Moist Yellow Cake

For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flour into the measuring cup, then level it off. Yes, this takes extra time but it's a HUGE difference. This will give your cake the dense texture you're looking for. Please also cream the butter with the cake flour and the sugar, then pour in your milk/egg mixture. Also, please make sure all your cold ingredients are room temperature (about 65F)that's milk, eggs and butter.

Fantastic :) yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour and used whole milk instead of buttermilk and it turned out fantastic. Will def. make again.

I haven't tried the recipe, but in my trial and error with cake recipes I can tell where the "cornbread" reference comes from. Using all-purpose flour in a cake recipe, especially nearly 4 cups, can sometimes yield a heavier and more crumbly texture. Try substituting cake flour, but use only 3 cups, sifted. Eliminate the baking powder and add an extra 1/2 t. vanilla. Since you're reducing the cake flour, also reduce the buttermilk to 2 1/4 cups and sugar to 2 cups and see how this turns out.

This is a fabulous cake! I've made it at least 6 dozen times, and it is easy to make, very moist and delicious. I don't understand the reviewers who said it tastes like cornbread. I've never experienced that with this recipe, so I can only assume they've done something wrong. This recipe is a classic, and is one I depend on when I want something that will impress.

I guess It's my fault for being in a hurry and not reading the preamble but if you pay close attention to the directions the say "Grease A 9x13 Pan" not two! A in my book means 1. Also it says "Pour Prepared Batter in prepared pan" not pans (plural) I admit I am real new to baking and probably should have guessed from the serving size and large amounts of ingredients that I should have used 2 pans but again I was in a hurry. Waiting to take out of the oven to see just how bad it'll be?

I made this cake for my family, and they absolutely loved it! I was also a little puzzled about the cornbread remarks. I wonder if it is because a lot of people are used to yellow cakes made from box cake mixes? So, what they're commenting on isn't so much the taste, as the texture? Yellow cakes made from scratch don't usually have the fluffy, soft texture that box mixes have.

This cake has a cornbread consistency because of the combination of baking soda and buttermilk. For those who want to try again (or are trying for the first time), use milk instead of buttermilk and all baking powder.

Yum, yum, yum! I am so glad I decided not to go with boxed mix - this recipe blows Betty Crocker out of the water! Tastes fresh and home made, very lush and so incredibly moist. I don't get the cornbread consistency at all - it's very crumbly, buttery and moist (again!) I increased the sugar to 3 1/2 cups to suit my sweet tooth and beat the batter considerably more than just to incorporate flour. I used juice of 1 lemon mixed with only 2 cups of milk instead of buttermilk and baked it considerably longer than stated. Served it with chocolate peanut butter frosting and got only raves. Thanks for the recipe - it's definitely my 'one' yellow cake recipe now!

Worked as advertised...a very good cake. I substituted sour milk (a tablespoon of lemon juice mixed with each cup of milk) for buttermilk, and it still worked perfectly.

There are two kinds of cake textures, fluffy and light (like a box cake), or dense and heavy (like a pound cake). This cake is one that has a dense texture (if you follow the recipe exactly). I make a lot of cakes and in my experience I have found that cakes using buttermilk and baking SODA has a more dense texture,(cornbread texture, not cornbread taste) and cakes using whole or 2% milk and baking POWDER are more fluffier in texture. May I suggest when making a cake that you keep this in mind. It all comes down to YOU! and your preference of texture.

If I didnt have to click on a star I definately wouldnt.This is the worst recipe ever.Im a pastry student and needed a cake for class.This cake was not the one to try.Had to throw it away.

Excellent cake, however, when I made these as cupcakes they rose more than they should have. (not a pretty picture). The cake itself is lovely, light, fluffy and pleasantly sweet. I halved the recipe, using 2 eggs rather than the scaled down 1-1/2. I would definitely make this again if it wasn't for the fact that I'm spooked now because of my unfortunate, over-risen outcome.

