I've made homemade cake many times but for some reason this one turned out quite eggy. It needs more flour to even it out or maybe less eggs. Not happy with the waste of ingredients.
This is the best basic cake I have ever made! I use it for my rum cakes.... and it is always a hit!
aww! the best yellow cake from scratch i've ever made, i used it for my cake balls :)
WOAH!!! I made this recipe for Chocolate CHip Cookie Dough Cupcakes from this website...the other recipe is bleh...but this yellow cake is YUMMM! SUper moist and rich, light and flavorful. THis is my new go-to recipe for yellow cake! I didnt want to buy cake flour so I researched online and found that for a substitute you can make your own: for every 1 CUP of all purpose flour:remove one tablespoon flour and replace it with 1 tablespoon of corn starch...sift 4-5 times.
This cake was perfect!!!!! Not very moist though, but still everyone loved it.
Absolutely wonderful!!
WOW!!! I have been looking for a long time for a good "basic" homemade cake that is NOT heavy and dense and I've finally found it. I did change two things based on personal cake baking experience/preference: I used half butter/half butter-flavored shortening, and I used 2 less eggs but whipped the all of the egg whites to peaks with a dash of cream of tartar, and then folded them in at the very end... LIGHT, perfect moist crumb, baked up evenly. Popped it in the FREEZER for 15 mins to cool (TIP: this makes your cake super moist). This time I did a nice dark chocolate cream cheese frosting, but from here on out I will forever use this recipe in place of a boxed cake mix for so many different kinds of cakes... total keeper!!!!
oh man, this is perfect. the flavor, the texture, the moisture: PERFECT. might be the best cake i've ever made.
One of the best yellow cakes I've ever had! This is my second time making a cake from scratch and it couldn't have been easier. I wouldn't recommend storing it in the refridgerator -will dry it out a bit. Also, I didn't find the need to alter the ingredients at all - was great as is.
Good basic recipe, I liked it. I might add a bit more vanilla or almond extract next time just to intensify the flavor, but the texture was perfect. I did make a point to use cake flour and to beat the butter mixture until it was really fluffy. The cake came out moist and light. If you're new at baking from scratch, sort the reviews by "most helpful" - there's some good advice there.
Wow! I've tried about 6 different recipes for cake on here and this one beats them all! I too used 4 whole eggs and all-purpose flour but man, OH MAN was this WONDERFULLY MOIST and DELICIOUS!!! I felt guilty putting frosting on it, it was that good, but I had already whipped some up. This is DEFINITELY my new staple! THANK YOU SO MUCH!!!
This cake gets 4 stars simply because everybody who tried my cake loved it. I paired it with a homemade caramel icing and my mom-in-law said "this cake is the ------- bomb! " which I was glad to hear. But in my opinion, it was a bit dry. oh well, if they like it, I love it :)
The cake tasted okay, but the texture left a lot to be desired. As other people have said, this cake was still pretty dry. Another reviewer suggested substituting oil for butter, which I later tried, and that did help make the cake more moist, but not significantly -- it came out less dry, but heavier and still very dense. I would not make this again. I'll continue my search for the perfect yellow cake recipe.
Super yummy! I followed the recipe as written. If you don't want to throw out the egg whites, may I suggest these yummy recipes (from allrecipes.com) that call for egg whites: 1) Quick and Easy Peanut Butter Oatmeal and 2) Forgotten Cookies II. Both are yummy and used ingredients that you probably already have on hand!
Yum!!! I used this recipe to make cupcakes for my daughter's 8th birthday. (only bake for 20 minutes if you are doing cupcakes) They were light, fluffy, and perfectly sweet.
I tried this recipe and it was TO DIE FOR!! The cake is very moist and not too sweet....just perfect!! I have been looking for a homemade yellow cake recipe for a very long time and was tired of making yellow box cakes. I am so glad I ran across this recipe and tried it...it is definitely a keeper!
Used this recipe for both yellow and chocolate cakes and cupcakes. Extremely moist and very tasty! Love it!
