This post isn’t an original or modified recipe, but instead an experience with a recipe. I’ve included a link to the recipe I followed from Bon Appétit. I didn’t make any changes, but altered the proportions to make the cake larger. I made three times the cake batter from the proportions in the recipe and double the crumb and frosting. In hindsight I would have made triple the frosting as well (I ran a little short when assembling the cake).
I’ve included pictures of the process and a photo of the final product however you can follow the instructions and ingredients in the Bon Appétit recipe.
As for equipment, I bought a 10 inch cake pan for assembly at Michaels, and some sheets of acetate paper.
Mixed Dry Ingredients.
Butter, sugars, and shortening.
After adding eggs.
After adding rest of the wet ingredients.
After adding dry ingredients.
Batter in prepared pan.
Mixed crumb ingredients.
Mixed frosting.
Bottom layer of cake pieces.
Assembled cake.
The Science of Baking 