I'm going to have to give this only one star although I'd like to give it zero. There's no way of telling how much batter this makes. Is it enough for one 8" round or two? Is it enough for an 8" square pan, a 9" square pan, or a 9"x13" rectangular pan? And what temperature does one bake it at -- probably 350° since that's what most cakes bake at but who knows? If they ever get around to finishing this recipe then maybe I'll try it. But until then it's only half a loaf and certainly NOT better than none.
Bake this at 325 degrees. The time depends on pan kind and size. I'm making a bunt dark pan and going to check it after 30 min with a tooth pick. And then every 5 min after that. I would imagine cupcakes would take a little shorter baking time and should be checked after 15 min.
If you use cake flour, vanilla paste, and fresh, good eggs, this is a fantastic cake! You really need to use real butter as well. The Irish or European butter is great. This recipe exposes any short cut, and rewards good ingredients!!
To Thea: The temp and time are listed under Basic Layer Cake
I have made this recipe three or four times. The first time I made it, I thought it a bit dry. I have decided that two or three things are necessary for it to be the really super recipe it can be. First of all, it needs to be refrigerated. Secondly, you definitely need to use cake flour as the recipe calls for. Don't overcook the cake, and always keep it tightly wrapped. If you do those things, I think you will find that the cake stays moist and delicious. It is a dense cake, but it is really good, especially with the buttercreme frosting. It's a good cake to decorate for special occasions.
Very dry. I did not read any reviews before baking this cake, but this is the first cake recipe I've tried from Southern Living that is dry. Used the blackberry frosting, which was good.
After reading the reviews, I was very hesitant about making this case, but I did and it was wonderful. It was actually very moist (not dry at all).
I baked mini cupcakes using this recipe. I tinted the vanilla buttercream frosting with pastel colors for a baby shower. I got rave reviews and was asked for the recipe. This is a keeper.
I wish I had read the reviews. I usually do before I make a recipe. I made this cake this weekend for Easter with the chocolate buttercream icing. The cake was terrible. I followed the recipe excactly and what a disappointment! The icing was delicious and the only redeeming feature. The cake was very dense and dry and really very bland tasting to me. IT was a lot work and trouble to make and have it not come out great. The cake was beautiful to look at because I decorated it with spring confetti sprinkles and Easter eggs. Too bad it was not palatable.
I fixed the basic vanilla cake with the key lime icing for my daughters birthday and it was raves all around. Really good and easy. Be sure to use cake flour what a difference that makes. YUM! I would definitely make it again, maybe with one of the
I thought that this was a really tasty cake. I made it with the key lime icing and was very happy with the results. I gave it four stars because I would have preferred a slightly moister cake. It wasn't dry...just not as moist as it could have been. I will definitely make the cake again, but I might tweak it with some oil.
Very simple and easy recipe. great for beginners. the cake taste great, however was a little dense. not quite the light and fluffy texture you would expect.
My daughter baked this cake for my birthday with the Key Lime frosting, it was very delicious and she said it was very easy to make. We enjoyed this cake. It is a keeper!!!
I made the cake exactly as it said to--which was a lot of work. The cake smelled terrific, but it was really dense and very dry. It needs something in it to make it moist--maybe oil.
This recipe did not list the oven temp and minutes for baking? Looks good though, so would love to try it!