After that review, I updated the entire recipe. There is canola oil instead of butter and no buttermilk. Does that make sense?

I want to make these cakes but the recipe is so confusing. One reviewer mentioned buttermilk but there is no buttermilk in the cake ingredients (yes you can mix acid w/milk to curdle) and that it curdles the melted butter. The OP said she’d updated the recipe but I still don’t see any buttermilk OR melted butter in the cake recipe. I don’t have a lot of ingredients to waste and just don’t want to take a chance on this recipe. Could you please indicate what was updated and what was eliminated?

How beautiful cake. I really like to try 🥰.I hope good luck.❤️

I appreciate your comments, Allie, and recently updated the entire recipe. I hope you give this another try!

These came out great. The cake was light and moist, but a little airy to keep all of the details in the mold. The batter was a little lumpy, when adding the cold buttermilk to the warm melted butter it curdled. Should probably state to have the buttermilk and egg at room temp to avoid this. Icing was a little gritty and more of a butterscotch flavor. I popped it in the microwave to warm it before drizzling on the cakes and topped with chopped pecans. Very tasty.

So true! 🙂

This recipe is the best thing since sliced bread! Amazing!