Excellent basic cake recipe. I'll never use a box mix again. Made mini cupcakes with it and the family nearly devoured all the cupcakes in one day. It was a big hit.

I can't quite put my finger on it, but there was a taste I just didnt like. Maybe it has to much baking powder ? I even brought a piece in to my friend at work and she said same thing .I do like the simple ingredients it had,and the fact it only makes a small cake. But I wont make again. sorry ,it just was not for me .

I was very disappointed. It almost tasted like the flour didnt get done. Directions were a bit confaluted.

OH MY GOD!!!! This is the best cake recipe ever so so moist and flavor full. Definitly going to make it again soon. I made it exactly as the recipe says. Now i am planning on tweeking it, adding different flavor, like mocha and cinnamon. Cannot wait to eat more of it and make it again.

This cake was only ok. I switched out the a/p flour with cake flour and still remained a dense cake. Not one I would make again only due to the dense factor. It was easy to prepare tho.

Initially, I didn't like this cake but after it sat for a day, I found it to be good. If I make it again I would add more vanilla and be sure to not bake too long. I baked it on the longer side of the instructions and wish I had taken it out earlier so it would be moister. The cake has a bug crumb and is a pleasant dessert. I frosted with some rich chocolate frosting. Thank you Carol for the recipe-- a great way to use leftover cream.

I just made this cake today and it was really, really good! I read all 83 reviews before making it and decided to make the following changes because these alterations appeared in many of the reviews... I used 1 cup sugar, 2 teaspoons vanilla, 2 1/4 teaspoons baking powder and 1/2 teaspoon salt. I beat the eggs for 10 minutes before adding the sugar and vanilla, a little at a time. Came out moist and not dense. Enjoyed by all. Thanks for the great recipe (and for all the people who took the time to write up a review)!

The cake is DELICIOUS! I used the precise measurements given, except I added an extra 1/2 t. baking powder and 1 t. vanilla, as others had suggested. I can discern the salt, but I like it, and it helps balance the sweetness. I generally prefer a less sweet cake and will probably cut 1/4 c. of sugar next time. But I want to stress - the cake is WONDERFUL! As for the texture, mine came out light and fluffy and I did a couple of things to achieve this. First, let me say that I'm trying to always bake with some whole wheat flour, no matter the recipe, so dense texture is a particular concern when making cake. I used 1/2 white flour and 1/2 whole wheat. I did two things which I think contributed to the lightness of texture. First, I measured the flours, baking soda and salt in a bowl together, then I triple sifted them. Remember that old trick? It really works! I don't have a sifter, but I used my mesh strainer and it worked perfectly. The second thing I did was to quickly and lightly fold in the cream and flour by hand, with a spatula, after whipping the eggs, sugar and vanilla together. As others suggested, I beat the eggs in my stand mixer at medium speed for a full ten minutes. Then, I added 1/3 flour mix, folded gently but thoroughly, 1/2 cream, folded quickly and thoroughly and repeated. Also, I set my oven for 350 but it runs hot, so I only baked the cake for 25 min. All these things gave it a great rise! I will frost with salted caramel frosting. Yum yum!

I thought it was a great recipe. The cake turned out really moist. I added a nice creamy lemon icing and people asked for seconds! I definitely will use this again.

The recipe worked really well. I followed others' recommendations by cutting down the salt and adding more vanilla and baking powder. This is not a very sweet cake so it provides a lot of opportunities to sue fun and perhaps a little bit sweeter icings in combination with this cake.