Reviewed: Oct. 27, 2009

This cake is excellent in terms of being moist and flavor full but it is an extremely dense cake with more of a sponge texture. I' not a fan of the density of the cake but I love the favor. I've made this cake as a cupcakes which it is far better as cupcakes then a cake! Today I made this cake and I completely FORGOT to add the vanilla but the cake came out delish anyways even without the vanilla!!

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twilightprincess

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Athens, Georgia, USA

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Reviewed: Oct. 23, 2009

I thought this recipe is great. I just made it and it awesome. It does look a little more yellow than white but the taste is great. I only made to changes, I used sour milk instead of buttermilk because I didn't have any and I used 2 teaspoons vanilla because I love vanilla. I didn't have any problems and I am a beginner at this baking stuff.

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ltnashatka

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Reviewed: Apr. 20, 2009

I'd really like to know why this cake seems to be either a complete hit, or a complete miss -- mine was a miss. I only substituted equivalent egg whites with only one egg yolk, because I wanted a white cake. It was flat and way too sweet. Had to throw it out and make another (different recipe).

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Poirot

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 30, 2009

I am not a good baker at all but I made cupcakes with this recipe and they turned out awesome! Super moist, great texture and flavor. I did use 2 whole eggs and added a packet of vanilla pudding. Can't wait to try different variations with different flavors of pudding. For cupcakes I baked for 20 minutes. Thanks for the recipe, it's a keeper!

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KJCHICAGO

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Reviewed: Feb. 27, 2009

The first time I tried this recipe the cake never rose. I mixed the baking soda and buttermilk after I finished creaming the shortening mixture and then immediately poured it in. I don't think that the baking soda had enough time to react. I also tried it with the 3 eggs and an egg white. It seemed really eggy tasting. The cake came out the best when I followed the recipe exactly, but cut back on the sugar to 1 1/2 c.

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Emo G.

Cooking Level: Expert

Home Town: Towson, Maryland, USA

Living In: Mount Airy, Maryland, USA

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Reviewed: Jan. 31, 2009

Very nice cake. Not sure what the drama is some are having with the thin batter. I always like hot water batters since they are sure to turn out.The allow for maximum raise. I added 1 cup of coconut and used 4 egg whites and it was a nice moist cake. As a rule,scratch cakes are heavier than box...but scratch cakes are "real" anyway!...right?

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qtmixx64

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 16, 2008

I must of done something terribly wrong, I will try this recipe one more time, maybe read more of the reviews and try some suggestions. I tryed makeing a home make whit cake years ago and had the same kind of results. Yet home make cohcolate cakes work every time for me, humm. But like I said, so many great reviews I will try this 1 more time.

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Smilez

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

This cake turned out very moist and tasted great. I used the White Cake Frosting I recipe for the frosting. I made for a very delicious cake.

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jimmy d

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Reviewed: Jun. 13, 2008

I made this cake after reading all of the comments , good and bad . This is the nicest cake I've tasted in a very long time. I sell cakes from my home and needed a recipe for a "real" homeade cake and that's how I found this one. I couldn't wait for it to cool so I could frost and cut it for a taste. I don't know what's been happening to those of you that were disappointed when you tried this recipe, but it turned out excellent for me. I did make a couple changes though, I put in 3 whole eggs and one egg white, and two teaspoons of vanilla . ( my experience has been that cakes made from scratch need more whites than yolks and double flavoring for some odd reason when the recipe calls for water instead of milk. I don't know if these two changes made the differece for me, but it is truly a lovely , light texture cake. Please try at least once and perhaps if you didn't have good results the first time, I'd give it another try .

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bakedbernice

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Reviewed: Jun. 12, 2008

I absolutely loved this recipe. I made a couple of suggestions that other people have made. I added 4 whole eggs instead of three yolks and an egg. I also added one box of french vanilla pudding and 2T canola oil. This had an amazing flavor and was very moist.

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missygail

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Mannford, Oklahoma, USA

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Reviewed: Jan. 29, 2008

This is super recipe. It tastes really different. Quite dense cake and not especially sweet. My in-laws said it was the best cake they had in years.

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ToniB

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Reviewed: Nov. 7, 2007

This cake turned out so delicious it did not last long at all! I used the suggestion to use sour milk (milk+ vinegar) instead of buttermilk and i think the sour milk caused the cake to be lighter than it would have been otherwise. It was not light and fluffy but yummy and dense almost like pound cake consistency but very moist and unlike some of the other reviewers, my cake came out completely white not yellowish. Good luck with this one it is yummy and tasty and delicious!

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caryn

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 13, 2007

I love this cake. It is so sweet I never frost it. All I do is sprinkle powdered sugar all over the top and it's ready.

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Alese Savage

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Reviewed: Sep. 24, 2007

Followed the recipe exactly and the cake did not rise. The cake tastes ok but it is flat. Not even worth frosting. With all of the leavening in this cake it should have risen. Maybe the yolks should be whites. I am not going to experiment to get this cake to work.

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GeorgeL

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Reviewed: Sep. 8, 2007

There should be a warning about how runny this batter is. I'll never make this in a pan with removable bottoms. Enough said. I'll try it again eventually, in a regular 9x13 pan.

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MartyK

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Reviewed: Aug. 6, 2007

The BEST white cake ever. Moist and tasty. Made it for two birthdays in a row.

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SARALEE1

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Apr. 11, 2007

I had to readjust the recipe and change some ingredients but the end result was beyond perfection. I am not sure if the original recipe is good because I usually readjust all the recipes I find but try it out.

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Piper

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Reviewed: Feb. 8, 2007

I made this recipe exactly as instructed and it was dense and rubbery. I checked the oven temperature with a thermometer and it was accurate. The leavening (baking powder & baking soda) has not expired and works fine in other recipes so I have NO IDEA what went wrong. How anyone can get this recipe to work is a mystery to me. I gave it two stars instead of one because if you pretend it's a vanilla brownie and ignore the strange texture it tastes pretty good.

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Paula

Cooking Level: Intermediate

Living In: Plant City, Florida, USA

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Reviewed: Jan. 14, 2007

This cake came out like bread pudding. Soggy, stodgy, heavy yck. I made the cake last night cutting the sugar in half and adding the pudding mix and 2 T canola oil as others had described doing. I don't know how others got such good results. No one could eat it and it was for a birthday. boo hoo.

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Toutsuite

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Reviewed: Oct. 31, 2006

I followed this recipe exactly. I was a little nervous because the batter seemed a bit runny. However, the end result was delicious. Instead of making a cake, I made cupcakes and iced them with "Chocolate Frosting III." I made them for both my husband and I to bring to work, and they were devoured! Everyone raved about them!

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Alyssa

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Wendell, North Carolina, USA

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