixer fitted with the paddle attachment. Gradually confectioners sugar, beating until just combined.
- Add strawberry puree and vanilla and beat until the buttercream is light and fluffy (approximately 3-5 minutes).
- Frost the tops of your cakes and stack on top of each other to form three layers. Add a final layer of frosting to the outside and decorate with extra strawberries if you desire.
Rachel @ Baked by Rachel says
I simply love these flavors! I’d of course be perfectly content with a bowl of that frosting and spoon too 😉
admin says
Hahaha that is exactly how the leftover frosting disappeared! 🙂
Ali says
Exactly how much butter do you use for the cake? and then the frosting? (You cannot buy sticks in my supermarket and I’m a little confused!) Thank you.
Cake 'n' Knife says
Thank you for noticing that! I updated the recipe (one stick of butter is equal to a 1/2 cup). Let me know if you have any other questions!
Denise says
Thank you for sharing this recipe!! I’m going to make this for my daughter’s third birthday- she asked for a chocolate and strawberry cake, and this recipe is perfect!!
Thanks again!! 🙂
Cake 'n' Knife says
You are so welcome! Let me know how it comes out! 🙂
Anna says
This looks AWESOME! And, naturally, sounds delicious. I’m going to try making it tomorrow..wish me luck! Slightly anxious because I’m in the UK and I don’t have any American measuring cups, so it might be slightly haphazard. I’ll be making it for afternoon tea with my grandmother this time and then, if it turns out as great as yours, I’ll try a gluten-free version for my mum’s birthday.
Cake 'n' Knife says
That’s wonderful! I bet it will turn out great. 🙂 Let me know how it goes!
Anna says
It turned out great and went down an absolute storm with the taste-testers! I converted the measurements to metric so I thought I would share them for other Brits/people who don’t use cups:
Ingredients
CAKE
◦ Unsalted butter, room temp for pans (about 1 tbsp)
◦ 150g plain flour, plus more for pans
◦ 300g granulated sugar
◦ 100g cocoa powder
◦ ½ tbsp baking soda
◦ ¾ tsp baking powder
◦ Course salt
◦ 2 large eggs
◦ 200ml buttermilk
◦ 60ml plus 1 tbsp rapeseed oil
◦ 1 tsp vanilla
FROSTING
◦ 350g sticks unsalted butter
◦ 550g cups icing sugar
◦ 125g fresh, ripe strawberries, washed, stemmed, and hulled
◦ 1 ½ tsp vanilla
I’ve rounded the amounts up where the conversions came to odd, unmeasurable amounts. The amount of strawberries was quite an estimation because, quite obviously, the amount of strawberries that fit into half a cup depend on how big they/the pieces are. Nonetheless, that texture of the buttercream was fine and it tasted great!
Cake 'n' Knife says
Oh great, I am so glad it turned out well! Thank you for the conversions – I appreciate the help with that! 🙂
Lorraine says
These quantities are great as I’m from the UK. After my daughter requested “strawberry and chocolate” cake for her birthday I was thrilled to fine this recipe on Google. Hope it turns out like the picture.
Name says
Can you use the frosting on cupcakes.
Cake 'n' Knife says
Definitely! If you are piping the frosting, I would suggest adding one tablespoon of heavy cream or whole milk.
Danielle says
Use just the icing recipe for a strawberry cake it was great. Tastes almost like Haagen Dazs strawberry ice cream. My son has requested this on his birthday cake now.
Cake 'n' Knife says
So happy to hear that! Thank you!
Echo says
The cake you made looks absolutely heavenly!
Do you think I can make the cake ahead a couple of days, and then assemble them?
thanks alot!
Cake 'n' Knife says
Thank you! Since the cake is very moist, the cake will definitely last a couple days if you store it in an airtight container (or cover with plastic wrap).
Alexandra says
GORGEOUS cake!! I plan to make it for valentines day, but cut it into a heart shape 🙂 — is there a way to adjust the recipe for two layers instead of three?
Cake 'n' Knife says
What a great idea!! Share any pictures you take with me on Facebook or Instagram if you can! There are a couple ways you could do that. The first I would suggest is the easiest, when you are dividing the batter just divide in two instead of three. You will end up with a little extra frosting, but it’s probably the simplest route. Alternatively if you want your layers not to be as thick, you can cut the cake recipe by one-third (though that can be a little tedious if you aren’t great with math, like me!). Let me know how it goes!
