Reviewed: Jul. 13, 2009

Not worth your time. This is too dense and no flavor. It is edible but not something that people say Wow to. I stored in fridge and it was really hard to cut through it. Not a moist cake.

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Katie

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Reviewed: Jun. 22, 2009

This is the perfect from-scratch cake. It has the best crumb of any I've yet tried. Also, the flavor is delicious, mild and blissfully free of that unfortunate cornbread flavor found in so many homemade cake recipes. A real keeper!

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Rachel R.

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

This is exactly the kind of cake I was looking for. I omitted the Brandy and use Decorator's Frosting from AR.I used it for my daughter's 4th birthday cake. The little ones were not so excited since its different from regular box cake, but I loved it! I will make this again.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

I love this cake!! I've made it with and without the Brandy, but it's a hit with family and friends every time I make it. I also use this cake with other fillings and toppings. One of the others my family and friends love, is when I make this with a lemon custard filling (another recipe I found on this site) and then I take some of the custard and fold in whipped cream for the frosting. It's a light but very tasty dessert.

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Danielle H.

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 13, 2008

gummy, flat, nice flavor if you get past the first two strikes. not making it again.

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Kati

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Reviewed: Dec. 28, 2007

Dry (and cooked for less time than writted) and flavorless.

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heathbar

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 6, 2007

The cake with no frosing would be 4 stars. Light, excellent texture. The frosting knocked it down a bit. Those that said it was overly sweet must have used more of a buttercream frosting. The cake could probably use a full two cups of sugar and would still not be sweet enough. In fact, it probably doesn't need any frosting at all. Just top it with fruit mixed with sugar and it would be quite good.

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Oct. 26, 2007

This cake was too sweet! It was also very dense and it was hard to cut into.

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andrea

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Reviewed: Sep. 16, 2007

I made a VERY similar version of this cake for my daughter's 2nd birthday...I compared this recipe with the one on the Wilton's website- same ingredients, different measurements...tastes great, a little heavy though, but that makes this cake perfect for tiers and fillings...used the special butter cream frosting from this website...HUGE HIT!!! Everyone was asking me where we bought the cake!!

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Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Jul. 29, 2007

The cake flavor was good, but it fell apart when I went to remove it from my pan. I don't know if I did something wrong or not. I tried to use a shaped pan for my daughter's b-day. I can't judge the topping, because I didn't get that far - it still sounds good....

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Sara

Cooking Level: Intermediate

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Reviewed: May 21, 2007

A delicious cake! I made it for my husband's birthday, baked in the Cookie Monster pan that he had for his 1st birthday, and it was a hit. The whipped cream definitely sets it off. I think if a thicker, sweeter frosting were used it would be too heavy.

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Danotoyoutoo

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Reviewed: May 11, 2007

Ugh. Dense and flavourless, took forever to bake. And I had high hopes for this one- I was hoping to use it for a mother's day cake base.

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mayura

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2007

I used this recipe to make the Easter Bunny Cake featured on this site. I cut the ingredients in half, but otherwise followed the recipe. I frosted it with homemade whipped cream and toasted coconut. It was so delicious! I also got many compliments. Thanks!

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MandaRae

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Reviewed: Apr. 10, 2007

This cake was not what I expected. It was more of a pound cake and a little dry. I love white cake, but I have had much better.

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DONNA L

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2007

This is really the perfect recipe for a wedding cake! The cake is tender and moist, and yet, very sturdy. I mixed up a little more batter, and made 3 layers. I used a buttercream frosting, and it was just perfect. My Mom,(who just loves white cake) said that this was the best she had ever tasted.

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Melanie G.

Cooking Level: Expert

Home Town: Tipton, Indiana, USA

Living In: Darlington, Indiana, USA

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Reviewed: Dec. 22, 2006

This was a really sturdy cake to work with. I made this into three layers and they were all really easy to pick up and move without tearing or falling apart. The texture was a bit gummy though, so if I need to make cake again I might mess with the recipe to try to get it to be a slightly different texture.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 4, 2006

This was so good! The cake itself was moist and sweet, and the whipped cream was nice and tasty. I changed the brandy to frangelico liquer, and it all came out very elegant and pleasing to the eye and mouth.

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aragonzo

Cooking Level: Expert

Home Town: Frankfurt Am Main, Hessen, Germany

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: Jul. 4, 2006

I'm generally not a huge fan of white cakes, but this one was really good! I followed the recipe exactly and it turned out almost perfectly...only problem was that it was a tad dry. It was nice and dense with an excellent flavor. I used the whipped cream/brandy combo with fresh raspberries and it was great.

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SILLYSARAHC123

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: New York, New York, USA

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Reviewed: Apr. 12, 2006

This recipe got rave reviews at a recent wedding shower. I cut the cake into four layers and replaced frosting with white chocolate mousse layering the mousse and fresh strawberries between each layer. The batter looked a bit thick, so I added more heavy cream. It turned out perfect, not to sweet or heavy, but light and moist and dense enough to hold up the four layers.

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JORDANTHEGIRL

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 8, 2005

Very flavorful, but I found it to be a little dry...although it could be something that I'm doing...all my cakes end up dry even if I follow the recipe to the T. But, as I said before, the flavor was wonderful! I'll definately try it again.

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