Basic Vanilla Cake 2

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My 9 year old made this cake with no help except to take it out of the oven. It was described by her grandmother as 'the best cake I ever ate'.

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Delicious Fluffy if you follow the directions you will have a delicious cake. If I could post a picture of how mine looked I would. This recipe is a keeper

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This cake came out perfect and I'm a horrible cook :-
My grandchildren loved loved loved this cake...all three of them. It was light and moist just like I bought it from the bakery. I frosted it green and made spiders out of candy on top. Worstcooks could be my life saver!

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It was a good cake, but it is very dense and not light by any chance. I did mine in the food processor and it was hard to scrap out like other said. I use the baking cooking spray with flour to coat my pans and I had no trouble getting the cake out of the pan. It was good, but I didn't see the fuss over it being so wonderful, it was a heavy cake and not light and fluffy. I think the heavy cake is more of a commercial grade cake than what one would make to eat at home. The buttercream did not work as well. I am making the cake again with a view alterations, I have to make cakes from scratch because of the diabetics in my family. I made the cake using a special sugar blend I make to cut back on the grams of sugar and cake flour isn't bad for carbs for a diabetic so I am good there.

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Easy and super tasty, but I also found it to be very dense. I did get it out of the pans (because I used parchment paper on the bottom. Also, as another reviewer noted, it takes up so much space in the food processor that it is difficult to scrape the sides and get good rotation.

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Very tasty BUT...the batter takes up an entire food processor bowl making it difficult to open the top and scrape the sides and bottom of the bowl to make sure everything is mixed. I just left it on the sides and prayed it would work. It did. Make sure you use cake flour and your other items are at room temperature!

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This recipe was wonderful!! I think the success is in letting the butter come to room temperature and using cake flour. I will not need to buy a cake mix again!!

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I am a long time baker and I was excited to get this recipe. I made it in 2 eight inch pans in which I sprayed and floured them prior putting the batter into them. Notice I didn't say pour...I had to spoon it out of the processor into the pans. I carefully timed my cooking and did the toothpick test. WELL...when I went to dump the layers out they DIDN'T budge from the pans. Trying not to feel defeated, I scraped them out and put them in another pan and called it crumble cake. I tasted the cake. It didn't' feel light and fluffy as the said on TV. It was very buttery, but it was very dense. I am going to try it again,once my family finishes the first one, just in case I did do something wrong. I felt like yelling "MY CAKE IS DEAD". Good luck to anyone else that tries it.

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Fool proof recipe. The cake is moist. I only have 8" pans so I had to bake it about 7 minutes longer.