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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SAHMCOOK

Cooking Level: Intermediate

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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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may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 15, 2009

Excellent recipe!

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WEESY001

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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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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WendyC

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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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Laura

Cooking Level: Intermediate

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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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RNELSON1462

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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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MoLovelyOne

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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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beginning cook

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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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Donsgirl01

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Ashby, Massachusetts, USA

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Reviewed: Oct. 3, 2009

I don't know how to rate this--I must've done something wrong b/c the cake totally fell apart on me. Instead of rising up, as cakes tend to do, it caved in the center. The taste.....AMAZING. But I am grateful it was a "trial run" and not the actual day I needed the cake!

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annesg

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Reviewed: Oct. 1, 2009

EXCELLENT taste and consistency. I just need to work on my cooking time b/c mine definitely needed more. But it tasted amazing!

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jackie

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Reviewed: Sep. 27, 2009

Perfect! Just what I was looking for. It has an excellent and rich flavor - not "floury" or dull. I used AP flour w/cornstarch and that worked fine.

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lutree

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Reviewed: Sep. 27, 2009

maybe it was my technique, but the cake came out a little too spongy and not flaky as I would've liked. the taste was very light also.

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Regina

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Reviewed: Sep. 27, 2009

All I can say is 'okay' but I wouldn't make it again. Too eggy for my liking.

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saraht1

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Reviewed: Sep. 27, 2009

I followed the recipe exactly, and it was so good! I found no need to make any changes for a perfect cake. I think this will be my go-to cake recipe from now on.

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LINDASBEAR

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2009

Better than i could have asked for. very moist. I used half the milk and used sour cream for the other half. also added 1/2 teaspoon butter flavor and 1/4 teaspoon yellow food color. excellent cake. making the second one within 2 days, my family loves it.

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anettanoel

Cooking Level: Expert

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Reviewed: Sep. 25, 2009

Excellent cake! Very moist with a tender crumb even though I used all purpose flour and 4 whole eggs rather than 8 yolks. My husband and I have been eating it unfrosted for breakfast the last couple of mornings and both of us have enjoyed it very much with our coffee. I'm not sure what went wrong for some of the others unless they got in a hurry and didn't cream the butter and sugar properly or add the eggs individually and beat well after each. Some folks don't understand how necessary that is. (It's all about chemistry!) Anyway, we love this cake!

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JWILSON14

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 23, 2009

I've made homemade cake many times but for some reason this one turned out quite eggy. It needs more flour to even it out or maybe less eggs. Not happy with the waste of ingredients.

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MrsScarlettOhara

Cooking Level: Expert

Home Town: Cumberland, Virginia, USA

Living In: Longwood, Florida, USA

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Reviewed: Sep. 21, 2009

It did seem a little too dry, I even tried cooking one pan with pouring raspberry filling evenly across the top which was ok. My husband rated it 1.5 stars, I do think it was better than a boxed cake for though. I have not made a ton of yellow cakes from scratch - but I have eaten a lot of them, so that combined with following the recipe so closely is why I gave this a 3 star rating.

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