The description she gives of this cake recipe is spot on! I found it to be moist, rich and decadent, and everyone in my house thought it was a huge hit! The icing is phenomenal also. I believe it’s true no one would suspect it to be a lightened up version. I used entirely AP flour and reduced the amount of milk as is indicated in her notes. If you try this, you will be making this many times for years to come!
Hi Sehzad! There is a button in the recipe card that will help you convert the ingredients. It says 1x, 2x, 3x. Sometimes it does not always work properly so I would double check each ingredient as you are making it. Hope you enjoy it!
I also made it with all AP flour, as the poster below mentioned doing. The cake was delicious. In case anyone is interested, I evenly divided the batter between two disposable 9×13 pans, then carefully removed the thin baked and cooled cakes onto their own platters to decorate, surrounding the sides with chopped blueberries and strawberries (I had a lot of strawberry pieces left from trying to make nice slices for the top!), which provided more fruit per serving. I would absolutely make this again.
This cake is pretty cute. I used to make a version as a kid but this is more interesting with the cream cheese and honey. I would probably cut the sugar and honey in half. We did half the honey and it was still a little sweet for me. We also added cream to the frosting while whipping to make it less dense. Just a personal preference and we had the cream on hand. I would add some lemon or lemon zest to the frosting next time to brighten. My 7 yo daughter and I loved making it together.
Delicious! It’s not a fluffy cake but more dense, deliciousness with hints of honey and a tad more healthy with whole wheat flour! Will keep for next year! The flag decor was a hit!
Haven’t made a cake from scratch in years and this worked exactly as written, thanks! I made for my Church potluck. It was a big hit! Everyone absolutely loved it. I’m really glad I tried this recipe and will make it again!
Hi Jenni, I’ve never tried this recipe without eggs, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
I’m sorry to hear you had trouble printing, Susan. What time of computer/device are you using and type of browser? When you clicked the print button nothing happened? Try to right click on the button to see if you can get it to open in another tab. We just tested it out on our end and it’s working, but let’s try to troubleshoot it. Thanks!
This looks perfect! I’m going to use a 1:1 gluten free flour (either Bob’s Red Mill, or Cup4Cup). I’m so excited to give it a try! Can I use vanilla greek yogurt instead of plain?
My son and I made this cake today. It was outstanding! Almost too pretty to cut into!
I wish there was a way to post a picture here. I don’t know how to post it on Instagram….
Makes me so happy to hear, Christiane! You could post it on Facebook and tag us (it would need to be a public post) Join our community group on FB and add it there, or email it to us at hello@wellplated.com. THANK YOU!
It was very pretty cake! It did not rise well though… it was very dense and heavy . Unfortunately, I don’t feel like I can share it with my neighbors…
It said 18 to 22 minutes I put it in for 21 minutes and my toothpick came out clean. The pan size was the Half sheet.
I had to substitute the white whole wheat flour with regular whole wheat flour, which I read on internet should be the same. There was no white whole wheat flour in my grocery store.
I am thinking, maybe 1 teaspoon of baking soda is not enough of a rising agent. Should I have used more, or added baking powder, since I changed out the flour type?
Hi Christiane, I’d recommend substituting all-purpose flour instead of using white whole wheat flour, we had a note in the recipe card of this. I know some things can be substituted with whole wheat flour but not in this cake. Hope this helps!
Everybody enjoyed it anyway! They liked this alternative texture. It is more dense by nature. I just saw someone else make the same comment (unless they did the same thing as I did with the whole wheat flour, not the white whole wheat flour.) It’s almost like a banana bread, but way more healthy as there’s no oil. The honey makes it taste delicious!
Also, was the most beautiful cake I think we have ever made!! I will send a picture of it to your email.
Not fluffy, but heavy and dense. I followed the recipe exactly and used each ingredient as called for with no substitutions. Flavor was ok. Most guests picked at it politely and threw it away. Kind of embarrassing.
I’m sorry to hear that you had trouble with the recipe, Christie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Absolutely amazing!!! The only different thing I did was use a 9 x 13 pan which just made the cake have to bake for about 10 minutes longer. Both the cake and frosting are so delicious! And they go perfect with the fresh fruit. Thank you for this recipe! I can’t wait to bring this to my family gathering.
Hi Dianne, you can try but you’ll likely have to add more sugar and cream cheese to get the structure of the frosting that is intended. Hope this helps!
I made this for Memorial Day and it was a hit! I especially loved that I could bake it and prep the frosting the night before, saving me a lot of time the day of. Not overly sweet, texture was great, definitely repeating for Independence Day!
The description she gives of this cake recipe is spot on! I found it to be moist, rich and decadent, and everyone in my house thought it was a huge hit! The icing is phenomenal also. I believe it’s true no one would suspect it to be a lightened up version. I used entirely AP flour and reduced the amount of milk as is indicated in her notes. If you try this, you will be making this many times for years to come!
Hi Rebecca! So glad you enjoy the recipe! Thank you for this kind review!
So festive! Can’t wait to make this!
I hope you enjoy it, Danielle!
This looks amazing! I am pinning it for next year. Quick question though: can I use full-fat greek yogurt?
Hi Jessica! You sure can!
Hi can we double the layers ?