I followed directions to a T and it came out dense, bland, and dry. The 'batter' was like cookie dough. I've never seen such a thick cake 'batter' before. I put some much time and effort into this cake and it was totally NOT worth it. Very disappointed.
Perfect moist and tasty cake every time. My new go to recipe for yellow cake. I love it family and friends love it. I can't say enough about it. Follow directions people.
Best yellow cake I have ever made from scratch. I didn't have cake flour; I used the AP with cornstarch substitute and it seems to have worked very very well. I sifted the dry ingredients 2x and made in one 9x13x2 pan and just watched for "doneness." I am frosting with buttercream. Will NOT use another yellow cake recipe unless it's proven to me beforehand it's better than this one. Totally worth the effort.
This is the yellow cake recipe I have been looking for for years! Very good. I used just regular all purpose flour and it still came out great!
Excellent recipe. Would like to modify by using regular flour, a little less on the sugar and maybe 3 instead of four eggs. Love the texure! real homemade. My husband prefers a moister texure like box cake recipes, but only for yellow cake. The hubby and my Father-in-law enjoy yellow cake with a whipped cream frosting. I love it just as it is!
WOW!!! What an AMAZING recipe!!! This was the yummiest cake I have ever had! We ate it so fast that I didn't even get to put frosting on it! This cake is so light, fluffy, moist and is so flavorful. I don't see how people are having problems with this.... as long as you carefully follow directions and measure properly it comes out wonderful! I've made it both as cupcakes (bake for only 20 minutes) and a cake and it has come out delicious both ways! Have not made one change, this recipe is perfect as is!!! Thanks so much!
Excellent!! I never made a cake from scratch. It was super easy and SUPER good! I didn't even ice it before tasting it. I made cupcakes and only baked for 18 minutes. The recipe only made 21 cupcakes. I didn't have cake flour so I used 1 3/4 cup all purpose flour and 1/4 cup corn starch as found on a website for cake flour substitution. I will never use a box mix again!
This is a absolutely fabulous cake. It is light, fluffy and moist. I used 1 cup CF and 1 cup AO flour because I ran out of CF. I also used 4 yolks and 2 whole eggs. I baked it in a 13" round and it took 20 minutes.
This is the best yellow cake recipe yet. Just trying the find the best frosting for it...
Interesting cake... 1) The batter is really, really think - like a very soft play-doh 2) the texture is nice/cuts nice/has a nice crumb to it/not grainy as others have mentioned 3) its not sweet. It just doesn't taste like cake. Even frosted, you feel like you've frosted a muffin or piece of sweetened corn bread.
Delicious and easy. Definitely recommend this one! I ended up using 4 whole eggs instead of just the yolks (didn't want to waste anything), came out perfect.
This is the best yellow cake recipe I've tried so far. I made sure to really beat the sugar and butter well...for a few minutes. I made cupcakes and while they tasted great, they weren't very attractive. They had little holes all over the tops. I don't know if they were air bubbles or what. But, it didn't much matter since I frosted them. I added some cinnamon to half of the batter and frosted with my own buttercream recipe and sprinkled cinnamon sugar on top to make a snickerdoodle version. They were so good!
Absolutely delicious! The only thing I changed was that I added a 1/2 cup of sour cream (I do this automatically anyway). My kids and husband loved it. We did this as a last-minute thing, pulled it out of the oven at 9:15 and by 9:45, half of it was gone!
Only change I made to this cake was using All Purpose Flour instead of Cake Flour. However, I did sift the flour to try to make it fluffier. This cake did not rise, and tasted like sugar cookies. Agree with others that it had a cornbread texture -- grainy. Not a fan. Will not make again.
Probably the absolute best yellow cake I've ever eaten. If you don't overmix and if you carefully measure your flour (fluffing it before scooping) it comes out great and not dry at all. I've used this in a two layer cake and for cupcakes and both were wonderful. In fact, the cake was the star of the show, not the frosting - just the way it should be! This really is a fabulous recipe. Thanks for sharing!
I was looking for a plain yellow cake for a long time and finally I found it! This is very good anf you can eat it plain or any any toppings or frostings on top. My boyfriend loved it too! Thank you.
