*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
It isn't even close to Valentine's Day but when I noticed this recipe I recognized it as quite possibly a hidden gem of a yellow cake. While I didn't use the designated pans, it did "pan out." (Ha! Couldn't resist!) I did have my concerns - first, this calls for a little more milk than other, similar, recipes. Then, when I mixed it up, the batter looked just a teensy bit curdly, not as silky and fluffy as I would have liked. (or as the batter I used yesterday in "Aunt Mary's Delicious Bunny Cake" was) I made half a recipe into 12 cupcakes. I gazed at them a couple of times during the baking process (about 20 minutes) and they rose up nicely. The frosting, as I've mentioned many times in my reviews, has that 2 c. powdered sugar to 1/2 c. butter or shortening that I prize. In this instance, however, a little milk or water is needed. The cake is moist (since butter cakes can be dry I added a tablespoon of vegetable oil to this half recipe - 2 T. if using the full recipe), a pretty yellow, soft, but not so soft it's fragile, not fluffy but not dense either - just what you'd want for the perfect old-fashioned yellow layer cake or cupcake. The bottom line is that as this recipe's first reviewer I give it two thumbs up. I'm sure it would make a darned fine Valentines's Day Cake, but it made some darned good cupcakes too!.
I have always used this recipe for a great yellow cake. It is not to dense and just right when you follow it in steps. When using a mixer do not mix it for to long this will cause the batter to go "limp". Only mix to blend ingredients and move on! Love this cake!??
This was really easy...anyone can do it! Its a great base cake recipie you can add colors and flavors however you choose. I wanted to add a bit extra so I spread some cherry pie filling over the top of the cake while it was still hot;-) then I let it cool and frosted it like normal. My family went nuts over it!
This was an easy recipe very moist and delicious not grainy at all. I did add approx 2tsp. of canola oil to the recipe and made sure to cream the mixture very well otherwise stuck to the recipe exactly (add the almond extract) it adds to the flavor. The mixture was smooth as silk I filled each cupcake paper 3/4 full and baked approximately 15 minutes.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Easy Valentine's Day Cake to your Favorites