I made this as my daughter's birthday cake, and while it's not bad, I can't say it's five stars either. I did add some mini chocolate chips to try and make it a chocolate chip cake, but ultimately my issue with this cake is that it's just not quite what I was looking for in a yellow cake. It's not bad - it's a good cake as long as you aren't using too heavy of an icing (the buttercream icing I generally use for birthday cakes was just a smidge too much for it). But it ultimately doesn't have enough of its own flavor to survive with many icings, since I'm still not sure you would have been able to really taste it with a chocolate icing either. I will say that if you're going to serve it without icing, it's quite good. (We had extra and tried some of the extra without icing.) So my suggestion would be to either use a very light icing or glaze, or stick to powdered sugar on this one. In terms of a yellow cake to use with icings, I will be looking elsewhere. So while I would make this again, I probably won't do so unless I'm wanting a cake to use with a light chocolate glaze or just a bit of powdered sugar.
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