I have tried a variety of cakes and recently started learning techniques in patisserie, and while the French are not typically known for cakes - this cake could change their minds. I made this cake with a chocolate ganache, then made a strawberry swiss meringue buttercream to seal the prized cake. It was fabulous, light, airy, with a small crumb and delicate texture that was still able to stand up to a dark chocolate ganache. Think of a Neapolitan that has been elevated.
SOOO good! Box cakes are full of preservatives and junk you can't pronouce. Make a real cake from natural ingredients, it's so simple with a great recipe like this. I used 4 whole eggs as another had suggested instead of 8 egg yolks and it was perfect. DO NOT forget to beat that butter and sugar for several minutes at least until it turns that very pale yellow and becomes creamy and whipped. I don't know exactly what it does to the batter but it keeps the cake moist and makes a real difference in the outcome. I didn't frost it, just sprinkled powdered sugar on top and it was perfect for our (my daughters and me) little tea party!
WOW!! This cake is soooooo good! Moist and spongy! DELICIOUS!
Great recipe! One word of advice though. Follow the directions exactly!! If you are not happy with your cake, you either didn't follow the directions exactly or you overcooked your cake. I did both the first time. The cake was very good anyway but take the time to follow the directions and you will be much happier with the result.
Wow! This was my first scratch cake, and man was it a winner! Unbelievably light and fluffy! I used 1 whole egg and 6 yolks (because I broke the first yolk), and otherwise followed the recipe to a T. I used cake flour, sifted the dry ingredients, used an electric mixer to completely beat in 1 yolk at a time, and alternated adding milk and flour just like it says. The result was a thick, beautiful batter--much thicker than box batter. I was almost concerned about it, but it rose beautifully and turned an even, light golden brown on top. Bake time was specific to my oven--you just have to watch it. This cake was superior in every way. Amazing texture, excellent taste. I will never by a boxed yellow cake again!
I thought that this was a GREAT recipe. I tweaked it a little bit to make it my own. I used 1/2 cup butter and 1/2 cup vegetable oil and I just used 4 whole eggs instead of wasting egg whites. What was achieved was a super moist yummy yellow layer cake.
I made this today for my MIL's birthday. I've never made yellow cake from scratch and this tasted wonderful. User error though, I overbeat the batter toward the end (unintentionally) and the finished product was somewhat dense. Definitely my error. DH and MIL loved the cake though! I will be making again and will watch my beaters more carefully ;) Thank you!
This cake was a disappointment. It was dense, dry and crumbly. It was more like a Mexican yellow cake but not a good version. It fell apart after it cooled and I tried to transfer it to a platter. And the frosting wouldn't stick.
Very Easy, Tastes Good. I'm a novice at baking. This was the 1st time I've ever made anything with just egg yolks - lol. I halved the recipe but did everything else exactly and this cake is very very good. I was surprised. It has an excellent consistency/feel to it. Its a light crumb, but not quite as light as angel cake (one reviewer said this and it doesn't taste that light to me). * If you are used to box cakes this cake may not be for you, but I still think you should try it and dump the box. Box cakes are so artificial tasting. I will be using this recipe for my birthday cake! lol Really nice and really easy. Thanks, David.
I finally tried this cake because I had exactly 8 leftover egg yolks in the freezer. I made it with half butter and half 80% vegetable oil margarine. It was very good. I planned to frost it with caramel frosting. After tasting a little piece I trimmed off for my hungry impatient toddler, I decided to leave it unfrosted. I don't recall ever saying nah I won't frost this one. This is a very rich, very moist cake. It's good as is. (If folks are having trouble with baking scratch cakes with recipes that seem to work for others...1.)Make sure all ingredients are room temp, including the milk. This is very important. 2.)Cream butter and sugar VERY well. I only have a hand mixer, so I know it works just fine for this. Be patient and cream well. 3.)Don't over mix after the flour and milk are added. Mix more than you would for muffins. Blend well but don't go crazy. 4.)Test your oven temperature on both sides. 5.)DON'T GIVE UP! After a half dozen scratch cakes, they'll start tasting really good. After making a dozen+ of them, they'll start tasting great.) Thanks for a great recipe!
