Everyone here seems to like Rose’s Perfect Pound Cake (Pg 25, TCB) better than the All Occasion Downy Yellow Butter Cake (Pg 39) ...they just love the fluffiness and velvetty feel of the pefect pound cake.

I have’nt baked the perfect pound cake in any other pan other than the loaf pan….has anyone tried baking it in a regular 8’’ or 9’’ pan and has had good results? If yes, kindly revert, want to bake a 3 tier cake with it.Thanks.

I haven’t tried the layer cake pans but it wasn’t nearly as good when I tried it in a 12 cup tube pan.  Rose says it works best in small pans, and it’s true, the texture and flavor change when you move to a larger pan.

If you do try it, please report back.

If I wanted a “fluffy, velvety” yellow cake for my top tier, I’d go with the Golden Luxury Butter Cake.  It’s my fave of all the yellows, and I’d say “fluffy” and “velvety” describe it perfectly!!!

pan upsizing or rose factors for butter cakes aren’t my specialty.  butter cakes are tender and require a maximum cake pan widht for sides support.  I am afraid the pound cake will sink on the center when baked on any pan wider than 4 to 5 inches on it’s narrowest measurement, such narrow pans are loaf and tube pans.

Thanks Hector…since am not sure, I won’t do…also will remember what Julie said, that the flavor and texture changes when baked in larger pans.