Reviewed: Oct. 17, 2012

This is the best and moist yellow cake recipe ever. I followed the recipe to a "T". I used a 9x13 pan and baked it for 35 min. The only negative comment is that the cake sagged a little in the center (all my ingredients were fresh, no generics or out of date products),after icing the cake you couldn't tell the cake sagged a bit. I still recommend this recipe however, the next time I bake this cake I may add 1 tsp of baking soda. I'll keep you posted.

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Reviewed: Oct. 15, 2012

I was hesitant because of some of the negative reviews, but this cake was totally scrumptious - moist and light textured. I doubt if I will ever make a yellow cake from a mix again! I made it as a birthday cake in a 13x9x2 pan with Caramel Frosting and everyone raved about it. Like some other reviewers, I did not have a use for the leftover egg whites, so I used 4 eggs instead the 8 egg yolks. I only had one cup of cake flour, so I used White Lily All Purpose for the rest. I did beat the butter and sugar thoroughly and then beat each of the eggs in one at a time (they were cold from the fridge). Then I beat about 3 minutes once all the ingredients were in the mixing bowl. I didn't sift the flour or do anything special. So if mine came out as well as it did, I can't imagine how anyone has it come out like cornbread! I think if it comes out dry, it may be that womone is overcooking it. I did bake at 325 instead of 350 as my oven runs a little hot, and took the cake out the second the center wasn't wiggly. This will be my go-to yellow cake recipe from now on. Thanks for sharing the recipe!

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chkentsugarhill

Cooking Level: Expert

Reviewed: Oct. 13, 2012

Delicious and easy. Definitely recommend this one! I ended up using 4 whole eggs instead of just the yolks (didn't want to waste anything), came out perfect.

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nomintheletteri

Reviewed: Oct. 13, 2012

PERFECT!!!

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olivera1975

Reviewed: Oct. 5, 2012

I used this recipe for my daughter's birthday cake but did it in a 9x13 pan. That is usually ok to do instead of two rounds. It was not enough batter and so the cake is only about 3/4 of an inch high :(. From what I tasted it is good. I am not an amateur baker either. I'm disappointedly baking some extra cupcakes from a box to make up for the sadness of this cake.

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nataliebojesen

Reviewed: Oct. 3, 2012

I adore this recipe, I make it for every birthday in the family! I actually make it into cupcakes, baking for only 15-20 minutes. They always turn out super moist and delicious, I often don't even ice them!

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CeceMarie

Cooking Level: Intermediate

Reviewed: Oct. 2, 2012

Made this for my son's 7th birthday. Big hit at party! My son asked me to make this again! No more boxed cake mixes for us....this recipe is easy and delicious.

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kuhlcookie

Reviewed: Sep. 30, 2012

This should be called pound cake that is the consistency it has. I was looking for an actual cake not a dense heavy pound cake. It doesn't rise like cake batter, and it is a bit dry!

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jluns2boys

Cooking Level: Expert

Home Town: Massillon, Ohio, USA

Reviewed: Sep. 25, 2012

Love it! added into my go-to yellow cake recipe! I've finally found a recipe thats perfect and moist! and not dry like a cornbread. Goes well with many things. Didnt change a thing in the recipe. Just make sure you cream the butter sugar well...and as you add all the eggs, i whip it a few more minutes after until light and creamy and fluffy...then continue on... Make sure you don't overmix once you add all the dry ingredients, it'll toughin' flatten the cake if mixed too much.

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kitkat

Reviewed: Sep. 22, 2012

I did not care for this recipe. Mine was done baking 13 min before it was supposed to be, it was so fluffy it had no taste and trying to get it out of the pan to stack on the other cake was a nightmare. I was kindda bummed, normally when something gets really good reviews its actually good.

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