chana’s art room | where colors of the soul come to life

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A new favorite. Im serious. This was GOOD! I have made it before with a chocolate frosting but this time for Purim, I made it with a basic creamy white frosting.

This cake has a delicious deep yellow cake flavor and yet is spongy too. What I LOVE about the quantity of the batter is that it makes three 9 round cakes! This means you can double the cakes for a nice height (and freeze the 3rd:) or triple them for an over the top height OR you can slice each cake in half and layer them into a 6 layer cake.the ultimate decadent cake experience!

(I have done this before for Succos and I must say, our guests were speechless as I cut slices of 6 layered cake filled with chocolate frosting. Definitely a sweet way to end the meal!)

The link to the original recipe is here so you can see which frosting they used and how it looks as a 6 layer cake)

Bon Appetite Original Recipe

Enjoy! I think this one will be a favorite in your home too!

Arrange racks in upper and lower thirds of oven; preheat to 350. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.

Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy, 34 minutes. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.

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chana's art room | where colors of the soul come to life