Basic 1-2-3-4 Cake

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Whoever said that this cake is dry did not measure the flour AFTER sifting. If you measure first and sift second, you will be using too much flour resulting in a dry cake. If you forget to measure after sifting and started mixing the cake already, then just add maybe 1/2 cup more liquid either water or milk based on how thick the batter is. But please, always measure after sifting to avoid dry cakes!!!

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This cake was delicious. Although it only made one 9" layer for me. I baked this cake for my moms birthday and now others want me to bake for them. Thumbs up Paula!!!!!!!!!!!!!!

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I read through the reviews before I made this. Thanks to the suggestions (secrets of clairemarie from Atlanta, it was fantastic.
I sifted the flour four times and, instead of adding whiskey at the end, added Amaretto, since my friend had requested an Amaretto cake with rasberries.
It was moist and incredibly flavorable.
I can't imagine a better basic cake recipe and I will definitely make it again.

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This was the "Core" recipe for All Cakes my Mother ever made in Her Lifetime.Learning in a Cookery Class when about 14 years old!Here is The Perfect Basic Cake. It Never Failed.Sheer Perfection,easily remembered by the "counting".Still part of Our arsenal for Cakes over 80 years later!Miss.Paula knows,"You never mess w/Tradition".

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I have made this cake twice. Once with a recipe that was given to me and the last time with Paula's. Both were very moist. But the 1st one did not have any water, milk or oil. Only Margarine, sugar, flour, eggs and 1 tsp of flavoring. It was a heavy and thick batter, as you can imagine. One not for a faint hearted mixer. But very moist none the less. Paula's is light and airy.

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This is my all time favorite cake batter receipe. I use it every time I deciede to bake and it is always a hit with my family.

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I have made this many times and it is always a huge hit! The trick is to sift your flour first then measure as someone else already mentioned. I'm baking two more this weekend for my grandson's birthday! Thanks Paula!!

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I don't know what everyone is talking about this recipe being dry. I have been using this cake for a couple of years now and it is perfect every time. It's too moist for wedding cakes so we use a wilton recipe. But if for some chance you use this recipe and it is dry use half water and half milk. It's what my baking instructor swears by (its a godsend for some recipes. I love how versatile this cake is. Instead of milk (or my half water half milk mix I will use home made fruit purees like strawberry. Also this recipe transcends to gluten free perfectly!! and I have never had that with any other cake!!

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I was looking for an easy, basic cake recipe to use for my cake decorating class. This was the perfect recipe, as it is quick and easy to make. To combat the dryness that was commented upon by others, I added 1 pkg. of instant vanilla pudding when I added the dry ingredients and increased the milk to 1 3/4 cups. It is so moist!! I also used almond extract instead of vanilla. Stupidly, I tried splitting the recipe between 2 9" cake pans instead of three. I panicked a bit when the cakes started to rise above the edges of the pans, but when I removed them from the oven to cool, they fell a bit. Next time, I'll probably use 3 8"pans. Overall, this was a great recipe after making some modifications.

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Yep. Dry as a bone. Adding milk is not a good way to add moisture - oil is. My fix? Reduce butter by 3 Tbsp. Add 1 pkg (not instant vanilla pudding mix to the sugar, which you reduce to 1 & 3/4 cup. Add 3/4 cup MORE of milk, 1/4 c of oil (add with milk. Moist, light, almst fluffy and even more flavorful. Overall, still an easy recipe. Btw - 5 stars after the fix.