In this recipe, a hankering for carrot cake led to some fortuitous improvisation. I wanted a husky, wholemeal texture and flavour but realised too late that I didn’t have wholemeal flour.

And we think we nailed it. The versatile and super simple formula might just replace your go-to pound cake at the next potluck. (Yup, we went there.) The base recipe stays classic but the variations ...

Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher with over ... This buttery vanilla layer cake is swathed in a creamy toffee frosting made extra ...