Yellow Cake

This is a good basic yellow cake for doing something else with, like frosting or strawberry short cake. It's not quite exceptional enough to stand on its own. It takes only one bowl - all ingredients are dumped in one, stir, bake. I used cake flour, and substituted margarine for the shortening. Maybe that, and the fact that I mixed it for more than 30 seconds, might account for why it is not as moist as I like. I think next time I'd add more butter and vanilla, give it a little more flavor. But it's a good basic yellow cake and certainly easy enough to make.

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I really like this cake. After reading other's comments, this is what I did to make sure it was moist...I added 2 TBSP sour cream and 2 TBSP vanilla yogurt. I also added a couple extra TBSP of sugar to make sure it was sweet enough for our taste. I think it's good even without any frosting!

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I tried this recipe and used some of the tips I read in the other reviews (2c. sugar, and all butter no shortening). I made 24 cupcakes and they turned out horrible! They rose too quickly and melted all over the pans into my oven before the tops set. I guess I will have to make these again and stick to the recipe as it was written and see if they turn out any better.

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Best yellow cake I ever made, Its moist and delicious! %u30C4

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during a time when I was very pressed for time , I chose this recipe mainly because it was "simple" and "delicious". At first I was a little hesitant , but I followed the instructions to the letter anyway. When it came out of the oven it stuck t the pan. It was TERRIBLE! What about some water?

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I have to try it again...I used self rising flour by accident...Whoops!! Came out a little salty, well a little more than a little, but I will try it again, with all purpose flour and review again!!

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I made this for my son's birthday. It was very good. Thanks!

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The texture and look were good, but the cake itself was incredibly salty. I was not a fan.

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I cut this recipe in half because I am the only one who will eat cake around here so I used all butter no shortening, 2 whole eggs and 1 tsp vanilla. Very good cake, great flavor, will make again, thanks!

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turned out beautifully soft n very yummy the only changes i made were using low fat butter n it turns out perfect evrytime thanks a ton

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This was very good and very easy. I'm giving 4 stars instead of 5 only because it was a bit drier than I'd like. I'll definitely make it again, though!

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I baked this cake and used the caramel frosting Caramel Cake Frosting / Icing to frost it. Took it to work and it was well recieved. Not a morsel left. I will definately use this recipe when needing that "something" special for a dessert. Thanks!

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JustaQT, this cake is delicious. My husband said the best cake i ever made. Few changes I made, no shortening, 2cups sugar and i used Lemon extract Because i had no vanilla. The second time I made this I used coffee extract. Both were superb. Definately a keeper!!! Thank you for sharing.

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This was a pretty good cake. I made it into a boston creme pie.

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Mine came out still wet in the middle. I could not bake it any longer because the sides were almost burnt, but the cake still tasted sooo good. I reduced the sugar to 1 1/4 cup and found the sweetness to be just right for our taste. Thank you for posting, I will try to make this one again.

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easy recipe, I omit shortening and use 1 cup coffee or I use 1/4 cup french vanilla creamer and 3/4 cup milk for a different taste.

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This cake is moist with a medium crumb, and very easy to make. I thought 1 1/2 cups of sugar might not be enough so I increased it to 2 cups, and still found that it wasn't sweet enough for our taste. I also found it to be somewhat bland in flavor. I added the contents of one vanilla bean in addition to the vanilla extract, so this surprised me! I'd suggest using maybe 1 tbsp of vanilla extract, and maybe supplement with just 1/4 tsp of almond extract for a little oomph that's not overpowering. Thanks for posting!

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I only tried this recipe because of all the good comments. used the 1/2 cup butter , no shortning. very good.! will use it again. tnks.

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This is a wonderful basic cake. I needed one 8-inch round layer for another recipe (Boston Cream Pie #118006), so I halved this recipe (used 1 whole egg and 1 egg white). It was delicious--thanks for posting!

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I have used this recipe several times (I think I originally got it from my Betty Crocker Cookbook). My instructions state to bake it 30-35 minutes for two 8 or 9-inch pans. A very moist, flavorful cake.

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