This has been my favorite yellow cake recipe since I found it. But, today I used cake flour instead of all purpose. WOW!! It raised more than usual and turned out lighter and fluffier than ever.
Still the best. And no, it does not taste like cornbread at all.
My 15 year old and I make this cake so much, I had to post again. This is the ONLY yellow cake recipe we use. It's sweet, flavorful, light and fluffy. Perfect basic cake for anything. As I posted in an earlier review--thoroughly creaming the butter/shortening (I use 50/50) and sugar is essential to get the right texture in the end. YUMMY!!
Was this review helpful?
1 user found this review helpful
This has been my favorite yellow cake recipe since I found it. But, today I used cake flour...