Yellow Layer Cake
Total TimePrep: 10 min. Bake: 25 min. + cooling
My 14 year old son actually made this cake by himself for a school project. He took it into his class to enjoy and it was devoured. I managed to get a taste and it's moist and delicious.
This is my go-to cake recipe. Nothing fancy, but it uses basic ingredients that I always have in hand and it comes out perfect every time. I also use it for 24 cupcakes. I use home made buttercream frosting...this recipe is my birthday cake staple!
Perfect cake. Good crumb and density. For those who have difficulty with the recipe, don't neglect to beat the butter, sugar and eggs *really * well before stirring the dry ingredients in. Once you add flour, take care not to overwork the batter.
The cake was amazing, very moist like it says if you're looking for a sweet cake this is it
This cake is good. I have used it as a plain frosted cake, and I have made it into a poke cake. I will keep using this recipe unless I find something better.
I wanted a good, basic layer cake recipe and this one served me well. I actually added some mini chocolate chips to the batter; I saved out a tablespoon of the flour and mixed it with the chips before folding them in at the very end of mixing and this helped them stay evenly dispersed in the finished cake. To make sure that the cake came out of the pan, I lined the bottom of the pans with parchment paper and generously greased and floured the pan sides and parchment paper......it worked!
I've made a lot of cakes and this cake is disappointing. Not really any yellow color and not much flavor. It's crumbly and the whole outer edge has a crust much like an angel food cake has. It wouldn't release from the pan at all. My 12 year old son was pretty upset with his first attempt at a cake.
this is an awesome recipe
I used this recipe to make cupcakes, baked for 18 minutes. It came out well, better than a boxed mix but nothing spectacular. Since it's not too sweet it's a good base for sweet or elaborate frostings.