This was me thumbing through the September 2018 issue of Martha Stewart Living magazine and an image of this Three-Layer Pound Cake immediately stopped me in my tracks. It was so visually stunning with its multiple layers that I knew I was going to make it. As I read through the recipe I was pleasantly surprised to see that the cake was made using the reverse-creaming method.
Don't be scared off! Basically this just means that the dry ingredients and sugar are mixed together first. Then you add in pieces of butter and mix until thoroughly combined. Half of the liquid is then added and mixed in followed by the remaining liquids. I find this method produces a very tender cake with a beautiful crumb.
The recipe is very straightforward and easy to follow. My only revision would be to divide the batter evenly in to thirds to achieve even layers. The recipe said to use 1 1/2 cups of batter each for the bottom two chocolate layers which left a thinner layer of vanilla batter on top. Also, I wouldn't be so diligent about smoothing out the top of each layer. I actually prefer the jagged look.
The baked cake is seriously good. I had two slices straight away because it was so delicious. I gave away the remaining slices to my siblings because I didn't want to be tempted!
