Hi Linda, I think just making two cakes with this recipe would result in very thick cakes that may not cook properly in the center. I would recommend splitting the recipe in three 10" pans if possible!

I think vanilla pudding would be tasty! I have personally not done it myself so I am not sure of the exact doses, but flavor-wise I am sure it would be delicious.

Hi Nilda! You could likely put some thinly sliced berries between the layers, but I would caution you against putting too much fruit as the cakes themselves are relatively dense and heavy. I would not want to make it too slippery! I think it would help to add some skewers or dowels to stabilize the cake, too!

Hi one more question! Do you think the cake is stable enough to put some fruit in between the cake layers, on top of the whipped cream?

Thanks
Nilda

Hello Valentina!

Thank you for sharing this recipe! I am looking forward to making it! I read thru all the comments and one of them mentioned that in place of powder milk you could substitute it with gelatin (assuming unflavored) or pudding guessing that is instant pudding. I wonder if for the pudding I could use vanilla flavor! What are your thoughts?

Thanks in advance
Nilda

Hi Tessie! Yes, I would 1.5x the recipe if you want to make it in a 10" pan! I think the layers would be too thin otherwise. And you can absolutely assemble the night before, that is what I did here as well. As long as your whipped cream filling is stabilized with the powdered milk (or gelatin, or pudding mix or some other method to keep it firm) I don't think you will have any issues! I would recommend keeping it in the fridge until close to serving time so it stays nice and solid. Hope this helps 🙂

Great, thank you so much!! Looking forward to tasting it

Hi Inez! Yes, the egg amount is correct. It does seem like a lot of eggs, however this type of cake is more dense than your standard fluffy cake so the ratio is a bit different! I don't find the cake to taste eggy, especially when using vanilla extract and with the sweet milk soak mixture 🙂 Also - this cake recipe is doubled to work as a layer cake, so if you were to make it as a flat rectangular cake, you would use half the amount of ingredients (but keep the milk mixture the same). Hope this helps!