Lobna says
The cake looks amazing, however can i use butter or sunflower oil instead of the canola oil.
thankyou 🙂
Cake 'n' Knife says
You can definitely use sunflower oil as a substitute! 🙂
Jennifer says
Can you use frozen strawberries in this frosting?
Cake 'n' Knife says
I think you can definitely use frozen strawberries! Just make sure you let them thaw completely and drain out any excess liquid before using them in the recipe. 🙂
Phil says
My wife made this for our youngest daughter’s 3rd birthday cake … Phenomenal! Thank you for the recipe! Does the finished product need to be refrigerated?
Thanks again!
Cake 'n' Knife says
Sincere apologies for my delayed response – I would either consume within a couple days if you are leaving it out of the refrigerator. Otherwise, definitely refrigerate so it lasts longer!
Sarah says
One trick I’ve learned with fresh strawberry buttercream is to start with more strawberries, then cook down the puree for 15 minutes on the stovetop (and cool before adding to the buttercream, of course). It allows you to really amp up the strawberry flavor without adding too much moisture to the frosting.
Nice simple and quick chocolate cake recipe, I made this with my daughter for her fourth birthday!
Cake 'n' Knife says
What a fantastic idea! I am going to have to try that, thanks so much for sharing! 🙂
Rusty says
I made this for my wife’s birthday last year. It was such a hit, she and the kids have requested I make it again for this year’s birthday… so that’s what I’m doing this weekend. Great recipe!
Cake 'n' Knife says
Thank you so much! That means the world to me for you to say! 🙂
Jessica says
My daughter requested a chocolate cake with strawberry frosting for her 6th birthday this Saturday. Your recipe looks delicious! I need to make a cake and about 1 1/2 dozen cupcakes for her class. I’m wondering if I could skirt by with using the 3rd layer for cupcakes instead.
Meghan B. says
Oh thank you Jessica! I think you could definitely use this recipe, but I don’t think the third layer would be quite enough for 1 1/2 dozen cupcakes. I would suggest doubling the recipe to make sure you can make a two layer cake and that many cupcakes.
Jessica says
Megahn — your cake was amazing!! I ended up making the cake Saturday and the cupcakes Sunday. My daughter, Jillian, helped with the cupcakes and put various colors of sprinkles on all of them.
That frosting is SOOOO good! A little addictive, lol. Thanks so much for sharing your recipe!
Jessica
Meghan B. says
Thank you Jessica!!! I am SO glad you, and especially your daughter, enjoyed it!! 🙂
Name says
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!
Manon says
Meghan, this cake looks incredible and just perfect for my daughter’s 6th birthday! However, I’m a bit worried about the lacklustre taste of our winter strawberries – do you think I could amp the flavour by adding some freeze-dried ones in with the puréed fresh?
Meghan B. says
My sincere apologies for the delay in getting back to you Manon! I have been traveling and haven’t had a strong connection to login. You can definitely use freeze dried ones!! You may want to rehydrate them just a little with some water so it purees a little easier, but this is a great idea when strawberries aren’t in season. Love it!
Cora Lee Monroe says
I found your recipe in Better Home an Gardens, March 2015. The frosting called for 8 egg whites, sugar, cream of tartar, salt, Beat in a bowl over simmering water. Add 6 sticks of sticks of butter. Really!!! Why is so much salt and fat necessary?
Meghan B. says
Hello Cora Lee! Unfortunately the recipe you found in Better Homes and Gardens was not my recipe. As you can see on my post, the frosting recipe only calls for 1 1/2 cups of unsalted butter. I believe the recipe you found in the March 2015 issue was by Beth Kirby. You should be able to track that recipe down on the Better Homes and Gardens website. I do agree with you though – 6 cups of butter is a lot!
mnmkutie says
Hi! I have a few questions
1) is the buttercream frosting very heavy and thick or is it kinda watery?
2) is the cake very sweet?
3) do the flavors balance out well?
4) is the cake very rich with chocolate? and is it heavy?
Thank you and sorry for so many questions.
