Reviewed: May 25, 2012

Everyone liked. Worth making again.

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poppyseed

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Reviewed: May 25, 2012

This is a great layer cake. The flavor is delicious, it is sturdy enough to use frosting, and has a lovely crumb. Thanks for a super recipe.

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Rosie

Reviewed: May 14, 2012

YUM! So moist. What a great cake base to do anything with. I didn't have almond extract so used extra vanilla. Family raved over it!

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johnsonaj

Cooking Level: Expert

Reviewed: May 14, 2012

All I can say is OMG!!! This is the best cake ever if you are looking for a white cake that doesn't taste like a chemical cake!!! I frosted with white chocolate mousse frosting...I have had four LARGE pieces today!!! My family loved it!!! Did not change a thing and we could easily taste the almond...Also made raspberry sorbet to serve on the side...PERFECT....

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Grandma Laura

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Cooking Level: Intermediate

Living In: Lake Tahoe, California, USA

Reviewed: May 7, 2012

Moist yet sturdy enough if you're carving your cake. I did find that the almond extract needed to be doubled for its flavor to come through at all. Also, if you don't care about keeping the tint of the cake white, you can cut back to 3 eggs leaving the yolks in.

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mommymeggy

Cooking Level: Intermediate

Reviewed: May 4, 2012

Nothing could make this cake recipe better because it is the best for this flavor. Thank you!

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Bobbye jean

Reviewed: Apr. 29, 2012

This cake was perfect. Great texture and the taste was amazing. Frosted with Cool Whipped Frosting from this site. Great cake! Thanks for sharing!!!

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JenToBeach

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Apr. 27, 2012

I've used this cake recipe so many times. It is the best. I've done it with chocolate cake mix and chocolate chips, and lemon cake mix. It always comes out wonderfully moist and delicious. My next test is using it with strawberry cake mix.

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AmyKen

Reviewed: Apr. 24, 2012

I made this cake for my son and daughter-in-laws wedding. It was rich and moist. I couldn't have had a better recipe. I used a white chocolate mousse for the frosting. Everyone loved it. Thank you

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Kathleen Irby

Reviewed: Apr. 16, 2012

This is a great recipe! I use this cake for birthday cakes and it is one of my most requested cakes. It quickly became a favorite and is so versatile, it goes well with everything. It's easy, and delicious! I've made it with greek yogurt instead of sour cream before and it came out great then too. This cake is my go to cake for all occasions.

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