Your recipe,was the best, It was so moist I made it on the 4th,Great Job

This is it - I have been subjecting everyone in town to my yellow cake "taste testing". I have made many (and I mean a lot) of recipes, some I have found online, others are variations of recipes found but this is it!!! It was a huge hit - thanks a ton for the recipe... Sandi

After trying this recipe for the first time I found it a little too dense and eggy, so I experimented with it to give it a fluffier texture. I used 5 eggs, 3 whole eggs, 2 egg yolks, I added 1/2 cup more flour(all purpose), instead of 3/4 c milk I used 1 cup. Did not use whole milk, I use FAT-FREE or LOW-FAT buttermilk makes cake more moist (I do not recommend whole buttermilk) Makes a great difference! My cakes are always fluffy and moist.

Please save your time with this recipe! I was shocked at how horrible this cake came out with it being 4 1/2 stars. I was a bit skeptical with the egg yolks, and my instincts were correct unfortunately. Like another reviewer commented, the cake browned too fast, the middle didn't cook, and the edges of the cake started to cave inward. It was a huge failure. My cake took almost 40 minutes in the oven at 350 and it still wasn't cooked in the middle. My oven is usually dead on, so I am not sure what is going on here.

ok, I used this recip for cupcakes. And I dont think that was a good idea. The batter is tasty and easy to assemble. But as cupcakes these baked up really flat. They almost looked like a suger cookie from the top. But they tasted great and worked out ok. I will use this recipe again, but will be putting the batter in cake pans as directed,

a bit too sweet, but it had a nice fluffy texture to it. next time, I will definitely cut back on the amount of sugar -- it was also really egg-like, not really reminiscent of the boxed yellow cake I was looking for.

Being the first yellow cake I made from scratch it is Delish!! I used All Purpose flour but deducted 4 tbsps. I then took time to beat the buter and sugar mixture as well as some suggested. It was by far the moistest yellow cake I have eaten. I will never use box cake ever!! The only thing is that my sides browned a bit too much at 25 mins baking time. But the cake was moist as can be!!! Thanks for the recipe!! My husband loves it.

This cake inspired me to write my first review. The taste and texture was just right and tasted great with a butter cream frosting. I'll be using this recipe again!

A bit dry..

Very good. I used buttercream frosting, which I probably wouldn't recommend, but the cake itself tasted really great.

My cake turned out soooo good! It was very moist and flavorful. I added a tablespoon of almond extract to the recipe and 1 cup of milk instead of 3/4 c. I also used a 9x13 baking dish. That didn't turn out so well though. I should have used 2 pans like the recipe stated. I had to bake it longer and the edges pulled away from the sides of the dish. It wasn't that pretty but very delicious. I topped it with a home made whipped chocolate frosting. next time I will try a caramel frosting. I will continue to make this yellow cake recipe.

When I saw that this recipe called for 8 egg yolks, I had to give it a try. But unfortunately it's not as great as I had hoped it would be. Although the smell was heavenly as it was baking, the flavor is just simply average. I definately will not be making this again..a cake with 8 yolks has to be amazing to put it in my regular rotation and this was forgetable. Also, I had to drink 2 full glasses of milk to choke a piece down because it gets so thick in your mouth. Oh well, at least it was fun to make.

Holy moly this cake is delicious. I let all the ingredients come to room temp before I began and my results were lovely. I made it into cupcakes and used an incredible peanut butter icing. I ate one after they were done last night and I craved one all day today! Well worth the effort!

I am giving this 5 stars because it was so easy to make and with stuff that you would already have on hand...well, except for the cake flour. I didnt have any so i just took 2 tbs out of each cup. Baked up perfectly. The cake isnt overly sweet and hit the spot. It tastes NOTHING like cornbread, who knows what those people were doing. This was perfect for those who want to know exactly what theyre eating. Great recipe!!

I'm wondering if CHERYLPTW really knows how to bake. It sounds like she seriously screwed up somewhere. I've made this cake lots of times and it's always delicious. Also, it does not taste like or have the texture of cornbread. If it comes out like that then you're not making it right.

Dry. I agree with the previous users who compare this cake's consistency with corn bread.

Everyone liked it but it seemed a bit dry to me. Maybe b/c I used all purpose flour? I'll try next time with cake flour.

No disrespect, but this is the worst scratch cake I've ever baked. And I've been baking for over 20 years. I followed the recipe to the letter with the exception of adding pineapple extract with the vanilla. My cake didn't rise and was so dense (if you can call it that) that when I pressed it with my finger, it felt like a board, stiff yet still doughy. I would give it zero stars, but the minimum here is one star. What a waste of good ingredients!

This is by far the best cake I have ever made from scratch. I followed the recipe exactly, modifying only by adding 1 tsp of pure almond extract (I think that added quite a lot to the overall flavor). I split it into 3 layers (8 in. pans) and it came out wonderfully. One thing to note: The cake will stick, luckily I lined the bottom of the cake pans with parchment paper cutouts before baking, so I didn't have a problem. Also, I creamed the butter and sugar together for 5+ minutes at the start and followed the directions precisely about beating in the yolks one at a time. When you get to the flour/milk stage, make sure not to overmix. I think this was the key, the cake was fluffy and moist, with amazing flavor. I made the microwave lemon curd (from this site) and put a layer of that and Special Buttercream Frosting (also from this site) in between each of the layers and frosted the outside with the buttercream. It was delicious!

Just made this recipe fpr birthday cupcakes. The cupcakes are for my boyfriend's b-day tomorrow, so this was going to be a test batch...but they turned out so darn nice, (No tweeking at all) that I just decorated them and can't wait to serve them! It's a beautiful batch of cupcakes! I admit, I was a little scared by the 8 yolk requirement, but you can't argue with the sheer volume of god reviews, so I gambled. The texture was very very light and fluffy. One hour after cooling, they are very moist without being heavy. I wasn't just pleased at how light they are...I was shocked! I thought for sure they would be heavy..but NO! Hurrah! I was very careful to sift dry ingredients twice through and used "soft as silk" cake flour. I also creamed the butter and sugar for a LOOONG time...but then was careful to ONLY MIX IN FLOUR MIXTURE UNTIL INCORPORATED!!! I wonder if the technique is what stumps some new bakers? There was no trace of any corn bread texture or flavor, unlike what some reviewers have reported. The texture of my cupcakes is so light, it floats. That said, if you're an enthusiastic froster. this is a delicate cake, so be gentle. Rave!!!