Meghan B. says
Hello! No need to apologize, I am always happy to answer questions! The buttercream is more heavy and thick. The cake is sweet, but I would say the flavor is more chocolatey than sweet. The flavors do balance out well! Overall, it is a richer cake but the cake itself isn’t too dense. If there are any other questions I can answer, please let me know!
Frank says
The frosting absolutely excellent. The cake was good but seems to have come out a little drier than I expected. I only baked 30 min @ 350 and it was done. Should I have baked it for a shorter time?
Meghan B. says
I’m so glad you enjoyed it! Sometimes ovens can be different so baking times can occasionally vary. For me, the cakes came out just right after 35 minutes on 350. You might want to try 25 minutes to see if that works better for your oven so the cakes end up more moist!
penny says
Any reason to think that using frozen strawberries wouldn’t work well?
Meghan B. says
Frozen strawberries should work just fine! I would just thaw them completely and then drain them before using them.
Jennifer says
I made this cake a year ago for my daughter’s 3rd birthday and she loved it. Even when I am not making chocolate cake, I find I keep coming back to this recipe for the strawberry frosting. It is delicious and makes any cake feel more special.
Meghan B. says
Thank you so much Jennifer! It’s still my fav frosting recipe of all time 😉
Stacy says
I was really excited to bake this for my daughter’s 4th birthday party (tomorrow, of course). But I set the timer for 35 minutes, got my kids into bed, and came back with 6 minutes to spare when I started smelling burnt chocolate. I pulled the cakes out and they were completely overdone, with baking for just 29 minutes. I am a good baker (should have trusted my instincts on the amount of time, sigh) and have good quality cake pans. I would highly recommend adjusting the bake time — probably to 20-24 minutes.
Meghan B. says
I’m so sorry to hear that Stacy! Unfortunately some ovens do vary in their cooking time occasionally. I haven’t heard about these cakes burning from others before, but I appreciate you bringing your experience to my attention!
Sophia says
Can I substitute whole milk for the buttermilk? What would be the difference?
Meghan B. says
If you can go for buttermilk, I would highly recommend doing so! The buttermilk makes the cake lighter and more tender. Otherwise you can add 3/4 Tbsp lemon juice to 3/4 cup whole milk. Let sit two minutes and then you’ll have a homemade buttermilk substitute!
Tenley says
This looks amazing – my son’s going to love it for his birthday! I’m not great at adjusting baking times from cake to cupcakes — how long should I bake cupcakes for? I’ll keep an eye on them regardless but a ballpark would be so helpful. Many thanks!
Meghan B. says
Hi Tenley! I would start with 20-23 minutes, to be safe. Might take a little longer but that will get you started!
Elizabeth says
I made this for my son’s 18th birthday today and the layers came out REALLY thin, I’m sure I used the proper amounts. Do you know why this may have happened? The batter seemed very runny and only filled a thin layer in each pan so they did rise a bit. But hhree layers stacked without frosting is only 1 3/4″ tall. Any ideas?
Elizabeth M. says
I made this cake last night – the batter was very thin and didn’t fill the pans much and didn’t rise too much – three layers stacked w/out icing is about 1, 3/4″. I did see my baking powder had “expired” back in April so I’m going to try it again today with new. But if you have any feedback (like it’s supposed to be like that!) let me know! I’ll check in after my second batch and let you know how it turns out. Making for our son’s 18th today!
Meghan B. says
Hey Elizabeth! The first thing I was going to say was it sounds like your levener didn’t work! I am guessing the baking powder is the culprit because I’m not sure what else could have happened there. The layers aren’t huge but they should be closer to 1 inch per layer. Let me know how it turns out!! Happy birthday to your son!
Virginia says
I made this last year for my daughter’s 3 year birthday and she talks about it all the time. Can I ice the cake the night before or is it better to do it morning of party? Can I make the frosting the night before!? I only made cake once a year!
Meghan B. says
I prefer to ice the cake the day of the party! You can definitely make the frosting the night before – just make sure you store it in an airtight container!
Beth says
Strawberry puree conversion:
1 cup whole strawberries = 0.5 cup pureed strawberries
https://strawberryplants.org/strawberry-conversions-substitutions-and-equivalents/
I spent some time looking this up for myself, because we had gone strawberry picking, and I overzealously pureed the ones that got squished on the drive home… THEN I looked up the recipe for frosting and had no idea how many cups of whole strawberries I had pureed! Now I can measure out 1/4 C of puree, and know it’s pretty close to the 1/2 C of whole strawberries the recipe calls for.
