It was okay, my father absolutely adored it but it was a bit dense for me, though the flavor was great. I added about a tablespoon of dried lavender as well as substituting almond extract.

I thought this cake turned out great. I actually doubled up the batter and used food coloring gel to tint one batch of the batter blue. I used a checkerboard cake pan I had for the center layers and decorated with some homemade icing. I think it turned out pretty well :)

I've had to come back and edit my review. The first time I tried it I wasn't too crazy about the texture, but after a second attempt I LOVE THIS RECIPE. Great moist, dense, fluffy texture and great flavor. Use clear vanilla and be sure to use real butter if you want a truly white cake. Also, don't overmix the batter when you add the flour or you'll form gluten, which will result in a tougher cake with holes and tunnels in it. I didn't have buttermilk so I mixed 2 parts sour cream and 1 part milk with great results (I substituted sour cream for all of the buttermilk before and it made the texture much more spongy - not appetizing). I also added 1/4 tsp. almond extract - you can't really taste it but it enhances the overall flavor.

I would say this is more of a yellow cake. The flavor was very good though. i will use again. I just wish i used a different frosting recipe, thats what ruined it. It was the seven min.frosting.

Maybe it was the buttermilk I used but this was not the pretty white cake I was looking for. It was not very sweet and had a yellow tint to it. Won't be keeping this one.

This cake turned out very good for me. I am really pleased with this one compared to the other ones on this site I have tried. This had the perfect texture in my opinion. It was slightly dense but moist and very flavorful, After I made modifications that I anticipated it needed based on my previous baking experience. First I used liquid egg whites because I hate wasting the whole eggs, second I used a box of vanilla instant pudding mix (small size box) to add moisture. I also added about 2 tbsp. more of sugar just because in my opinion the other cakes I tried were kind of bland. And that was it and like I said it was very good and I will definelty be using this recipe again, leave it to Taste of Home, they have the best recipes, love the recipe books I get in the mail from them too!!!! PS I just wanted to also mention that this recipe makes a very good yellow cake, by omitting the egg whites and just using the yolks and adding 2 1/2 tbsp. of vanilla instant pudding. I made one 4 days ago and still had some cake leftover (we are all just tired of cake from me experimenting lately) this morning when I was putting out the garbge and it was sticking to the bottom of my cake container because it was still moist!