This morning I was looking for a yellow cake recipe to use with strawberries and whipped cream for Easter dessert. I didn’t have a recipe because I tend to make only chocolate cake. It’s my personal favorite dessert of all time. Chocolate cake with chocolate ganache or chocolate buttercream and a glass of milk!

However, today I needed a yellow cake that would work in a 9X13 pan.I found this one at The Kitchn. It turned out great and I’ll definitely use it again. The only change I made was using 3 teaspoons of baking powder and 1/2 teaspoon of baking soda instead of the 3 1/2 teaspoons of baking powder. I made this change after reading that some bakers watched the cake fall as it cooled and they thought the 3 1/2 teaspoons of baking powder was too much. No fallen cake here. It turned out well. I think I baked it just a little too long.