Reviewed: May 23, 2012

Hmmmm -- very dense, almost like a pound cake, which isn't necessarily a bad thing, but not what I was expecting. Also, I couldn't seem to get it "done" on the inside, so I ended up with a crusty outside and a gooey middle. Tastes great, if you like pound cake or sugar cookies.

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Reviewer:

Larisa

Reviewed: May 22, 2012

I took naples34102 feedback help when making my cake. I also took another members post to use AP flour in place of cake flour. You take away 2 tablespoons of flour and replace it with cornstarch. I baked the cake exactly as recipe called for and the cake turned out FANTASTIC!!! This is the best yellow cake I have ever had. Box cakes no more!! This is a keeper!! Thank you

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Reviewer:

heynay75

Cooking Level: Expert

Home Town: Lodi, Ohio, USA

Living In: Canton, Ohio, USA

Reviewed: May 22, 2012

amazing cake! made it today and i was afraid that it was going to come out to eggy or dry but it was delicious and moisty it's my official birthday cake recipe from now on

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Reviewer:

andrisdominicci

Reviewed: May 21, 2012

Wonderful and moist!

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Reviewer:

hannah

Cooking Level: Intermediate

Living In: Cedar Falls, Iowa, USA

Reviewed: May 20, 2012

Good, but a wee bit too dry for my taste, especially as they were being made as cupcakes.

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Reviewer:

lisa

Reviewed: May 16, 2012

This recipe is great! It was my first time making yellow cake from scratch and I'm very happy with it. I halved the recipe and followed the instructions exactly, then baked in an 8x8 glass baking dish. 25-30 minutes was still right, but check frequently at the end and remove as soon as a toothpick comes out clean. I topped the cake with frosting made from the recipe on the Hershey's cocoa powder which went very well with it.

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Reviewer:

Faith

Reviewed: May 14, 2012

Amazing. I have never made yellow cake from scratch before. I made the complete recipe, no substitutions. The cake was perfectly moist, just the right density, fluffy, and delicious with my MIL frosting recipe...but I'm sure it would have been delicious with anything! Next time I'm going to try chocolate frosting. The only thing I had a problem with is the baking. I had to trim it a little because the edges got a little too overdone, but that may have been my oven running a little hot as it is extremely fickle. Exactly 30 minutes. It still came out great! If you follow the recipe you will come out with an amazing cake. No need to do anything special or extra. What a delicious cake and perfect recipe! Good job OP!

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Reviewer:

SkyMama

Reviewed: May 13, 2012

Did as stated in recipe and correct time. Cake was not that moist at all. Not sure why when reading all these raving reviews. May try again with a little veg oil or sour cream but this definitely needs adjustments.

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Reviewer:

Tamb

Reviewed: May 13, 2012

Soooooooo moist and fluffy, almost in sponge cake territory, but not quite. Sift thoroughly, don't be lazy about putting in the eggs one at a time, and you will have a tasty cake!!! I made mini and regular sized cupcakes with this. I put chocolate buttercream on top, which was delicious, but I also think I'll try something a little lighter next time to showcase the airiness of the cake.

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Reviewer:

Sarah Thomas

Reviewed: May 10, 2012

after trying many different vanilla / plain cake recipes i was generally dissatisfied. Recently i made a batch of Swiss meringue buttercream and had 11 egg yolks left over which i refuse to waste! I searched for a recipe using only yolks not whole eggs / whites. This recipe was beautiful soft moist with a soft fluffy texture. The only thing i would say is that it is soft which i personally love and prob would not use this to do a tiered cake or one that needs to be covered in fondant (although this suits me fine as i hate fondant) . One adjustment for anyone who would want a more firmer structure is to use 6 or 7 yolks and one whole egg or play around with that! I forgot to mention that i let my kitchenaid cream the butter and sugar for a good 6/7 minutes while i prepared the other ingredients and tins as this makes a world of difference to ANY cake! Also the previous review stated that the cooking time was too long...For me the cooking time was EXACTLY 25 mins and not a second longer or shorter so be sure to Know your ovens little quirks. Mine is a standard gas oven and to gas mark 4 (in the UK)

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