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!

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.

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.

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!

I was about to give up on making cakes from scratch until I came across this recipe. This one turned out bakery style moist. I used 3 eggs instead of two and creamed them along with the butter and sugar for 10 minutes. AngieMonty was right,the smoother the butter mixture,the smoother the cake. I also used cake flour and whole milk and baked it in round layers for exactly 40 minutes,the least amount of time called for. I frosted it with chocolate frosting and it disappeared in record time. I have found my cake recipe. Thanks Scottley!!!

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

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!

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.

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

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.

This cake did not turn out well for me!

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.

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.

This tasted okay, but was a bit dense for me. Just not a perfect cake - good for those who know how to tinker.

Wonderful cake! I halved the recipe, added a bit extra milk, a little vegetable oil, and some brandy with the vanilla. Very dense yet fluffy. I slightly undercooked mine (I can't stand overbaked cake). Frosted with chocolate buttercream.

My husband loves this cake. He keeps telling me he is on a diet. Then ask me to make this cake.

Great recipe. Nothing like corn bread. Great when you replace part of the milk with rum, and then cover the baked cake with a mixture of rum and butter! Also keeps really well, but the cup or rum probably contributed to that!

Very good basic cake recipe. I too added a couple of teaspoons of oil and added extra milk and it came it nice and moist. Since we are currently living in Africa and cake mixes are hard to come by, I will defenitely be using this recipe! It's a keeper.

Sorry, but I have to agree with some of the other reviewers -- this came out more like corn bread or a bland quickbread than a dessert cake. It was quite heavy and coarse, and not sweet at all. I won't be trying this again, but to anyone who wants to I would suggest adding a lot more sugar.

I unfortunately didn't get a chance to try the recipe, but I received many compliments. I also used all-purpose flour instead of cake flour, and made cupcakes. If you make cupcakes, keep an eye on them; there's a thin line between underdone and overdone. ****** Made them again for my brother's 18th birthday. I doubled the recipe then went with a 9x13 and an 8" 2-layer cake. Delicious! It's not dry in the sense of "dry," but it's not a moist cake either. There's not a strong yellow color, but it's natural-looking, and the vanilla comes through strong. Will use again and again.