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Yellow Cake
January 28, 2011

I don't generally do this, but I decided to look at some of the reviews for this recipe, specifically, those rating it poorly. By and large I disagree with them, and can only report my own result - and here it is - MMMM-MM. Yes, it IS a heavy, dense cake - not all cakes are SUPPOSED to be light and fluffy! This cake would be ideal where a sturdy cake is needed for carving. It is rich and moist. It's deliciously, delightfully and delicately orange flavored. I was somewhat suspicious of the disproportionately high sugar to flour ratio, but I went with the recipe as written and wasn't disappointed. It might be a tad heavy on the oil, and I don't see that it would hurt anything to reduce it by 1/4 cup or so if that's more appealing to you, but I enjoyed this cake so much I'm not going to quibble about a couple of tablespoons! I frosted it with a vanilla buttercream and loved it. An orange flavored buttercream (including zest) would be nice with this too. On top of being toe-curling good, it couldn't have been easier to mix up and just HAS to be fool-proof because of it!

  1. 159 Ratings

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