Reviewed: Oct. 25, 2009

Define "Mix only as much as necessary" please!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

neufuture

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

Moist, yes. Good, NO. This cake taste similar to cornbread or something to that effect. It also stuck to the pan. Easy but I did not like this at all. It was crumbly and too buttery unlike a butter pound cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

inounvme

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2009

This cake was really simple to make and I keep all of this on hand. I actually had said this wasnt the best cake, but after it being in the kitchen, it is the only cake that has been completely eaten in our house.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jess

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2009

BEAUTIFUL! i followed the recipe exactly and it was moist and delicious with chocolate frosting i found on here. thank you

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cat

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

This is the best cake recipe ever the cake can be used for so many outlets in cake i made a strawberry short cake of this and belive me you can't stop eatting it thank you so much for sharing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sunset

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

Ok. I had to adjust this just a bit for high altitude. I added 1 T of milk and raised the temp to 375. Otherwise, I made it per the recipe. This was very good, but SOOO sweet! Too sweet, I think. The next time I make it, I will cut the sugar back to 1 1/2 C.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2009

My daughter made this by herself for dad's b-day. Fantastic cake. She used cake flour and added a bit of salt and baking powder. Seemed a bit sweet might cut down on sugar a little. Excellent with Chcoolate Fudge Buttercream recipe. Neighbors loved it will use again and make it a choclate cake or banana cake!! THANKS!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BRICKS2721

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2009

Yummy basic 2 layer cake. Put a mascarpone frosting and strawberry layer in the middle and on top.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JENNCC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

The flavor of this recipe was amazing. We ate at least 2 cupcakes before I could even get them iced.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wrozier

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Athens, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2009

I made this cake and I didn't change anything. I used it for a strawberry shortcake, it turned out great and did not dry out in the fridge. My sister called me a cake genius. It does remind me more of a sponge cake though. It's very light and tastes great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2009

I just made this cake, and I like it... mostly. I didn't have an self-rising flour, so I used the substitute, however, the cake still rose very little. The two layers I made were very flat (I used 9" pans), which is a shame because so many ingredients went into the cake. However, the scraps that I've tasted are yummy and it smells good, so I hope that the flatness is my only problem. I am disappointed by the height, though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelsie's Cakes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2009

This cake is fantastic! My kids and I made it and they loved it. I did do a few things differently that was recommended by a viewer (Mandy W) in another yellow cake recipe. She recommended using cake flour and when you measure it, sift the flour into the measuring cup and then level it off (this makes the cake more dense). She then also suggested creaming the butter, sugar & flour together then pour in the milk/egg mixture. Also the cold ingredients should be at room temp when using. I din't have cake flour so I looked up how to substitute it, and it says to every 1 cup of cake flour, use 1 cup of unbleached plain (all purpose) flour and then take 2 tablespoons out. I also ended up baking the cake in 2 round tins and freezing one. I also had a little trouble with timing too, I think because I only used 2 cake tins, so it took longer than the 15-20mins stated. I also left it plain as it didn't need icing. It came out moist and dense, just as I was hoping. I may try it using self raising flour next time to compare the difference. Will definitely bake again and am even thinking of using this for my sons birthday cake. Thank you for a great recipe :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Clare

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2008

This cake was really moist and delicious. It was a extra sweet, which was good for me because I made it for a sweet tooth. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Le12ahw

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Treviso, Veneto , Italy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2008

This cake was good and very easy. I had all the ingredients on hand. I didn't change anything. Made 3 cakes which cooked for about 20 minutes. Served with a carmel frosting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA

Living In: Norton, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2008

Excellent cake...it was moist and dense! Just what you expect from a butter cake! I made it for my sister's birthday and everyone raved, there wasn't a piece left. Thanks for posting it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mom2Karoline

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2008

I just made this cake. I thought the recipe looked very familiar to me so I compared it to a family recipe that I have had for over 45 years. I was so curious, I just had to bake it to compare the two. I totally agree with the reviewer who said she would not call this a "Yellow" cake. It is definitely "NOT" your typical "Yellow" cake. It is actually a "Sponge" cake. It is very similiar to the recipe I have had for 45 years: "Lou Ella's 150+ Year Old Sponge Cake", and my recipe is truly over 150 years old too! There are just very minor differences between the two recipes. However, the texture and the tastes are very similar. "Lou Ella's 150+ Year Old Sponge Cake" does have this one beat a bit as far as taste is concerned (I have had strangers call me up and beg me for the recipe once they have tasted it at a gathering or so). But the two are very similar. This is one you could share with others (if you are one that likes to keep your special recipes to yourself)in place of let's say "Lou Ella's 150+ Year Old Sponge Cake. The thing to remember is this is a "Sponge" cake and not a regular "Yellow" cake - the texture will be more coarse then a regular "Yellow" cake - but the taste is exceptional. One can eat it alone, like cornbread, one doesn't even need to ice the cake. I use "Lou Ella's Cake" as a Strawberry Shortcake in the summers - this one can be used for that too. Just put the batter in a 9" x 13" pan. Put your strawberries in their juices on top of the cake after

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

From The Land Of Shee

Cooking Level: Expert

Home Town: Margate, Florida, USA

Living In: Loveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2008

I love this cake. Its so moist and delicious. Not powdery dry like some other cakes. Just what I was looking for Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

citrusoap

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2008

This is an excellent recipe. Cake mixes can't produce the texture and flavor of a made-from-scratch cake, and when I find a recipe I love, I hang on to it. It was easily made, a boon for a busy homemaker, and it can be made as festive as desired. I used it as a base for a trifle-like dessert, but the parts that didn't go into the trifle were quickly snapped up. This recipe is a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

haggencook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2008

Yummy cake, although I wouldn't call it a yellow cake. I'm not sure what I would call it, though. I was out of regular milk, so I used buttermilk - oh my! This was a very light, tender moist cake. The flavor is marvelous - my co-workers raved, and that was without any frosting! Several people said it was just like their grandma used to make. We're in the South, so you kow that's a compliment! This would be perfect with fresh berries, icecream or custard. I think any frosting other than a glaze might overpower the delicate nature of the cake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

OVIEDOGIRL

Cooking Level: Expert

Home Town: Oviedo, Florida, USA

Living In: Sanford, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2008

I made this cake with cake flour and added baking soda and salt to make it self rising. I didn't have three 8 inch pans, so I used three 9 inch pans. The cake was very moist, but kind of coarse, which I hear is normal for cake from scratch instead of from a box. Maybe it just takes a while to get used to that texture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Swank

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Hudson, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Grandma's Moist Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!