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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haggencook

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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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OVIEDOGIRL

Cooking Level: Expert

Home Town: Oviedo, Florida, USA

Living In: Sanford, Florida, USA

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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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Swank

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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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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Ji Eun

Cooking Level: Beginning

Home Town: Sanbon, Kyonggi-Do, South Korea

Living In: Federal Way, Washington, USA

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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 (Almost) Amazing Mammarino

Cooking Level: Expert

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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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NewbieTeenCook

Cooking Level: Beginning

Living In: Shah Alam, Selangor, Malaysia

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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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anita

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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

Cooking Level: Intermediate

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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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Belinda

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Reviewed: Sep. 18, 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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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 12, 2007

I made this recipe today and will definitely make again. It is a bit on the sweet side, so next time I will add less sugar. I did as Eva said, since I had no self rising flour and it did work.

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empress

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Reviewed: Aug. 24, 2007

Really Good! I didn't have self-rising flour so I looked up how to convert All Purpose and I found that for each cup of all-purpose flour, you are supposed to decrease the amount by 2 teaspoons and then add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. I sifted the flour first (a good tip to make a lighter cake), and once the mixture was the pans I dropped each pan onto the counter a few times to get out the air, and to prevent the dreaded dome shape. These took 25 minutes to finish baking in my oven. They are light and delicious, and a good basic yellow cake recipe for decorating.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 20, 2007

I really thought this was really good. I made cupcakes with it for my 1 year old's birthday and then put the leftover batter in a pan that was too small for that much batter but thankfully even that came out fantastic (it was a very tall pan). The cupcakes didn't rise on top (they flattened out) but the taste of both the cake and cupcakes was really really good!

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EatingInSeattle

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Reviewed: Jun. 26, 2007

delicious! This was my first time making a cake from scratch. The taste was AMAZING. **HOWEVER**, I wish I had known just how much it would rise. It overflowed and got all over the oven.

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Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: May 4, 2007

This is a really yummy yellow cake! I've been looking for a homemade yellow cake recipe and after trying a recipe from one of my favorite TV cooks, and I was extremely disappointed. This is moist, just like it says. I made this with crushed up Reese's Pieces (as per my boyfriend's request) and it is just delicious. I'm coming back to this one.

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Daniellers

Cooking Level: Beginning

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Reviewed: Mar. 22, 2007

This cake was ok. No need to add baking powder or salt when a recipe calls for self rising flour.. It already has it in the flour, and too much can ruin a cake.

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Mar

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Reviewed: Jan. 17, 2007

I like this cake because it is a fool proof cake; its easy, always moist and always fluffy. I find the taste a little lacking but everyone else loves it, even my finicky teenage daughter. It's is also very versitile I have used it with buttercream frosting, lemon frosting, and chocolate frosting. It is a must have in a baker's arsenal.

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Althea

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Reviewed: Oct. 14, 2006

This recipe was awesome! When I made the cake it tasted great, I got nothing but compliments from the 12 people who tasted it. I served it with buttercream icing. The cake didn't live to see three days. I used regular flour instead of self rising, but I just took out 5 teaspoons of flour out and replaced it with 3 1/2 teaspoons baking powder and 2 1/2 teaspoons of salt. It came out great.

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Jessica

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Jul. 8, 2006

very easy homemade with good flavor. i used buttermilk and a 2 1/2 cups of sugar because i like a sweeter cake. oh yeah this is my third tiem making this cake this week- one- a belated birthday cake for my aunt, two-going away party for a co worker third-for own person consumption.

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Sunshine

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 16, 2005

I must disagree with some of the other reviewers: this cake came out incredibly moist, and perfect! I'm a lousy baker(who tries hard)who tends to get dry cakes even with so-called 'foolproof' boxed mixes; I'm not sure why this worked so well, but it's certainly simple, and it was so delicious one of the layers didn't last long enough to be iced--it was devoured by us right out of the oven. I used 2 9" round pans, and that was a perfect fit, too. We have a 55 year old, tempramental, uneven stove and it took 25 minutes; if I'd used a box or another recipe I'm sure the layers would have been fried-but these were light and fluffy. Thanks for posting it!

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LOMBARD1

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Grandma's Moist Cake

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