This cake is certainly moist and is plenty sweet. I don't understand the cornbread comments people have made. The flavor is good, but there are a few things wrong with the cake for me to give it a rave review. I made this twice now in tests for a wedding cake. Both times, I made it as instructed and still had the following problems: - the cake was slow to bake (in all sizes I tried) and would get very dark on the outside before being done. - it had a tendency to sink in in the middle, even if it was completely undisturbed while baking. - it is not very sturdy, which is very important in a wedding cake. About half of the layers (in my tests, I made 4" and 6" layers, about 10 total) didn't come out of the pan cleanly. It is a good tasting cake and is very fluffy and uses simple ingredients. It probably would be great for sheet cakes, served out of the pan, but wedding cake needs to be sturdy to withstand transport, the weight of the layers, fillings, frostings and potentially fondant. I think if I were to make the 5 tiered cake I'm looking for a recipe for, it wouldn't make it to the reception site. If anyone is wondering, the recipe makes about 10 cups of batter.

PLEASE READ. I read the reviews carefully before deciding to make this cake. Needless to say i was weirded out by all of the cornbread comments. But knowing that there was not any cornmeal in the ingredients, ignored those comments and carried on. SO, as one reviewer has already stated: THERE ARE DIFFERENT KINDS OF CAKE. I was not looking for a light and fluffy cake. I was looking for a moist dense cake and this was it. NO CORNBREAD HERE. I followed the directions precisely and was very pleased. The only reason i did not give it 5 stars is because it is not the best yellow cake ive ever had. I have baked a few cakes in my day and this recipe suited its purpose. I poured the batter into 2-8" pans and i discarded the rest. i paired it with a chocolate butter cream frosting. SUCCESS

I love this recipe after trying several. I reduced soda to just 2 tsp and increased powder by 1/2 tsp. It made for a less soda tasting cake. I also found that creaming is the most important in making cakes or cookies.

Use cake flour. I get very annoyed with people who rate recipes without first following them as written. I have made this numerous times using all purpose flour and got rave reviews. I made it last night and decided to try cake flour and it turned out that much better! The texture was a little lighter and tasted like it was purchased from a bakery. I used the quantity of flour listed plus 7 tablespoons extra (per the instructions on that cake flour box). If you only have all purpose flour, I would still highly recommend this recipe.

Made this recipe for my boyfriend, as he is a big fan of yellow cake. I was a little put off by the other reviews calling it cornbread. So I was a little worried how it would come out. But it came out GREAT and my boyfriend loved it! I tried to find cake flour but no grocery store in my area has it. So I followed the recipe exactly, and it was awesome! I used the Hershey perfectly chocolate recipe for the frosting. It went perfect.

I mostly wanted to post this review because I read many reviews before I made this cake, and I am another person frustrated with people reviewing a recipe that they have altered! So after reading the reviews I concluded that the cornmeal taste was possibly due to under mixing. Needless to say, my disaster is probably due to over mixing the recipe. I ended up with inverted cupcakes and a cake that was completely brown and inverted before it was finished, and still didn't really set up like a cake. A complete throw away disaster. I have learned my lesson - make it as the recipe is written! Having said that, the flavor of what I do have is still very good, and it is moist. If I had not over mixed I would probably have a real crowd pleaser! Update: I made this cake again, as directed this time and it turned out great!

i made this cake for the first time yesterday. i made it for a 13 y/o boys birthday party..i used all purpose flour...huge mistake..as the cake cooled, it shrank. i mixed it too long with my elecric mixer...if i had mixed it by hand after i added the eggs i am sure i would have had a different outcome...i am going to make it again with cake flour next time..and i am sure it will be wonderful!! using the all purpose flour, it was way too dense..however it was very moist and not in the least bit "corn bread like". cake flour for any and all cakes is the key!! while i was disapointed, everyone else liked it and that's the big thing. the recipe does make one cake and 12 cupcakes. i used the cupcakes to sample before the party for those that couldn't wait to taste the cake...i gave this 5 stars because it was MY error..for not putting the mixer down..if i had follwed the directions, all would have been well. i will write another review after i use cake flour. baking and cooking is all about trial and error!! nothing more, nothing less!!

It's definately moist. It tastes little zucchini bread.

