Reviewed: Nov. 25, 2009

This cake has a good flavor, but mine came out dry. I'm not sure I'll use this recipe again.

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Reviewed: Nov. 21, 2009

The only change I made to the recipe was using oil because butter/shortening is really expensive here in China. The cake was soft, moist and tasty -- very easy to make! Great recipe.

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Pillowtrot

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

I have tried this recipe twice and both times it has come out with an over bearing taste of baking soda. I will try again with a few adjustments and see if it will do better. But thank you for a foundation..

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Foody320

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Reviewed: Sep. 18, 2009

This didn't work out for me. I made this a first time, and added cocoa powder in it to make it chocolatey. It came out very dry even when I added more liquid and sugar to it. The second attempt, the cake came out llike a cornbread consistency as another viewer said, and the middle dropped with a split in the middle. My baking powder was "not" old. I won't be trying this a third time.

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Sep. 8, 2009

I made the white cake from this recipe & I didn't care for it at all the cake was not moist.

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kay104kay

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Sep. 7, 2009

I just used this recipe for the second time today. My first attempt was an epic failure. The cake didn't come out as cake at all.. it was more like cornbread. It was dry and yellow like cornbread. I followed the instructions and ingredients exactly so I figured it was because I didn't have enough elbow grease to mix properly. Tonight, I tried again using a hand mixer. The cake baked beautifully. It looked like cake and smelled more like cake than the first one, but I was worried when I smelled a hint of cornbread. We tried it out after it cooled and I frosted it.... It was not as great as most people (who altered the recipe, I've noticed) on here said it was. It was fairly moist but it still had the faint taste of cornbread mixed in and not much cake flavor. I don't think I'll be trying this recipe again.

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SwayMyWay

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Reviewed: Sep. 2, 2009

This is a VERY good cake! As far as one reviewer stated that it was not sweet enough, well it was plenty sweet enough for us, very sweet and flavorful in fact. I could have eaten the whole thing without icing. I did make a few changes when making this recipe. I used butter in place of the shortening, I cut the baking powder down to 2 1/2 teaspoons, I sifted the salt, baking power and flour twice, and I added 1/8 tsp of almond extract for more flavor. Very nice cake. I also reduced the baking time to 28 minutes, well at least that's how long it took for it to bake in my oven. I wanted to try out a few recipes before making a cake for my son's birthday in a few weeks. I think this one will be a winner!

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Jennifer Campbell

Cooking Level: Expert

Living In: Toxey, Alabama, USA

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Reviewed: Aug. 29, 2009

I followed this recipe exactly. It tastes like Jiffy corn bread mix and also stuck the pan. The cake is all torn and cannot be served. Don't waste your time with this recipe, it really isn't good. Very crumby and not sweet enough. I make cakes from scratch all of the time and this recipe is a dud!

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Megan

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Reviewed: Aug. 29, 2009

Great recipe. My husband said that it tasted like a yellow cake out of a box!

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gdat

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Reviewed: Aug. 23, 2009

AMAZING!!! This cake turned out wonderful! I did cut down the baking powder to 2 tsps, but the turnout was beyond words! Light, fluffy and moist!! It you are looking for a cake that tastes similar to store bought box mix, this is it!!! I will NEVER buy cake mix ever again!!! Thank you for sharing this one of a kind cake recipe!

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LibbyCorysMom

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Reviewed: Aug. 23, 2009

Yummmmmmyyyy!!! Good, quick, yellow cake. Moist and DEEEE licious!!

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Cindy A

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Reviewed: Aug. 16, 2009

This cake is delicious. I overlooked the instructions that called for creaming the sugar and butter, my bad. I mixed all the dry ingredients including the sugar(i didn't have enough sugar so I used 1cup of white sugar and 1/2 cup of powdered, then I added the wet ingredients. I also added some flaked coconut for variety. Baked for about 45 minutes. I came out great. I gave it 4 stars because I changed the recipe just a little

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ladi

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Reviewed: Aug. 12, 2009

This cake came out AWESOME..My neighbors tried it and said it was excellent, this coming from a man that doesn't always eat sweets. In fact, he asked for another slice. Thank you sooo much!!

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Dale's Mom

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Reviewed: Jul. 30, 2009

Excellent yellow cake. Followed the directions exactly, and the cake came out great.Iced with a chocolate glaze and served with a scoop of vanilla ice cream. Make sure you use room temp butter and eggs. Other than that follow the directions, and you will get a moist, delicious cake.

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Cubiccube

Cooking Level: Intermediate

Home Town: Grand Island, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 16, 2009

This cake came out dense and moderately dry, I followed the directions immaculately. I was very excited to make a cake from scratch and expected a wonderful tasting one, but was dissapointed. It also needed more sugar than the recipe calls for, and you could almost taste the eggs. If you insist on making this cake(which i wouldn't personally recommend), add more sugar and two eggs instead of three.

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Dropofthehat

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Reviewed: Jun. 29, 2009

My sister and i tried to make this cake. We followed the directions. We put it in the oven and after few moments we smelt something burning. When we went to check on it. It had pretty much exploded. It was all over the racks and caked on the bottom of the oven. We had to turn off the oven and let it dry a little before we could even pull it out of the oven. We had to throw away the pans. We spent over an hour scraping bits of this cake off of the racks. We still have not finished cleaning the bottom of the oven. To top it all off it smelled absolutely awful. I was very disappointed with this recipe. It looked nothing like cake. I will NEVER make this again. I might never even eat cake again.

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Eric Foreman

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Reviewed: Jun. 27, 2009

I made this cake for an accomplished baker, I wanted to make it from scratch, my cake turned out great, the only suggestion, I followed was, to beat it till you got the air bubbles out...nice and fluffy. thank you for this recipe..........

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juju bean

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Reviewed: Jun. 13, 2009

I follow some recomendations in the reviews, this recipe came out perfect to my needs, I used for a cake for 200 people the first time, just delicious!!. I will use this recipe forever!! Many thanks

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Libier

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Reviewed: Apr. 28, 2009

This was my first time making any cake from scratch, I have always used the boxed cakes. This was very easy to understand and follow even without a wire whisk, tabletop mixer, or handheld mixer, recipe came out perfectly. I used only shortening as the recipe was written that way. The only difference I made was I only baked the cake for 37 minutes. I had the intentions of checking it at that time but when I put the toothpick in it was already done. I was very impressed, I think this cake came out better than any boxed cake I have ever made! I am going to make a from scratch fresh strawberry frosting. Will definately be using this recipe again and again.

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Cass

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Reviewed: Apr. 5, 2009

I was searching for a shortcake recipe to go with some fresh strawberries. I did not have adequate ingredients on hand, after doing a further search, found this yellow cake. I used butter, and only baked for 35 minutes. I do believe if I had baked it longer, it would have burned. The cake came out perfect, no overpowering flavors, and the strawberries on this cake, made it perfect. The only reason for the four instead of five stars, is the length of time to bake.

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JustJill

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Yellow Cake Made from Scratch

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