This past Friday we had an impromptu dinner party and about 45 minutes before everybody arrived, I suddenly decided that I needed to make a layer spice cake with (homemade) spiced crabapple jelly filling and cream cheese icing. I searched around the internet and found this:
The taste was great, plenty of good spicy flavor. When it was fresh out of the oven it was tender, but it was not exactly what i would call moist. The next morning, eating the leftovers for breakfast (that's right...cake for breakfast) it was drier and totally crumbly. From what little I know of cake chemistry...I blame the large amount of baking powder and the butter (as opposed to oil).
However, I can't entirely blame the recipe since in my frantic cake making I completely failed to read the directions and combined all the wet (creamed butter and sugar, added eggs, etc), combined the dry, added the two together and called it a day. I also cooked it in two 8" rounds instead of a 9x13 and may have overcooked it very slightly.
I had a request to make it again for a Halloween party, so help me troubleshoot this. Does the recipe look good and I'm to blame with my high-speed baking? Or could I tweak the recipe? Or does somebody have a tried and true spice cake recipe? I know this isn't rocket science, but I'm not a very experienced cake maker (more of a brownie and pie girl) so I could really use the 'hounds help. Thanks!