I am making this cake for my in-laws who just became US Citizens
Hi Sehzad! There is a button in the recipe card that will help you convert the ingredients. It says 1x, 2x, 3x. Sometimes it does not always work properly so I would double check each ingredient as you are making it. Hope you enjoy it!
I also made it with all AP flour, as the poster below mentioned doing. The cake was delicious. In case anyone is interested, I evenly divided the batter between two disposable 9×13 pans, then carefully removed the thin baked and cooled cakes onto their own platters to decorate, surrounding the sides with chopped blueberries and strawberries (I had a lot of strawberry pieces left from trying to make nice slices for the top!), which provided more fruit per serving. I would absolutely make this again.
Thank you so much for sharing, Happy Fourth!!!!
This cake is pretty cute. I used to make a version as a kid but this is more interesting with the cream cheese and honey. I would probably cut the sugar and honey in half. We did half the honey and it was still a little sweet for me. We also added cream to the frosting while whipping to make it less dense. Just a personal preference and we had the cream on hand. I would add some lemon or lemon zest to the frosting next time to brighten. My 7 yo daughter and I loved making it together.
Hi Sasha! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! It’s not a fluffy cake but more dense, deliciousness with hints of honey and a tad more healthy with whole wheat flour! Will keep for next year! The flag decor was a hit!
Hi Sunflower! So glad you enjoyed the recipe! Thank you for this kind review!
Haven’t made a cake from scratch in years and this worked exactly as written, thanks! I made for my Church potluck. It was a big hit! Everyone absolutely loved it. I’m really glad I tried this recipe and will make it again!
So glad to hear you enjoyed it, Claudia! Thank you!
Can this be made without eggs? Vegan style?
Hi Jenni, I’ve never tried this recipe without eggs, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Excited to make this today, but could not print the recipe using the print button. I had to screenshot and print from there
I’m sorry to hear you had trouble printing, Susan. What time of computer/device are you using and type of browser? When you clicked the print button nothing happened? Try to right click on the button to see if you can get it to open in another tab. We just tested it out on our end and it’s working, but let’s try to troubleshoot it. Thanks!
This looks perfect! I’m going to use a 1:1 gluten free flour (either Bob’s Red Mill, or Cup4Cup). I’m so excited to give it a try! Can I use vanilla greek yogurt instead of plain?
Let us know how it turned out, Autumn! Vanilla should be fine to use.
My son and I made this cake today. It was outstanding! Almost too pretty to cut into!
I wish there was a way to post a picture here. I don’t know how to post it on Instagram….
Makes me so happy to hear, Christiane! You could post it on Facebook and tag us (it would need to be a public post) Join our community group on FB and add it there, or email it to us at hello@wellplated.com. THANK YOU!
It was very pretty cake! It did not rise well though… it was very dense and heavy . Unfortunately, I don’t feel like I can share it with my neighbors…
It said 18 to 22 minutes I put it in for 21 minutes and my toothpick came out clean. The pan size was the Half sheet.
I had to substitute the white whole wheat flour with regular whole wheat flour, which I read on internet should be the same. There was no white whole wheat flour in my grocery store.
I am thinking, maybe 1 teaspoon of baking soda is not enough of a rising agent. Should I have used more, or added baking powder, since I changed out the flour type?
Hi Christiane, I’d recommend substituting all-purpose flour instead of using white whole wheat flour, we had a note in the recipe card of this. I know some things can be substituted with whole wheat flour but not in this cake. Hope this helps!
Everybody enjoyed it anyway! They liked this alternative texture. It is more dense by nature. I just saw someone else make the same comment (unless they did the same thing as I did with the whole wheat flour, not the white whole wheat flour.) It’s almost like a banana bread, but way more healthy as there’s no oil. The honey makes it taste delicious!
Also, was the most beautiful cake I think we have ever made!! I will send a picture of it to your email.
Thank you!
Not fluffy, but heavy and dense. I followed the recipe exactly and used each ingredient as called for with no substitutions. Flavor was ok. Most guests picked at it politely and threw it away. Kind of embarrassing.
I’m sorry to hear that you had trouble with the recipe, Christie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Absolutely amazing!!! The only different thing I did was use a 9 x 13 pan which just made the cake have to bake for about 10 minutes longer. Both the cake and frosting are so delicious! And they go perfect with the fresh fruit. Thank you for this recipe! I can’t wait to bring this to my family gathering.
Yay! So glad to hear, Liv! Thank you!
Everyone LOVED this recipe! Made it with AP and exactly as written!
can I substitute wheat flour for bunckwheat? trying to decrease consumption of gluten
Hi Karen, I haven not tested this with buckwheat so I am unsure. If you decide to experiment, I’d love to know how it goes!
Can the frosting be made without butter? The thought of eating flavored and sweet butter by the forkful is gross. Thanks,
D
Hi Dianne, you can try but you’ll likely have to add more sugar and cream cheese to get the structure of the frosting that is intended. Hope this helps!
I made this for Memorial Day and it was a hit! I especially loved that I could bake it and prep the frosting the night before, saving me a lot of time the day of. Not overly sweet, texture was great, definitely repeating for Independence Day!
Yay! Thank you Trude!
I would make this recipe again. I made a double batch tonight – one sheet cake and 6 muffins. It’s an excellent cake!!
So glad to hear, Brad! Thank you!