The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Photo by Mary
Reviewed: May 6, 2009
Wonderful cake. I made this cake along with an Extreme Chocolate cake (filled with Butter Cream Frosting II, regular and chocolate versions) for a cake that I made for Teacher Appreciation week at my son's school. In the thank you to everyone who made something for the lunch, they specifically said that the cake looked and tasted amazing. I think that the tasting amazing part is the best compliment you can get on any cake. They liked it so much that I got a call the next day asking if they could pay us to make an exact replica for a Teacher Appreciation lunch at one of the other schools in town.
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Photo by Mary

Cooking Level: Beginning

Home Town: Buffalo, New York, USA
Living In: Hartford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Photo by S.Kroeker
Reviewed: May 4, 2009
Made exactly as recipe suggested and everything turned out moist and delicious! Made a beautiful birthday cake and there wasn't a crumb left! This is a family favorite for sure!!!!!!!! Thanks so much for a great recipe!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Photo by kareno
Reviewed: Apr. 23, 2009
Fragile but good. I'll make this again.
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Photo by kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA
Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 20, 2009
This cake was very moist and delicious. We had it for my son's b-day party and everyone loved it!!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 18, 2009
Didn't taste good at all... It was a lot denser than I expected.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 13, 2009
I was a little nervous in making this cake. Considering the review about how dry it was etc. I have NEVER baked a cake from scratch, and decided to finally try it. IT WAS PERFECT! It was just divine. I used two 9" pans. I took advice on the comments and used 2 full eggs and 6 egg yolks. Wondreful! My whole family has requested it now for their birthday. Thanks!! Also.. I did make sure all of my ingredients were room temp :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 11, 2009
I made this into cupcakes and it is delicious!!! My husband ate two before they were even cool enough to ice. The cupcakes turned out flavorful and very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 6, 2009
SOOO good! Box cakes are full of preservatives and junk you can't pronouce. Make a real cake from natural ingredients, it's so simple with a great recipe like this. I used 4 whole eggs as another had suggested instead of 8 egg yolks and it was perfect. DO NOT forget to beat that butter and sugar for several minutes at least until it turns that very pale yellow and becomes creamy and whipped. I don't know exactly what it does to the batter but it keeps the cake moist and makes a real difference in the outcome. I didn't frost it, just sprinkled powdered sugar on top and it was perfect for our (my daughters and me) little tea party!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Richmond, Virginia, USA
Living In: Sharjah, Sharjah, United Arab Emirates

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
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Reviewed: Apr. 3, 2009
slightly bland
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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.
Reviewed: Mar. 31, 2009
My husband said this is the best cake he ever ate. His mother only cooked from scratch so I take that as a huge compliment. He thought the texture of the cake was perfect as well as the taste. We raise our own chickens so the yolks were very yellow.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 26, 2009
The flavor was good but it was really dense. I think I can cut back on the egg yolks. Just didn't have the light, fluffy texture I was hoping for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 20, 2009
I made the following alterations: Instead of 8 egg yolks I used 4 yolks and 2 whole eggs, subbed regular flour for the cake flour, and subbed buttermilk for the milk. This was a moist cake, not too sweet. Very tasty with buttercream icing. I made cupcakes-do not overfill. Mine spread versus puffing up, still tasty just not as pretty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 19, 2009
FINALLY! A wonderful, from SCRATCH, yellow cake. I bumped up the servings to 18 to fill my 11x15 sheet cake pan and it was the perfect amount of batter. The cake came out moist and fluffy and tasted perfect. For those of you who are having difficulty, make sure you are creaming your butter and sugar long enough (5-10 min) - this used to be my problem as a newbie baker with getting my cakes nice and fluffy. Mine used to turn out looking like "cornbread". Also use the right type of flour, all the ingredients in baking need to be correct. Great cake! Thanks so much - this is my go-to yellow cake now :-)
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Photo by Melissa

Cooking Level: Intermediate

Home Town: Rome, New York, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 19, 2009
Best...cake...EVER!!! Follow the directions exactly, don't overbake, and you'll be in cake heaven! Got rave reviews from hubby and 10 yr old niece :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 13, 2009
I made this recipe into 24 cupcakes and it is AMAZING! I baked at 350 for about 20 minutes for the cupcakes. I didn't change the recipe at all and they baked perfectly; very level for decorating, moist, and spongy. Definitely take the time to sift the dry ingredients together. Also make sure to cream the butter and sugar very well, and add the eggs in slowly. This recipe is a keeper!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 10, 2009
Excellent
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Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA
Living In: Perkinston, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Photo by JMC500
Reviewed: Mar. 8, 2009
Follow this recipe EXACTLY, in order to get 5-star results. This is my 2nd attempt at this recipe and I had the BEST results, LIGHT, FLUFFY and MOIST! With the first attempt, I used reg flour instead of cake flour and dumped all eggs at once, etc... the results were bad (dry and hard). I had my doubts at first with this recipe, but I read other reviews and tried, following exactly! Excellent cake! Better than a mix!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 1, 2009
Excellent! I accidently doubled this recipe, but I followed the recipe as directed. The only change that I made was using AP flour (no cake flour on hand) substituting 2 TBSP of cornstarch for 2 TBSP of flour for each cup. Scrumptious! Doubling easily made 36 cupcakes and 1 bundt cake.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 24, 2009
like a brick!
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 19, 2009
Delicious! I made it into cupcakes and everyone loved them. They came out perfect.
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TK

Cooking Level: Beginning

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