I made this twice today to test out a few variations. With the first one, I replaced the hot water with coffee and added some cinnamon to the brown sugar mixture, and with the second one, I replaced two tbsp of the flour with cocoa and added chopped walnuts to the mix. Both were delicious! I gave this recipe four stars because as written, it's a tad bland and because it didn't quite satisfy an ardent sweet tooth/chocoholic/cake addict like me - but when you want something quick and simple, this is a great choice!

Reviewed On: Nov. 8, 2009

This cake was unbelievable - it was moist and fluffy and stayed that way for days! The only change I made to the recipe was to add a few more tablespoons of cocoa to make it really chocolatey. I made the layers in two 8-inch pans and split them horizontally to make a four-layer cake filled with strawberry mousse, frosted with chocolate buttercream, and decorated with chocolate-dipped strawberries. Absolutely delicious!

Reviewed On: Jun. 24, 2009

Though the flavour and texture of this cake were wonderful, it became much too dry the day after I had baked it even though I had wrapped the layers in saran wrap, put them into an airtight container, and brushed them with a simple syrup. In the future I will definitely lower the amount of flour and see if that helps. Thanks for the recipe, but unfortunately, I'll have to keep looking for my perfect white cake.

Reviewed On: Jun. 4, 2009