Rainy Day Yellow Cake

Excellent cake! I upped the butter to 2 sticks of smart balance 50/50. And substituted whole milk with 1 1/2 Tablespoons of lemon juice. And I used Swan Cake Flour and so I used 3 cups. I was told that it was the best cake anyone had ever had.

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I was VERY pleased with this delicious cake. It was well worth the effort for my son's first birthday party- I made a double batch and there was enough for a bunny shaped cake, a personal-sized cake for my son, and one and a half dozen cupcakes. The bunny cake took an extra long time to bake through (almost an hour!), but I think that was because it was fairly large, and I filled it a bit too much. I used a buttercream frosting on the small cake and cupcakes, and a lemon glaze from Lemon Glaze Cake. The lemon-glazed cake was the star! I am trying to hold back and not eat all the leftovers by myself (there are only leftovers because I made so much cake).

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Wahoo! FINALLY a yellow cake recipe that's as good as a bakery's!! I baked two 9" layers for about 31 minutes, and they were just perfect. I used sticks of 50/50 butter/substitue blend in place of whole butter, an eighth cup less sugar, and 2 1/2 cups sifted cake flour instead of all-purpose. Result was a light but richly textured and full-flavored cake. Pretty sweet, so I used a dark chocolate (homemade) frosting - mmmmm recommend:)

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Good, but not incredible. I did follow the suggestion for the full cup of butter, and followed the directions to a T. It tasted nice, but not perfect. I won't likely make it again, but it wasn't bad either...

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I also used 2 sticks of butter based on other reviews. The batter was so yummy, and it was good when served, but the cake was completely dry the next day, even after being covered.

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I am awful at whipping up egg whites, mainly because it's something I rarely do. That said, I tried this recipe but used 2 sticks of butter per other reviewers OK. Although my whites didn't exactly fold and my cake came out a little too brown - it was the best yellow cake I have ever had. I will most definitely give this recipe a round two...and three...and four...

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was great! im not a good baker, but came out just right.

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Great cake recipe! Delicious, good rich taste even without frosting. Still tastes great after freezing.

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This is without question the most complicated cake I've made, but it was well worth the effort! Absolutely delicious. Super moist and full in the pan. Thanks for posting this recipe!

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WOW! I wish it wasnt so good so I would stop eating it!! Taught my son how to beat egg whites, too! Thanks!

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Just pulled these out of the oven, and they are very tasty even unfrosted and have a lovely texture. I usually look for lower calorie baked goods, but I was pleasantly surprised that a half recipe produced 15 good sized cupcakes, i.e.puffed up well above the top of the paper liner/muffin tin. The portion sizes listed in the recipe are generous. I think I may add berries next time and make unfrosted cupcakes for picnics.

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I used this cake as a base for strawberry shortcake. It was incredibly moist and fluffy. This will be my go -to- recipe for yellow cake now. I didn't have buttermilk on hand so I used regular 2% milk, scalding it slightly. It worked perfectly. Thanks, Zusie-Q.

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AWESOME recipe! Thanks so much for sharing. I made two rounds, and between them, I put a think vanilla custard. I topped the cake with a chocolate ganache, making a Boston cream pie. It was for my sister's birthday- everyone loved it! Thanks!

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Very good. Made a fluffy strong cake. Filled it with the banana pineapple filling recipe on recipezaar.

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This is a good recipe! I made it for my dad's birthday and everyone loved it! I made this cake in a 10-inch round pan and split it into two layers when it cooled. It had great moisture and was dense enough to put a heavy layer of filling between the two layers. (The density may be due to the high altitude and even though I convert the ingredients, cakes usually still come out pretty dense...) This recipe is definitely a keeper!!

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I have neglected to review this recipe but it deserves a late but great review. I have been using this recipe for years now, every time someone asks me to make a vanilla birthday cake (I am a decorator at a bakery and make cakes on the side for extra money). I too add a little extra butter (2 sticks for a single batch) but follow the recipe to a "T". I love, love, love it!!! Thanks Zusie-Q for a great cake.

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I Baked this cake exactly as written and I am like MistyCat82 It was way to spongy, So Since I do a lot of test baking and cooking I thought I'd Alter it a bit and it came out EXCELLENT. The following is what I did for a Fabulous Butter flavored Yellow Cake with Superb Moisture, This Cake is Difinently a Keeper it actually has the Flavor of an Old Fashion Milk Cake and I can hardly wait to try it with a Caramel Icing. Thanks for Submitting this Recipe..I Followed Everything exactly as written Except Increase the Butter to TWO (2) Sticks And I baked it in a 11x14 Sheet Baking Pan.. Yum Yum.. Also Note the Cake is so Delicious I just didn't want to take away from it at all So the following is a Light Feather Weight Chocolate Frosting I Created Quickly to go with this Cake.. If You like Yellow Cake With Chocolate Frosting this is a Perfect Pair One Simply does not out do the other. Using A Electric Mixer Chocolate Frosting Ingredients are 1 stick butter, Note:( You can also use Butter flavored Crisco it works just as good, just use half a stick of the pre-packaged cup) 1 teaspoon vanilla extract, 1/3 to 1/2 cup heavy whipping cream, 3 to 4 cups pwdr. sugar.. 1/3 cup cocoa.. Start By Whipping 1 stick butter, and add 1 teaspoon vanilla extract, Mix well. (Note: if using imitation vanilla add 2 tsp.) Next add 2 cups pwd. sugar the cocoa and half of whipping cream mix well, then add 1 cup more pwdr. sugar then remaining whipping cream.. add slightly more powder sugar if Desired and if not light and fluffy.. If you don't like a heavy or Dominating Chocolate Flavored Frosting This one is Good for any Cake.. DELISH!! Have Fun and ENJOY!!

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This cake had a slightly spongy texture, but that may have been because I did not incorporate the egg whites enough or because I beat them too long. However, I loved the flavor of this cake, and I am definitely planning on trying it again. If it turns out better next time, I will increase the rating.

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This cake has a very good flavor and the texture is good.

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