I have made this cake 3 times. #1 was to the letter by the recipe and it came out like cornbread. But then again I didn't sift the flour, and tasted kinda bland, like it needed salt. Made 2 9x13 cakes. #2 was much better although I still didn't sift the flour in the traditional sense, but the batter was light and fluffy and the cake was fantastic. Used a bundt pan and made 24 cupcakes from the rest. #3 was used as a pineapple upside down cake in a 17x11x3 inch pan. Be careful of the oven temperature and timing. For this cake I turned down the temp from 350 to 325 and baked it for about 40 min. Went to take it out and it was very jiggly in the middle. Turned it back up to 350 for another 25 or so minutes, and this cake was great. I think this cake took just over an hour to bake with the 17x11x3 pan. Was an experiment. I will make this cake until I get it right, so that means a lot of baking.....

This is one of the better yellow cake recipes out there; however, if you are used to the texture of a boxed cake mix and your cake will not all be consumed at one serving, you might want to try the following: use only 1/2 stick butter and 3/4 c canola oil; use 4 eggs instead of 3; use a finer sugar than usual (you can pulse it in a processor and keep on hand for cake baking); and triple sift the flour. Cakes made with oil are almost always more moist than those made with butter. For new 'scratch' bakers, try halving this recipe the first time out. Once you realize how good cakes from scratch are, it's doubtful you'll go back to mixes. I've gotten to where I can hardly stand it in the cake mix aisle, as I can literally smell all those preservatives! Good luck with your baking adventures. Just don't give up. Baking is more of a science than cooking. Ingredient ratios DO make a difference. :-)

This is the best yellow cake I've ever made. Not much more trouble than using a cake mix and tastes a whole lot better. I used self rising flour and added just a pinch of salt and this was a lot easier and took away the possibility of being able to taste the baking powder in the cake.

I used this recipe to make a birthday cake and it was gone. People kept on coming back for seconds! Definitely a keeper!

I saw that this cake got 4 stars so I made it without reading the reviews. While it was in the oven I decided to read them. Anyways, I saw that a lot of them said that the cake tasted like corn bread so I became very nervous. But... after it came out of the oven, I tasted it and....it was... DELICIOUS. I cooked it exactly like in the recipe and it was so good. The only thing was that it had to be cooked for an hour not for 35-40 minuted.

First time I made a yellow cake from scratch & this was wonderful. I did substitute the buttermilk for 2 1/4 c 2% milk. This is a very moist cake. My husband says it reminds him of his grandmother's!

This recipe was fantastic. Very moist and delicious. I had to make some changes to make it wheat and dairy free but overall great recipe. To make it wheat and dairy free I used Bobs Red Mill Gluten free All Purpose Flour instead of regular flour. I had to add 1.5 teaspoons of Xanthum Gum to the flour mixture (not really sure why but it says it on the flour package). To make the buttermilk I used a little less rice milk with 3 tablespoons of apple cider vinegar. Margarine instead of butter. I also used Sugar in the Raw instead of white sugar (just because I try to not use white sugar). It turned out great! People loved it and no one realized it was wheat free!

Delightfully moist all purpose cake, great with ANY frosting or filling, probably even nice heated, drizzled with syrup and Ice cream. I combined sour cream with milk instead of buttermilk(a great trick my southern mother in law taught me!)and it was divine, don't forget - make sure you use BUTTER not margerine!! This is a foolproof recipe.

Moist, buttery, just what I was looking for.

Loved this cake I used "cake flour" and the other ingredients, please sift all together. Make sure butter, milk and eggs are room temp. This is my new go to cake recipe.

Excellent recipe! I have used it for my last couple of cakes (often layered with a chocolate cake) and it has worked wonderfully!

I registered just so I could rate this recipe. I made it for my daughter's birthday cake and it was fantastic. I didn't have real butter so used half smart balance and half organic non-hydrogenated shortening. Had only the brownish organic sugar, which worked just fine. Mixer broke so I had to use my hand-held one - with all that and living at high altitude (I cut baking powder and soda both down to 2 tsp for altitude) it still came out really moist and wonderful. The original recipe, FYI, fills a Wilton 11x15 cake pan just perfectly. Was VERY well-received!

