Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Mar. 31, 2011

I have been using this for years glad to see it shared here. I actually cream the butter and sugar for 5 min to get a really good cake.

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Reviewer:

Purple

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

I didn't have any butter so I used shortning and added a little butter flavor to it. It was fantastic! This is one of the lightest cakes I have ever made and as a semi-professional baker that says a lot. This one is getting filed. For those who had a problem with dryness. Never sccop out the flour, spoon it into the measuring cup and level it. Too much flour = dry cake. Also beat the butter sugar till it's really well creamed together and add eggs one at a time beating to death after each one. Good luck.

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Reviewer:

miki

Cooking Level: Professional

Reviewed: Sep. 19, 2010

Flavor is very good-better than boxed cake mix on flavor. However, the cake was also very dry. I do think I overbaked it some, but, I don't think the was the entire reason for the dryness. The cake is quite dense as well. In my opinion, while the flavor is good, I willmore than likely use the box next time or maybe add pudding or egg yolk to the mixture? Not sure. I was just bummed b/c i tried to follow the advice of another reviewer and ensure that I creamed my butter and sugar well, yet, I had a really dry cake. Oh well. I did pair it with the sour cream chocolate cake frosting on this site - which is very chocolatey!

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Reviewer:

themrs720

Cooking Level: Beginning

Reviewed: Aug. 19, 2010

Creaming the butter and sugar for long enough is the whole secret to this recipe. My daughter made it this week, and just left the mixer running while she did some other things. The cake came out SO moist and delicious, not a bit like cornbread. Very flavorful! I don't usually like cake without frosting, but this one was yummy enough it didn't need it!

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Reviewer:

KMWILSON98

Cooking Level: Intermediate

Home Town: Dixon, Illinois, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 1, 2010

This cake tasted a little to floury to me. I would have liked it to be a bit lighter as well. I used a 9x13 pan and that worked well. Baked for about 30 min and frosted with chocolate. Not bad for a sweet tooth craving, but I will still look for another basic cake recipe.

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Reviewer:

chrissyD

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: Sep. 7, 2009

I was looking for a cake recipe I founded this one and made it....it had an awsome taste but the bad thing is that you dont need frosting for it because it is really sweet

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Reviewer:

marcela09

Cooking Level: Intermediate

Reviewed: Apr. 1, 2009

Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I think for my own personal preference I would add a couple of extra yolks to the batter in the future. Experience has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site.

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