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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Molly's Mom

Cooking Level: Intermediate

Living In: Port Charlotte, Florida, USA

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Reviewed: Sep. 4, 2009

way too sweet, tastes like pound cake. mine looked wierd too but thats possibly cuz i used half unbleached all purpose flour and half whole wheat pastry flour? i used like half sour milk and half regular but my sour milk wasnt actually sour yet still tasted fine to drink just clumpy. it tastes ok but not what i'm looking for

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ebony

Home Town: Detroit, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Sep. 3, 2009

Great basic cake/cupcake recipe. Little changes: 1/2 c. butter and 1/2 c. shortening; 3 tsp (high-quality) vanilla extract; 2.5 tsp baking powder. And like others have said, the fats and sugar must be creamed for a long time, and scrape bowl down and beat well after addition of each egg. I made one 8"x8" pan for a small birthday party (split and made into 2 layers with buttercream frosting) and the rest as cupcakes for my husband to take to work. He said his coworkers were upset because there weren't enough for everyone to have seconds!

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nicoleegirl

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Reviewed: Aug. 28, 2009

I'm not sure what i did (and i am sure it was me and not the recipe...) but the texture of this cake was weird. I am pretty sure i over beat the eggs based on reading other reviews. The flavor of this cake was good, just be careful not to overbeat! i will probably try it again....

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orionmalkovich

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Reviewed: Aug. 17, 2009

This cake was not what I expected, to say the least. It did not rise at all and burned on the outside and did not cook on the inside. The inside was also very dense and thick. It was dry and tasted of corn bread without the corn. I don't recommend this to anyone.

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yureika

Cooking Level: Beginning

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Reviewed: Aug. 17, 2009

If you are used to boxed cake mixes, this is not the recipe for you! I am a very experience baker and followed directions very well. The texture is so-so, not really moist, but passable. The taste however, was very, very floury. I can eat without displeasure, but my family hated it. I usually make white texas sheet cake and that is what they ar used to. I probably won't waste my ingredients on this one again, but I won't throw away the one we have.

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CanAmMom

Cooking Level: Expert

Living In: Penticton, British Columbia, Canada

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Reviewed: Aug. 13, 2009

It's a little sweet for my taste. It's also a bit tough. I think cake flour might help- otherwise this is certainly the type of cake that could handle juicy fruit and added flavoring (like rum, or expresso) after baking- it's sturdy and can be carved easily. If you looking for delicate and subtle this isn't the right recipe.

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kohmaru

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Reviewed: Aug. 7, 2009

We made ours into an Oreo cake. Just add 2-3 cups of chopped Oreos to the batter before you pour it in the pan. Yummy!

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MOHYATT

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 4, 2009

I used butter instead of the shortening. The cake was incredibly sweet, dense and moist. I would have been better off cutting them in 1in. sq. pieces as they were so intense. We all loved it but got stomach aches afterward. The sugar caramelized on the edges of the cake and it was hard to get out of the pan. If I made this again I would reduce the sugar and butter.

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~*~Jessica

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Reviewed: Aug. 2, 2009

Very moist and a great flavor. It doesnt have that corn bread flavor like a lot of other yellow cake recipes Ive tried. I adjusted some ingredients to work with the higher elevation I live in, and i added an extra egg yolk. Delish!

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jacksmom

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Reviewed: Jul. 30, 2009

Last week I decided that I wanted to learn how to make a yellow cake from scratch because I was tired of using the box mixes. I found this website and decided to go with this recipe. My 3 year old is always eager to help me in the kitchen even if he isn't going to eat the finished product. Well, along with my 3 year old we made the cake and it was delicious. My husband was very impressed that it came out so delicious and moist on the first attempt. I added chocolate icing and the rest is history..and so is the cake..it's almost gone! Thanks!

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Dale's Mom

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Reviewed: Jul. 27, 2009

I did not like the texture of this cake. It does have a good flavor but it was heavy. I did as others suggested but it did not turn out good.

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Cindy

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

I have made this cake several times now - all with wonderful success! It turns out very light, moist and flavorful every time. I always use all butter instead of shortening, and I always make sure to cream the batter until it is very light and fluffy. A fantastic cake that friends constantly rave about!

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Vanessa

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Reviewed: Jul. 9, 2009

I did not care for this recipe. I creamed the shortening and sugar for over 3 minutes and it seemed perfectly creamed. The cupcakes, as others said, were coarse and dry- with the consistency of cornmeal muffins. I put chocolate icing on the cupcakes and gave them to my boyfriend to take to work. I would not make these again!

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Mal

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

Loved it! I forgot to add my milk, so i didnt add it alternating with the dry ingredients... so My batter turned out a little lumpy looking, but it baked fine.

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Zanna

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 30, 2009

This was a really moist cake. I've never made cake from scratch, but this turned out great! The only thing I didn't like is that is lacks that true "Yellow Cake" flavor. I don't know if that makes sense... It almost was too sweet, and not buttery/salty enough. Maybe I will try using all butter in place of shortening (this time I used half and half). Still, it tasted very good! I think I'm just to used to the taste of box cake. :)

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Amy Lyn

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

This cake is very moist and flavorful. The only change that I made was instead of the shortening I use butter. I made this for the first time for alot of people that where getting together and it all disapeared. I even have to make it again this weekend. I would suggest that you make this and any other cakes at 25 degrees less and bake for 5 minutes longer. Like I said it was very moist and very flavorful.

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Kevin L. Smith

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Stroudsburg, Pennsylvania, USA

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Four Egg Yellow Cake

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