Reviewed: May 27, 2012

I received many compliments when I made a birthday cake with this. Everyone enjoyed how moist it was.

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Reviewed: Feb. 7, 2012

I changed a few things and the cake was light and fluffy and yummy. I used 1 3/4 sugar, 1 2/3 whole milk, 1/3 almond extract, clear vanilla extract, cook 9" round for 20min or until toothpick is clean

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Alice

Reviewed: Feb. 3, 2012

This was a very easy cake to make. I made 23 cupcakes out of the batter. Similar to another reviewer, instead of the buttermilk I substituted 1/3 C milk and 1 C sour cream. I also used cake flour instead of all-purpose. The cupcakes turned out light and airy, but the only downside was they didn't rise quite as high as I was hoping for. The flavor was pretty good though!

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Lauren and Elizabeth

Reviewed: Feb. 2, 2012

I am an experienced baker. I made this recipe 3 times and am sorry I wasted my ingredients. If you like a dense cake with a texture reminiscent of corn bread...not for us!

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imtassiethatsme

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 28, 2012

I have made this twice now and I have to admit, it is the best cake mix I've found yet! The only changes I made was using powder butter milk and milk instead of water and I use the whole egg instead of just the whites. The first time I made it, I layered this batter with crushed oreos and chocolate chips. There are so many things you can do to this recipe, but it's awesome without all the extras!!!

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MichelleU

Cooking Level: Expert

Reviewed: Jan. 26, 2012

Delicious cake with wonderful texture for decorating. I did add instant vanilla pudding to the mix for a little extra moisture and it was great as it didn't make the cake too soft for stacking additional layers (some styrofoam decorated) on top. Highly recommend this one!!!

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Angie

Cooking Level: Expert

Reviewed: Jan. 21, 2012

I made this cake exactly how it is in the recipe. It turned out perfect. Good plain or with frosting. I found the layers to be thinner than I normally like. Next time I will make this recipe into cupcakes or a single 9 x 13 pan size

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SunnyDaze

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Ladner, British Columbia, Canada

Reviewed: Jan. 13, 2012

I've made this recipe three times now, and it has been a smashing success every time! I've had three people ask for the recipe. I'm off to buy ingredients so I can make it for my son's birthday party tomorrow :)

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npk74

Reviewed: Jan. 12, 2012

OMG - that was amazing! My entire family loved it.

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Angie

Reviewed: Dec. 31, 2011

So like some of the other reviews this cake is a little too dense and did have a funky cornbread taste. That being said it was moist and texture was good. In the future I would only use this recipe for a pound cake recipe rather than a white cake recipe.

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