Reviewed: May 12, 2013

I was looking for a simple white cake recipe and found this one. I followed the recipe with the exception of using 1/2 cup butter and adding a tsp of almond extract along with the vanilla. The cake turned out fluffy and tasty. This recipe was easy to follow.

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Reviewer:

rosi

Reviewed: May 9, 2013

Perfect, simple & delicious!

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Reviewer:

Cookinmom

Reviewed: Mar. 31, 2013

Love this cake... No idea what people were talking about it not rising enough- mine was perfect the couple of times I've made it. In fact, I add an extra egg when stacking (with fruit filling in between) to keep it from falling apart.

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Reviewer:

SurvivorRK

Reviewed: Feb. 21, 2013

Far too dense for my liking.

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Reviewer:

kgeorge884

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Feb. 1, 2013

It tasted good cake yet heavy and dense. I can see why she uses it with fruit, but not good for a birthday cake which I used it for.

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Reviewer:

CandiSam

Reviewed: Jan. 17, 2013

We love this cake!! I wrote the recipe down for my 9 year old daughter to make and bake in her cupcake maker and the are the most delicious cupcakes! Once we didnt have the stuff to make a frosting and the cakes were even delicious without any frosting! Some family came to visit and they normally like store bought cake but they loved this one! Thanks Nany!

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Reviewer:

Alisha

Reviewed: Dec. 30, 2012

I was making this for a small party and I was mildly disappointed. I first made one batch of it and it didn't rise enough and it stuck to the pan a little bit. HOWEVER, it tastes very good. It has a good flavor and texture. I wound up making a second batch of it because if I didn't it would only be 1 inch tall. For the second batch, I put a bit more grease in the pan and I used 2.5 teaspoons of baking powder instead of just 2 and it rose more and worked a ton better.

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Reviewer:

muffie14

Reviewed: Dec. 6, 2012

i made this cake a few days ago. i read about people having problems rising and it being dense and several other complaints. first off, i had to make a double batch, because a single batch only filled one and one eighth of an eight inch cake pan. i had no problems with the cake rising whatsoever. i overfilled my pans a little and it came over the top by about a quarter inch. the cake tasted great, but it was so dense that it destroyed how dense you would think a white cake should be. if you dont mind a dense cake, then go ahead,

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