This recipe is great. Thank you. I was looking for a cake recipe that did not call for cake flour; something I could make with what many of us already have in our cupboards. I used regular flour and sifted it three times. I didn't have buttermilk, so I used the 1TBLS + 3/4 tsp of vinegar to the 2 1/2C regular milk and let it sit for 10 minutes. I brought all of my refrigerated ingredients to room temperature. I made cupcakes for my son's birthday and they were great! Very moist, good texture. Tasted better than the box. It is not as sweet and I actually like that because it's a good treat without tons of sugar for the kids. If I were to make it again for adults, I would probably do as one baker suggested and add extra sugar. But, this recipe is great. Thanks again!

I made this cake last night and this morning it is half gone! We just loved it! It is moist and has a wonderful flavor! I scaled the recipe to make 12 servings and made just one 9x13 pan. This cake will be a long time favorite for us!

I have mixed feelings about this cake. It is very, very moist. It gets a wonderful brown crust on the outside. Inside however, lacks flavor - I just think it needs more sugar and vanilla. The texture is moist but coarser than a box mix - just as a homemade cake should be. If you like a slightly sweet cake or you plan to use it in a recipe like pineapple upside down cake where the sugar sinks into it a bit this would be a great one to use. With only icing on top the contrast between very sweet and very bland is too much. It also rises a lot or I have very powerful baking powder - so watch how much batter you put into your pans. I had a pan that usually uses 2 cups of batter and it overflowed all over as did the cupcakes when filled slightly over 1/2 full.

This would have tasted great if I were attempting to make cornbread, but I was not. I was making a cake for a family function and had to go to the store to get a box mix because I had nothing left to salvage this one. Will not be making it again.

I had been trying all kind of recipes for yellow cakes and the were either too dry or tasted like bread...but this cake was awesome,i sifted it 4 times,all my ingredients were room temperature and in addition to the butter I cream about 3 teaspoons of butter flavored Crisco and 4 eggs instead of 3.This was the best cake I've EVER made from scratch.I made caramel frosting and needless to say the cake is half eaten.

It is just average hence the 3 stars. It will not be my fav yellow cake to make. It was sweet enoguh for me but sugarholics will find it bland. Its just "OK" or "GOOD ENOUGH"

Absolutely awesome recipe. I will make again and again and again and again. I used one extra egg. It is super moist.

These taste great, if you're looking for corn bread. I have no idea why, but these cupcakes tasted just like corn bread. They were tasty, but not what I was going for.

FANTASTIC! I love this recipe, it's a perfect yellow cake. It makes enough for a 4 layer cake (8" round), one 14" round, or 4 dozen cupcakes, approximately. It makes for a mean strawberry shortcake!

I liked the flavor of the cake. I halved the recipe to make just one 9x13 cake; it came out very short. I'll try it again... next time using the original recipe and see if it is taller that way! Overall, really a good yellow cake flavor :-)

I made this cake last weekend and am about to do it again - it was great. I scaled it to make 2 8inch (by 3inches) rounds and found there was still enough left over to make one 6inch round (by 3inches). I torted the 8 inch rounds and had a 4 layer frosted cake (big hit with the kids), and took the 6 inch and soaked it with Kahlua and chocolate/cocoa powdered top (big hit with the adults). I used cake flour instead of all purpose and Wilton's Cake Release instead of grease/flour combo for preparing the pan (I always use this and it's always perfect). Also due to the depth of the cake used baking strips around the pans (the one's you wet and wrap around the pan to make it bake evenly). If you use cake flour, make sure you convert the amount so you have enough (for every 1 cup of all-purpose flour, use 1 cup + 2 Tablespoons of cake flour).

Very easy to make. I had everything already in the house except for buttermilk. I followed the recipe exactly. I made one 9x13 and the rest were made into cupcakes. Kind of dense. Definitely does not taste like cornbread though. Used this for my daughter's third birthday. Had to bake the big cake for about 45 minutes.

I was looking for banana cake and altered this recipe just a bit. I cut the recipe in half, omitted the baking soda and added a box of instant banana pudding. It only filled the 9x13 half way up but was to die for. I topped it with the Fluffy Creamy Frosting (Chocolate). I will definitely bake this again!

