Hi Erin- That sounds like something went wrong for you! I wish your experience had been more pleasant for you. Let’s see if we can trouble shoot it. Did you use vinegar in milk to sour it or did you use cultured buttermilk? As for raw vs. brown or granulated sugar, the recipe specifies you can use granulated if you prefer, but raw sugar is no less sweet than either granulated or brown. 🙂 And if you prefer a sweeter cake, maybe add an additional tablespoon of your chosen sugar next time.:)

The cake turned out to be a bland lump of dough, for all intents and purposes. Followed it to the letter and it still smelled oddly like vinegar (who’da thunk it dousing a mug cake in buttermilk and butter which is literally a big puddle of vinegar) and the raw sugar instead of white or even brown gave it a hint of sweetness so obscure that the kosher salt was more palpable. Would definitely never recommend this recipe.

I’m so glad you liked it!! It’s a pretty easy one to veganize!! Thank you for taking the time to rate the recipe and let me know you love it, Paula!

I veganized this and it came out great! Thanks!

Thanks, Jen! I have a snickerdoodle cake here on the blog that I’d be far likelier to recommend for making in a 9×13. 🙂

Yeppers! It is correct. 🙂

That sounds lovely, Juanita!