Reviewed: Nov. 14, 2008

I'm not if I did something wrong but my cake was a little dry for my taste.

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tasha


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Reviewed: Nov. 11, 2008

I was searching for a simple white cake recipe that didn't require many eggs (my hens aren't laying much at this time of year and I refuse to buy any more pallid looking store bought, fake free range, vegetarian fed eggs). So glad I found this one. I took someone's advice and added 1/4 cup more milk to it and then had enough batter for two small cake pans. Added a touch of almond extract also in addition to the vanilla. My husband was very pleased with the result. You see, I used this recipe to make a birthday cake.

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HennyPenny


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Reviewed: Nov. 9, 2008

Divine... read the other comments. Extra milk and lots of beating, and it came out divine.

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75006


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Reviewed: Nov. 6, 2008

I just made this recipe gluten free by substituting a gluten-free flour mix for the cake flour. It is fantastic and simple. I put it in an 8 x 8 pyrex dish and cooked for approx. 35 minutes. I didn't make any other substitutions.

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KD


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Reviewed: Nov. 6, 2008

These are very quick & quite deelish.. I used 3/4 cup of milk after reading other reviews and they were perfect.. They were very moist and a nice golden brown.. Everyone loved them!!!

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Rochelle

	Cooking Level: Expert
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Reviewed: Oct. 31, 2008

I follwed other users and addd an extra 1/4 cup of milk. I was making a practice run on cupcakes for a baby shower, but think I will stick with the Heavenly White Cake recipe on here that I used for my husband's b-day cake last year. The batter tasted similar to pancake batter, but I thought maybe they would turn out better once cooked. Nope, tasted like pancakes....am planning on giving some to the neighbors for breakfast! Not sure who enjoys pancake cupcakes, but my husband is now calling them the cup-pancakes.

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kindergartencatholic


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Reviewed: Oct. 27, 2008

Unless you are making cupcakes or using the 9X9 pan, you probably need to double the batter. The cake turned out okay, but not so good the next day. It wasn't very moist, more dense and slightly dry.

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MySweetCreations

	Cooking Level: Intermediate Home Town: Dubuque, Iowa, USA Living In: San Diego, California, USA
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Reviewed: Oct. 27, 2008

Well, this was a very simple cake to make. I do give it that. However, the taste was something to be desired. It reminded me a lot of cornbread. It was good for a simple cake but if you are trying to make a cake for impressive purposes, not the recipe to go with.

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FuegaNetsah

	Cooking Level: Intermediate Home Town: Georgetown, Ohio, USA Living In: Eagle Point, Oregon, USA
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Reviewed: Oct. 27, 2008

i made this cake last night and i guess it was ok..like some other reviewers said it had a cornbread element..i did increase the milk like others suggested but for me it's still not the best white cake i've ever tasted.i also think the cake was a bit too sweet.3/4 cup sugar would be enough.

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eisya

	Cooking Level: Intermediate
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Reviewed: Oct. 25, 2008

this cake came out very moist and fluffy, i add extra milk(the reviews)and added honey,after cooking it it came out very soft,you can add honey on top and powdered sugar

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cookietown


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Reviewed: Oct. 25, 2008

I am so sorry, I hate to give a bad review but I did not like this cake at all. The texture was light and fluffy but dry. The taste was not to be desired....I actually didn't even finish my piece which may be the first! It seems that it is missing some more sugar...it tastes like a 'diet' cake. I guess that is the only description I can come up with. I sifted the ingredients together and followed the recipe exactly.

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bizzymomma

	Cooking Level: Intermediate Home Town: Eden Prairie, Minnesota, USA Living In: Sioux Falls, South Dakota, USA
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Reviewed: Oct. 24, 2008

Easy peasy and oh so good. Added extra water as per suggestions. Extra vanilla too and threw in chopped fresh mcintosh apples and made it in a flan pan so put walnuts, raisins and dried cranberries on top then sprinkled with icing sugar... the reviews were GREAT! and we usually throw away cake as we're not really cake eaters.

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Canadiancook


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Reviewed: Oct. 23, 2008

This was a fantastic recipe- thank you! I used all organic products and whole wheat flour and it turned out delicious. The best part was it was very simple and quick so I was able to bake, make icing and clean the dishes all before my son woke up from his nap!!

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Veronicalynn

	Cooking Level: Beginning Home Town: Cambridge, Ontario, Canada Living In: Ferndale, Michigan, USA
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Reviewed: Oct. 23, 2008

this is a great recipe , I added little more milk because the batter seemed to be little thick and I did not have vanilla so I added some lemon zest and a few drops of lemon juice and it turned great .

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lovely-ginger

	Cooking Level: Beginning Home Town: Jeddah, Makkah, Saudi Arabia Living In: Falls Church, Virginia, USA
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Reviewed: Oct. 19, 2008

I would give it 3 1/2 if I could... I thought they were very grainy. My husband and the kids liked them, but they'll eat anything sweet.

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ANNYBER

	Cooking Level: Intermediate
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Reviewed: Oct. 17, 2008

I thought this cake was amazing! I did not have the cornbread effect that others complained of and I did not even beat the heck out of it. I have a hand mixer, so I got tired after only 5 minutes. It still turned out great. This is a dense and heavy cake, but absolutely delicious. It is meant to be eaten quickly because it did want to harden after a day, but I kept it in the fridge to minimize that. I frosted it with Butter cream frosting II from this site. I will make this again and again!!

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Tracy

	Cooking Level: Intermediate Living In: Spring, Texas, USA
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Reviewed: Oct. 16, 2008

The worst cake recipe ever!! the cake was soo heavy and I had to cook it twice as long to get the center to cook. And I followed the recipe exactly. this cake isn't even worth 1 star.

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