Reviewed: Aug. 25, 2009

This was a really good cake, I added the oil and it was so moist and flavorful, my new fav

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Reviewed: Aug. 23, 2009

I followed directions exactly! This cake turned out wonderful for frosting, and did not taste bad (nothing like cornbread, where do people get this?) The only thing I thought was wrong with it was how bland it was to me? But this maybe because I have never had, much less made a cake from scratch! My only suggestion would be to add more flavoring or sugar perhaps? I'm a new baker and do not know how to add sugar and flavoring without messing the whole thing up? Any suggestions?!?!

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LibbyCorysMom

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Reviewed: May 9, 2009

I was looking for a cake from scratch recipe. I tried this recipe because it had rave reviews. I made it three times, and every time it was extremely dry. The comments that I got were that the taste was good, but it was too dry. I myself felt that it was too heavy (not light or airy) despite whipping the butter and sugar and sifting the flour. I do believe that this could be a good pound cake recipe or may serve as a "tres leches" cake base. I will try it again but will add more milk/water.

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almalunita

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Reviewed: Apr. 19, 2009

Amazingly moist and just the right amount of density! I cut the ingredients in half because all I had was one 10x10. Used 125 grams (a little over 1/2 cup) butter, since butter often comes in 250 gram blocks in Czech. and I just cut it in half. I also used 2 eggs and added one tablespoon of veggie oil since there were some comments about moistness. I also added a bit more sugar (less than 1/4 cup) because I forgot and added the sugar in with the flour mixture rather than with the butter as instructed, so I used it to help whip the butter. In my opinion it needed that extra sugar to be a little more sweet. I also don't have an electric beater yet so I let the butter reach room temperature and whipped it with a fork, it's hard work but it turns out just fine! I had some instant chocolate frosting and swirled it into the batter before baking, it came out perfect!

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Holly

Cooking Level: Intermediate

Home Town: Orange, California, USA

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Reviewed: Dec. 12, 2008

This is a great recipe! I read all of the reviews before so I put in 3 eggs and a little extra milk. Next time I make this I won't cook it as long. At the most 35 minutes.

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mellysmom

Cooking Level: Beginning

Home Town: West Haven, Connecticut, USA

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Reviewed: Nov. 2, 2008

I had given up on fiding a "from scratch" cake recipe that was moist and delicious - and then I found this recipe!! I only gave it four stars because I did make a few changes to the recipe. I added two tablespoons of vegetqable oil, an extra egg and a small envelope of instant vanilla pudding mix. I've made this recipe twice and my friends can't stop raving about them! I used Wilton's recipe for Buttercream Icing with meringue powder to ice them.

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dawn marie

Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

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Reviewed: Oct. 10, 2008

The first cake my husband has made on his own and it was delicious! I have started using the recipe as well - on its own, and as the based for a coffee cake. It's easy, moist, and delicious.

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njdbox

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Reviewed: Jul. 28, 2008

This is the best scratch yellow cake recipe I have found so far! I gave it a try despite seeing some poor reviews and was pleasantly surprised. I'm a cake decorator always looking to improve on the cakes I make, and this recipe is my new found winner. I was not disappointed, especially when my customers compliment the cake. I would suggest for the ones who gave this a poor review to give the recipe another try.

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Reneessweetshoppe

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Reviewed: Jul. 12, 2008

I hadn't attempted to make cake from scratch for about 10 years and was finally ready to try again so as to avoid the box of chemicals. I have made this recipe twice now. The first time I made it without any changes. It tasted good but it was dry and cornbread like. The second time I added more milk and extra vanilla. I also reduced the bake time by 5 minutes. It was much better. After cooling and trimming though it was still hard to frost. Maybe I don't know how to do itproperly? It's so good that I didn't care since I was using canned frosting anyway (don't ask why). The taste and texture was 100% better. Next time I will try this in a 9x13 pan and cut the bake time by another 5 minutes and add a little more milk too. Then it should be perfect!

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 7, 2008

I wanted to make a plain yellow cake to layer under strawberries & whipped cream. This is it! I so dislike what passes for cake in stores and mixes. Too much sugar and chemical taste. I made half the recipe, but kept it at 2 eggs and only put in 1/2 cup of sugar (that would be a cup for a whole recipe). It was perfect. I don't need all that sugar in the cake since I'm putting sweet stuff on top anyway. This is going in my top ten desserts. It is easy to make (not a lot of prep time) and it tastes like cake did when I was a kid. Thanks for a great old-fashioned recipe.

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Julcat51

Home Town: Hillsboro, Oregon, USA

Living In: Yuma, Arizona, USA

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Reviewed: May 10, 2008

This recipe was just ok. I was really looking for a great moist homemade yellow cake. It gets really crumbly if you put it in the fridge. I probably won't make this again.

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AlisaCakes

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Mar. 19, 2008

Excellent cake, although I wish it were a bit more moist. I think next time I will try adding more milk, less cake flour. Thanks for the wonderful recipe!

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badtzmil0

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Reviewed: Mar. 10, 2008

Dense, kind of left my mouth feeling somewhat greasy but melt-in-your-mouth. Not my kind of cake...

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mayura

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

This was a good basic recipe. I like to add pecans and mini m&ms. I used homemade creamcheese frosting but next time will probobly try chocolate. YUM!

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Leah

Home Town: Akureyri, Norðurland Eystra, Iceland

Living In: Pace, Florida, USA

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Reviewed: Feb. 11, 2008

I made this cake for my granddaughter Lucy's baby shower. I will never make another box yellow cake again! gag. This was great ~ I beat the butter and sugar 10 minutes as another review said to do. this works nice. It can be a little dry, but one thing I do is take it out of the oven, let it cool slightly, and cover it good with plastic wrap and tin foil. Then I pop it in the freezer. That makes a moist cake every time. I made a "practice" cake before the shower and it was gone in 1 day. Thanks Scottley, for the wonderful recipe.

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: Feb. 1, 2008

This was wonderful! Everything needed was already in my kitchen and it was super easy to make. I will make this again!

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deannajill

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Reviewed: Jan. 5, 2008

Terrific recipe!! I made this with Splenda instead of sugar for a party where none of us can eat sugar...and everyone raved about it. I'm making it again for another party.

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Lisa S.

Cooking Level: Intermediate

Living In: Pennsauken, New Jersey, USA

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Reviewed: Dec. 29, 2007

This cake did not turn out well for me!

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Brandy

Cooking Level: Intermediate

Living In: Shamokin, Pennsylvania, USA

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Reviewed: Dec. 23, 2007

I added a tad bit of vegetable oil for moistness but the "heavy belly" cake rocks. And the recipe was easy to follow especially for a box cake pro like myself.

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CECE1678

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Reviewed: Nov. 20, 2007

This yellow cake was very flavorful, but mine came out a little dry. I never have that problem, but I will try reviewers' suggestions and use all-purpose flour and a little extra milk next time.

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