This is the best yellow cake in the world. I made it for years with all purpose flour, substituting two TBSP per cup of flour with corn starch, and it turned out well. Recently, however, I made this recipe with cake flour, and it was so much lighter--absolutely PERFECT! I top this with the chocolate icing recipe on the back of the Hershey's unsweetened chocolate container, and it's delicious. It also makes good cupcakes; you just need to watch them and take them out before the cake starts to brown.
This is only the second cake I've made from scratch and is turned out PERFECTLY! I took the advice below from another satisfied baker and added a little canola oil at the end (approx 1.5 Tbs), and the cake was moist and packed with delicious flavor. Well worth the cost of all those organic eggs. ;-) I paired it with a Swiss Meringue Buttercream icing (from Martha Stewart's site) and the compliments were fast a furious at the birthday party last night; my mother called it "the best cake she'd ever had." I will definitely make this one again. Thanks, David!
Light and fluffy is what i got. Plus it was tasty! I just altered it a little. I didn't have cake flour so I used all purpose flour took two tbsps out and added two tbsps of corn starch (another way of making cake flour). Instead of egg yolks I used 4 whole large eggs and used low-fat buttermilk instead of milk. I made mini cupcakes and we're in the oven for about 15 minutes at 350°F. Hope that helps a few.
Used this recipe last week Saturday for a wedding, tasted great and there wasn't any wedding cake left at the end of the day. This was the third recipe I tried and loved it. I would definitely use this again.
Ok, i made this about a year ago and I thought it was aweful. This week my mother in law wanted yellow cake and for lack of a better recipe, I used this one and it was fantastic. I don't normally screw up cakes, and I still don't know what I did wrong...great cake though
I made this cake for my son's birthday at his request for a yellow cake. Everyone said it was very good and moist. I am not a fan of cake, but it was good to me too. This is a recipe to use if you like yellow cake!!
Perfect yellow cake. The batter was just delicious. I increased the vanilla and salt a bit to suit my personal tastes. If you plan to frost this cake, make sure that you use a very light frosting. The cake is very moist and will fall apart with a stiff frosting.
Follow the directions exactly, and this cake will turn out perfectly! We used a 9x13 pan and topped the batter with fresh peach slices before baking. After the cake cooled, we served it with vanilla ice cream. Yummy!
I must say this is the best cake I ever made - and my first from scratch. It was moist and the best balance between sweet and not too sweet. Great Cake. I made it with the Rich Chocolate Frosting recipe from this site.
Just so you know, my original review is below (I gave it 5 stars). Must have been beginners luck. I have tried this recipe again FOUR times since this review and EACH time the cake came out absolutely awful (taste, texture...everything). I guess it was a one-time fluke. I really thought I had my yellow-recipe. I guess I was wrong. ORIGINAL REVIEW: All I can say is wow. I finally found my yellow cake recipe. This cake is amazing. Nothing comes close to this. For those who wrote negative things obviously did not follow instructions carefully. I took naples advice and sifted well, creamed sugar and butter well, beat in egss very well one at a time, and put the flour mixture in little by little while still beating (pouring milik in the middle and ending with flour again). I also used 4 whole eggs instead of egg yolks.
I tried this recipe and it came out great! It was moist and delicious! It tastes even better with chocolate icing! I will definitely be using this recipe again.
I read a ton of reviews before making this. Here’s what I did and it DID turn out to be the BEST dang cake. We devoured this with a basic chocolate butter cream frosting. I substituted the milk with 1 cup buttermilk and changed eggs to 4 yolks and 2 whole eggs. I took a lot of time putting the cake together creaming and creaming and creaming the sugar and butter for a while. Then I added each egg yolk at a time and still beat and cream a lot in between each one. I whisked the flour mixture awhile instead of sifting it as my sifter is too small to allow the salt through. I baked in two 8” rounds and found it only took about 20 minutes to cook. I was careful to check that early on after others talked about being dried out. This cake was not dry. It was moist and tasted unlike any other yellow I’ve ever had. Amazing Cake!