Cheers!
Jessica says
I recently made this for a church function and was too embarrassed to even take it. My frosting came out like a strawberry lump of butter. It was almost the consistency of fondant and it was very oily. I have double checked the recipe and still can’t find what I did wrong, but apparently I didn’t do something right!
Meghan Y. says
I am so sorry to hear that! I haven’t personally experienced this frosting getting that thick, but it could be due to a few different things. My first guess would be the butter was too cold when you started and it likely needed to be warmed and beat longer. This is a really great write up on saving broken buttercream –> https://www.thekitchn.com/recipe-rescue-how-to-save-a-br-69323 (it happens to everyone at least once!)
Santini says
I’m pretty sure this tastes so delicious! I can’t wait to try this one on the weekend! Thank you for sharing!
Stela says
Hello. I am interested in this recipe but I would like to ask you if you happen to have an eggless one for the cake. Thank you in advance!
Meghan Y. says
Unfortunately I don’t have an eggless version for this cake. Thanks for asking!
Brittany says
Making this for a third time (my kids LOVE it), but wondering what your suggested time might be for cupcakes?
Meghan Y. says
I would start with 20 minutes if you are filling the cups 2/3 of the way full with batter! Test with a toothpick or cake tester in the middle and return to the oven for a few minutes at a time if needed! 🙂
Rose Martine says
This looks so delicious! I am definitely going to try this one!
Cathy says
I’m going to make this for a friend’s birthday. Do you see any problem if I use a 9 x 13 pan? I realize I may have too much frosting but that’s ok.
Meghan Y. says
It should be ok! The cake might be a little thin so if you want a thicker cake you can always use a smaller pan.
Shirley says
Hi,
I would love to make this cake for my sister’s birthday. If I want to make 4 layers with 2 9-in round pans (slicing each in half) could I double the cake portion and the frosting?
Thank you!!
Shirley
Meghan Y. says
Yes you can definitely do that by doubling the recipe!
Alli says
Hello! Can I make this in 2 8 inch pans or 2 9 inch pans and then cut each cake in half to make 4 layers? Will they rise enough to do that?
Meghan Y. says
Hello there! You can but it will be very hard to cut the cakes in half, in my opinion at least. I would worry about them breaking. If you only have a couple of pans, then you can bake the two and have it be a two-layer cake instead of four!
Amy says
Hi! I made this cake exactly as recipe says. I purchased an extra 9” cake pan, so I had three. I’ve had this issue before using this size pan…the layers came out so thin so the cake is not tall at all. I think using 8” pans and cutting each layer in half (four layers) would yield a much more impressive cake. Would love your thoughts on this. Thanks!
Meghan Y. says
You could definitely try that out! I think you may just need to add a couple minutes to the cook time. It’s not really meant to be a tall cake so if you are looking for one that’s more impressive size-wise, you could double the recipe! Bake in the 9″ pans so they are thicker layers – will likely need to add more time to the bake so I would check on it every additional 5 minutes past the time listed in the recipe. Might have to try this myself and add a recipe update!
Kelly says
Good afternoon! Looking to make this for my daughter’s 6th birthday party. Do you think I could split the batter into 2 pans instead of 3 and then just cook it a little longer? Any idea if this could work? If so, how long I should leave it?
Thank you and best regards!
Meghan Y. says
Hi there! I actually just tested this myself last week with two pans and yes, it’s easily doable! It took mine about 32 minutes to cook through, so I’d check at 30 minutes and then cook in additional increments of 2-3 minutes if it isn’t done by then. I hope she loves it!
Dalana Jane Houser says
It says use 3 pans but the picture only has 2 layers so will using only 2 be ok ? And just have left over mix? Or thicker layers?
Meghan Y. says
My apologies! That should be two pans, not three! Update has been made 😌
Kendall R says
What would you use instead of canola oil? I like to steer away from using seed oils.
Meghan Y. says
You can use vegetable oil!
C says
Turned out excellent. Thanks. Probably the best cake I’ve made.