Reviewed: Apr. 1, 2012

I doubled this recipe for a layer cake, added 2 ground vanilla beans (because my hubby *loves* vanilla) and increased the baking powder by 1/2 tsp (1/4 for single recipe) per other reviewers suggestion. It came out amazing! It would be just fine without the added vanilla bean as well.

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Reviewer:

the Tower Chef

Reviewed: Apr. 1, 2012

This is good, but not as fluffy as white cake. This is more like a pound cake, but you have to be very very generous with your flavoring.

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Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Jan. 11, 2012

Not. Good. At all. I am an experienced baker, and followed the directions to the letter...except to reduce the salt a bit. It had NO FLAVOR, unless you count salty, since apparently even 3/4 tsp is too much. So it ended up with just a blah, mildly savory quality. I did use good quality ingredients, but that wasn't enough to overcome whatever is wrong with this recipe. I give it minor points for frosting nicely, but that's about it. Sorry!

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Reviewer:

MollyBrook

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Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

Reviewed: Aug. 23, 2011

Soft and light like a sponge or chiffon cake, with mild flavour. I like it very much :)

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Reviewer:

Hui Min

Cooking Level: Intermediate

Home Town: Ipoh, Perak, Malaysia

Reviewed: Jul. 17, 2011

I was looking for a recipe that would turn out smooth rounded-top cupcakes. This was the recipe to do that. Unfortunately, it did not win in taste tests. I increased the vanilla by 1/2 tsp. and decreased the salt by 1/4 tsp. It was still too salty (thought I had used salted butter until I remembered this recipe doesn't call for butter). If I make this again I would drop the salt some more and increase the sugar to 1 Cup. They looked lovely and frosted nice and smooth but they didn't taste all that good.

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Reviewer:

beautifultruth

Cooking Level: Intermediate

Reviewed: Jun. 15, 2011

A nice white cake.

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Reviewer:

Lissy

Reviewed: May 24, 2011

I was really looking forward to making and eating this cake, but I was disappointed by the results. I made the recipe into a dozen cupcakes which did rise perfectly, but the taste was lacking. I followed other reviews and added more vanilla (about a tsp more), and more baking soda (1/4 tsp more). The cake was very dense (which I was ok with), but it didn't really taste like anything- I could barely taste the vanilla at all. It's just a very bland, boring cake.

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Reviewer:

a.granados

Cooking Level: Intermediate

Home Town: Palm Harbor, Florida, USA

Living In: Pearl City, Hawaii, USA

Reviewed: Mar. 29, 2011

I was looking for something lighter, the description alludes to it being light and "delicate" but no it is more like a pound cake.

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Reviewer:

Jenn Stavert

Reviewed: Mar. 18, 2011

just made it. add a little extra Baking powder as other suggested and a little extra vanilla 1tsp more. If the batter is any indication of the flavor, it well be fantastic. I can't stop eating it. mine is in the oven now, will let you know how it turns out. ***so I tried it, good taste, but very heavy and dense. I'll try it again to see if I can make it lighter. It is definitely more like a pound cake.

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Reviewer:

dape

Reviewed: Feb. 20, 2011

I made this today, i basically doubled the recipe, adding the additional 1/4 tsp of baking powder as in the other reviews. (which came out to be 1/2tsp more since it was doubled), 2 Tbsp vanilla extract, and a 16oz container of sour cream (2c), since i didn't have any heavy cream. this made 30 regular cupcakes. they rose beautifully,were tender, and not overly sweet at all. they were very plain/bland. so if you're loooking for tender, plain cake/cupcakes...this is it!

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