The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 23, 2009
It is a dryer cake - pairs well with chocolate frosting. I am going to try to incorporate sour cream/pudding to make it a little more moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 18, 2009
This cake is delicious and moist. I wanted to make a layer cake with one layer of chocolate so I experimented and ended up with this: Replace 1/3 cup of the flour with cocoa powder and add an additional 1/4 teaspoon of baking powder (these changes are to the whole recipe.) This chocolate version is great too and has the same texture as the yellow cake.
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Cooking Level: Professional

Home Town: Freeville, New York, USA
Living In: Tyngsboro, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 16, 2009
This was my first time baking ANYTHING from scratch and I loved it!!!! I did substitute 4 whole eggs for the eight egg yolks aside from that I followed the recipe to the letter and what I got was a beautiful yellow cake. My cake tasted wonderful however it DID get stuck to the pan (completely my fault) so I suggest any first time bakers use wax paper to line the pan and this will DEFINITELY keep the cake from sticking. oh and David if you have any other recipes I look forward to trying them out! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 14, 2009
WOW! The best yellow cake ever. It was so light and fluffy, just perfect! Just a note people, use the CAKE FLOUR, it makes a difference. And sift, and beat the heck out of your butter and sugar. Outstanding!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 13, 2009
I found this cake recipe to be very moist and tasty. The best yellow cake recipe I've found to date.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 12, 2009
Absolutely amazing! I wanted to make a simple frosted yellow cake that my husband could bring into work on his birthday, and this is it!! I was a little sceptical because my batter was really, really thick, even after I had already added an additional splash of milk and I started to get worried when the cake didn't really rise in the oven. But I shouldn't have worried, the cake was super moist, had awesome flavor ( and I don't even LIKE yellow cake), was light and fluffy and yet dense enough for easy frosting( I used "Special Buttercream Frosting" from this site). I used Cake Flour substitution (1 3/4C AP flour + 1/4C cornstarch) and one 9x9inch square pan. I will try adding some baking soda next time. This will definitely be my yellow-cake-go-to recipe from now on!! Thank you!!!
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Cooking Level: Intermediate

Home Town: Wittlich, Rheinland-Pfalz, Germany
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 8, 2009
This is the BEST yellow cake I've ever made! I tried everything, all the fancy recipes in cake books, all the "moist" cake recipes, but they were always dry. This one is easy to make and turned out perfect, very moist and flavorful. Good job, David!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 8, 2009
I thought I'd try this cake last night. I didn't want too much in case I didn't like it, so I cut it down to 3 servings. I made it in a loaf pan and cut it in thirds to make a little three layer cake. It turned out great! I had to use all purpose flour since I didn't have cake flour, but that didn't seem to be too bad, maybe because I'm at a high altitude. I added a bit more vanilla since some people thought the egg taste was too strong. It was definitely not as moist as cake mix but I liked how the dryer edges tasted like sugar cookie.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 28, 2009
Great taste, but mine did sink as well despite me watching it like crazy.
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Cooking Level: Expert

Home Town: Marlboro, New Jersey, USA
Living In: Apollo Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 27, 2009
I followed this recipe as written, with the exception of the flour. I, too, used flour with a 2 TBS cornstarch substitution per cup. It was neither dry or "cornbready." It was FABULOUS and (broken record..) WAY better than boxed mix. I will ALWAYS make this instead of boxed now. Also, as said before, beat sugar and butter well and take care adding one yolk at a time to ensure even mixing! 5+ stars! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 25, 2009
I folowed Naples advice and beat the sugar and butter extreamly well! I always add extra vanilla to everything which I did here as well. They cake was awesome! It didn't take long at all to make or bake. It reminded me of the cupcakes my mom used to make when I was a kid. I used my chocolate buttercream recipe for the top.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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Reviewed: Oct. 20, 2009
This is the best yellow cake recipe I've tried so far. I made sure to really beat the sugar and butter well...for a few minutes. I made cupcakes and while they tasted great, they weren't very attractive. They had little holes all over the tops. I don't know if they were air bubbles or what. But, it didn't much matter since I frosted them. I added some cinnamon to half of the batter and frosted with my own buttercream recipe and sprinkled cinnamon sugar on top to make a snickerdoodle version. They were so good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 20, 2009
The flavor of this cake was good and it was moist, but I had a really difficult time getting it to keep its form when I stacked the layers on top of each other. Maybe I did something wrong? I don't know... It was good though.
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 15, 2009
Excellent recipe!
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 14, 2009
This is the best cake I have ever eaten. I made frosting from another recipe on here which was good but my husband ate the cake plain. This is my only recipe for yellow cake. NEVER will use a box again! Thanks David
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 13, 2009
Very good, rave reviews from my family. This was my first attempt in making a yellow cake from scratch. I read the reviews and made a few variations to the recipe, but it turned out great. I used four yolks and two whole eggs. I also added in half a box of instant pudding mix. Everything else was the same. I did the toothpick test to know when to take it out. Turned out great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 9, 2009
Very good. I never use butter in cakes as it has high water content and leaves the cake dry. Otherwise, I followed this recipe and it was great. Good crumb and great taste! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 6, 2009
I've now used this recipe several times and it just gets better and better! I didn't want to use 8 egg yolks and essentially waste the whites so I modified this recipe and made a white cake by using 4 whole eggs instead. I read the other reviews and was nervous that this scratch cake recipe wouldn't taste good, because I thought it would be dry. Using NAPLES advice, I was sure to cream my butter and sugar together for a long time. I first cut my butter into 1/2 inch pats, creamed that. I then added sugar in about 1/4 cup increments (guessing) and creamed that until my sugar and butter looked light and fluffy. I added one egg at a time scraping down the sides after each time. I turned my mixer off and stirred in my vanilla extract. I started and ended with my sifted flour mixture and added the milk in 2 parts while the flour mixture took 3 parts. In the end, it was light and fluffy (truly, the batter looked gorgeous) and I've made cupcakes every time. I only bake for about 13-15 minutes and I have the perfect cupcake. JDSIMON/DAVE - this recipe is a true winner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 5, 2009
this is great!!! I am not a great baker, but my 5 year old wanted to bake a cake so we tried this one. Our cakes didn't cave in the middle they were moist, but not too heavy. DAVE GREAT JOB MAN!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 5, 2009
As previous reviewer stated, the cake kind of caved in the middle on me too. It looked fine in the oven but as soon as I took it out to cool, it caved. I thought that I had taken it out to early or something, but it tested done. regardless, it was the BEST yellow cake recipe I have ever used. It was very moist and delicious. The recipe I used it in required it to be refrigerated(with raspberry mousse filling and raspberry buttercream) so I did not get to experience it as soft and moist as it could be so I can not wait to make it again with another recipe!
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Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA
Living In: Ashby, Massachusetts, USA

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