To go with Bonnie's Louisiana inspired dinner on Sunday, I decided to continue with the theme and make this red velvet cake. I've never made a three-layer cake before and I always feel a little discouraged by cakes from scratch. I just feel like boxed cake mixes (although totally cheating) tend to turn out so much better (lighter, fluffier, moist-er) than cakes from scratch. However, I'm not a cheater so a from scratch cake is what I delved into.
I followed the directions as closely as I could to make sure my efforts were not totally in vain. I baked my cake using two non-stick pans and one that's not coated, and the non-coated pan produced a taller cake. I've definitely ranted about my dislike of non-stick baking sheets in the past, but I'm not sure if my flatter cakes can really be blamed on the pan. I don't think I have a large enough sample size to definitively say it was the pans, but it's a theory I'm going with.