I followed another reviewer's advice and creamed the butter in with the flour. I was apparently so pre-occupied with doing this that I completely forgot to add the sugar! Well, two 6 year olds loved it sans sugar. I frosted them with a homemade buttercream recipe from this site 'cept I subbed in Splenda. Later on, I realized I'd forgotten the sugar. So if you want a great sugar free recipe, omit the sugar ... but do frost.

Wonderful! Loved the texture and the moisture level, great yellow cake recipe!

This recipe is very easy. The cake is delicous and taste just like a box cake. It is very moist. Will try again.

I have made this cake three times and have had rave reviews every time. The last time I made it with whole milk instead of buttermilk and I put a pkg. of strawberry gelatin in the batter and it was the most perfect strawberry cake. I am going to try key lime the next time. This is a fantastic recipe and it will be used over and over again. Thanks

These are in no way shape or form dry, dense or of a "cornbread" texture as some have put it. They are so extremely moist and have a wonderful flavor. I even added a half a package of instant vanilla pudding to the batter for extra moistness and they turned out wonderful. I love this recipe, I'm so glad I finally found one that works for me. Those who ended up with dry cakes must have over-baked by a long shot!

This was a fantastic cake. Very moist and NOT corn-mealy. I was craving a yellow cake and didn't have a package on on hand. I followed the recipe with 12 servings and it was perfect!! Good bye to packaged cakes!! Highly recommend this recipe!!

I made this cake for my wedding and everyone loved it!

This is a geat cake. Very moist. I recently halved the recipe & made it into two 9 inch layers (used 2 eggs) and frosted with Carolines Chocolate Fudge Frosting. I do not understand the bad reviews of it being like cornbread, but I have seen that comment on other yellow cake reviews also. THe only thing I did different was to also beat the batter well after adding the eggs, and then after all the buttermilk was added, I beat the batter for a minute or so (more than the just incorporated as stated in the recipe). I have made this many times- always great.

My batter was far too thin. Not sure what I did wrong, I followed the recipe exactly. After 30 minutes in the oven, the only thing it did was bubble a little on the top.

This cake batter is incredibly moist. So moist, almost didn't hold up. LOL. Anyway, I made cupcakes and they came out great. The only thing I would change is how much sugar is put in, especially if using frosting to decorate. Next time I will try just adding 2 cups of sugar and ommit the other half. I will make this again.

This cake will not be a disappointment. It is probably the best yellow cake recipe that I have ever used, very moist and tasty. It certainly will be saved in my kitchen to use over and over!

This cake tasted flavorful, but when halving the recipie be sure to use a smaller size pan or the cake will come out tough. It is definitly not for a thin size cake.

I just wanted to thank you SO much for posting this recipe. This is the fluffiest, most delicious yellow cake recipe I have made! I have been searching for a good yellow cake recipe for EVER! I didn't have buttermilk so I added 1 tsp of vinegar for each cup of milk and it worked perfectly. I also sifted the dry ingredients several times to ensure fluffiness!

I have to say this is one of the best yellow cakes I have tasted. I have been baking for many years from easy recipes to complicated ones calling for many ingredients. This yellow cake is a great basic standard to keep in your file. The taste and texture reminds one of old childhood memories when everything was home made. It truly is very moist. The first time I made it, I didn't have enough butter in the house. I substituted the same measurement of vegetable oil. The results were terrific. There is absolutely NO comparison to a box mix with their artificial taste. This cake tastes of fresh ingredients.

I spent all morning making this cake, never mind the cost of the ingredients! Tasted like cornbread!!!A recipe should not have to be altered to make it right!!!

I served a double recipe of this cake for a baby shower (in a very large pan) and it got rave reviews! Very moist and a great flavor. Definitely good for a crowd. Thanks for the recipe!

Wasn't the best tasting cake. Will continue my search for a good tasting yellow cake.

Like another reviewer, I didn't read the reviews until the cake was in the oven. I was a bit worried after reading so many reviews that it tasted like cornbread. My worries were over with the first bite. It was very moist and delicious. Keep in mind, it is a plain cake...that should be clear from the ingredients, but cornbread it is not. This cake is great on its own, or as the perfect beginning to something special. Oh yeah, I had my daughter holding the mixer and I got busy with something else, so she beat it for a while....which really made the batter nice and fluffy. Thanks for the great staple recipe!

