Reviewed: Dec. 23, 2009

I made this as my birthday cake and everyone really enjoyed it! My sister asked me to make into two sheet cakes for her friends birthday at work! All of her co -workers loved it !

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Stonnie

Cooking Level: Beginning

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Reviewed: Aug. 12, 2009

This was very good, but I would consider this more of a cake to layer with whipped cream and fruit. It isn't quite what I would call a "birthday cake" It is very heavy, but still tastes great! Instead of using milk I used 1/4 cup sour cream and 3/4 cup water and mixed together. This is a great alternative to milk if you don't have any when you are making a cake. You can also use 1/4 cup mayonnase and 3/4 cup water and mix together.

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@},--'-----

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Jul. 15, 2009

I added a small package of French vanilla pudding, as one of the other reviewers did. I didn't add any extra liquid. My cake was yellow and was very similar to a yellow box cake. I used two pans, I'm not sure which size, and the layers were plenty large enough. I did add the baking powder after I had added all of the other ingredients. That may be why my layers were a decent size; my cake was also fluffier than a box cake. I was hoping this cake would be denser and not so sweet. But, I do think this is a good cake for what it is.

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frankyinalabama

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Reviewed: May 1, 2009

The flavour of this cake was flat and floury. The texture was dense and crumbly. The layers barely rise and the recipe would have filled one pan. While some folks might like a dense texture, even a dense cake should have good flavour. Covered in a lot of icing it was passable--but I certainly wouldn't make it again.

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FREYFREY

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Reviewed: Apr. 10, 2009

I actually like the thickness of the cake in this recipe. I added a little extra butter which made for a moister cake. Because it is a heavier cake I didn't choose to use the traditional butter creme frosting, instead I just made my own creme cheese frosting which was a yummy addition to the cake. I did use a round cake pan for this recipe and thinned the batter out a little bit and the cake turned out great.

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Aubry Hallmark

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Reviewed: Feb. 27, 2009

Was looking for a white cake to make from scratch. I was hesitant to make this because of the reviews. I am so glad I made it. I had no problems, and the cake turned out YUMMY! It was gone within 2 days. Got one in the oven cooking now.

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Krisda

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Reviewed: Feb. 7, 2009

I am a 3 time award winning sous chef. A note of advice to others who have rated this recipe, look at the history behind it. I made this cake today for my husbands birthday...and I think it turned out great! I used a melted coating of chocolate and peanut butter and served with fresh strawberries couldn't have asked for better! The cake did not stick, as I floured the bottom of the cake pan. Bottom line is I think it is wonderful, the history behind it is beautiful...and if you want Betty Crocker or Duncan Hines, go to the store. If you want to indulge in a little history...use this a a keeper! :)

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lynnlawson

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Reviewed: Feb. 7, 2009

This Recipe Is Great. This Is My First Time Doing It From Scratch. I Did What Your Recipe Side But Added A Package Of Dry Strawberry Pudding Mix. O Man It Even Smalls Like A Strawberry Cake You Get From Betty Crocker And Other Comps. The Reason For Me To Try This Out Is Because They Don't Sale Are Make Strawberry Cake Mixes Here In Germany. Like They Do Back Home In The States Like Tx. Thats Where Im From. I Miss That Cake A Lot. And Now I Can Make That And Enjoy To.

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amanda

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Reviewed: Jan. 1, 2009

I just thought this recipe was ok. I looked for over an hour for the best rated white cake and this one seemed to be it. It was just small family cake for my sons birthday so I wanted it to be extra special and I thought it was just fair. It was easy so if I ever needed a cake to put fruit and cream on I would make it agin, but not as a cake with frosting.

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MORIAHDOG

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Reviewed: Sep. 26, 2008

This was probably the easiest cake (from scratch) I've ever made. The ingredients are simple and few, mix the wet add the dry, mix again and whalahh!!!

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Gr8Stuffetc

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Reviewed: Sep. 24, 2008

I absolutely loved this recipe. I added a pkg of instant french vanilla pudding to this mix. This helped with the moisture, and added a rich vanilla flavor to it. And then I topped it off with cream cheese frosting. Very delicious!

