Reviewed: May 15, 2009

I did not care for this recipe! I think Duncan Heinz tastes better and much, much simpler. I followed the recipe to a "T", even used the tips from other ratings, and the cake was flat.

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

Reviewer:

nikid

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

Reviewed: May 10, 2009

Very delicious and moist! I did use 1 1/2 cups of milk like in other reviews. I also forgot to add in the vanilla and almond extract but it was still amazing (I think the icing I used made up for it!) For the icing I used the Quick and Almost-Professional Buttercream Icing recipe which I then made a raspberry jam filled birthday cake for my dad. This recipe was a big hit! Loved it, God Bless!

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

Reviewer:

Jenelle

Cooking Level: Intermediate

Home Town: Clarksburg, West Virginia, USA

Living In: Bridgeport, West Virginia, USA

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

Reviewed: May 9, 2009

I totally messed up the order of the recipe (two toddlers in the mix) and it still turned out awesome. I am planning on putting fondant on this cake. I always make muffins to try the cake. So far they are a great consistancy and nice taste.

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

Reviewer:

mamamishie

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

Reviewed: May 9, 2009

I just made this cake and I followed the suggestions in the reviews. I wasn't totally awful, but it wasn't anywhere near great. It turned out really dense, almost to dense. I don't think the almond extract helped the flavor of this cake either. I wouldn't add it. I might try making this cake again, but I will most certainly change somethings.

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

Reviewer:

ABROCK

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

Reviewed: May 9, 2009

I was excited to try this recipe after reading all the great reviews. My family found this cake very dry. I didn't add the extra 1/2 cup milk like previous reviews stated. I would definetly add the extra milk and also omit the almond extract if I would ever make this again.

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

Reviewer:

Momoffour

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

Reviewed: May 6, 2009

I'd give it 6 *'s! sweet fluffy moist

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

Reviewer:

racincake

Cooking Level: Intermediate

Living In: Copenhagen, Hovedstaden, Denmark

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

Reviewed: May 4, 2009

I made this for my sister, who requested a white cake one night. While the crumb is lovely and light and moist, the flavour was completely overwhelmed by the almond extract. I should have realised it because almond extract is so strong. I'd use 1/2 or 1/4 of the amount next time.

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

Reviewer:

DetectiveL

Home Town: Toronto, Ontario, Canada

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

Reviewed: May 3, 2009

Cake was good, used for Kiel's birthday cake. It was a little dry, but had a good flavor. I topped with fudge frosting.

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

Reviewer:

lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

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

Reviewed: May 3, 2009

I'm pretty sure I did something wrong making this recipe, it tasted decent and was charitable/acceptable but it didn't have the "oomph" I expected from reading the rest of the reviews.

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

Reviewer:

Corpse

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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

Reviewed: May 1, 2009

THIS CAKE WAS AWESOME! This is my new favorite cake recipe! I made it for my daughter's 2nd bday (elmo cake), i added rainbow sprinkles to the batter! It was PERFECTLY MOIST and so delicious! Got lots of compliments on it. The almond extract gave it a little extra deliciousness!

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

Reviewer:

lisalu1913

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Pinellas Park, Florida, USA

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

Reviewed: Apr. 30, 2009

I have made this cake twice now and it comes out very dense & dry, like angel food cake. I followed the directions to the T . Wont be making again.

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

Reviewer:

Dawn

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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

Reviewed: Apr. 26, 2009

I made this cake according to the recipe amounts after reading the reviews which were helpful, especially the one about measuring the flour AFTER shifting. the only difference is I used extra fine sugar. I'm trying out different white cake recipes for my sons wedding and his fiance is lactate intolerant so I used that type of "milk" and margarine instead of butter. It turned out to be a very good textured cake that was very flavourful. I may have found "The" cake.

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

Reviewer:

howdyhoudini

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

Reviewed: Apr. 25, 2009

I was disappointed because i thought this was white cake not angel food cake. Mine tastes just like angel food cake

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

Reviewer:

mandypiedt

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

Reviewed: Apr. 23, 2009

I was not impressed with this cake at all. I followed the recipe but added the extra milk, which was suggested by other reviewers. I found that the cake was heavy and dry. It baked up very well though and was easy to icing. I used parchment paper and lightly oiled the sides of the pan. I did not care for the taste of the cake, although, it did taste a little better the second day. I probably will not make this cake ever again.

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

Reviewer:

Billy

Cooking Level: Intermediate

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

Reviewed: Apr. 22, 2009

This cake is just OK. It has a great flavor, but is VERY dense. I mean, really dense! I made it exactly how it's written, and am really disappointed. For the amount of work that goes into it, to me it isn't at all impressive. Sorry, but I won't be making this again :(.

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

Reviewer:

Dana

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Lolo, Montana, USA

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

Reviewed: Apr. 11, 2009

Guys this is one of the best recipes out there. I used this recipe for my wedding cake, and this I changed up this recipe and added orange and lemon extracts to give it a spring flavor taste (keeping the vanilla extract. This recipe may seem to creat a mess if you are not stationed properly, but it is deffently worth it!!!!!!!

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

Reviewer:

KRIMAGE

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: Amarillo, Texas, USA

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

Reviewed: Apr. 6, 2009

This was great! I followed the recipe exactly and it was light, fluffy. Not dry at all. I did not have any almond extract so I did use 2tsp of vanilla, but wished I had the almond extract (love the flavor). I will make this again soon so I can add the almond extract.

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

Reviewer:

StartingOut

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

Reviewed: Apr. 4, 2009

Unbelievable!!!!! SOOO delicious!!! great cake recipe!!! i too added 2 cups of milk, and only 3 tsp of baking powder, also used margarine , and I disagree with the other reviews on the almond flavoring, its delicious!!!! Very light and airy cake, will defenitely make again!!!! SOOOOOOO YUMMY!!!

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

Reviewer:

gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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

Reviewed: Mar. 15, 2009

I used 1 1/2 c milk and added an egg yolk the third time I made it and it was much less crumbly and easier to frost. I also only used about 3 1/2 tsp baking powder instead of 4 so it wouldn't have that weird baking powder taste.

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

Reviewer:

dagwood17

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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

Reviewed: Mar. 13, 2009

I finally found a white cake recipe that I like to make and holds up well for decorating. The only thing I changed was add 1/2 cup of the sugar to the egg whites and whipped them into meringue. Also, I just folded the meringue into the batter.

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