Reviewed: Feb. 25, 2009

This is the best homemade cake I have ever eaten. I had to substitute margarine for the shortening. It tastes just like it is from a bakery. This will most definitely be my cake recipe from now on. Thanks!!

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Kristi

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Reviewed: Feb. 20, 2009

I liked the cake; husband optional. I may try and add more sugar (although I don't think that it needs it) but maybe the hubby will like it more with more sugar. I followed the instructions exactly...you really do need to cream the sugar and butter (I used butter only) and it turned out very light and moist.

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j2dw

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Reviewed: Feb. 20, 2009

I made this recipe exactly as written and I wasn't impressed by it. I thought it had a funny texture, like it was a but crumbly instead of smooth. It was moist and had a great flavor though. My only complaint was the texture. Everyone who made the cake loved it except for me, so maybe I'm more picky than most. If I ever need a yellow cake recipe I will make it again because of the good reviews from everyone who ate it.

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Karla

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Wels, Oberösterreich, Austria

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Reviewed: Feb. 19, 2009

This is a very tasty cake. The edges came out a little crunchy though the rest was beautiful and had great color. Thanks!

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nanette00

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

this cake was not at all what i expected it to be like. i started out making cupcakes, they took twice as long to bake and still looked underdone and dense in the middle. i used the rest of the batter to make a 9inch round cake, which didn't rise at all, and is also underdone-looking inside. Maybe, because of the 4 eggs, it's SUPPOSED to be pudding-like, but from reading the other reviews, i wasn't expecting that. won't make it again.

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courtney

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Reviewed: Feb. 15, 2009

Amazing! I tried it the first time and my cakes usually come out hard or have holes and terrible texture but this one was lovely. Soft and moist and it tasted great. I added 1/4 cup of coffee and 1/2 tbsp of cinnamon to it too and it's great with vanilla ice-cream!

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sandra

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Reviewed: Feb. 12, 2009

It's a scratch cake, only slightly better than a box mix. It tastes like a box, except for the texture of the outside. It might have benefited from the use of butter, but I followed the recipe exactly. Cannot.recommend.this.cake.

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Virginia Sista

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Reviewed: Feb. 9, 2009

Didn't turn out. It burnt on the outside and the inside looked underdone. It was incredibly dense. Didn't enjoy it at all. One start for having a good flavor (I used all butter).

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shurkat

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Reviewed: Jan. 31, 2009

Great cake just as the recipe is written. Will bake again and again as my cake needs go. Thanks for the recipe.

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Reine

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

Instead of a cake, I made cupcakes and they turned out to be very crunchy on top. They were only ok but not as sweet as a cake should be. I found the flavor to be just a bit bland. They can not stand alone. The only thing that saved them was my Mocha Madness frosting.

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JYLSKY

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Reviewed: Jan. 24, 2009

I made this cake before, it is VERY easy. I don't really like to use shortening, butter makes it very rich and delcious. I've made this particular cake time and time again and it disappears fast. I am with others, I don't think the recipe deserves a low rating.

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Michelle

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

Great cake recipe. The first time I made this I was "multi-tasking" made a HUGE mistake. I was thinking I was putting into the flour mixture the suggested amount on baking powder, but after in was already in the oven it dawned on me...I put baking SODA instead. I knew I was going to throw that batch in the trash (and I did), but not before I tasted a sample. It was okay. I went ahead and made another batch with the CORRECT ingredients and I must say it was pretty good!! I just might keep this recipe as a base for something else. It was not as light and fluffy as boxed cake. It was a very heavy cake and seemed just a tad dry the next day even even though the cake was covered. I might just ue it as a bundt cake or something. I'll try to make again to see if it wasn't a fluke. It was still a very great tasting cake! It didn't even need the frosting I put on it. It isn't everyday I can say that.

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Cabbage

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

Living In: Belleville, Illinois, USA

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Reviewed: Jan. 21, 2009

Excellent, very moist. I think the person who gave this recipe bad ratings should give it one more shot. I used butter instead of shortning also. And used banana,vanilla and almond flavorings. Scrumptious!

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Yella

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Reviewed: Jan. 19, 2009

This was my first time making yellow cake, and it turned out great. I made cupcakes (this recipe yielded 30) and baked them for 19 minutes. They are very moist and the flavor is great. I did use butter instead of shortening, and sifted the flour, as other users had suggested. I also made sure to cream the butter and sugar very thoroughly, until it was nice and fluffy (which is what you should do with any cake, anyway). An excellent and simple recipe!

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Allegra

Cooking Level: Beginning

Living In: Costa Mesa, California, USA

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Reviewed: Jan. 19, 2009

Delicious! This is the first time I ever made a cake from scratch. I followed the suggestions from others by substituting with: 1/2 cup shortening and 1/2 cup butter; 3 tsp of vanilla; 2.5 tsp of baking powder. I made sure to thoroughly mix the butter/shortening with the sugar first and then added one egg at a time. I manually mixed each ingredient as instructed. The cake turned out extremely fluffy and light, and not overly sweet. Perfect!

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love2cook

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Reviewed: Jan. 14, 2009

My first attempt at this recipe was a disaster, however after reading countless reviews I figured out where I went wrong, and compiled the information for my review. It IS possible to make this cake and have it rise and taste like excellent yellow cake (and not like some kind of mess thereof). I will summarize what I think would help somebody in my predicament—fairly new to making scratch cakes. First, use all shortening and mix with the sugar very well as many reviewers suggested that not mixing well into a creamed texture was the cause for many mishaps (no, the sugar wont be entirely dissolved). Second, Adding one egg at a time during mixing was a preferred method. If you use ALL butter instead of shortening, be aware that your cake could separate during baking (eggy top and tough gummy bottom) which some had described was similar to a chess cake effect. I used all butter the first time and the cake came out this way—I ended up tossing the mess. Instead I used butter flavored shortening as recommended by other users. Use all purpose flour and you don’t need to sift it. There are lots of variations that can be done and good for the more experienced bakers…but I tried to compile a review that could help the beginner avoid adding more variables and chances for error. Thank you to all the previous reviewers who gave such great explanations for common cake baking issues in this recipe! It was the previous reviewers that gave me impetus and information to try again and make it

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Misseswaffles

Cooking Level: Expert

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Reviewed: Jan. 11, 2009

Rich, and delicious! I beat in the eggs one at a time; sifted the flour, baking powder, and salt; substituted butter for the shortening, and added one more teaspoon of vanilla extract. It probably would not have been nearly as good without all of these changes, so I recommend that everyone make these changes.

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Ginger

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Reviewed: Jan. 5, 2009

I followed this recipe exactly based on some expert level reviews, and I am happy to say that I have moist, fluffy, and not-to-sweet cupcakes for my daughter's birthday treat at school. Phew-all of the reviews made me nervous! If you want a very sweet cupcake/cake, this probably is not the recipe for you.

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nbhogan

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Reviewed: Dec. 31, 2008

This is an amazing cake recipe! I double sifted the dry ingredients, which resulted in a very light, fluffy cake. I substituted soy milk for the cows milk because my daughter is allergic - this worked perfectly for us! The recipe yielded 30 cupcakes. Change bake time to 20 minutes for cupcakes.

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LisaR

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Reviewed: Dec. 27, 2008

You should not rate a cake poorly if you alter the ingredients. Many used butter and omitted shortening altogether. Butter alone, while tasty, lends to a drier cake. The shortening gives cake the moistness. Those who thought the cake was dry should either bake the cake as printed or should use half butter/half shortening.

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wejazzjune

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