Reviewed: Jul. 2, 2007

I haven't tried the recipe, but in my trial and error with cake recipes I can tell where the "cornbread" reference comes from. Using all-purpose flour in a cake recipe, especially nearly 4 cups, can sometimes yield a heavier and more crumbly texture. Try substituting cake flour, but use only 3 cups, sifted. Eliminate the baking powder and add an extra 1/2 t. vanilla. Since you're reducing the cake flour, also reduce the buttermilk to 2 1/4 cups and sugar to 2 cups and see how this turns out.

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DROB27

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Reviewed: Jun. 15, 2007

This is a very good recipe. For those who feel it has a cornbread texture, if you beat it longer in the mixing bowl the texture will become smoother. I varied the recipe a little by using egg whites, low fat milk, and non-hydrogenated margarine instead of the butter or shortening for a heart healthy cake.

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Dianne

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Reviewed: Jun. 15, 2007

I wish I had read the reviews first. I tasted it and was very upset because it tasted like cornbread. Then I got on and saw some other people had the same problem. I followed the recipe exactly and it came out like cornbread. I will not make this one again.

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FIFIMSP

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Reviewed: Apr. 25, 2007

I used this recipe to make a birthday cake and it was gone. People kept on coming back for seconds! Definitely a keeper!

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nora

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Reviewed: Apr. 16, 2007

This was good. I do like my cake to be more dense (but that is not how everyone likes them). I think I may know why the other reviewers mentioned corn bread in their reviews... the flavor reminded me of the "corn bread" they serve at Boston Market. All in all, a good cake, but I will keep looking for a better recipe.

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AEGGNOG

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 2, 2007

I have made this cake three times and have had rave reviews every time. The last time I made it with whole milk instead of buttermilk and I put a pkg. of strawberry gelatin in the batter and it was the most perfect strawberry cake. I am going to try key lime the next time. This is a fantastic recipe and it will be used over and over again. Thanks

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Cole

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 27, 2007

This is now my newest and best yellow cake recipe.I have no idea why some wrote that it has a corn meal texture.They must have done something wrong.Also the only thing I changed was using 1% milk instead of buttermilk. FANTASTIC RECIPE !!!

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Robin C.

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Reviewed: Mar. 16, 2007

Very Good Cake I have been looking for a yellow cake recipe for a long time I finally found one I love. Added extra vanilla extract

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TRUDYANN

Cooking Level: Intermediate

Home Town: Vanderhoof, British Columbia, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Feb. 19, 2007

I made cupcakes with this recipe. Very moist. Will use again.

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lovetobake

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 26, 2007

Fantastic :) yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour and used whole milk instead of buttermilk and it turned out fantastic. Will def. make again.

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HEKUBIS

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Reviewed: Jan. 2, 2007

These are in no way shape or form dry, dense or of a "cornbread" texture as some have put it. They are so extremely moist and have a wonderful flavor. I even added a half a package of instant vanilla pudding to the batter for extra moistness and they turned out wonderful. I love this recipe, I'm so glad I finally found one that works for me. Those who ended up with dry cakes must have over-baked by a long shot!

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sweetcakes

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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Reviewed: Nov. 20, 2006

Absolutely awesome recipe. I will make again and again and again and again. I used one extra egg. It is super moist.

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Ambassador

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Reviewed: Oct. 18, 2006

I served a double recipe of this cake for a baby shower (in a very large pan) and it got rave reviews! Very moist and a great flavor. Definitely good for a crowd. Thanks for the recipe!

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Sep. 2, 2006

I made this cake for my family, and they absolutely loved it! I was also a little puzzled about the cornbread remarks. I wonder if it is because a lot of people are used to yellow cakes made from box cake mixes? So, what they're commenting on isn't so much the taste, as the texture? Yellow cakes made from scratch don't usually have the fluffy, soft texture that box mixes have.

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Melanie G.

Cooking Level: Expert

Home Town: Tipton, Indiana, USA

Living In: Darlington, Indiana, USA

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Reviewed: Aug. 23, 2006

I also didn't read the reviews until after I started baking. I am glad I didn't read it beforehand. I probably wouldn't have made it due to the 'taste like cornbread' comments. I made cupcakes with this recipe and my husband raved about it. He ate several right out of the oven without the frosting. I too thought it was delicious. I will definately be using this recipe again. Thanks Isaiah!

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gbruce

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Reviewed: Aug. 14, 2006

Like another reviewer, I didn't read the reviews until the cake was in the oven. I was a bit worried after reading so many reviews that it tasted like cornbread. My worries were over with the first bite. It was very moist and delicious. Keep in mind, it is a plain cake...that should be clear from the ingredients, but cornbread it is not. This cake is great on its own, or as the perfect beginning to something special. Oh yeah, I had my daughter holding the mixer and I got busy with something else, so she beat it for a while....which really made the batter nice and fluffy. Thanks for the great staple recipe!

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UmmOmar

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Amman, Amman, Jordan

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Reviewed: Jul. 11, 2006

delivers what it promises

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LADYVINCENZA

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Reviewed: Mar. 5, 2006

Well, I won't say it tasted horrible or anything, but it didn't taste like yellow cake to me.. More like a muffin or something (not cornbread, although I kind of understand where people got that from). It IS very light and airy on the inside, kind of crisp on the outside. All in all, I would definately not make it again.

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LULAMINK

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Reviewed: Mar. 4, 2006

Mine tasted like cornbread too! But, I have an idea why. For the butter, I was not sure if I should use salted or unsalted butter. I ended up getting unsalted "to be on the safe side." I wonder if that is what made the difference. Does anyone else have an idea about that? The cake was moist enough, tasted good with homemade chocolate frosting. It was fine.

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