Reviewed: Jul. 11, 2009

I bake everything from scratch, and I've made many yellow cake recipes - this one is by far my favorite! It is incredibly moist, and yellow cakes usually aren't. (Unless you buy those chock-full-o'-chemicals box mixes - yuck!) The crumb on this cake is almost a sticky kind of moist, and it is beyond flavorful. You DO need to follow the directions carefully, though - and you have to use the exact ingredients for which the recipe calls. If you blanch at the idea of using eight full egg yolks in a cake recipe or you can't be bothered to get *cake* flour, don't be surprised if the cake isn't as good as you'd hoped. In my opinion, a stand mixer is a must in order to cream the butter and sugar to the proper loft and sufficiently beat the eggs to build up the protein strands in the eggs to give the batter enough structure. The dry ingredients should be mixed *just* enough to incorporate, and not a minute more. I made this recipe as cupcakes for my daughter (whose favorite color is yellow and thus wanted as much yellow for her birthday as she could get her paws on!), and everyone - adults and children alike - swooned for these. Follow the directions faithfully and you will have a yellow cake to die for!

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lovemydanes

Cooking Level: Expert

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 5, 2009

yummy!

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bonnielove

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Reviewed: Jul. 2, 2009

Only change I made to this cake was using All Purpose Flour instead of Cake Flour. However, I did sift the flour to try to make it fluffier. This cake did not rise, and tasted like sugar cookies. Agree with others that it had a cornbread texture -- grainy. Not a fan. Will not make again.

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missj5

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Reviewed: Jul. 2, 2009

I started baking cakes as extra cash and was looking for a great yellow cake recipe and I have found it!!! This cake has gotten rave reviews. It is very important to follow the direction and NOT to change the recipe. It rises nice and is very moist. This is the recipse is AWESOME!!

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Sister Sweet Treats!

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Reviewed: Jul. 1, 2009

I have made this countless times now and every time I swear it tastes better. I will always come back to this when baking anything. Don't change a thing.

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Yesayes

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Reviewed: Jun. 27, 2009

I bake all of the time, but this was my first homemade yellow cake. I used this recipe with a few adjustments: 3 whole eggs, 2 yolks, lowfat buttermilk instead of just milk. I made cupcakes, and they turned out alright. You definitely need to make sure you leave it in the oven until the tops turn slightly brown or the centers will be full of eggs and flour. The cupcakes sunk quite a bit, unfortunately. It was still rather moist, though. I'll try this recipe once more and hope for the best. My suggestions: use only 4 whole eggs, use the buttermilk alternative, realllyyyy beat the sugar and butter (with a beater, not your kitchenaid or it will stay at the bottom of the bowl while you add the other ingredients and won't mix well enough into the batter). Fill cupcake liners 3/4 full.

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Caileigh

Cooking Level: Intermediate

Home Town: East Troy, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 26, 2009

Wow, this cake was not what I expected at all. Maybe I don't know the secret to good cake making but I thought I did everything right. It was very dry! I mean, really dry. I won't be making this again. I'm actually going to throw it away.

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kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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Reviewed: Jun. 23, 2009

I made this cake for my son's first birthday party. It was delicious! Very moist and great flavor. Just what I wanted - I love yellow cake with a rich, chocolate icing. I was concerned at first because the batter was very thick, and I had to cook it an extra 5 or 10 minutes, but it turned out great. This one is going in the permanent file.

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Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 18, 2009

I was looking forward to this - licking the spoons along the way proved that this is one heck of a tasty batter. But I must've done something wrong. Maybe my eggs weren't eggy enough. Maybe my baking powder wasn't the best. Whatever it was, my cake didnt turn out light and fluffy, but was more dense. I am going to try this one again and hopefully it will turn out. If not, I'll just eat the batter out of the bowl. :)

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JULIE COWEN

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Reviewed: Jun. 16, 2009

Absolutely delicious! The only thing I changed was that I added a 1/2 cup of sour cream (I do this automatically anyway). My kids and husband loved it. We did this as a last-minute thing, pulled it out of the oven at 9:15 and by 9:45, half of it was gone!

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mybratmom

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

The cake does smell and taste eggy when it first comes out of the oven but when it cools off the eggy taste goes away. An angel food cake is the same way. If you eat a piece of it while it's still slightly warm it will taste eggy. After it's cooled off the eggy taste goes away. If the cake comes out dry it means you're baking it too long. Watch for the cake to rise up in the middle and then deflate slightly. It's at this point you should to see if the cake is done. If a toothpick inserted in the middle of the cake comes out with wet batter then give cake about 5 more minutes and check it again. If the toothpick comes out with gummy batter on it then give it about 3 more minutes. If it comes out with a few crumbs sticking to it then it's done. If it comes out perfectly clean then it's definitely done and may in fact be overdone. I'd also like to add that if you're going to change any of the ingredients in this recipe then you shouldn't expect it to come out right. Changing the ingredients and then giving a poor review is unfair to the person who submitted the recipe.

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boulanger346

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Reviewed: Jun. 8, 2009

Tasted more like scrambled eggs than yellow cake, and the texture wasn't so great. Not really dry, just not flavorful like I was hoping. The only thing going for this cake is that the batter tastes good...that's about it.

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Melanie C.

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: May 29, 2009

Very good and moist, I made it for a late birthday, and she loved it! Thanks for a great cake recipe!

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: May 26, 2009

The perfect yellow cake recipe! I used the all-purpose flour adjustment and it came out great. I'll bet it's even better with the cake flour, but I was very satisfied with my results. I used it for cupcakes and baked for 18 minutes. I ended up with 2 dozen cupcakes. This recipe is a keeper!

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Debbie22

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: May 26, 2009

I have been using the recipe for a while, but i always forget to rate it!!Out if this world. I use it as a base to most of the cakes i bake. There is soo much you cold do with it .Thanks for posting!!

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mallo

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Reviewed: May 23, 2009

if your cake is coming out dry either bake it 5 min. less or add a teaspoon or two of cornsyrup

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thefoxyredone

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Reviewed: May 17, 2009

It's been awhile since I made a cake from scratch, but I'm looking for a great one. I followed this recipe to the letter, except I used 9" pans instead of 8" (that's what I have). I'm not sure how people can say this cake is dense. My cake came out super light and fluffy. I actually wanted it to be a little denser LOL! I felt like it was just so "airy" in my mouth. Personally, I like my cake to be just a bit heavier so I feel like I'm eating something. I used all the ingredients in the recipe and sifted the flour as stated once. I baked it for 25 minutes exactly. I give it 4 stars because it is definitely light in texture. It is a bit dry though.

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Angelmommy

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Reviewed: May 14, 2009

Sorry to give such a negative review, but this cake was not even what I'd classify as 'cake'. More like a chewy bar or something. I've baked and sold many, many cakes and have never had results like this with any recipe. It looked interesting with the egg yolks, so I though I'd give it a try. Instinct said, use whole eggs, and I'm thinking that instinct was right. Followed recipe exactly and sunk to less than 1/2 inch thick in the middle, sides raised to the edge of the pan and crunchy, with a very oily, strange texture. That being said, the actual taste of this was very good. Buttery and rich, but there is something definitely wrong with the overall recipe.

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Jennifer

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Reviewed: May 11, 2009

dry and tasteless

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physya

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Reviewed: May 9, 2009

I make great cakes and this one was really good but just a little too dense. I worked out nicely for a tiered princess cake I made for my daughters birthday but on another occasion when I wouldn't need such a heavy cake I might not use it. I think it would be a great base for trifles and soaked cakes though and will be using this recipe for those types of desserts.

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