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!!!

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!

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.

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.

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.

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.

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!

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.

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.

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.

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.

This cake was excellent made it a 2 layer cake with butter cream frosting. Batter was a lil runny so just added a lil more flour w/ a dash of baking powder and presto. Will definetly use again, its very tasty and very moist and I know my husband will ask for it again.

I made this cake on the 4th (for my sis' bday) and the whole group loved it. Moist and easy to make- it was an awesome cake!

The cake turned out very dense (like a dense pound cake), not fluffy. It also was not very sweet. I split the batter into 2 pans (like the recipe stated) and ended up with two very shallow cakes (about 1 1/2"). I was hoping to use it for a birthday cake. Oh well, at least we had cookies. I will not try this recipe again.

Easy, tasty with a good consistence. I confess, I used this recipe as a base with some modifications. I substituted one quarter cup of flour with one third cup finely chopped macadamia nuts. I thought it turned out great--subtle flavor and not too sweet.

We got through half of the preparation of this cake when we discovered we didn't have any milk. Upon reading the other reviews which all said that the final product emerged very dense, I decided to go for the gusto. My husband and I closed our eyes and poured a can of sweetened condensed milk in instead. The final product was like a brownie blondie rather than cake, but it was still very good.