Reviewed: Oct. 16, 2009

Great recipe, definitely try!

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Reviewed: Sep. 20, 2009

I love this recipe after trying several. I reduced soda to just 2 tsp and increased powder by 1/2 tsp. It made for a less soda tasting cake. I also found that creaming is the most important in making cakes or cookies.

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michael

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Reviewed: Jul. 4, 2009

It is just average hence the 3 stars. It will not be my fav yellow cake to make. It was sweet enoguh for me but sugarholics will find it bland. Its just "OK" or "GOOD ENOUGH"

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JoJo

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Reviewed: Apr. 21, 2009

I have made this cake 3 times. #1 was to the letter by the recipe and it came out like cornbread. But then again I didn't sift the flour, and tasted kinda bland, like it needed salt. Made 2 9x13 cakes. #2 was much better although I still didn't sift the flour in the traditional sense, but the batter was light and fluffy and the cake was fantastic. Used a bundt pan and made 24 cupcakes from the rest. #3 was used as a pineapple upside down cake in a 17x11x3 inch pan. Be careful of the oven temperature and timing. For this cake I turned down the temp from 350 to 325 and baked it for about 40 min. Went to take it out and it was very jiggly in the middle. Turned it back up to 350 for another 25 or so minutes, and this cake was great. I think this cake took just over an hour to bake with the 17x11x3 pan. Was an experiment. I will make this cake until I get it right, so that means a lot of baking.....

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cuzinaddie

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Reviewed: Apr. 18, 2009

Made this recipe for my boyfriend, as he is a big fan of yellow cake. I was a little put off by the other reviews calling it cornbread. So I was a little worried how it would come out. But it came out GREAT and my boyfriend loved it! I tried to find cake flour but no grocery store in my area has it. So I followed the recipe exactly, and it was awesome! I used the Hershey perfectly chocolate recipe for the frosting. It went perfect.

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Lisa

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Reviewed: Apr. 13, 2009

This would have tasted great if I were attempting to make cornbread, but I was not. I was making a cake for a family function and had to go to the store to get a box mix because I had nothing left to salvage this one. Will not be making it again.

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cstewart130

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Reviewed: Feb. 27, 2009

PLEASE READ. I read the reviews carefully before deciding to make this cake. Needless to say i was weirded out by all of the cornbread comments. But knowing that there was not any cornmeal in the ingredients, ignored those comments and carried on. SO, as one reviewer has already stated: THERE ARE DIFFERENT KINDS OF CAKE. I was not looking for a light and fluffy cake. I was looking for a moist dense cake and this was it. NO CORNBREAD HERE. I followed the directions precisely and was very pleased. The only reason i did not give it 5 stars is because it is not the best yellow cake ive ever had. I have baked a few cakes in my day and this recipe suited its purpose. I poured the batter into 2-8" pans and i discarded the rest. i paired it with a chocolate butter cream frosting. SUCCESS

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veronica

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Reviewed: Feb. 23, 2009

First time I made a yellow cake from scratch & this was wonderful. I did substitute the buttermilk for 2 1/4 c 2% milk. This is a very moist cake. My husband says it reminds him of his grandmother's!

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allmyharts

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Reviewed: Feb. 15, 2009

They were very moist. We made mini cupcakes for valetine. My 3 year old son had a blast decorating them. Instead of vanilla we used strawberry. This is a keeper!

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Natasha

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

This recipe was fantastic. Very moist and delicious. I had to make some changes to make it wheat and dairy free but overall great recipe. To make it wheat and dairy free I used Bobs Red Mill Gluten free All Purpose Flour instead of regular flour. I had to add 1.5 teaspoons of Xanthum Gum to the flour mixture (not really sure why but it says it on the flour package). To make the buttermilk I used a little less rice milk with 3 tablespoons of apple cider vinegar. Margarine instead of butter. I also used Sugar in the Raw instead of white sugar (just because I try to not use white sugar). It turned out great! People loved it and no one realized it was wheat free!

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aishamo

Cooking Level: Beginning

Home Town: Hartford, Connecticut, USA

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Reviewed: Jan. 25, 2009

This recipe is great. Thank you. I was looking for a cake recipe that did not call for cake flour; something I could make with what many of us already have in our cupboards. I used regular flour and sifted it three times. I didn't have buttermilk, so I used the 1TBLS + 3/4 tsp of vinegar to the 2 1/2C regular milk and let it sit for 10 minutes. I brought all of my refrigerated ingredients to room temperature. I made cupcakes for my son's birthday and they were great! Very moist, good texture. Tasted better than the box. It is not as sweet and I actually like that because it's a good treat without tons of sugar for the kids. If I were to make it again for adults, I would probably do as one baker suggested and add extra sugar. But, this recipe is great. Thanks again!

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doublethefun

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Reviewed: Jan. 25, 2009

Use cake flour. I get very annoyed with people who rate recipes without first following them as written. I have made this numerous times using all purpose flour and got rave reviews. I made it last night and decided to try cake flour and it turned out that much better! The texture was a little lighter and tasted like it was purchased from a bakery. I used the quantity of flour listed plus 7 tablespoons extra (per the instructions on that cake flour box). If you only have all purpose flour, I would still highly recommend this recipe.

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coleenmm

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Reviewed: Jan. 13, 2009

There are two kinds of cake textures, fluffy and light (like a box cake), or dense and heavy (like a pound cake). This cake is one that has a dense texture (if you follow the recipe exactly). I make a lot of cakes and in my experience I have found that cakes using buttermilk and baking SODA has a more dense texture,(cornbread texture, not cornbread taste) and cakes using whole or 2% milk and baking POWDER are more fluffier in texture. May I suggest when making a cake that you keep this in mind. It all comes down to YOU! and your preference of texture.

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Teresa

Cooking Level: Expert

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Reviewed: Jan. 7, 2009

No problems with this being like cornmeal, as some of the reviewers had said. I did find it a bit too sweet, though. If I use this recipe again I will decrease the sugar to about 2 cups.

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Nov. 23, 2008

this cake is a great cake i was scared to make it at first cause of the corn bread jokes but i use whole milk and room temperature ingredients and its good u can overpower the cornbread taste if u use a hershey chocolate icing made from stratch this cake is wonderful i will bake it again and again!!!!!!!!!!

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cakeman

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Reviewed: Nov. 9, 2008

This is the best yellow cake I've ever made. Not much more trouble than using a cake mix and tastes a whole lot better. I used self rising flour and added just a pinch of salt and this was a lot easier and took away the possibility of being able to taste the baking powder in the cake.

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Paula P.

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

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Reviewed: Nov. 4, 2008

Wasn't the best tasting cake. Will continue my search for a good tasting yellow cake.

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Annie

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Reviewed: Sep. 18, 2008

Moist, buttery, just what I was looking for.

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Elaine Mical

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Reviewed: Sep. 3, 2008

This cake batter is incredibly moist. So moist, almost didn't hold up. LOL. Anyway, I made cupcakes and they came out great. The only thing I would change is how much sugar is put in, especially if using frosting to decorate. Next time I will try just adding 2 cups of sugar and ommit the other half. I will make this again.

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VETTY430

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Miami Lakes, Florida, USA

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Reviewed: Aug. 26, 2008

Loved it!!! It was sooo good. The only thing is, I like my cakes thicker. I guess I would only use 1 9" X 13" pan for a thicker cake. That would be the only change I would make. Thanks for the recipe!

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LoriAnn

Cooking Level: Professional

Living In: Indianapolis, Indiana, USA

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Moist Yellow Cake

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