Reviewed: Sep. 2, 2012

FANTASTIC!!!! I will make this again, and again, and when I think I am tired of it, I will make it again. Worked great for my daughter Barbie cake. Leftovers lasted one day.

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Reviewer:

rsinner

Reviewed: Aug. 25, 2012

Great recipe! I put seedless raspberry jam into the butter cream filling between layers & finished frosting it in the regular butter cream. My husband isn't a huge fan of cake but LOVED this one! I made it in 2 nine inch round pans....and yes, it is just like a wedding cake yummmmmmmm!!

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Reviewer:

Durango

Cooking Level: Expert

Home Town: Beaver Dam, Wisconsin, USA

Living In: Durango, Colorado, USA

Reviewed: Aug. 23, 2012

OMG, this cake is fabulous, & simple. I made it in a 9x13 & it was like velvet.

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Reviewer:

carolbirds7

Reviewed: Aug. 22, 2012

Perfect! And tastes even better on day two. Be sure you notice the ounce size for the cake mix. Most are 2 oz. less than this.

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Reviewer:

grandios00

Cooking Level: Expert

Reviewed: Aug. 3, 2012

let's just say.... WOW! I SO appreciate this recipe on so many levels! It is versatile, easy to change around to suit the needs of different palettes and it cuts BEAUTIFULLY! I made this for a childs birthday cake, approximately for 40 people, vanilla flavor all the way, it was excellent, and did NOT add the vanilla pudding mix like some mentioned, even though I had thought I should initially... and it was one of my best cakes ever. I finished it all off with a coconut buttercream frosting and had so many compliments on the texture and flavor, not too wet, not too heavy, not too crumbly... it was just very rewarding to finally find a cake i can make without worry as to how it will come out. OH and it is a BEAUTIFUL WHITE cake when it is finished baking. I make cakes from my home as a modest extra income and this one will probably be the one to bring in the "clients"! Thanks a lot.

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Reviewer:

suprmom

Cooking Level: Expert

Living In: Wolcott, Vermont, USA

Reviewed: Jul. 31, 2012

I was nervous about making a wedding cake and how it would turn out but it was outstanding! I like almond so I added a little more. It was moist even after making it a couple days ahead. This will be a regular thanks for sharing.

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Reviewer:

tanjones

Reviewed: Jul. 31, 2012

I did not care for this recipe. It's dense and gummy, with a raw flour taste. I have a degree in baking and pastry, and do a lot of cakes, so it's not that I don't know what I'm doing.

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Reviewer:

LROBDROB

Reviewed: Jul. 29, 2012

Made this cake twice before the big event, and it turned out beautifully and delicious all three times! I used a French Vanilla cake mix instead of the white mix, but otherwise followed the recipe. Received many compliments!

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Reviewer:

lbrysch

Reviewed: Jul. 26, 2012

After a disaster day of baking using a different recipe, I decided to take a chance on this one. Using whole eggs instead of whites and 2 teaspoons of vanilla (in place of vanilla and almond) this cake turned out perfectly! Using whole eggs instead of whites meant tt was sturdy enough to stack 2 feet high. (I probably used 3 eggs in place of 4 whites.) The cake was moist, didn't crumb too much, and super flavorful. Everyone is surprised when I tell them that a box mix is one of the ingredients. The other additions give this cake a gourmet flavor, while the box mix ensures the texture people expect.

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Reviewer:

micaela_anne

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Jul. 20, 2012

Made the cake with a raspberry mouse filling and it was a hit. My husband requested an almond cake for his birthday because it reminds him of our delicious wedding cake. This was a VERY close replica. I was worried because after I assembled all of the ingredients, I noted on the cake mix box that it was only 16.25 ounces, not the 18.25 needed in the recipe. Still turned out great!

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