Comments on: Straight-Up Yellow Snacking Cake

By: Trish

Trish — Wed, 11 Feb 2026 02:27:40 +0000

I made this tonight using my copy of 100 Afternoon Sweets, which apparently contains the printing errors. I was wondering about the lack of eggs and vanilla but just went ahead and made it as written. RIGHT before I put it in the oven, I couldn’t ignore the voice in my head any longer and googled it. I found your website with the corrected recipe. I quickly dumped the batter back into the mixing bowl and added the missing eggs, vanilla, sour cream, and additional baking powder (I didn’t have any almond flour). I just mixed it into the existing batter and baked it, crossing my fingers.

Well, I’m happy to report that it turned out soft and delicious! Just sharing in case anyone else is in my situation. Don’t throw out your batter! Just add the stuff; it’ll be fine!

I’ve emailed the folks at Chronicle to get a corrected book. Thank you for all your amazing recipes!

By: Kristen

Kristen — Fri, 09 Jan 2026 23:00:57 +0000

Just got around to making this from my 1st edition of 100 Afternoon Sweets and boy howdy was I surprised by the results. I thought it was odd there weren’t any eggs and the batter was really thick but I forged ahead anyway and wow. My husband and kids are calling it a “cake bar” and have somehow eaten half of it despite its…ahem…less than pretty appearance. ? Will try this again with the eggs and sour cream and almond flour.

So glad I’m not going crazy! Rating 5 stars even though this was a spectacular failure because I’m sure the real recipe is going to be amazing. Nothing else I’ve made from any of the “100 xxx sweets” series has been less than stellar!

By: Sarah Kieffer

Sarah Kieffer — Mon, 08 Dec 2025 17:09:46 +0000

In reply to Julianna. I am very sorry that you have a copy of the book with a mistake in it! I am so disappointed they went to press that way as well. You can reach out to Chronicle and they will send you a copy of the second printing with the mistakes corrected!

By: Julianna

Julianna — Tue, 25 Nov 2025 21:39:19 +0000

I thought it was weird there weren’t eggs. Took off work to bake this for my son’s first birthday and it’s not looking right at all. Expecting grandmas soon and don’t have time to bake anything else. I’m torn because at least now I know what the issue was and that is satisfying – but I am very disappointed.

By: Sarah Kieffer

Sarah Kieffer — Tue, 21 Oct 2025 20:51:30 +0000

In reply to PG. I am so sorry that the cake didn't turn out for you! I was heartbroken when my book went to press without the proper corrections. You can reach out to my publisher for a corrected second printing - they will mail it out to you.

By: PG

PG — Fri, 17 Oct 2025 01:38:18 +0000

Not sure how I would have known that the recipe was wrong. I did think it was odd there was no eggs but I went ahead and wasted all these ingredients especially when I use very expensive French T55 flour as it is the only flour my husband can digest. How disappointing and what a waste of money.

By: Cindy

Cindy — Wed, 16 Jul 2025 03:06:19 +0000

This was a huge hit as a satisfying treat that was not too rich! I decreased the sugar a bit (1 1/4 cup) and added almond extract which absolutely took it over the top flavor-wise. Can’t wait to make it again! My only comment is that it took much much longer to cook in my 9” square pan than the recipe indicated.

By: Xenia

Xenia — Fri, 27 Jun 2025 02:48:44 +0000

Delicious! We’ve been eating this fabulous cake with fresh local strawberries, with a scoop of vanilla ice cream, this week! Wonderful!

By: Kelly

Kelly — Fri, 20 Jun 2025 21:57:13 +0000

This is a ridiculously delicious cake. It’s moist, flavorful, and easy to make. I used it as the base for strawberry shortcake twice this week and find myself looking for excuses to make it again. Thank you!

By: Sarah Kieffer

Sarah Kieffer — Tue, 10 Jun 2025 23:24:47 +0000

In reply to Sam. I'm so sorry! Unfortunately there were some misprints in the 1st copy, I've included all the corrections here.