Reviewed: May 28, 2012

I beat my sugar and butter for 8 min. Used Egg Beaters for eggs and 1/2 c. Splenda/sugar mix. And, added 1/4 extra milk (1%). Usually, a good tasting batter will yield a good tasting baked good. This batter had a good consistency - not pourable but easily spoon-able. And the taste was wonderful. I marvel at how those ingredients taste like cornbread, but they do! The texture is a good wedding cake texture, however. Not too airy and not too dense. I made a butter-cream frosting and am eating a cupcake now. So, it is edible, plus, I like cornbread. Would probably be even better with a chocolate frosting (to better mask the cornbread flavor.)

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Reviewer:

KathyBarbieri

Reviewed: May 26, 2012

I made cupcakes for my child's bake sale from this recipe and they were a HIT! I added some maple (I am not "by the teaspoon" person, so just eyeballing I'd say maybe 1 tablespoon, little more?) and the kids LOVED it. Adding maple gives it a great snap. I frosted them half vanilla and half chocolate. VERY moist and fluffy, I also don't get why others are saying dry or dense. :)

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Reviewer:

terrii

Reviewed: May 26, 2012

This cake is perfect!!! It tastes just like a sugar cookie. I use it for cupcakes and add chocolate frosting or vanilla frosting with some fruit, but it would be great with anything. So glad I found this recipie.

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Reviewer:

Sarahjm14

Reviewed: May 23, 2012

Just used this to make cake pops. Perfect recipe!

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Reviewer:

mariec

Reviewed: May 23, 2012

Last week I tried the recipe, but I made cupcakes. They came out delicious. The cupcakes were fluffy and melting in my mouth. Really easy to make, fast and amazing. Thank you for the recipe

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Reviewer:

subsemnata_x

Cooking Level: Beginning

Living In: Vail, Colorado, USA

Reviewed: May 22, 2012

Not good. I regret to write this review because I am an easy-to-please sweets lover. Others were right when they said it tastes like cornbread: same texture, but sweeter. Frosting does help.

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Reviewer:

Karen

Reviewed: May 21, 2012

I was really nervous trying this recipe for the first time for a friend's birthday but it came out great. White and yellow cakes do tend to have that cornbread texture sometimes, but this one did not. I looked at many users' comments and came up with the following adjustments: I doubled the recipe to make a two-layer cake. I used 1 tablespoon of vanilla bean paste and 1/2 tablespoon vanilla extract. I also added an extra 1/4 cup of milk to the batter. I'm not sure if this is what really helped, but I beat the batter for a long time at every step before adding the flour (once you add the flour, only mix until the ingredients are combined). The cake was delicious, and although I over baked it a little bit (watch it carefully because it will go from under-cooked to over-browned very quickly!), it still turned out great. I will definitely be using this recipe again. Next time I'd like to try making cupcakes with it.

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Reviewer:

stella_illuminata

Cooking Level: Intermediate

Reviewed: May 21, 2012

So easy and yummy. I added chocolate chips to it and made cupcakes for my babys 1st bday.

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Reviewer:

jmarti

Reviewed: May 20, 2012

excellent and easy recipe. I substituted coconut milk for the regular milk and it was extremely moist and delicious. yummy.

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Reviewer:

Kalynn Sinnamon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: May 20, 2012

simply the best white cake I've ever made. It has a nice sugary crust while the inside is dense yet soft and fluffy. Works well as both a cake AND cupcakes! I made sure to beat the sugar and butter for 10 minutes (set a timer!) and beat each of the eggs really well before adding the vanilla. Also, instead of using regular milk, I added white vinegar to the milk and let it sit at room temperature for 5 minutes before adding it to the batter. So I used 2 tsp of vinegar per 3/4 cup of milk. Someone suggested 3/4 cups of milk and they were right! And absolute keeper, my dad was like "how come you only gave me half a cupcake? I want a whole one!" haha! If an old asian dude says that, this recipe must be good! Thanks so much scottosman for the recipe!

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