5 Reviews
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verymom on 7.3.2011
I made the cake as directed and used the recommended pan, but it took about 45 minutes to cook through for me. Maybe due to our higher altitude. I was nervous while I waited, but wow, it turned out really well.
I made the frosting listed in this recipe but didn’t get all fancy (don’t own frosting tips), so we just slathered about 3/4ths on and then made the flag decorations with blueberries and sliced strawberries. It was an enormous hit, the cake was dense and moist, and the cream cheese frosting was a perfect complement to the fruit. Five mitts, hands down!
Melanie O on 4.7.2011
I made this cake into cupcakes and served with That’s the Best Frosting I’ve Ever Had (also located here at TastyKitchen).
Oh man alive were they ever good!!
This batter expands like the dickens though so my first batch looked more like popovers than cupcakes 
Stef at TooMuchToDoSoLittleTime.com on 5.27.2010
I have twice made the cake only (not iced as Ree wrote).
I used the recipe and scaled it to 12 servings using my own software instead of TastyKitchen’s. The main reason for this was because I don’t have the same size pan (17 x 12 1/2). Since I *think* this cake uses the same pan as she does in her Best Ever Chocolate Sheet Cake (jelly roll) I used the pans I do that that cake (Pampered Chef Large Bar and Small Bar pans). My pans come out to 47 2.25″ x 2.25″ pieces (35 and 12 pieces respectively).
As a result, my ingredient measurements were different than TastyKitchen’s scaling.
Regardless of all this, this cake is MOIST and the flavor was amazing and a huge hit with my family. I did increase the vanilla when making it the second time.
One time I frosted with a homemade buttercream frosting and the second time I did not frost it.
You can find both of my experiences:
http://TooMuchToDoSoLittleTime.com/2010/05/yellow-cake-with-buttercream-frosting/
http://TooMuchToDoSoLittleTime.com/2010/05/let-them-eat-cake/
Karenpie on 5.20.2010
Every part of this cake is good – the cake part, the frosting part and the wow! decorating part. It tastes great and it’s fun to make!
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hobbsart on 7.5.2010
Made this cake for a pre fourth birthday party. The cake is wonderful and moist and got rave reviews. Didn’t make the whole frosting recipe but used 2 pkgs of cream cheese and 2 sticks of butter. There was plenty of icing and decorated with mixed berries. It was the hit of the party. Fed 20 people with lots of leftovers. Wish I had boxed up a slice for breakfast!
Stef at TooMuchToDoSoLittleTime.com on 5.20.2010
I’m curious – why “not low fat” sour cream?
indiechiccooks on 2.4.2010
I used this cake recipe to make a wedding cake on Tuesday. The bride is one of my very dearest friends, and although she could have afforded the fanciest professionally baked cake money could buy, she and her groom wanted a cake made by a friend, as they wanted a more personal touch. They wanted a really delicious cake made by one of their friends, and asked me to make it for them.
I baked the cake in two 13 x 6 pans, sandwiched together with strawberry jam and Jack Daniels (the bride and I have spent many a happy evening consuming that beverage, so it was my little joke to put some in her wedding cake) and I used my own cream cheese frosting recipe, and decorated with piped buttercream and sugar stars all coloured to match the wedding colours.
The cake was a huge success, a big hit with everyone (the mother of the bride ate three slices! it served 35 people more than one piece for most and there were leftovers!) and the only time the bride welled up all day was eating the cake her best friend had made for her, that was exactly how she had described her dream wedding cake – moist and delicious without being heavy.
Thank you for helping me be able to make such an important contribution to my friend’s big day, and I am so proud I was able to so something unique and personal to make their wedding extra-special by making their perfect cake form them, with love and care.