Reviewed: May 5, 2012

I made this for 2 teenage boys in cupcake form. They have bottomless pits and eat a couple daily. Awesome recipe, going to make it again, tonight! They can't get enough.

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

Reviewer:

kates92

Reviewed: Apr. 12, 2012

'Still in the oven ... 'Has to be 1 tsp vanilla, right? Maybe 1.5 tsp. Uncooked batter looked "normal." In the oven, not - bumpy around the pan edges, small bubbles in the middle I hope I haven't dirtied three cake pans, mixing bowl & beaters for nothing. This is an odd little cake! It doesn't brown like a regular cake. It looks underdone, but it isn't. 'Has a little sugar edge that sticks to the pan, which means too much sugar. This is not a typical cake. It's too lightcolored & textured. 'Still haven't tried it, it's cooling; but it's reminding me of a mix - too fluffy, too sweet - by appearance anyway. Tried it & this is a sponge cake. That's why it doesn't brown too much more than the inside. It made pretty layers (with there being little variation in color & size). The dry "thing": It will be dry if you bake it waiting for it to brown & yes, it could use more butter/shortening/oil considering there are 3 layers (or extralarge eggs will dry, too). 'Made this to use up a large amount of frosting. It did, but the cake wasn't anything special - except to look at. One more note: K said she liked it - except that it had too much frosting. :/

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

Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Feb. 24, 2012

Ok...this was not at all moist. This was extremely dry. I was hoping that because it was so simple to make that it would've tasted yummy. But it didn't. Won't be making this again. :\

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

Reviewer:

BABY

Cooking Level: Expert

Living In: Glendale, New York, USA

Reviewed: Feb. 24, 2012

I am not sure what went wrong. I chose this recipe do to the positive reviews. I followed everything to the T but the middle of my cake sank? I live in CA so high altitude is not he issue. My self rising flour was new. The only thing I can think of is perhaps I could have over beaten the eggs and sugar? I used a small hand held mixer. Can one of you bakers shed some light on what the heck went wrong? Thanks in advanced. I would like to bake a cake like the box method. That would be ideal! dropped in the middle from Sunny Cali

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

Reviewer:

d_angelouis

Reviewed: Jan. 25, 2012

This cake batter turned into a very moist, rich, buttery and delicious cake. It did turn out a little more like a pound cake but was perfect like that. I added apples and cinnamon to the batter before baking and it did not even need any icing...very, very good cake!!

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

Reviewer:

H3ATH3R

Cooking Level: Intermediate

Home Town: Saint Peters, Missouri, USA

Living In: Hillsboro, Illinois, USA

Reviewed: Dec. 3, 2011

WOW!!! Best yellow cake ever! The key to this recipe is to take your time. It will come out perfect and spongy. I had to bake mine 25 minutes and it took about 35 mins to prepare. The perfection is in following the directions exactly. Be sure to cream your butter and sugar together completely before adding eggs; and as the recipe asks, make sure you fully beat each egg into the mix one at a time. Then I added my milk and vanilla and again beat until completely integrated and smooth. I mixed the flour in by parts and the batter was as smooth as silk. I used this recipe to make cupcakes and they were awesome! Goes great with a simple cream cheese butter cream icing. Warm the icing to a smooth ribbon finish and you can dip the cupcakes in, twirl and remove quickly to create a smooth glaze instead of a thick frosting. It was delicious!!!

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

Reviewer:

shannon

Reviewed: Nov. 27, 2011

Absolutely delicious cake! Warning: I followed a recommendation that two 9" cake pans would work just as well...batter all over the oven; I don't recommend it.

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

Reviewer:

CookingMom

Reviewed: Oct. 26, 2011

Okay, it really is impossible to mess this cake up. I promised to make a cake for my boyfriend's father for his birthday. If that isn't pressure i don't know what is. I made a french vanilla layer cake with french vanilla frosting. I used this cake, and added McCormick french vanilla blend in place of vanilla extract. I added vanilla pudding mix to keep it moist, and accidentally added a whole extra cup of milk. I didn't realize my mistake until I was wondering why, after 30 full minutes, the stupid cake was still not firm! It took a whole 50 minutes to cook, but finally it did cook and it was still perfectly delicious! The vanilla pudding mix and french vanilla blend complimented this cake perfectly, and was delicious.

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

Reviewer:

chef_in_training

Reviewed: Sep. 22, 2011

This cake tasted fine, and it was not crumbly, however it fell in the center as soon as I opened the oven at 20 minutes, and wasn't nearly done. I had to use all 3 layers just to equal the height of 1, and there was a lot of waste from trimming off the edges to make them level. I may try it again, leaving it to bake for 25 minutes without checking on it, but it is not one of my favorites.

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