Reviewed: Apr. 30, 2011

This sounds delicous..Can this be made into a sheet cake? I have been asked to make a 2 layer cake for a child's communion, and need a good vanilla or butter cake recipe. Any suggestions?

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Reviewer:

Ashley

Reviewed: Apr. 26, 2011

I made this exactly as recipe indicates with the exception that I did not use the glaze. I used it as the cake part of Boston Creame Pie. It was wonderful. My only suggestion is that it was much better the next day when it had time to rest and soak in all flavor. The next day the full flavor and moistness came through. This is an excellent recipe! I will keep this forever!

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Reviewer:

luvtobake

Reviewed: Apr. 26, 2011

This butter cake was a hit at my husband's work. Instead of using a bundt pan, I used mini loaf pans because I wanted everyone to have their own little cake. After greasing a flouring the pans, I also used a cinnamon sugar mix and drizzled it into the pans. I found that the drizzle gave the cake a hint of sweetness. I read that some people had a problem with the cake being a little dry and I found that my cake stayed super moist and might be from using the mini loaf pans. I followed one of the reviewers suggestion and added 1/2 tsp. of cinnamon to the icing/syrup and it definitely made a difference. This recipe is definitely a keeper!

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Reviewer:

Socorro

Home Town: Martinez, California, USA

Reviewed: Apr. 24, 2011

ron liked it. i felt it needed strawberries with juice to moisten it. good flavor but when the sauce hardened, it was glued to the bottom of the cakeplate. maybe flip the cake then pour sauce over so it's on the top

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Reviewer:

JONESBOND

Reviewed: Apr. 10, 2011

This is such a hit in my house that I am making every few days.

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3 users found this review helpful

Reviewer:

Tricia W

Cooking Level: Beginning

Home Town: Woonsocket, Rhode Island, USA

Reviewed: Apr. 7, 2011

Easy recipe, perfect amounts, nice soft cake was even better with the butter sugar glaze. I really liked it yummy.

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2 users found this review helpful

Reviewer:

Pamcancook

Cooking Level: Expert

Reviewed: Apr. 1, 2011

I made this last night for a small group meeting, and it was the star of the evening. Everyone loved it--eating seconds and taking pieces home. It is very rich and moist. An excellent cake!

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4 users found this review helpful

Reviewer:

Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

Reviewed: Mar. 24, 2011

I made this (without the topping) as the cake part of a Boston Cream Pie. I was worried about the recipe because of the very strange method (mix all dry ingredients and then add wet??) and the incorrect chemistry - buttermilk requires baking soda to rise properly, there shouldn't be any baking powder in this recipe. But the reviews were all very good so I used the normal cake method (cream butter and sugar, add eggs, add buttermilk, add dry) and tried it. The flavour is excellent, but the cake was a bit on the dry side. I made 3 9-inch rounds.

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Reviewer:

kle_sam

Cooking Level: Expert

Living In: Willowdale, Ontario, Canada

Reviewed: Mar. 16, 2011

I have never had to get a cake "out of the house" but this is it! Soooo good I literally would have eaten the whole thing if it stayed. Gonna make it again tomorrow :-)

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Reviewer:

Marci Martin

Reviewed: Mar. 16, 2011

This cake was moist and delicious. My husband says this is "THE cake". No other cake should be made besides this one EVER! I followed the recipe exactly and it was perfect! I will be doubling the sauce next time though, it was delicious!

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4 users found this review helpful