Reviewed: Nov. 21, 2009

I'm sorry but I didn't really care for this recipe. I am an experienced baker and i just don't like the texture of these.

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Susy

Cooking Level: Expert

Living In: South Bend, Indiana, USA

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Reviewed: Nov. 14, 2009

This was very moist. I mixed it for a long time as suggested by others.

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BBEAR

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Reviewed: Nov. 12, 2009

Easy and delicious. I used 3 egg whites for the whole eggs so it was white. Thanks for sharing.

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glwfood

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Reviewed: Nov. 11, 2009

I did what another reviewer recommended and mixed the eggs in for a LONG time. My batter was very fluffy. I also added a little extra milk and vanilla. It was yummy!

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VAmama

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Reviewed: Nov. 10, 2009

This was a great cake. Very moist it was gone in two days.

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amberdawn183

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Reviewed: Nov. 5, 2009

Very sweet.

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killer cupcake

Cooking Level: Expert

Living In: Fairfield, Connecticut, USA

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Reviewed: Nov. 4, 2009

a perfect easy white cake. My 3 yr old thinks everything needs to be techno color so we used food coloring to make this cake blue. That made it even more fun to eat.

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Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Nov. 3, 2009

I have been using this recipe for about 3 years now. It is really more yellow in color than white. If you want an excellent yellow cake use David's Yellow Cake!!! With a few changes this one can be 5 star add 1 Tablespoon Veg oil and change to 2 teaspoons baking powder and 3 eggs. The original version is a little dry for me. I like this best as cupcakes!

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LuVBellBoyzX4

Cooking Level: Expert

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Reviewed: Oct. 30, 2009

I think these came out perfectly! I made sure to cream the sugar and butter until fluffy and also did the same with the eggs. They are a more dense cake, but not too heavy in the least and have a wonderful flavor. Delicious!

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jaimeyoung

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Reviewed: Oct. 30, 2009

I just didn't like the way it tasted. I was disappointed as it is a highly rated recipe. I will stick to my Magnolia's cupcake recipe.

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chicmama

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Reviewed: Oct. 29, 2009

These cupcakes were easy to make and not too sweet which is great if you choose to frost them, but they were a little dry.

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BLUESTARS27

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 28, 2009

Easy and very tasty! Light and tasty. I frosted mine with chocolate frosting and sprinkles and they turned out great.

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baileylizzie

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Reviewed: Oct. 27, 2009

Excellent - light and fluffy. To make this non-dairy, I used margarine instead of butter and soy milk instead of regular. We made cupcakes and the tops came out deliciously crusty while the inside was so soft. A double recipe made 24 cupcakes.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 26, 2009

I was not very impressed by this cake. It definitely is not sweet, it is very dry also. I followed the recipe exactly.

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Oct. 25, 2009

I didn't really care for the way this cake tasted, but every one else LOVED it. I made this as a cake for my mother's birthday and filled it with a Lemon Cream recipe I also found on this site. It was so easy that I had my 6 year old help. Instead of AP flour, I used cake flour, I'm going to try it again with all purpose flour and perhaps a more mellow frosting. I was told that it tasted like the cakes my grandma used to make, but I really didn't taste it. To me, it tasted like a cakey biscuit almost. 4 stars cause THEY loved it.

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Lanee

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Reviewed: Oct. 25, 2009

I thought this was a good, really easy to make cake recipe. Was it the best cake I've ever eaten? No, but it was really good and super simple to make. I used margarine instead of butter, and added sprinkles to make 'funfetti' cupcakes. This recipe is a keeper in my house.

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Leila93

Cooking Level: Beginning

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Reviewed: Oct. 23, 2009

I loved the idea of this recipe. I tend to like a less sweet cake. Full disclosure: I made mini cupcakes and cut the recipe to 1/4 of the serving size. It was indeed a white cake. Looked like cornbread and had a similar consistency. Disappointed. Didn't like it at all. :(

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mona

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Reviewed: Oct. 22, 2009

This cake is perfect for kids birthday cakes that you are piping with a buttercream or decorators icing. I use it all the time and have had many compliments on its taste and texture.

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superblonde8

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Reviewed: Oct. 22, 2009

I liked that is was ez But it's missing something for me ...My daughter on the other loves it. I like my cakes a lil more moist and light. But it's good . Thanks for sharing

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