Reviewed: Nov. 20, 2009

i've only tried the yellow cake, but don't worry, i won't be trying any of the variations. i made this cake several times thinking it was something *i* was doing wrong, and even tried some the modifications suggested by other reviewers. this cake, as is, is way too sweet and DRY DRY DRY.

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jtwizz

Cooking Level: Expert

Home Town: East Greenville, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: Nov. 16, 2009

Very tasty cake! I've made the yellow cake and the chocolate cake, and both were delicious. Very different consistency and taste from box cake, but in a good way.

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kissabug

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Reviewed: Nov. 9, 2009

Awesome I used one of the suggestions instead of shortening use oil worked very well. So much better than using a box. I made the white cake and the spice cake and layered it with banana pudding for my son's bday party. It was a hit everyone liked it. Not so good on decorating though but my 2 year old didn't care about that he liked the cake very much.

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erin120281

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Reviewed: Nov. 7, 2009

great recipe! I used the yellow version, and per suggestion I used oil rather than shortening, same amount. It turned out wonderful. Thanks!

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lizw24

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Reviewed: Nov. 2, 2009

WOW this was the bestest cake recipe ever !!!!!!! :O

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Elnaz

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Reviewed: Oct. 23, 2009

Yum,never made a yellow cake from scratch.it was nice and sweet,I added extra baking soda and sifted my flour.I did follow others reviews and whipped up my egg whites then folded them in.made for a moist tender cake. I will be making this again the only think I would change is I would add fresh vanilla bean to enhance the flavor.

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Asia

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 22, 2009

This wasn't very good. I made the Yellow cake mix variation. Turned out very dry was hard to even make it through this cake. I think it needs butter or something. I don't think I'll be trying this one again though.

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Jen

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Reviewed: Oct. 22, 2009

I made the spice cake, and absolutely Love it! I will be using this recipe from now on! (I paired it with the Cinnamon Coffee Frosting from this site, and it is delish!)

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FullFootballFamily

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

I used the white cake variation. I halved the recipe and used brown sugar instead of the white becuase I didn't have any. I think using brown sugar messed up my cake becuase it was very very sweet.The cake rose alright.Even if I used white sugar I don't think the cake would have been that good because it didn't really have any taste. With some more variations this cake could have tasted better.

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Bianca's Recipes

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Reviewed: Oct. 17, 2009

This cake turned out great!! I have baked lots of different cookies from scratch but this was my first cake and I was quite proud!! After reading the reviews I did as others suggested and used oil instead of shortening, added an extra 1/2 cup of milk, 1 extra egg, and I also used a pack of chocolate pudding mix. My husband and I both don't love anything too chocolatey, and this fit our needs! If you are a chocolate lover, I would suggest either adding more cocoa, more sugar or maybe even some semi-sweet or milk chocolate morsels. Next time I make this cake (or cupcakes since that is what I did this time) I will add more sugar as reviewers suggested. THANKS JANET!

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LoveToBake

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Reviewed: Oct. 17, 2009

I made the yellow cake for my mom's birthday this year, and everyone loved it! An easy recipe with great results. I'll definately use it again.

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Marius Cerevantes

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Reviewed: Oct. 16, 2009

Very disappointing. Made 1 exactly as stated in the recipe and it was flat, dense and absolutely tasteless. Tried it again and tweaked it as stated in the reviews. I will stick with my tried and true Company's Coming cottage cake recipe. I am sorry I wasted my time and ingredients.

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PATTISCHOOR

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

I thought this turned out really good. I did make a few changes... I used flavored coffee creamer instead of milk, used 2 cups sugar, and used oil instead of shortening. I did mine as cupcakes, which are going to be turned into mini ice cream cakes, and they are sweet enough that I personally don't think they need any frosting on them.

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ruth

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Reviewed: Oct. 9, 2009

I made these into cupcakes for my son's birthday party. They were easy to make, and looked gorgeous! Tasted good too! They really did look like boxed cake, but tasted homemade. YUM!

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Morganne

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Reviewed: Oct. 8, 2009

Don't overmix the batter, this goes for quick bread, drop biscuits, cake mixes...if you overmix, you'll get a peak or a little "break" on top, stop mixing Before you think you're done, there should still be a few lumps in the batter, just scrape up (or fold) from the bottom while mixing to make sure all the flour in the bottom is incorporated =) Hope this helps.

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VirginiaJ

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 6, 2009

Thanks to VirginiaJ for recommending not to overmix. I mixed it less than the recipe calls for and it domed nicely, not like a volcano this time! I also made more changes based on other reviews and it turned out much moister and with better texture. The changes are: use oil instead of shortening, increase milk to 1.5 cups, increase sugar to 2 cups, and use three eggs. I'm going to stick with this version now!

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Lisa Pearl

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Reviewed: Oct. 6, 2009

so this is definately a good basic cake mix. I also used oil instead of shortening and it came out much more moist that way. Also the suggestion made to beat the eggs with sugar until they form peaks then folding them in helps. And of course guys and gals don't be afraid of lumps when making a cake they are in fact your friend!

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Davina

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Oct. 5, 2009

This wasn't good. I made the yellow cake. It was dense and tasted bad.

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April

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Reviewed: Oct. 3, 2009

This was the first time I used this recipe and will definitely be the last.It was simple to make, but wasn't very tasty, even though i added a bit of extra vanilla, and hint of cinnamon. Not to mention it took about 15 minutes longer to cook then the recipe stated. Also it was VERY well done on the outsides and not cooked in the middle by the 25 minute mark.

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BakerD2316

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Reviewed: Oct. 3, 2009

I was surprised at my first attempt to make a cake from scratch how easy it was. I used the recipe as stated for the white cake and it turned out perfect- I was making a layered fondant cake so it was a good texture for cutting in half to add the filling. My roommates were hovering over me while I trimmed the cake and eating the scraps which they said were absolutely delicious! I will use this recipe and its variations in the future

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