David’s Yellow Cake

This cake is INCREDIBLY good. I like to check it at 20 minutes cause it dries out when you leave it in too long… But maybe my oven runs hotter than some… Fabulous taste from this recipe!!!!

This is my go-to yellow cake recipe. I’ve made it countless times and it is always a crowd pleaser. Everyone always says it is the best cake they have ever had: moist and delicious. I follow the recipe, always use room temperature ingredients, cream the butter and sugar until fluffy, and sift the dry ingredients as directed. Perfection.

This recipe is very easy to make and it come out tasting delicious. Light and moist.

Turned out delicious! My boyfriend and I both love boxed yellow cake and I wanted to make him something homemade for his birthday. It tasted like the boxed cake that we love, but elevated! We will definitely be making this one again

I used coconut pecan topping like I use for German chocolate cake. It was a big hit.

I added a bit more milk than the recipe called for. So it was not as dense. It roses a lot so don’t be discouraged when it doesn’t look like a lot! Everyone loved it. Added homemade buttercream frosting!

I liked the flavor of the cake but it was a little dry. When I made the batter it was very thick, I add a little more milk to thin it out a little. Even with the extra milk I keep going over the recipe look for the missing liquid, was the butter supposed to be melted instead of room temperature? I don’t think I will try this recipe again.

I was very impressed with the flavor and moistness of the cake. I will definitely use this again and again. I used this to make a Boston cream cake. Thanks David!! Everyone was raving about this one. Yummo!

Excellent recipe!

I was so excited to make this. It smelled great in the oven. It also looked great and was nice and soft. But upon tasting it I realized it was not great. It feels as if though I just went to candy factory and tried their sweetest treat. I cannot eat this. I should’ve known better and halved the sugar. My only real complaint is how sweet it is, like can’t eat it level. Now I have to figure out what to do with it. Otherwise it’s good for homemade cake; soft, and fluffy. I might try it again with half the sugar at another time, but probably not. *Edit: I made it again with 40% the sugar and it is actually really good cake, also the one I made previously I gave to my neighbor, they loved it.

Love this recipe, Everytime I make it

I’ve been baking cakes for years using different recipes where the taste was great however with this recipe it tasted like a fluffy egg omelette. Maybe too many egg yolks in the recipe.

I write this review as I sit shamelessly eating this cake out of a pan with a fork. for breakfast. My son’s birthday was yesterday and I was missing some key ingredients to make the usual from scratch cake I normally bake for birthdays. I started frantically searching through here for simple cake recipes that would make do in a pinch. This glorious cake. This utterly delicious, moist, smooth textured cake….. this is what I found. I made no adjustments to the original, and I don’t think I ever will. This is my new go to for all things cake. You have a winner here! Thank you! Just outstanding! My kids don’t usually ask for second slices of cake, but they did this time. and 3 of my 13 sons have already requested this for their cakes. Amazing!

I loved this recipe SO much- what a great surprise! I had to add the 2 T of cornstarch per cup of flour as I did not have cake flour. Don’t over bake!

I used Carnation milk instead of cow milk; it was a little sweet, but hey. I have a hard time following recipes always have to have my own twist. Still really good, I’d make it again.

This turned out very well. I made 1.5 times the recipe to bake 3 layers. Used 5 whole eggs + 2 yolks for less waste, and replaced .25 cup of butter (out of the 1.5 c total) with canola oil — added it in after whipping the butter and sugar together. Resulted in a dense, almost velvet crumb. Really pleased! One tip is to be sure to rotate your pans during baking, with 3 layers the parts closest to the oven walls baked much faster. Tastes homemade with the moisture of a box mix. Thanks for sharing this recipe!

This is my go to cake. I’ve been making it for years. Read the reviews on how to mix cakes from scratch and you’ll never go back. We have an excellent local bakery that I used to get birthday cakes from every year. This one blows them away. Simple buttercream frosting and often I’ll slice the round in half through the middle and add extra frosting. I can’t thank you enough for this recipe. Here this is “mom’s cake.” And I always hear how “mom’s cake is SO much better than the bakery”. I know where the credit goes though! Thanks for sharing! -cheers

Came out great love it very moist it’s my favorite yellow cake recipe

Very good basic yellow cake, I paired it with custard. Made it as written. I’ll use it again.

A wonderful recipe! I didn’t have milk so I substituted buttermilk and added a 1/2 tsp baking soda. Turned out great!

This recipe was excellent! Yellow cake was my favorite growing up, but I had never made it from scratch. I made this recipe using Namaste Gluten free flour, so to keep is as close to the cake flour as possible I subtracted a couple Tbsp of flour, and added 2 tsp cornstarch and 1/2 tsp xantham gum. I sifted the dry ingredients a few times, as recommended by others. I had leftover egg yolks from an angel food cake, so used all yolks, as per the recipe. Baked beautifully, nice and moist, rich flavor, and great texture. we ate it without frosting. This is a keeper recipe for me, thanks!