This is one of the better yellow cake recipes out there; however, if you are used to the texture of a boxed cake mix and your cake will not all be consumed at one serving, you might want to try the following: use only 1/2 stick butter and 3/4 c canola oil; use 4 eggs instead of 3; use a finer sugar than usual (you can pulse it in a processor and keep on hand for cake baking); and triple sift the flour. Cakes made with oil are almost always more moist than those made with butter. For new 'scratch' bakers, try halving this recipe the first time out. Once you realize how good cakes from scratch are, it's doubtful you'll go back to mixes. I've gotten to where I can hardly stand it in the cake mix aisle, as I can literally smell all those preservatives! Good luck with your baking adventures. Just don't give up. Baking is more of a science than cooking. Ingredient ratios DO make a difference. :-)
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This is one of the better yellow cake recipes out there; however, if you are used to the...