28 Reviews of Yellow Cake

From: doggy momma

On Feb 4, 2005

This was VERY simple, very quick and VERY good! My oven is a little on the hot side, so my cakes were done about 10 minutes early. So be advised to check your cake after about 30 minutes if you're not sure about how your oven works. Thanks! Yellow cake is my husband's favorite!

From: QueenBof6

On Feb 7, 2005

Excellent cake. I would like to omit the shortening and use all butter. I don't like shortening and all butter will add more flavor. Thank you for posting this recipe

From: Marg (CaymanDesigns)

On Mar 7, 2006

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.

From: Msjin

On Nov 1, 2006

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.

From: Charishma Ramchandani

On Apr 27, 2004

This is a wonderful cake when drizzled with chocolate sauce! I will be making this alot now on because everyone loved it today. Thanks a bunch for the recipe!

From: mind_84

On Oct 29, 2005

I suck at baking, but this recipe turned out perfect on the first try! Now I have a basic cake to try other flavors. Thanks very much!

From: Nose

On Sep 26, 2005

This was a basic American cake. It's light yellow, not as bright as a cake made with only the egg yolks would be. It's medium-moist, medium-tender, not overly sweet. I used all butter. There's nothing remarkable about this because it's so basic, but it is fairly easy to make and satisfying.

From: JessMe

On Mar 30, 2007

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

From: djrcossey

On Mar 9, 2007

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!

From: GaylaJ

On Apr 30, 2006

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!