Great flavor! I used all-purpose flour, and it didn't seem to compromise the texture too much. A huge hit with the Birthday girl!
This recipe was really great. My cake was very moist.
I bake for a living and make yellow cake often..this one one of the BEST I have found! ! All I can say is follow directions step by step, and mix well..especially the butter & sugar in the beginning.
OMG....This was my first time making this for my step-sons 6th birthday and it turned FANTASTIC!!! I adjusted because I didn't have cake flour.. So I took out 2tbs out of each cup of flour and added 2tbs of cornstarch and it tuned out great.. This will be my birthday or any occasion cake.. Thank you David!!!
Fantastic, rich, moist cake. Added a bit more vanilla extract. Wilton Cake Release (available at WalMart) is my safeguard against cakes that may stick. No need to use wax paper...just rub is on the pan with a napkin.
Very tasty! It didn't come out of the pan very well. My cake broke.
I would give this more stars if I could. I found it to be the perfect, light, fluffy and delicious yellow cake. I added 1/2 extra of everything, yielding 3 layers, rather than 2. I'm using 2 layers for a boston cream pie tomorrow, and the extra... well if it gets eaten before it gets put to another use, I'm ok with that too! I added a little extra vanilla, and followed everything else perfectly. I found the batter to be incredibly light and fluffy, obviously leading to a light and fluffy cake. This was amazing! Thank you so much!!
This is very satisfying cake. The flavor it great. It was nice and moist and it was a bit heavier than a store-bought cake, which I like. My go to yellow cake recipe now.
This was a great cake that I had no problems with whatsoever. It was not dry, and it froze great before I cut it into layers. It tasted wonderful in combination with a modified version of Special Buttercream. I didn't use all of the batter because I baked mine in two very small oval pans, only filled them barely half full. Do make sure to grease your pans very well, the cake will stick if you don't.
I was VERY careful to follow the directions and adhere to proper baking procedures, but my cake still turned out on the dry side -- more a shortcake consistency than regular, moist cake. And the taste was more similar to pound cake than yellow cake. I really don't know what I did wrong, so I don't know if I'll make this again. It was a lot of painstaking work for the result I got. We had to eat it with strawberries to cut the dryness.
Tasted more like scrambled eggs than yellow cake, and the texture wasn't so great. Not really dry, just not flavorful like I was hoping. The only thing going for this cake is that the batter tastes good...that's about it.
I've recently begun baking from scratch. This cake is amazing. It was moist, buttery and fluffy. It came out great. I will defiantly be using this recipe in the future.
I made a 3-D dinosaur cake for my sons 5th birthday and it called for a cake made by scratch that was more dense than a box mix. This recipe was perfect and the taste was amazing. I highly reccomend this to anyone. Absolutely delicious.Thanks to David for this recipe.
Just ok. Still not moist enough.
I made this recipe into 24 cupcakes and it is AMAZING! I baked at 350 for about 20 minutes for the cupcakes. I didn't change the recipe at all and they baked perfectly; very level for decorating, moist, and spongy. Definitely take the time to sift the dry ingredients together. Also make sure to cream the butter and sugar very well, and add the eggs in slowly. This recipe is a keeper!
This was so prefect, thank you. I am making my daughters birthday cake and this was moist and soft and OMG i was in heaven eating it i just cant describe how great it was and i dont think i am doing it justice. Thank you again. Ill never ever ever buy a box mix again.
This cake has the most amazing flavor!!
