Hi, there! Thank you so much for your review! Funny enough, I haven’t updated this particular recipe just yet, but in my years of testing this recipe as many different versions on my site, it actually works best with whole milk vs heavy cream. The heavy cream works totally fine, but I have had readers complain of it sinking in the middle, which can be remedied by reducing the fat a bit. Whole milk seems to be the ticket! I have this recipe on my agenda for testing later this year to be sure, though I have made this cake enough times in its original base to know it will work perfectly. Just a note to, well, note! Thank you again for making it and coming back to let me know 🙂

Turned out great, I did change the recipe slightly with swapping buttermilk out for the heavy cream, this as I read it would make it fluffier. Worked great but next time I will try it 100% to the letter and use heavy cream. (I also swapped out the frosting for a hybridized whipped cream one using 1/2 batch of the butter cream recipe as to lighten up on the sweetness. Since I can’t pipe or decorate well, I put a ring of 1/2 sliced strawberries for looks and thin layer of raspberry jam between layers with the frosting.

Daughter loved it, wife was surprised I did well but I feel the base recipe is the secret, the propotions work great.

thanks

Wow, Sharon– what a high compliment! Thank you so much for this comment 🙂

Hi, Tanya– you can use this recipe for cupcakes. The bake time will be around 16-18 minutes.

Hi, Victoria– yes, you can. Use 2 cups and do not add the cornstarch.

Hi, Antonia– no, this cake is not meant for whole eggs. It would be way too heavy.

Love to hear this! Thanks, Heidi!

The wedding cake was a hit with wonderful compliments. No one seemed to know it was a gluten free cake. Thank you, again, for sharing your lovely recipe!!