I made this recipe side-by-side the Wilton Basic Yellow Cake... there's simply no comparison!
I made this exactly as stated [with exception of sifting the flour], even though I dislike using shortening, and it's incredible. We had a blind taste test for our family- my three year old and five year old both adamantly declared this one the winner, and my husband and I had no hesitation declaring this our favorite as well.
It is light, moist [incredibly, lovely and moist, so much like my favorite chocolate cake!], and very delicate. Not crumbly or grainy, or 'eggy' or dry, it is the perfect, PERFECT cake. I can't rave enough.
I have been searching years for the right cake to add to my recipe book [only tried and tested recipes get written down] and this has already been added!! Honestly, I have tested more recipes than I can keep track of now, nothing coming close to this. Phew, no more searching!
Thank you, thank you, for this lovely cake! It will be a highlight at many many birthdays to come.
Edit: I'm now reading the poor reviews in shock. This cake is absolutely not like cornbread [yes, I have come across this in other recipes!!], and is so light! I truly think this must be user error. I know after reading several cookbooks/baking books that mixing is key. Yes, creaming the butter is vital, but it's once all of the ingredients are combined that's key- mix it at least 1min on med/high after you think it's done. Try it!
Was this review helpful?
8 users found this review helpful
I made this recipe side-by-side the Wilton Basic Yellow Cake... there's simply no...