Made in four 6” pans with nice height even when split to 4 pans.

Gave as a gift of 3 layers and kept one for us…this is headed into the Go-to list!

Thanks for a great recipe!

Instead of using vanilla at the end, adding about 15g of citric acid and a bit over half a teaspoon of fruit flavoring directly to the sugar as soon as I took it off the heat made it nice and sour and fruity. (Couldn’t find a recipe for sour or fruity fluff, but this was easy to adapt! I’d add 5-10 grams of citric acid if you just want a nice fruit flavor without it being particularly sour)

Hi Charlotte! The caramel sauce should be quite thick for a sauce, but you can cook it for a little longer if needed. I have a tutorial here: https://livforcake.com/caramel-sauce-recipe/ I also have a detailed tutorial for the buttercream too which explains why it split and how to save it (the butter was probably a bit too cold): https://livforcake.com/swiss-meringue-buttercream-recipe/ I am not sure why the cakes are leaking butter… that should not happen. Did you make any changes to the recipe at all?

Love the addition of the pb chips! Glad you love this one as much as I do 🙂

Hi Loren! Thanks so much, I’m so happy you love it 🙂

Hi Neva! It’s Swiss Meringue Buttercream.

Hi Neva! You can get them on Amazon. I link to them in the post.

Hi Kerri! I find the cake quite flavourful, but you can always add more spice if you like.

Hi Ana! It sounds like something ent wrong as the dough should be quite thick. Did you make any substitutions or add too much milk?

Thank you, Deb!