Warning: If you are looking for a light and fluffy yellow cake like what you get in the box, then go to your grocery store and pick up prepackaged cake mix. That being said, this cake is good. It's definitely a heavier and denser cake than you might expect if you are used to box cake mix. It is still very moist though. I made everything as written with the exception of using all-purpose flour instead. We sifted the all-purpose flour twice and then measured the 2 c. out after so it would be nice and fine and silky like cake flour. I made my own frosting using the Vanilla - Chocolate Powdered Sugar Frosting recipe on here (highly recommended...I did the chocolate version) This cake is good, but I don't feel like it's outstanding. If I wanted to make a yellow cake again, I would still probably experiment with some other recipes. I agree with the people on here who commented that it has a slight sweet cornbread flavor to it. The texture is nothing like cornbread, but it does have a subtle hint of that taste to it. If you are looking for a good cake that you know will turn out, I would recommend this. If you have time to test out some other recipes to compare and contrast which is best, I wouldn't hesitate to do that though either.
made this recipe into cupcakes and they came out very good. I'll be sure to use this recipe again next time i make yellow cake!
This is our new go to birthday cake. It taste real, not like box and chemicals. Very very good.
This recipe is fabulous! The cake is so moist and tasty. I used it to make cupcakes and they came out perfect. I followed the directions exactly and had no problems whatsoever. I did use regular flour but it made no difference. I used a knife to test when they were done. Perfect!
This is the BEST yellow cake recipe there is.My search ends here. I think it's so moist. It is not dry as others have stated. If you think it's too dry you're either not measuring the ingredients properly, not using the ingredients stated in the recipe, or you're overbaking the cake. I was unsure about 8 eggs but it turned out great useing our home grown eggs it was so yellow!
I made the cake and it came out really good! This was my first time making a cake from scratch and it came out perfect. The batter was thicker than the box kind. I used a 13x9 instead and it worked great. I topped it with chocolate frosting and sprinkles. LOVE IT!
This cake was great. I did make two modifications based on other reviews: I used 4 whole eggs instead of the 8 yolks, and for each cup of flour (I was using all-purpose) I took out 1.5 Tbs of flour and substituted 1.5 Tbs of cornstarch. I also did sift the dry ingredients twice. The cake came out very fine-crumbed and dense without being too "heavy"--almost like a pound cake. I'll make this again.
the consistency was a tiny bit off, but it garnered many compliments and was perfect with "chocolate frosting" from allrecipes.
I have been searching for a moist, yellow cake recipe and have tried many that have unfortunately turned out dry, heavy or just not quite right. This recipe is GREAT. I followed it to the "T" and it came out wonderfully light and moist with a very buttery taste. Thank you! Thank you! Thank you David. Definitely a keeper.
This recipe was surprisingly good! Better than another one I used on this site. I made them into cupcakes and baked them for only 15 minutes. They came out perfectly done. Next time I will fill the paper liners only half way though instead of 2/3 because they overflowed out of the pan and ran into each other. This recipe is definitely a keeper.
I made this cake for our "March birthdays" family get-together after convincing my mom to let me bake the cake instead of her usual boxed mix. This was SUPERB and got rave reviews, including several from those used to finer restaurants & bakeries! Yes, it was not quite as moist as the pudding mixes, but it also tasted genuine w/o the fruit loop aftertaste. If you can get free range eggs, it will be the most gorgeous golden color to compliment a delicious rich flavor and texture. Follow the directions and David's Yellow Cake will become your go-to recipe! Thanks David for sharing your treasure.
I've was looking for a great basic "scratch" recipe for birthdays cakes etc and this is it! Have made so many cakes using this recipe in the past year (using 4 eggs instead of 8 yolks as per other reviewers) and they always turn out perfect. Tastes great with buttercream frosting
got better with age, interesting enough. seemed very dry the first day... but maybe it is just because I'm used to the box cake mix.
This is so good that I've erased several sentences to find the perfect beginning to my review... I really don't know how to start other than to say that this really is the cake that birthday dreams are made of. I have been looking, experimenting, and researching for many years to find the perfect yellow cake, and it was this simple the whole time. This is absolutely the best cake I've ever tasted (let alone made), and that's coming from a professional baker with a healthy obsession with cake. I'm taking the time to write this review because I feel that the recipe deserves it, and other people doing their research (as I was) might benefit from it. If you are having trouble with this recipe, just remember that EVERYTHING matters when it comes to baking. No substitutions or shortcuts will get you the right result. The butter and sugar should be beaten until the mixture looks almost white and fluffier than whipped icing (this takes at least 5 minutes on medium-high speed on a stand mixer; don't worry, your patience will pay off). The flour must be sifted, and all-purpose flour will NOT work the same as cake flour. If care is taken to follow all instructions exactly, this cake will not disappoint!
