Reviewed: May 19, 2012

This cake recipe is fabulous. I've tried other yellow cake recipes that turned out heavy, dry and crumbly. It is a moist, light texture and large cake. The first time I made it I used my regular nine inch round cake pans. Big mistake. It overflowed the pans. The next time I used my commercial nine inch cake pans and it turned out fabulous. I have never had a cake this size turn out so nice and moist. Wow. I can't say enough about it. I have finally found a yellow cake recipe that I am proud to have in my recipe collection.

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Reviewer:

grannyjo5

Cooking Level: Expert

Living In: North Platte, Nebraska, USA

Reviewed: May 7, 2012

Awesome cake! Super moist! I used it to build a tiramisu cake (I flavoured it with almond and coffee) so I didn't get to taste it 'au natural' but the texture was fantastic, I've finally found my yellow cake recipe! Thanks!!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Mar. 3, 2012

A bit dry. If I make again try to add more moisture. Very mild flavor that will be enhanced by a good frosting.

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Reviewer:

mamabing

Reviewed: Feb. 20, 2012

A friend of mine asked me to make a half sheet cake for her daughter's birthday, and being the fearless baker that I am, I decided to try a new recipe. I used this one and got rave reviews. I doubled the recipe and had enough for some cupcakes because it does make a lot of batter. It was yummy! I am used to making things from scratch and much prefer the taste of home made cakes to store bought, and apparently so did everyone at the party! I'm actually baking a 13x9 right now!

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Reviewer:

JLomama

Reviewed: Feb. 19, 2012

Very dry. I won't make this again.

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Reviewer:

krhardesty

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 16, 2011

This is the best yellow cake I've ever made. Really light, airy, perfect flavor. Almost like a mix cake but better. I cut the recipe in half and baked in a 13x9, came out perfect, 1-1/2 inches thick in the middle. baked for 33 minutes.

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Reviewer:

asparaggus

Reviewed: Oct. 8, 2011

Wonderful recipe! I'm not generally a fan of yellow cakes but a friend of my has requested that type for her son's birthday and this recipe has made me a believer! I made cupcakes to test it first and slightly overcooked them - all my fault - but even then, they're not dried out and still have wonderful flavor. Can't wait to try it out again for the real deal!

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Reviewer:

LaurenB

Reviewed: Sep. 29, 2011

Wow fantastic! It made 3 dozen cupcakes, moist and delicious without being too sweet. The buttermilk gives a great flavor. My family started eating the warm cupcakes off the cooling rack...didnt' even wait for the frosting.

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