Reviewed: Nov. 25, 2009

Tried this recipe because our town bakery stopped making cakes on weekends, my daughter turned one on a Sunday and I was not going to make a box cake for her 1st birthday. I must say I was scared to death, my family can be harsh and everyone has as opinion. Started the cake on the morning of the party, set it out to cool. My sister recommended injecting it with rasberry preserves, we made a basic butter cream icing, layered it with icing and thin layer of rasberry preserves. 3 layers in all. sprinkled white chocolate over the top. We put pink decorative icing on the top and a beautiful pink candle. I was so nervous when we sang Happy Birthday and we cut the cake. Everyone started to compliment me, and I was dubbed the official birthday cake maker from now on. My husband said that the cake made our little one's special day even better. Thanks for posting the recipe that made my husband proud of me and my efforts. I feel bad that I had never attempted making a cake for our 16yr old all these years. If you need a great tasting cake try this recipe. Highly recommend it.

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Vanessa

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Reviewed: Nov. 15, 2009

good.

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nicole

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Reviewed: Nov. 14, 2009

I do not consider myself an expert baker, but my daughter warmed my heart when she asked me to bake her 5th Birthday cake myself. I was looking for an easy cake recipe. This cake was easy to make & had a great taste-I received lots of compliments on it! I used the recipe for the wedding cake icing from this website & just added water until I got a spreading consistency that I liked.

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Whit1173

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

Easy and very good for decorating. Quite a heavy cake, but very managable when layering. Sift flour before measuring and again while mixing in. I have used this recipe a number of times (usually for a coloured birthday cake) and haven't been disappointed yet. Use in combination with "Quick and Almost-Professional Buttercream Icing" for a sweeeeeeeet treat ;-)

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Melissa Scholte

Cooking Level: Expert

Home Town: Newcastle, Kwazulu-Natal, South Africa

Living In: Uithuizermeeden, Groningen, Netherlands

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Reviewed: Oct. 25, 2009

Very moist and light worked well with buttercream frosting. Will use again!!

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Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

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Reviewed: Oct. 17, 2009

I have made this cake twice now and it's very good and moist. No adjustments needed. It tastes great with buttercream icing!

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Ashley S.

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Reviewed: Oct. 10, 2009

Very good cake! Very moist, baked it for my daughter's 2nd birthday - the whole cake was gone... I made a 10" round and a smaller cake, had to cook it for a lot longer than recipe said (which others said too.) delicious!

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LisaDeju

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Reviewed: Oct. 3, 2009

If you follow the directions exactly you will end up with a mess, so I would only rate this cake with 2 stars. It needs a lot of adjustments to make it work and I don't want to do that. I did follow the recipe to the letter the first time I made it and was not happy with the end result. The texture is off, and it smells like an omelet coming out of the oven. Plus it needs extra cooking time. Next time I will try something else, it was not worth it to me to monkey with anymore.

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LSBUI

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

Great, easy cake!! super yummy with only basic ingredients. a keeper, everybody loved it.

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pao pao

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Reviewed: Sep. 7, 2009

This cake is really good. I use the "Wedding Cake Frosting" recipe for this cake. Sometimes I use almond extract instead of the vanilla.

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EDDIEGIRL

Cooking Level: Expert

Home Town: Pearsall, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 20, 2009

This is not a good cake. It is very dry.

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Jennas Nonna

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Reviewed: Jun. 29, 2009

Great Cake! I made this cake for the first time for my boyfriend's birthday and he (and his family) loved it! His mother even asked how long I have been baking and asked if I would make one for her birthday! I didn't exactly follow the recipe to a tee but it still came out incredible. Great texture, not too sweet and just moist enough. I did a buttercream icing which complimented the cake very well. Will definitely use this recipe over and over again!

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amtown16

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Reviewed: Jun. 28, 2009

This was the recipe I used for the first birthday cake I baked and it is a hit!!! And it's still my only and best recipe for cakes!!! My mom was surprised that it contained very little ingredients and just 6 easy steps. Now she uses it for cakes too. Practice makes it perfect!

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Nynoshka

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Reviewed: Jun. 2, 2009

My 16 year old daughter Hannah followed the directions exactly and it turned out a lovely color in the sheet pan & tasted even better. Very old fashioned and satisfying. We didn't even frost it! Thanks to Carol & your mom as well for an old fashioned cake that has body, richness, texture, and superb vanilla essence.

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Annette

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Reviewed: May 11, 2009

This cake was very good. It had almost a cornbread texture but tasted great. I would say however to not use this recipe for cupcakes because there is so much butter in the batter that it makes the cupcake paper VERY greasy.

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Andrea

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Reviewed: Mar. 18, 2009

I made this at the last minute tonight as a surprise for my husband's birthday and it turned out great!!! I actually cut the recipe in half to make one medium sized cake and I still had to bake it for a good 35 minutes, but in the end it was perfect, light but moist... I topped it with a simple buttercream icing and end result=hubby ate 3 pieces :)

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paola g

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 23, 2009

Followed exactly and it turned out just like I thought it would.

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shewolf20

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Reviewed: Feb. 11, 2009

I like another reveiw is wondering why this recipe got such a great reveiw. this cake is very dense and does not make a good birthday cake. Would not make agin

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Chrismc

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Reviewed: Jan. 11, 2009

great recipe and very easy to follow, but i wish it was a little more fluffier. it was my first time making it but i'm going to keep trying to see why it wasn't as fluffy as i wanted :D

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