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Christina

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Reviewed: Jun. 24, 2008

My 11 year old daughter (a great cook!) made this for her father's birthday cake. She DOUBLED the recipe to get enough batter for 2 round pans and the layers were just the right height. I can see where using the recipe as is would produce very thin layers. She also upped the vanilla a bit, and used lactose-free milk and Smart Balance instead of butter for her lactose intolerant sister. The cake was moist and flavorful, more yellow than white, and great with chocolate frosting and surrounded by strawberries.

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ANASTASIAJANE

Cooking Level: Expert

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Reviewed: May 26, 2008

This made a great cake. I used this for a raspberry filled cake and we all loved this one. It only made two layers though, and they weren't really thick enough to split in two easily so I left them as is and the next time I would double the recipe to get three good sized 9 inch layers from this for a filled cake. This is a heavier denser cake and would be great as a base for a fruit and cream topping as well. Thanks for sharing this turned out wonderful.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 26, 2008

I was looking for a dense yellow or white cake to serve with strawberries and whipped cream, and this is very close. It went over well as our Easter dessert, this recipe is a keeper as it is so quick and easy.

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jlandhen

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 9, 2008

I was caught in a bind when I used Betty Crocker cake mix for my twin's birthday. The cake puffed in the middle and looked too flat in the aluminum pan (I didn't have a cake pan). I had to find a recipe that was easy to add another layer onto the cake. I substituted three eggs whites for 2 eggs to get a lighter cake. The edges did brown a bit and the center caved in slightly but the cake was pretty flat. I cut off the bulge from the first cake and placed this cake on top. It made a perfect two layer cake. I used vanilla pudding to spread between the layers. I added double cream to a Betty Crocker frosting to make it less surgary... I also needed more frosting. The cake came out surprisingly well!! I didn't have a chance to taste it until everyone had gone and I didn't read the reviews until later. I agree that this cake seemed a little heavy but I think the egg whites helped.. plus it's so easy and much tastier than the Betty Crocker white vanilla cake mix. It saved me from running out to buy a cake for my twins' birthday.

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twingems

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Reviewed: Feb. 18, 2008

This cake is great! The only thing I canged was that I put it in a 8in square baking dish and baked it for about 10 more miniutes (about 40 min.) It is so so good, moist, delicious. My husband LOVES it. Also, I frosted it with the creamy white icing found on this website, perfect match. LOVE IT, thanks!

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Arielle82

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Reviewed: Nov. 28, 2007

This is a dense cake. It's supposed to be. If you want a lighter cake, use cake flour. The ratio is 1 cup and 2 tablespoons of cake flour to every 1 cup of AP flour. I've made this cake both ways and have even mixed the flours. I liked mixed the best. I also add 1/2 teaspoon more vanilla extract because I like it that way. This is a very good recipe. Thanks for sharing it.

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FITZSOME

Cooking Level: Expert

Home Town: Beaver, Pennsylvania, USA

Living In: East Palestine, Ohio, USA

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Reviewed: Oct. 26, 2007

VERY DRY CAKE! I also don't think this recipe was meant for 9" cake pans as each layer was about half what it should have been. It DEFINITELY had an interesting flavor, though, and would be well worth trying again with more milk as other reviewers recommended. However, for what I was after, I'm gonna keep lookin.

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Sep. 23, 2007

I made this cake as a base for an English trifle,which it is perfect for. I ate so many squares of this with sliced strawberries whilst assembling the trifle I'm surprised I had enough left. It was beautifully moist. I intend to make it again soon. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jul. 24, 2007

Simple and delicious! I've made it twice and both times I added a little extra almond flavor. The second time I baked the cake I added a fresh strawberry sauce (recipe follows)to the cake fresh out of the oven. I arranged fresh strawberries on the top of the cake and received many compliments, not only on the look but especially on the taste! INGREDIENTS: 1/2 cup sugar 1/4 cup water 1 tablespoon lemon juice 3 tablespoons butter or margarine 1 pint basket of strawberries, halved DIRECTIONS: In medium skillet mix sugar, water and lemon juice. Stir over medium heat until sugar is dissolved and mixture comes just to boil. Add butter; stir until melted. Mix in strawberries; heat through, but do not cook.

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