I attempted to make my first 4-layer cake for my dad’s birthday. He’s a fan of chocolate on chocolate cake so I thought I’d spice it up a bit for him and make lots of it! It’s vegan, by the way, and while my mom originally stuck her nose up to the idea of serving a vegan birthday cake to the family, it was a huge hit! Everything worked out for the most part. Although I still don’t know why every cake I make sinks slightly in the middle. I also have a hard time getting anything bigger than a cupcake out of a baking pan without losing some of it on the bottom. Perhaps I need better pans? It looks good from the outside, but if I can add one more picky criticism… you can’t see the 4 layers. I used organic raspberry preserve from a jar in between the layers of cake, but it spreads out so thin and just soaks into the cake that you can’t see each beautiful slab. Aah well!