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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Laura M.

Cooking Level: Expert

Home Town: Jamestown, Kentucky, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 26, 2007

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

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Oct. 8, 2007

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.

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pinkpoodle83

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Reviewed: Oct. 6, 2007

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

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B. Hager

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Reviewed: Sep. 29, 2007

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!

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Sybarite

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Davis, California, USA

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Reviewed: May 20, 2007

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.

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MICHEURESTI

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Reviewed: Apr. 9, 2007

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.

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bibi

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Reviewed: Jan. 8, 2007

This is a very simple recipe and turns out very well. I am not sure why some people have had problems with it. Just a note....all milk is not the same. If you use a skim milk, the cake will be less rich than if using whole milk. I used skim milk and margarine rather than butter. Butter provides a better flavor, but margarine creams better and incorporates more air into the batter. My layers only took 30 minutes to bake...maybe some people over-cooked the cake. As mentioned by another evaluator, the toothpick method is the only sure way of checking for doneness. I do want to mention that if this cake tastes like a cornbread, then honey, you need to try REAL cornbread. Most restaurant cornbread and box mixes taste like cake.

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KFallsHECTeacher

Cooking Level: Expert

Home Town: Klamath Falls, Oregon, USA

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Reviewed: Dec. 20, 2006

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.

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tangerine jellybean

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2006

I followed this recipe step-by-step, and I'm sorry to say this, but this yellow cake was way too dry, and tasted more like a corn bread gone bad, and was barely yellow. It was edible, but was not rich and moist like I expected it to be. I will definitely not try it again.

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Glenny M.

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2006

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!!!

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ANGELGIRL94

Cooking Level: Expert

Home Town: Danville, Virginia, USA

Living In: Reidsville, North Carolina, USA

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Reviewed: Oct. 29, 2006

Worked great with rolled fondant recipe to make ladybug cake and cupcakes for my fiance!

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TJR2D2

Cooking Level: Expert

Home Town: Cranston, Rhode Island, USA

Living In: Cibolo, Texas, USA

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Reviewed: Mar. 31, 2006

Good the first day, a bit like corn bread, but not in a bad way. With my fantastic buttercream frosting, it was great. The next day, it was WONDERFUL! My whole family loved it.

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Grace

Cooking Level: Expert

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Reviewed: Mar. 24, 2006

This is NOT an appropriate receipe for most layer cakes. With a little extra sugar it would probably make an excellent pound cake. The batter is extremely heavy, and even after adding a little additional oil and milk, the final result was rather dry and consistent with a pound cake after cooling.

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Kell

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Reviewed: Mar. 6, 2006

this recipe was easy and delicious to make.

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carrie

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Tucker, Georgia, USA

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Reviewed: Feb. 12, 2006

I was very happy with the way this cake turned out. Great with chocolate frosting. It does taste slightly cornbread-like, but this does not take away from the taste. I used about a 1/2 cup more milk at the end, but otherwise the recipe was perfect!

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Jenn

Cooking Level: Expert

Home Town: Hartford, Connecticut, USA

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Reviewed: Feb. 6, 2006

Thank you so much for a great recipe. I made a large sheet cake with this recipe and it came out like a dream. I took the advice of the other posters and made sure the butter was very light and fluffy, which I think is key. My cake was visually stunning and super-tasty. I admit I added some yellow food coloring to the batter because I wanted it really yellow!

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MMMICHELLE

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Reviewed: Jan. 31, 2006

Very nice cake. I took previous reviewer's advice and really creamed butter & sugar a long time, about 8 minutes, used regular flour, and it came out great. A little brown on the edges but the kids distracted me a bit. I'm going to halve this recipe, it would be great on its own with tea.

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Patti P

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Reviewed: Nov. 15, 2005

Delicious!! I used this because I needed a cake that used less than 4 eggs. This was even better than the 4 egg cake! I will keep this for sure! Light, moist, easy and tasty! I had to stop my boys from eating it all in one go!

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zudelmak

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Reviewed: Sep. 30, 2005

I LOVE this recipe. I have used this recipe so much (sometimes modified with a bit more sugar) and it never fails me. Its always moist and delicious. It is hearty- definitely not like those "air" boxed cakes. A tip for those that find the cake to grainy or dry: Don't use cake flour! Use all purpose! Put a little more milk in for desired consistency and moistness and by all means when mixing the butter and the sugar together go as long as 10 minutes or until it is smooth. The smoother the butter and egg are the less grainy it will be!

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