Amelia Bedelia Cake, Take 2: Layer Cake Version

So, after posting about the “Emergency Chocolate Cake,” I was wondering about remaking the Amelia Bedelia cake. I thought it would be fun to try it as a layer cake and see if it would work. And, because I was making it with the Fudgelet around, he insisted on adding sprinkles inside.

Today I am not sharing a recipe since we just followed the same Amelia one…I didn’t make any changes. I did bake it in 8 inch cake pans (2 of them) and you have to be careful with the baking times (it might take a bit longer since the cake is thicker).

Here is how it turned out!

Adding the sprinkles was pretty…but to be honest, you don’t really see it in the end product, so I wouldn’t bother unless your kid also insists on it.

Next time I would make the same frosting I did before or just something else entirely. I tried a Swiss Meringue Buttercream recipe from Serious Eats that was supposed to fix all of the problems (I didn’t really have problems with it, to be honest) and for me? It made everything more complicated and less good. Not as smooth, and not as tasty (too sweet, in my opinion).

See how it isn’t very smooth? This was after beating it awhile and it had reached its smoothest level, from what I could tell.

It was a bit difficult to use, too, but that might have been because I didn’t have much. I didn’t want to make a full batch since I knew I didn’t need it, but a half batch was stretching it thin.

It wasn’t awful, but just not worth the effort, so I won’t be repeating it.

The chocolate cake? Now that I am definitely repeating again. It was such an easy layer cake to make, and still delicious!

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