Perfect Party Cake at Tuesday’s with Dorie.

Carol of mix, mix… stir, stir is hosting today’s recipe choice and settled on the Perfect Party Cake on page 250-252. I only made a half, so it’s a little thin, but hubby licked his plate each and every piece!


  • Make sure the butter is VERY soft, the consistency of mayonnaise, before mixing
  • Have the egg white and buttermilk at room temperature too
  • If there is grated lemon zest in the batter, makes sure it is very finely grated as with a microplane, not a box grater – large pieces of zest can weigh down the batter and prevent full leavening from taking place
  • Use buttermilk instead of milk (the acidity promotes faster setting during baking and also weakens the gluten in the batter)
  • Buy a fresh can of baking powder
  • Use bleached, not unbleached, all-purpose flour (If you’re using cake flour, make sure it is NOT self-rising)
  • Test the layers for doneness with the point of a knife or a toothpick rather than relying on a timer to determine doneness – if the layers are over baked and a little dry, the texture could seem rubbery
  • Wrap and chill or freeze the layers as soon as they cool – leaving them uncovered at room temperature for a long time could also dry them out
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