This recipe is done the way they all should be! Had to look and look for one that gives exact measures, instead of just "1 box" or "small package". Much better to know how many cups of something. Thanks to this author!

Speaking from what I learned while completing my baking and pastry associates degree. It makes a difference if you use an electric mixer or mix it by hand. I mixed this recipe by hand and it tastes fine, to a degree, but the texture is not good for a layered cake. Its more of a Bundt or pound cake recipe in my opinion. I used vanilla and almond extract instead of just vanilla. The cake did not rise hardly at all and it is very sponge-like. I noticed someone comment that this cake looks and tastes like cornbread and I completely agree. The mixing order of the ingredients is also not condusive to making a good cake. I feel this recipe could use quite a bit of work.

1. Combine butter, sugar, and YOLKS. Add milk and extract(s).
2. Combine all dry ingredients, adding 1 tsp. salt. (make sure to sift it).
3. Add dry ingredients to wet ingredients.
4. Beat whites to stiff peaks. Fold into the main batter.
5. Pour into pan(s) and bake 350°F for 40-45 minutes.

The cake still won't rise like a normal cake, I'd suggest adding 1 more tsp of baking powder to make 1 tbsp. overall. I hope this helps if anyone has trouble with this recipe.

Good tasting, quick prep time, you should sift flour of course for better consistency. Cakes made from scratch are always the best.

Yummy. First time I made a cake from scratch. Will never go back to box cakes again. This recipe was easy and oh so tasty. Much better than any box cake.

We added one pack of Nescafe' memento (mocha flavor) to the cream cheese icing and its tastes gourmet and amazing... Try it and enjoy my twist to things.

This was a fantastic recipe! I have used it multiple times, and an avid cake baking friend of mine even asked for this recipe. Several people have told me that this was the best vanilla cake that they have ever tasted, and I agree. Excellent choice for dessert. I highly recommend it.

The cake was moist, but it tastes and looks like cornbread.

The cake had a really good flavor and it was moist! The frosting was just right! I love this and will make it again soon!

Hands down, this was the best vanilla/yellow cake I've ever eaten. It was moist and tasty.
I didn't try the frosting as I wanted something different. Instead I used a rum buttercream.

I want to be a pastry chef when I grow up, so this recipe was ideal for me! One thing I would have added was the option of food coloring in the Cream cheese icing. Other than that it was perfect! I will definitely use this recipe more than once.

I loved this recipe! I'm not an avid baker, but this turned out very well! I did two square 9-inch pans and also doubled the fronting to fill the layers. I skipped the optional nuts, but added some fresh bananas in the frosting and between the layers, it was delicious!!

I dived the recipe and was able to make 16 cupcakes. They turned out good. I had a difficult time with the frosting. I put it in the fridge for about 30 minutes, which was helpful. Good taste to the frosting.

There is more than 2 cups of sugar in a pound box of 10x or powdered sugar. if you use the 16 oz. box of 10x sugar then it will be sufficient for your icing. You may have to add 1-2 tsp. of milk to make of good spreading consistency. After making alterations in the recipe it was an excellent cream cheese icing.

I made this cake and it turned out fantastic. It works well with two round pans and then doubling the frosting to cover and fill in between!

The cake was awesome!I made it yesterday night for dessert and my whole family enjoyed it!

Some notes:
- Baking powder is optional,
- The cream cheese icing should be chilled for at least an hour.

This recipe goes great with chopped strawberries on top served with a scoop of ice cream!