I’m so glad everyone enjoyed it so much, Holly! 🙂

Hi Patti! I haven’t tried adding in pistachio butter so I don’t know how that would work. For the brown butter you will want it to be room temperature. It doesn’t necessarily have to be melted but you want it to be pretty soft so you can easily combine it. 🙂

I’m so glad everyone enjoyed it so much, Leslie!

Hi Molly! I’m so glad you’ve enjoyed everything so much! Unfortunately, I am not familiar with high altitude baking so I wouldn’t be able to provide exact instructions without having tried it first. 🙁

Thanks Sam.
I cannot wait to try this recipe. I try something new almost every weekend.
Your videos, photos of the different steps, and extra tips are VERY helpful, especially for someone like me who just started baking a year ago.
But, I’m in Colorado and learning that “high altitude baking” is a real thing, haha.
Is there any way you can put some high altitude tips in the recipes? I follow online tips, but they aren’t specific to certain recipes. They’re just generic and don’t always help much.
If so, thanks!!
I appreciate it.

Hi Molly! I actually was intentional about not using it because it is expensive and not readily available near me. I wanted to recreate the flavor without using the extract and I think I was pretty successful. 🙂

Thank you so much, Mark! I’m so glad you’ve enjoyed everything so much! 🙂

Hi Sam
I don’t post on any sites, but I felt obligated to share my experience with your recipes. I bake weekly and have made recipes from more famous sites and more well known people with hit or miss results. Since I started with your recipes, my experience has drastically changed for the better. Every recipe is either really good or great. My family is very picky and we have high standards:) This past week they made a comment to the sound of.. “just make things from Sam and stop trying others, her recipes are always a hit”. It’s true. You have amazing taste and phenomenal delivery that’s a pleasure to watch. Much continued success!
Mark

Hi Carmen! I’m so sorry to hear this happened! The most likely cause of a dense cake is over-mixing or over-baking. It’s not a super light and fluffy cake, but it shouldn’t be dense. 🙁

Can’t wait to hear how it goes, Kourtney! Thank you for using my recipe! 🙂

I am so glad everyone enjoyed it so much, Mary! 🙂

This is wonderful to hear, Lorley! Thank you so much for trying my recipe, I really appreciate it!

Hi Alessandra! If you upped the extracts that unfortunately may have been the problem, almond extract is very potent and will detract from the other flavors, particularly the browned butter which is important to shine in order to get the proper flavor. I think that must have messed with the flavor. Alternatively, if the cake was baked too long that could also deteriorate the flavor but my guess would be it was the alterations. Did you up the extract in the frosting as well or make any other changes? Happy to help further and I’m disappointed it wasn’t a winner for you!

That’s possible. I would like to see what others have experienced. I didn’t throw it away. I’ve been mixing it with ice cream. Very good.

Hi Janice! This is so disappointing to hear! It sounds like it may have potentially been over-baked when it was put bake in the oven. 🙁

Hi Sarah! Since ghee strains out the flavorful fat solids, the flavor might not be quite as strong. I think it will “work” just fine. The flavor will just be a little different. 🙂