The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 18, 2009
Yummy basic 2 layer cake. Put a mascarpone frosting and strawberry layer in the middle and on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 13, 2009
The flavor of this recipe was amazing. We ate at least 2 cupcakes before I could even get them iced.
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Cooking Level: Expert

Home Town: Augusta, Georgia, USA
Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 20, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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 :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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!
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Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA
Living In: Treviso, Veneto , Italy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
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.
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Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA
Living In: Norton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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
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Home Town: Margate, Florida, USA
Living In: Loveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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.
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Cooking Level: Expert

Home Town: Oviedo, Florida, USA
Living In: Sanford, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
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.
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Cooking Level: Beginning

Living In: Hudson, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 2, 2008
I've made this recipe a few times, using all purpose flour and following the suggestion to use 2 less teaspoon flour and adding 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour. It was pretty good. Then the other day, I decided to try doing the same thing using cake flour, and it was the best cake I've ever made. I don't think I'm ever going to look for another yellow cake recipe again. Thanks!
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Cooking Level: Beginning

Home Town: Sanbon, Kyonggi-Do, South Korea
Living In: Federal Way, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 15, 2008
I baked it in 2 - 9" pans. Big mistake - it rose a lot (and spilled onto my oven floor!) Mine turned out a tad crumbly and not as moist as I'd expected. I didn't like the taste enough to make it again according to the directions. (I think it was just too buttery-tasting for me.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 12, 2007
I'm a teenager and even I (a novice baker!) can bake this cake PERFECTLY! The only thing is wrong about this recipe is the timing. I'm baking using a conventional oven and I have to bake the cake for 45 minutes before the cake was baked nicely. This is the second cake I managed to bake perfectly.
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Cooking Level: Beginning

Living In: Shah Alam, Selangor, Malaysia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 9, 2007
this is a great recipe!! the cake turned out really nice - and moist. all my family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 7, 2007
I made this cake yesterday and it was terrific! Everyone loved it. The texture and flavor were great. I made this with lemon creme cheese frosting, which was good but much too sweet. The cake itself was divine:-) I will definitely make this again, but will use a lighter fluffy whip creamish type of frosting.
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zmo
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 5, 2007
Really easy recipe to follow. The cake only lasted for a day because it was so finger licken good. It fell apart a little when I took the cake out of the pan..it was probably my fault. At least it was good! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 20, 2007
This cake was so delicious. Rich, moist, homemade flavor and texture. This mixed up quickly in 1 bowl. I made a sheet cake with this. I used egg beaters instead of whole eggs. This is a great recipe, I'm so glad you shared Grandma's cake with us. Thanks!
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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