Comments on: My all time favorite cake just got an UPGRADE!!! If you don't make it today, are you really a baker?!?! (kidding xoxo)

By: Holly a Lambrechts

Holly a Lambrechts — Sun, 23 Apr 2023 18:58:50 +0000

I put some bourbon in the glaze and it definitely took it to a new level

By: Harriet Gatter

Harriet Gatter — Wed, 22 Mar 2023 22:32:05 +0000

I would like to make this for Easter. Can it be made ahead and stored at room temperature? Thank you!

By: Renea

Renea — Sat, 18 Mar 2023 23:55:00 +0000

Can it stay out at room temp if you plan to serve it the next day?

By: Amanda Rettke

Amanda Rettke — Thu, 16 Mar 2023 16:57:52 +0000

In reply to Candice Vowels.

I haven’t tried that, but you should be able to. Just keep a very close eye on baking time as they will bake faster in 3 loaf pans. You might want to even test for doneness with a thermometer… 200°F – 205°F

By: Candice Vowels

Candice Vowels — Thu, 16 Mar 2023 16:53:03 +0000

Getting everything out to make this now. Has anyone tried making in loaf pans? My bunts are all in storage, so I was hoping it would work in 2 or 3 loaf pans.

By: Melissa

Melissa — Sun, 02 Oct 2022 18:10:19 +0000

Made this 4 times before I wrote this review. It’s perfect as is when following directions. Personally I like to add a tsp almond extract plus the vanilla to the batter because I love almond but if you don’t have it don’t worry about it. I found that adding a 2 tablespoons of water helps thin out glaze when pouring into pan. I like that it soaks deeper into the cake and you get sugary buttery goodness. Amanda this is a keeper!!! Love it!!!

By: Laurie

Laurie — Sun, 12 Jun 2022 16:55:17 +0000

Would definitely use brown sugar for glaze next time. Cake was very good changing up the glaze next time.

By: Alicia H. Gehring

Alicia H. Gehring — Mon, 23 Aug 2021 04:51:46 +0000

Can’t wait to make it tomorrow, sounds very good

By: Amanda Rettke

Amanda Rettke — Mon, 09 Aug 2021 13:47:51 +0000

In reply to Deb. Every oven is different. I would bake until an inserted toothpick is removed with no wet batter.

By: Deb

Deb — Sun, 08 Aug 2021 21:36:55 +0000

I followed the recipe but cake broke in center and cooked longest amount of time and stil seemed gooey. Not sure what the solution is. Any tips would be appreciated.