Reviewed: Mar. 1, 2009

I like heavy, moist cakes, and this was both of those but it just didn't taste very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2009

This is a very good cake recipe for cupcakes or as a base for Boston Cream Pie. Be careful not to overcook, 50 minutes was too long in my oven, I will begin to check it at 40 minutes. ' Good Buttery flavor, with a slightly crispy top.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cheffem

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

Just Ok... not worth making again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOPTOPLISA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2008

I doubled the amounts of everything. I used 4 instead of 2 eggs, an extra half cup of Spenda. I baked for 45 mins instead of 50 or 55. The cake turns out good, moist & buttery. It's not sweet enough for me. Next time, I would add 3 cups of Splenda for the recommended 2 cups of sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Quan

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

Great taste but too dense.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chicabommba

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2008

Mixed properly and not overbaked, this is a fine, moist butter cake. I used Penzey's double strength vanilla and, for extra richness and moistness, I added an egg yolk in addition to the two eggs called for. This cake has a coarse crumb which I'm sure would be great for cakes where it's important they are sturdy and hold their shape. If you're looking for a more delicate cake with a fine crumb this would not be the recipe to use. I baked this in an 8" round pan, then split it into two layers. I filled it with seedless raspberry jam, frosted it with "Butter Cream Frosting 1," also from this site, and coated the sides in coconut. Delicious combination of flavors, perfectly suited for this cake.

Was this review helpful? [ YES ]
46 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2008

I read through the reviews hoping that when I made it that it wasn't like cornbread....it was. It had the texture of cornbread. But it still tasted good and looked pretty!!! I wish I knew why it was like cornbread because I beat the heck out of the butter/sugar mixture. Maybe I will have to try cake flour. But it was still very yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHEA1228

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

This is the best butter cake recipe I've ever tasted! One reviewer said it was coarse textured, but it is not. If you want a finer texture to a cake, use cake flour or pastry flour. Also very important, bake it for 40 minutes, not 50 or 55 minutes! I made this for my 2nd wedding anniversary with a vanilla buttercream frosting and strawberry filling and oh! What a hit it was! Thank you for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JILL_FAUCHER-ROSS

Cooking Level: Expert

Home Town: Plainfield, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

A good, all-purpose butter cake.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

My father-in-law wanted a yellow cake, and I didn't want to make it from a box and this was perfect. I combined this cake with the "Pudding Poke Cake" from this site for a chocolate pudding "icing", and it was perfect. I'm definitely not a baker, but the cake was not dry, and a perfect texture and taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

krispixVT

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2008

I doubled this recipe and used a 9x13 baking dish. It's important if you want great results, you follow the directions closely. I made sure to whip the fats and the sugar until fluffy, sift the dry ingredients and alternate the dry ingredients with the wet (ie, milk). My cake came out incredible. I frosted this cake with the Special Buttercream Frosting also from this site. Great pairing. I'd make this again. This was a fun weekend recipe to make with my oldest boy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2008

Perfect butter cake recipes. I doubled this recipe and used this for cupcakes (24) and they turned out wonderfully.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2008

really good. worked well as cupcakes decorated with 'cream cheese frosting II' and 3-d cakes decorated with 'special buttercream frosting'. a million times better than box chemical cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jaseelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2008

YUMMMY!! I just took out the mini cupcakes from the oven and they are delicious!! I read other reviews about the texture but mine came out perfect. They are just the tinyiest bit more dense than a box cake mix. PERFECT!! I poured the rest of the batter in a round cake pan that is still in the oven, I am sure that it will turn out just as great! I really creamed well the butter mixture. Added a little extra vanilla. Then once it all came together I beat it on high with my mixer for atleast 2 minutes until I got the consistency of the store bought batter. I will definetly use this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Teri

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2008

I made the blueberry version of this and added lemon zest. I think someone else said this reminded them of cornbread, and I could see why (not sure what it is, maybe the texture... but a bit moister). I have had cakes like this from bakeries, so it's not bad, but it's just not what I was looking for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: New Orleans, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2008

This is exactly what I was looking for when I was searching for "butter cake". This cake is dense, golden on top, and not too sweet. It is great for shaped cakes or shaping because it is not crumbly and will not fall apart. I made cupcakes- mixed everything by hand to a smooth, creamy finish and poured the paper cups to a little over half full. This made them rise perfectly- not too tall and not too short. I followed the ingredients, no substituting but being cupcakes, I baked them for 40 minutes in an electric oven. They probably could have gone maybe 35 minutes, but I forgot to check on them. While they were baking, my husband and I gobbled the extra batter. That is when I knew these would be yummy. I could not stop eating the batter. Anyway, after the timing issue, they came out fine and they are delicious! I will definitely make this recipe again. Thanks! (P.S. I would like to comment on the "cornbread" comments... this cake tastes NOTHING like cornbread!)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

whiskeysix

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2008

Great success for this 1st time baker !!! For really, I am so proud of myself with the result and help from this recipe and all the + & - ratings. The cake came out great. Pretty moist and yummy !!! It turned out taking 55 mins with my oven. Didn't came out like a corn bread at all. After reviewed many different ratings, I have taken some advices and changed the recipe a little by adding 1 more egg, 1/2 tsp of vanilla. Since this is my first time baking, I would not know the difference if I didn't have more eggs or vanilla. But, this pleasent experence have given me great confident for my next attempt, (after I have finished this cake with my family) I will probably try the same recipe with wallnuts or bluebarries, ... will also take other advice to try and add 2 more tsp of butter too so see how it come out. Bake-on !!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pandacook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2008

I made this last night, it was really dry and not very flavorful and I followed the recipe to a "T". I will not be making again. Sorry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kim

Cooking Level: Intermediate

Home Town: Smithfield, Virginia, USA

Living In: Hampton, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2008

Very easy! I made cupcakes, and found they raised beautifully and were light. I baked them 30 minutes instead of the longer period for a layer cake.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SLADAMSCA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

I followed the recipe exact, just added 1/4c of lemon juice to two layers of the cake, and the zest of one lemon and one orange. Wonderful cake for easter dinner. Will make again.

Was this review helpful? [ YES ]
1 user found this review helpful