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: Jan. 2, 2008

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

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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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Kitkat47

	Cooking Level: Intermediate
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Reviewed: Dec. 23, 2004

I like more dense cakes, so I loved this one. I made it for my daughter's 5th birthday party. I used a cream cheese frosting. The kids and adults all loved it.

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