Reviewed: Apr. 30, 2007

Very delicious. I've been looking for a good recipe using all-purpose flour (instead of cake flour) and this is it. I used the exact ingredients but increased the recipe to fill an 11x15 pan. I got a little nervous when the middle didn't crown but it was fully cooked, I didn't have to level it off and the texture was better than I expected. Thanks!! ** Revision ** I made this for the 2nd time today and the finished texture was very light and fluffy! Thorougly creaming the shortening & sugar is definitely the answer. I didn't have enough shortening so I ended up using 50/50 shortening/butter, which I beat together for a few minutes before adding the sugar. The creamed mixture should look silky and light, sort of like whipped butter. After I added the last of the milk, I turned the mixer speed up a little (one setting above "stir") and beat for about 30 sec. The batter looked smoother this time and had a nice body to it, not runny as with some box mixes. This recipe does work and will be my only yellow cake from now on. Thanks SO MUCH!

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April A.

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Reviewed: Apr. 16, 2007

One of the best cake recipes I've ever tried! It was a hit (especially with the grown-ups) at my son's birthday party -- everybody went for seconds and thirds. I substituted soy milk for the milk and it still tasted wonderful, with a great moist texture. Thanks for posting this recipe!

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kelinwa

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Reviewed: Apr. 13, 2007

Tasted a little like cornbread to me, but was better with chocolate frosting.

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SadieBelle

Cooking Level: Intermediate

Home Town: Harrison, Montana, USA

Living In: Belgrade, Montana, USA

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Reviewed: Apr. 1, 2007

With 1/2 butter, the flavor was nice, but it came out dense & tough compared to the many cakes I make. The edges set and baked before the center rose, possibly due to the high proportion of liquid, causing a center hump. I would give this a "1", but I did change 1/2 of the fat to butter, so I am giving 100% shortening the benefit of the doubt.

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Jajam

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

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Reviewed: Mar. 23, 2007

this is the best yellow cake recipes i have ever tried...moist and absolutely delicious. Imm suprised by the bad reviews...although I did use butter instead of shortening. Maybe that's the difference? Absolutely delicious :)

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wyrd212

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Reviewed: Mar. 21, 2007

My daughter is allergic to dairy products, so I can't use most boxed desserts. For this recipe, I used rice milk (only 1 1/2c because it's thinner than regular milk). I still had to add a little extra flour because it was too thin. Next time, I think I'll reduce it to 1 c. of rice milk and see from there.

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Nikki A.

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Reviewed: Mar. 14, 2007

Very good cake. I made these in the reynolds wraps star cupcake tins and they were so moist, they kept the star shape when popped out of the tin. A keeper! one piece of advice, make with a mixer vs.in the food processor so it doesnt resemble sponge cake vs. yellow cake.

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trsinger

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Reviewed: Feb. 18, 2007

This cake was OK, but I was a bit disappointed and not impressed at all. I was looking for something fluffier and lighter. This one was way too dense.

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cocotte

Cooking Level: Intermediate

Living In: Bourges, Centre, France

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Reviewed: Jan. 30, 2007

Delicious cake!!! Used butter instead of shortening.

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vanny420

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Reviewed: Jan. 13, 2007

I was not impressed with this cake. I was excited after reading all the good reviews, thinking this would be an awsome cake, but it definetly was not in my opinion. It was spounge like, not as moist as I would have liked either. I'm sticking with the Moist Yellow Cake recipe on here!

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sweetcakes

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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Reviewed: Jan. 11, 2007

After reading all the rave reviews I thought "I must make this cake". Well to say I am dissapointed is an understatement. It still sits on the counter uneaten. The cake is so firm almost dry, but it isn't dry, it is just hard and stiff. There is not much flavor either. I even added 3 tsp of vanilla and still not much flavor. I am sadly dissapointed and will not be making this cake again. I was looking for a moist, flavorful yellow cake, I guess I will still be looking. awful

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NICKI61

Cooking Level: Expert

Living In: Wolcott, New York, USA

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Reviewed: Jan. 10, 2007

This is the perfect basic yellow cake recipe. Light and fluffy, yet moist. It has excellent flavor (I did use the 1/2 shortening-1/2 butter suggestion). I don't understand how people get the cornbread taste or texture. However, be sure to really cream the shortening and sugar VERY well-this can have a huge effect on the end result and really mix all the ingedients thoroughly if you want to right texture (I use a Kitchen Aid stand mixer). This is now my base cake for my mom's favorite Hawaiian cake!! Thanks for sharing this recipe with all of us!!

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JANETO2

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Reviewed: Dec. 20, 2006

This is the first time I have ever made a cake w/o using a box. I did however read over other recipes and made a few adjustments to this one and it turned out better than I anticipated. First I used 1/2 cup shortning and 1/2 cup butter. I also used 3tsps of vanilla and only 2 1/2 tsps of baking powder. Everything else stayed the same. I would recommend this recipe to both new cake makers and seasoned makers.

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realitygirl00

Cooking Level: Beginning

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Reviewed: Dec. 14, 2006

I made this cake yesterday for my son's 5th birthday. It came out great using ingredients I had on hand. I substituted butter for the shortening and added mini chocolate chips. Highly recommended!

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NancyB

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Reviewed: Nov. 29, 2006

I made this cake three times thinking I did something wrong the first two times, but on the third try I still got the same results dry dry dry. So I will not be making this recipe again. sorry.

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Nov. 27, 2006

I was looking for a great cake to impress my inlaws but this was not the one. My search continues...however, I hope my son develops a taste for choclate cake like the rest of us. Item to note: I used a HUGE star shaped cake pan. The recipe filled the pan, I just didn't have a cake plate big enough to fit it!! But my 7 year old didn't care how it tasted. He cared that it was decorated and had his name on it. :)

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Sarah

Cooking Level: Intermediate

Home Town: Maumee, Ohio, USA

Living In: Hood River, Oregon, USA

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Reviewed: Nov. 24, 2006

Excellent!! I haven't had much luck with yellow cakes made from scratch; they always turn out dry. That changed when I found this recipe. This cake turned out perfect and so moist. I made it for Thanksgiving and everyone loved it. This will be THE ONLY yellow cake recipe I use.

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Awilda

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Reviewed: Nov. 19, 2006

I have been searching for a yellow cake recipe for a long time, and this is definately the best i've tried.

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Lindsey Allison

Cooking Level: Intermediate

Living In: Sharpsville, Pennsylvania, USA

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Reviewed: Oct. 20, 2006

This cake is delicious. This is an awesome cake. I made it just like it said and frosted it with a chocolate fudge frosting. Delicious! I tasted some of the cake without the frosting and that was delicious also. I probably didn't even have to use the frosting. I give it a 5 because that is what it deserves!!!

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Donna

Cooking Level: Expert

Home Town: Bridgeport, Texas, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 16, 2006

I made the recipe using the 1/2 cup shortening and butter option and it turned out just perfect. If you like a dense, rather then fluffy yellow cake you will like this. I used a variety of pans, greasing and flouring them and after cooling the cakes, they came out easily. I used them to make a theme cake and they took well to my cuttings even though I had just made them that day. Highly recommended. Thank you for the recipe.

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