Fabulous! My only complaint is that this is such a big recipe for me and my small family. But it will be perfect for bake sales and community events. I did just use whole milk instead of buttermilk because this was just a "I feel like making cupcakes at 9 pm" thing and we don't keep buttermilk regularly, and I also just used baking powder in place of the soda. And I made all cupcakes (got LOTS of cupcakes!) I honestly do NOT understand all the people who said it tasted like cornbread; it tastes like cake. If you got something that tastes like anything else or has the texture of anything else, you did something wrong. It's almost as good as my grandma's. ;)

I made this cake a couple of months ago and it was a huge hit I used strawberrry icing, This cake was so MOIST will be trying it again for Christmas with real strawberries this time in between the layers.

This cake is awsome. I have NO idea where some people got the idea that it tastes like cornbread. I didn't think so at all. Will definitely make again.

I did not care for this. Not very fluffy, spongy.

While this cake was just marvelous, I would recommend a few changes. I used 4 eggs instead of 3, and whole milk instead of buttermilk. Other than that I followed the recipe exactly and it came out wonderful. Iced it with a chocolate frosting. People pounced on it, it didn't even last half a day!

This is now my newest and best yellow cake recipe.I have no idea why some wrote that it has a corn meal texture.They must have done something wrong.Also the only thing I changed was using 1% milk instead of buttermilk. FANTASTIC RECIPE !!!

The best cake yellow cake ever, moist, easy to make and delicious. I almost ate half of it without the frosting. Will definitely use again. Batter makes 3 9" layers, when frosted makes a beautiful presentation. Try Tyler Florence (Food Network) coconut butter cream frosting, if you want just vanilla, use only vanilla flavor, delicious!

You can abuse this recipe. I changed the buttermilk to reconstituted milk powder and added the juice of half a lemon. Beat the mixture, not mix until combined. Cake science says mix cakes 5 minutes and muffins until blended, that could be the crumb problem. My daughter wanted half yellow and half chocolate cupcakes for school. I scooped 12 yellow then added 2 squares of melted baking chocolate to the remaining batter. I got 2 more dozen cupcakes for a total of 36. I love a recipe that makes more than 24 cupcakes and this is it.

Even after reading the mixed reviews, I decided that I would try these. I thought it was very odd that so many reviewers made a reference to corn bread. To disprove that theory, I worked diligently to follow every step precisely. I made sure my butter, eggs and buttermilk were at room temp. I creamed the butter and sugar until it was creamy and smooth. The oven was preheated and ready to go. I decided to make cupcakes. There was enough batter to make 30 (don't try to fill only 24 cups with this batter, because it does bubble, as some people have mentioned). My seven year old was the first to try out the finished product. He said "They're o.k., but no offense Mom, they taste like corn muffins".... And he's right!! Somehow, some way, they mutated into a corn bread taste and similar consistency. They are certainly edible and even quite good. The reason I give them one star is because I really wanted a great moist cake, not cornbread (which I could have whipped up much easier and faster).

YUMMY! I halved the recipe, used vanilla vodka instead of extract and didnt use any baking soda (I was out of both) But these really turned out great! I remember taking it out of the oven and it smelt like pancakes and tasted quite horrible, But after an overnight stay in the fridge and some buttercream icing these were so good my family ate them all in about half an hour! Great recipie - Will definitely make it again (Im thinking about making a mini wedding cake for my parents anniversary this year-This so far is the best one Ive found!)

No problems with this being like cornmeal, as some of the reviewers had said. I did find it a bit too sweet, though. If I use this recipe again I will decrease the sugar to about 2 cups.

This Cake is GOOD. I made it for a friend's birthday and used "Carmel Cream Frosting" on top. At first when I halved the proportions to make less cake I thought there was something wrong, but it turned out awesome.

My daughter wanted a birthday cake that looked like a red wagon. I made this cake in a large rectangular pan and it turned out great! This recipe is definitely a keeper in my box!

this cake is a great cake i was scared to make it at first cause of the corn bread jokes but i use whole milk and room temperature ingredients and its good u can overpower the cornbread taste if u use a hershey chocolate icing made from stratch this cake is wonderful i will bake it again and again!!!!!!!!!!