Oh my goodness, I'm in heaven!! I have recently been diagnosed with some food allergies and can't eat boxed cake mixes. I was looking for a cake recipe that I can eat to make for my son's birthday party this weekend. I halved the recipe to make a small practice cake, and all I can say is YUM!! I didn't even wait for it to cool, it smelled so good! Deliciously moist and flavorful. Even if I wasn't allergic to the ingredients in a boxed mix, I will never eat one again after trying this cake. Thank you, David!!!
Loved it!!! Very moist and delicious, definitely a keeper.
Great taste and SO easy to make. You definitely have to follow directions though. A tip for those worried about dry cake: combine 2 cups of water and 1 cup sugar. Bring to a boil for 3 minutes and then let cool. Pierce your cooled cake layers with a fork and then use a spray bottle to distribute the sugar mixture. *Note: DO NOT spray the layers too much or they will become soggy! Just a few spritzes...you will have a lot of the sugar mixture left over. This is a great way to add moisture to a dry cake without starting all over
I made this cake last night, and was feeling a little nervous because of the reviews. I followed the recipe to the letter and this cake was the best "from scratch" cake i have ever made! It was very moist and fluffy! This one is going in the family recipe stash! Thanks for sharing it!
I'm a reasonably good baker, but for some reason, I can't ever get cakes quite right - particularly white or yellow cakes. But this was a rare success! It's moist and rich and tender and will be my 'go to' standard cake recipe from now on. Thanks very much for sharing the recipe!
This is a great cake! Made it for my daughters b-day and used Rich Chocolate Frosting from this website. Had many compliments. I was apprehensive at first because the recipe calls for 8 egg yolks, but it really was quite good and stayed moist even after 2 days. Will definitely make again. Thanks! p.s. Try the frosting -- it was out of this world!
Moist and delicate flavor -- I will never use a box again!
i made yellow cake recipe for the first time and it makes a supermoist cake ... i havent tried any icing yet .... will try it next time...
I made this recipe for a friend's birthday. It was easy to make, and didn't have a lot of ingredients and it came out fantastic!!! I would definately make this again. I paired it with creamy chocolate icing, decorated it and it was good to go!!!Mmm!Mmm! Thanks David!!!
I don't think I've EVER made a from scratch cake before, but when my Guy told me he wanted a yellow cake with chocolate frosting for his birthday, I couldn't think of any reason not to bake him one. This recipe was VERY easy to follow and turned out BEAUTIFULLY! The batter was a tad thick (almost like brownie batter) so I did add a couple of TBSP more of milk in at the end just so it would be more like cake batter. Over all it turned out AMAZING and my Guy LOVED it and everyone commented how how moist and delecious it tasted and I will most definitely be making this recipe again! Thank you for making such an easy recipe to follow! Now I can't wait to bake another cake...from scratch!! =D
This was delicious. This is a simple and easy recipe. I read some reviews before this and use 4 whole eggs instead of eight. And like most people I also will say this is the best yellow cake recipe yet!
I love this cake, its simple and just delicious! It came out spongy, soft and light. I've made this recipe a few times, each time better tasting! It got a little sticky in my cake pan so i lined it with wax paper, and it came out just perfect! You could substitute the 8 egg yolks for 4 whole eggs, unless you want the proper Yellow Cake. Its what I did each time and it comes out great! I also put a little extra baking powder so i got 2 high cakes, about 8cm each. Usually too much baking powder hardens the cake, but 1/3 extra the amount wouldn't hurt. Also, for icing this cake you might want to crumb coat and refrigerate it first, because it can get a little crumby...and many thanks for sharing, wonderful recipe!
The people that gave the cake good reviews must have been lucky? My husband still is complaining a week later how awful the cake was. the only redeeming thing for this cake was the quick King Arthur buttercream frosting recipe. Awful would never ever try again.