Reviewed: Feb. 26, 2004

FANTASTIC! I love this recipe, it's a perfect yellow cake. It makes enough for a 4 layer cake (8" round), one 14" round, or 4 dozen cupcakes, approximately. It makes for a mean strawberry shortcake!

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LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 15, 2004

This was an EXCELLENT cake! moist and easy. Used lowfat Buttermilk...still excellent. Barely (but did) fit in my Kitchen Aide mixer. The best yellow cake I have ever made! Yum

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ginaitalia

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Reviewed: Jan. 3, 2004

I thought that they tasted a little bit like cornbread, but I have to admit...they are good. I made it all into cupcakes. I didn't know how fill to fill them...so for future reference, only fill them with 1/2 cup of the batter. You should come up with about 40 cupcakes...I believe. They are delicious!

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SMILEYPRINCESS5

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA

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Reviewed: Sep. 19, 2003

This was an excellent cake! My neighbors loved it as well! It was very moist, sweet, and I don't even think it needed frosting. It tasted nothing at all like cornbread, because I followed the suggestions to make it not taste so by substituting milk for buttermilk, and baking powder for baking soda. I used cake flour, and made sure to sift it well. The only part that took a long time was creaming the butter and sugar together. Also, I was disappointed because the cake fell in the middle. It may be due to my old oven though. Overall, this was a wonderful cake, and it was pretty easy to make as well! Thanks Isaiah, for a phenomenal recipe!

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ELEISON2000

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Reviewed: Aug. 21, 2003

Not good at all. No flavor, not a good crumb. I decided to give this recipe a try despite the conflicting reviews. I sure wish I hadn't wasted my time and ingredients.

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VONNYGIRL

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Reviewed: Aug. 12, 2003

I made this cake tonight and I thought it was great, so did my family. This cake was moist and did NOT taste like cornbread at all. I like to make cakes from scratch but could never find a moist yellow cake till now!!

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Lisamom5

Cooking Level: Expert

Living In: Towanda, Pennsylvania, USA

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Reviewed: Aug. 6, 2003

I bake and decorate cakes on the side and I LOVE this recipe. It is deliciously tasty and moist and I have always gotten very good feedback when I have served it. I used it for a wedding cake with rave reviews. I use real butter with the recipe and make sure that the butter and sugar are whipped very, very good before proceeding with the recipe. THANK YOU ISAIAH!!!

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DECORATORLADYCAKE

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Reviewed: May 30, 2003

I did not think this cake tasted anything like cornbread. I followed the directions exactly and used chocolate icing. I made a 9x13 cake and 12 cupcakes. The cake was very moist and had a great flavor. My family enjoyed it very much. I will make this recipe again.

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MILLIE MILNER

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Reviewed: May 22, 2003

This cake was moist and delicious and didn't resemble cornbread one bit. I didn't have buttermilk and used milk with a couple of tablespoons of vinigar. After I poured the batter in the pan I realized that the recipe didn't call for salt, and the batter seemed like it needed it, but I didn't miss it in the finished cake. It was great with chocolate frosting.

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CYNTHIAWALKUP

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Reviewed: Mar. 28, 2003

This is now my favorite cake recipe!

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MARYANGELUS

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Reviewed: Mar. 22, 2003

This cake has a cornbread consistency because of the combination of baking soda and buttermilk. For those who want to try again (or are trying for the first time), use milk instead of buttermilk and all baking powder.

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JOA.

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Reviewed: Mar. 7, 2003

This cake keeps coming out like cornbread. If it was cornbread, I'd give it a great review, but because it's supposed to be a cake, no way. I tried this recipe several times, first with the ingredients exactly as they're written, then I tried it changing the amount of flour, adding extra vanilla, etc., it still came out as cornbread.

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BLKOOL

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Reviewed: Jan. 7, 2003

For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flour into the measuring cup, then level it off. Yes, this takes extra time but it's a HUGE difference. This will give your cake the dense texture you're looking for. Please also cream the butter with the cake flour and the sugar, then pour in your milk/egg mixture. Also, please make sure all your cold ingredients are room temperature (about 65F)that's milk, eggs and butter.

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MINDY W

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Reviewed: Jan. 4, 2003

I made this cake last night and this morning it is half gone! We just loved it! It is moist and has a wonderful flavor! I scaled the recipe to make 12 servings and made just one 9x13 pan. This cake will be a long time favorite for us!

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Gina

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Westminster, South Carolina, USA

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Reviewed: Dec. 23, 2002

I was eager to make this cake for a birthday, but I was also scared because of the bad reviews it got. I did not want to make "sweetened cornbread", but that is exactly what the cake tasted like. (EEwww). To make matters worse, I mad a chocolate buttercream frosting to go with it. It seemed like I was eating cornbread with chocolate frosting. I know I didn't do anything wrong, I even used some of the tips written in other reviews.

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NENEESWEET

Cooking Level: Professional

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Reviewed: Dec. 11, 2002

This cake was really moist and flavorful. It was also really easy to make. I used regular milk instead of buttermilk and it turned out great! I will definitely be making this again. THANKS!!

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CATCRAZY

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Reviewed: Sep. 9, 2002

Yum, yum, yum! I am so glad I decided not to go with boxed mix - this recipe blows Betty Crocker out of the water! Tastes fresh and home made, very lush and so incredibly moist. I don't get the cornbread consistency at all - it's very crumbly, buttery and moist (again!) I increased the sugar to 3 1/2 cups to suit my sweet tooth and beat the batter considerably more than just to incorporate flour. I used juice of 1 lemon mixed with only 2 cups of milk instead of buttermilk and baked it considerably longer than stated. Served it with chocolate peanut butter frosting and got only raves. Thanks for the recipe - it's definitely my 'one' yellow cake recipe now!

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TUTRI

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Reviewed: Jul. 21, 2002

Out of all the yellow from scratch cake recipes I have tried this is the best I've come across. It is extremely moist and tastes delicious with chocolate icing! I have also served it with buttercream icing and got rave reviews. I make it as the recipe states and I don't think it tastes anything like cornbread.

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CAKESBYRAIN

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Reviewed: Jun. 27, 2002

If you like cornbread, this is the cake for you. I personally didn't like it all that much since I have such a sweet tooth and it wasn't very sweet at all. It just didn't satisify my dessert needs! But it was easy to make.

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IAMNICKSMOM

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Reviewed: Apr. 15, 2002

I am very confused by the notes with this recipe. The cake took considerably longer to cook than the recipe stated (almost 1 hour). I made it in a 9 x 13. I thought it was my oven, but when I tested the oven it was fine. It does have the consistency of corn bread, but certainly does not taste like it. I whipped some cream and put coconut on it. It was fabulous. Was it suppposed to make the cake and the cupcakes? If so, it did not. Thanks for the recipe.

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Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

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Moist Yellow Cake

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