Reviewed: Nov. 19, 2009

Just really did not enjoy this recipe, I'll keep looking for a better yellow cake recipe.

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Tj

Cooking Level: Expert

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Reviewed: Nov. 18, 2009

This was pretty disappointing. I did all the right things: I substituted butter for the crisco, I beat the heck out of the butter and sugar, and I added the eggs one at a time. The cake was very dense and maybe even a little oily. I have to say, though I didn't want to, this definitely reminded me of corn bread. I gave it two stars because it IS edible, but I won't be making this again.

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Annie_Walker

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Reviewed: Nov. 8, 2009

I've made this cake twice....both times everyone liked. I use butter in place of the shortening. It is a heavy cake, but still moist.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Nov. 8, 2009

I made this yesterday as a two-layer birthday cake, and it was delicious! Very dense and moist. I used 1/2 butter, 1/2 shortening though.

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Angi T.

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Reviewed: Oct. 13, 2009

I was disappointed that the cake didn't have more flavour. I doubled the vanilla as some users recommended and then the "vanilla extract" flavour was way overpowering. Next time I will try the recommended amount of vanilla and maybe another flavour of extract.

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Laurie C.

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Reviewed: Oct. 5, 2009

This cake turned out AWESOME! I made it for my husband's Battle Buddy's birthday, and he LOVED it! I frosted it with Fudge frosting, and it was delicious! It does come out heavier and a little more dry than a box mix, but what cake from scratch doesn't? This was awesome and a definite make again. :)

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Michelle

Cooking Level: Expert

Home Town: Thatcher, Arizona, USA

Living In: Oak Grove, Kentucky, USA

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Reviewed: Oct. 5, 2009

Somebody help me! I just recently got into baking home-made cakes b/c I ate a pound cake someone made for me and LOVED it. BUT, I've tried this recipt THREE TIMES now, have researched possible reasons 'why', and still mine is not moist (to my satisfaction, anyway). I creamed (and creamed) shortening, sugar and butter, beat in eggs one at a time (even tried beating them individually first), tried cake and regular flour (alternately), everything at room temp, cook until cake tests done in center, etc. etc. Does it just seem dry to me b/c I'm used to box mixes? My pound cake is heavy (understandably) but far from dry. Any advice? I'm willing to try one more time for success, but then that's IT for home-made YELLOW cakes if I can't fix my problem.

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Bobbi

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Reviewed: Oct. 1, 2009

I really tried!! I am not an experienced cook, but I'm not a beginner. I tried so hard to follow everyone's directions, I creamed, I sifted... but this still did not work for me. It was dense like a brick. Sorry I don't know what I did wrong... but I guess my suggestion is...Don't try this for the first time for someone else (like me who tried it for my new husband's birthday. My first cake for him! It was a good laugh for us, and he'll never admit it was bad! But I know it was!!)

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jillandpark

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Reviewed: Sep. 30, 2009

Butter was use and Orange Flavor because I made a Mandarin Orange Cake I from this site. Box cake is not for me. This was a good cake.

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inounvme

Cooking Level: Expert

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Reviewed: Sep. 29, 2009

Ever since finding this recipe, it has been the only yellow cake recipe I use. I have had multiple people request that I make this cake for their kid's birthday parties, and it is always a winner! Usually the first thing people say when they bite into it is, "Wow, that's a moist cake!"

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Leslie

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Reviewed: Sep. 26, 2009

I used butter instead of the shortening as one person suggested.... let me tell you... this cake is perfection!!! It is so delicious. I sifted my flour and I used organic 2% milk. Sooooo good! Better than I expected. Thanks so much! I will never buy another store bought cake.

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Whitney

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Reviewed: Sep. 25, 2009

I use this recipe for all of my 'yellow caked' based recipes like Lemon or almond cake. I always use 12/ canola oil and 1/2 butter and for the texture I like I, whip two of the 4 egg 'whites' to soft peaks and fold them in at the end

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BEARROBB

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Sep. 24, 2009

Finally!!!! A moist yellow cake from scratch. I took some of the advice that was given and I went 50/50 butter flavor Crisco and butter. It turned out perfect. Chocolate frosting really topped it off and it didn't last long in my house. This is the only yellow cake that I'll use again.. Thanks...

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Lisamom5

Cooking Level: Expert

Living In: Towanda, Pennsylvania, USA

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Reviewed: Sep. 22, 2009

I am just beginning "scratch" instead of box. This was fantastic. I used 3/4 cup buttermilk & 1 cup milk and all unsalted butter instead of shortening. Came out light, fluffy & tastey! Used basic chocolate icing. Now if it passes the "test" tomorrow at work! I mixed eggs & milk in a blender to keep from beating them too much to get them mixed in the batter. This may have helped alevite the cornbread texture.

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Darla

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Reviewed: Sep. 22, 2009

I've tried many different cake recipes and this one is the best so far. I did use cake flour instead of all purpose and the cake came out light, moist and perfect. I also weigh my flour to get an exact measurement.

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sjbrc12

Cooking Level: Expert

Living In: Pittsford, New York, USA

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Reviewed: Sep. 22, 2009

Very good, better than the "yellow cake from scratch" recipe. Not enough to make this for my son's party, so I broke down and used the box. I liked the taste, though I was looking for a lighter fluffier cake.. Just like the other recipe, it came out like a corn bread consistency. "might" try this again another time.

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Sep. 19, 2009

Very good~~ I was wanting a lighter cake and not so heavy. Was very good the taste was good and fluffy!

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JMSJMS

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

I made this cake for my friends birthday. She requested purple cake and teal frosting. The colors turned out great!

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Sep. 7, 2009

this is a good recipe but not what I was looking...it is a bit sticky..and it has too much eggs

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marcela09

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2009

This is a great cake. It was really good, I think even better, without the frosting. I followed the recipe and it turned out great. Thanks for sharing.

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