Great recipe, definitely try!

I followed this recipe to the letter and it was a total flop.

I followed the recipe exactly and wasn't very impressed with the results. It WAS quite moist, but the texture and flavour were definitely off.

Loved it!!! It was sooo good. The only thing is, I like my cakes thicker. I guess I would only use 1 9" X 13" pan for a thicker cake. That would be the only change I would make. Thanks for the recipe!

Quick and easy, I baked it for a co-worker's birthday. They went nuts, they said it was moist, not to sweet, just perfect. This one is a Keeper!

I made this exactly as written and it was a horrible, bubbly mess. I wouldn't recommend wasting good ingredients on this flawed mess.

I baked this cake the other day and it was gone by the end of the night. My son is very hard to please and he really enjoyed the cake and kept telling me how good it was tasted like a real cake.. whatever that means.. but I will bake this cake again. I did mixed the ingredients until the batter was smooth an extra 1o-15 mins....The icing I used was the cream cheese icing...

This cake was absolutely delicious! I made 2 layers with strawberry cream filling and a whipped cream frosting. Yummy!

I'm not sure what the cornmeal reference is with this recipe. I made this last week as cupcakes, and they were the lightest, softest, most amazing yellow cupcakes I have ever made. Topped with a homemade butter cream frosting, these didn't last long in our house at all! I'm actually making this again tonight as a birthday cake for my daughter.

They were very moist. We made mini cupcakes for valetine. My 3 year old son had a blast decorating them. Instead of vanilla we used strawberry. This is a keeper!

This was an EXCELLENT cake! moist and easy. Used lowfat Buttermilk...still excellent. Barely (but did) fit in my Kitchen Aide mixer. The best yellow cake I have ever made! Yum

Great for cupcakes. Fill them out 2/3 of the way up and bake them for 20 min. I will add almond flavor next time. They have the perfect amount of sweetness and they are so good with chocolate frosting.

The batter seemed too thick so I added about about 2 tablespoons more buttermilk. I also make cupcakes with the batter. I set the servings for 16 and it yielded about 24 cupcakes.

This cake was wonderful!! Everyone loved it!

This cake was great! I was running low on white sugar so I put 1 cup of brown sugar and the rest white. It is light, airy and so yummy. I made 18 cupcakes and one 9 by 13 pan. The cupcakes only needed 25 minutes and the cake was perfect after 35 minutes. I will be making this cake again for sure!

The cake was 'ok'....I was hoping it would be a bit more moist. I don't think I would recommend this reipe or do it again. Sorry ,Isaiah!

This is going to be a good fall-back recipe for yellow cakes for me. It was about as easy as batter gets, and it came out pretty well. you may want to tweak the actual recipe... mine came out on the sweet side.

This was excellent and easy!! I used regular flour, sifted. I used regular milk 2 cups, not 2 1/2 and the butter, eggs and milk at room temperature. No soda but rather 4 1/2 tsp baking powder. It did not have a mealy texture at all, but rather a wedding cake texture. Maybe it came out so good because I creamed the butter and sugar really well. It's even good without frosting.

I make cakes for everyone's birthday in my family, and this is the recipe I always use. They all think it is the best cake ever! I'm not sure why some people say it is like cornmeal, because mine always turns out wonderful! I sometimes add a tsp of butter flavor, but it is terrific without it! Great recipe that I've been using for several years now.

Well, I loved it!

This is the best cake EVER!!! I bake alot of cakes for people and I was tired of buying box cakes, I went through alot of cakes from allreceipe but this is the best by far! From now on this is the ONLY recipe I'll use!

Well, I accidently over cooked this cake, but it was still moist inside! I did notice a slightly corn bread like texture, but this could be because I let my nephew distract me and didn't hear the timer, so it was well done. But, like I said, still tasty and moist. It's not super sweet, which is great because I'm not a big sweets person. I also like that it makes so much so you can do specialty cakes, which is what I needed to do. Instead of two 9 x 13 pans, I did did one 9 x 9 pan and one 11 x 15 so I could chop it up and make my crazy cake for my nephew for his birthday. I posted a picture of the results. A great base recipe!!