This cake was ok, but it is not a white cake. It's a yellow cake. I make it twice. The first time, it was missing something and I couldn't figure out what it was. Two tsp of vanilla ought to be plenty for a small cake like this. Then I made it again the next day (for the second layer) and realized that there is no salt in the recipe. I added a scant 1/2 tsp and it was much better, but still a little bland. Per other reviews, I added a little more milk than called for, and it was moist enough and pretty dense, which was what I was after. As a general rule, when creaming butter and sugar, I add them to the mixer, turn it on and leave it while I grease and flour my pans. Usually, that gives the sugar and butter plenty of time to get nice and fluffy.
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This cake was ok, but it is not a white cake. It's a yellow cake. I make it twice. The...