recipe reviews for:

Mary Oppenhiemer's Butter Cake

“This is an old family recipe from my deceased grandmother, whom I am honoring today by placing her recipe on your site for Mother's Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. in Sarasota, FL where I worked. I was so surprised and honored to win and I want to share her recipe with all of you.”

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Reviewed: Oct. 27, 2011

I gave the cake a "good" rating since I found it too dense and not a lot of taste,but the caramel icing is definitely the "BEST". Just the right consistency for pouring over a bundt cake, makes a nice covering on the cake. I use this icing on a banana nut cake recipe (instead of making two loaves, it makes one bundt) and the spices, bananas and nuts are fabulous with this caramel icing. Always get raves!

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Linda

Reviewed: May 23, 2011

I don't own a bundt pan, so I used a regular 9x13 cake pan for this recipe. I was a little worried it would rise too much for my pan, because I was also following the Oreo cake recipe with this cake (which by the way, I would not recommend). This cake's flavor is fantastic, and can't wait to make it WITHOUT the stupid Oreos & chocolate chips x) Thanks a lot! ~Bae

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Reviewer:

Bae

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

Reviewed: Apr. 11, 2011

'Only made one layer & increased sugar by half. Medium texture; light taste & color; a little dry. Dryness may be my fault. I didn't realize how light this was going to be when baked. It's still pretty light looking when it's done. Be sure to grease well - or you'll have to eat warm cake, too! :) K, 11 yrs, liked this one a lot. E, 14 yrs, liked it better than yellow clooney cake, too.

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BOOKMARKER

Cooking Level: Intermediate

Reviewed: Dec. 14, 2010

This is a heavy cake that isn't very sweet. It's great when you're using a sweet frosting, and would make a great brunch style dish.

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Reviewer:

Beamgal

Cooking Level: Expert

Home Town: Washougal, Washington, USA

Living In: Camas, Washington, USA

Reviewed: Dec. 12, 2010

Made this cake for the first time for a family Christmas luncheon. Everyone raved about it! I changed it up a little by adding 1/2 each of Craisins and chopped pecans. Had to bake a little longer than listed. It's a hit, everyone wants the recipe!

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rutheegee

Reviewed: Aug. 8, 2010

This cake had a great texture-- fluffy but still firm and moist-- but it had very little flavor. It would be bland if it weren't for the caramel glaze. I think it would be a good cake for decorating, but don't be deceived by the butter title--was not rich and butter at all.

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MoonMomma

Reviewed: Apr. 19, 2010

This cake recipe is great. After reading the reviews I tried it because I wanted a cake that would hold its shape for and April Fool's Day spaghetti cake. It was perfect, sturdy but fluffy, moist and rich tasting. I covered it with a buttercream frosting and strawberry jelly (for the spaghetti sauce) and cocoa-krispy treat meatballs. I can definitely see this cake used as a wedding cake!

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sciwizpc

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Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

Reviewed: Aug. 22, 2009

This cake is not what thought it was going to be.. Don't get my wrong it was very good. I made cupcakes and they were not a sweet as i though. Instead I am using them as short cakes with Strawberries and whipped cream mmmmm...

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mpart3

Home Town: Orange, California, USA

Living In: Lakewood, California, USA

Reviewed: Mar. 21, 2009

Makes me think of the old days when all cakes were from scratch and the baking of them was a special treat. Delicious cake!

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RUIZD

Cooking Level: Intermediate

Reviewed: Feb. 16, 2009

This was *very tasty! However, after using it in a cake decorating class, I'll say basic icing is too overpowering to go with it. It's delightful on its own.

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