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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Reviewed: Apr. 5, 2009

I chose this cake recipe because it look the "healthiest" and it is really good. I put fondant on it and its great.

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Renee

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Reviewed: Mar. 30, 2009

Very tasty! Will make again.

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 25, 2009

I made this cake for the cowboys. The first time a tried a layer cake. Bad idea. The layers were too thin. The batter seemed to separate on me. I made it again, this timing using 1 1/2 cups milk and a bit more sugar and baked in a 9x13 as suggested. It was very moist and tasty

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BODEAN58

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Reviewed: Jan. 27, 2009

I was excited to try out this recipe because I wanted to make cupcakes from scratch instead of using a box mix. I should have stuck to the box mix. They tasted like corn muffins and they were very dry. I had to bake another batch using a box mix that I had in the house.

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Beth Damble

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Reviewed: Jan. 26, 2009

Not a very good recipe. It falls in the center, regardless of the precautions you take, and I just didn't like how it tasted.

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Jessie

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Reviewed: Jan. 17, 2009

I was very hesitant about triyng this cake, and just in case I bought a box of mix, but I didn't use it, because this cake was wonderfull! I use 2 9 inch round pans and I didn't use the water bath, and it was great, I used for my daughter's birthday cake with Rick's buttercream frosting and everyone loved-it!

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malenloves2cook

Cooking Level: Intermediate

Home Town: Montevideo, Montevideo, Uruguay

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 9, 2009

I agree with the others that said it has a texture simular to bread.

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AYENDA

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 5, 2009

very easy and it was a little dry but good!

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TaraME

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Reviewed: Dec. 31, 2008

If I had to rate the recipe strictly on taste I would give it a five. I baked it for my daughter's birthday cake and used 2 9in pans and was hoping to be able to frost it, but it was very crumbly and basically fell apart when I tried to take it out of the pans. I wish I could find a good layer cake recipe that would rise and not crumble to pieces when I frosted it. Great on taste, poorly on staying together. Wondering if it's my Baker's Secret pans I used. Hmm......

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loves2cook

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Reviewed: Dec. 31, 2008

I needed a simple cake recipe to make from scratch with very few ingredients. This fit the bill and it was delicious too! I followed the other reviewers' suggestions and only used 2 tsp. baking powder and it came out wonderfully. I was pleasantly surprised by how well this turned out. Will be keeping this recipe.

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Christine R.

Home Town: Esmond, Rhode Island, USA

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Reviewed: Dec. 12, 2008

For someone who can barely make a cake from a box, this was awesome! I made it as a cake and as cupcakes. It came out GREAT! A family favorite, YUM! It came out of the pan flawlessly and the taste was good too. Now to find a flawless, easy, icing recipe... I'm not so good at that, yet.

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Jackie Sue

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

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Reviewed: Dec. 9, 2008

i made this cake for a big family function. it was beyond delicious. i got rave reviews. i am making it again today!!

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imprincessgoofy

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Reviewed: Nov. 30, 2008

very good

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Michelle

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Baskerville, Virginia, USA

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Reviewed: Nov. 26, 2008

Perfect, I followed the directions for the most part I did sub soymilk for reg. milk and I used butter instead of shortening. My cake was done in 32 minutes, it rose perfectly and was moist. I am pleased!!!

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Markita

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

Used warm ingredients like milk and eggs, and sifted flour. Deleted salt and also substituted warm salted butter for shortening. Added 1 box of instant pudding mix along with flour. Can we say the best pudding cake from scratch recipe ever. Made my own fudge frosting and heaven. Finally!!!

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FosterPupMom

Cooking Level: Expert

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Reviewed: Nov. 23, 2008

Not so goog

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Kenneth

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Oct. 20, 2008

I bake from scratch all the time and I am looking for a very good yellow cake. I followed all directions and the cake was DRY so don't know what I did. Will not try again.

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Sandra McCormick

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Reviewed: Sep. 22, 2008

This recipe was OK, I think I was expecting a thicker cake, since there is so much baking powder in it. And I suggest to watch the timing. I set the timer to 35min and it was a lil too done by then. :( oh well...NEXT!

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Diana

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

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Reviewed: Sep. 15, 2008

I thought this was terrible. I did not have a problem with moisture at all. I had the opposite problem. The cake kept sinking in in the middle. I made it three times making sure I did not do something wrong. Maybe it's my oven but I have never had a problem like this before. When I served it my 7 year old asked "why did you put chocolate frosting on corn bread" and i had to admit it kinda did taste like corn bread.

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