Classic Yellow Butter Cake

I just made this and was very HAPPY!! with the out come if it.

Reading ur reviews seems like the recipe will be dry..have u evwe thought of putting 1/2C of oil just likw how do in a regular store bought cake? Im about to go bake it n im going to add the oil. Try adding more butter if u do not want to use oil..thats ur purpose of moisture..:-)
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I loved it, I made for my grand daughters Birthday

Well, I made this cake tonight. But I had to make a lot of changes hence the 3 star's. well first I sifted the flour with the salt and baking powder twice. once then set it aside then again as I added it to the butter. I also added about 1/4 c. of sour cream and 3 tablespoons of oil. as I do with all of my cakes. I ran out of cake flour so subbed that for AP flour. then separated the white from the yolks. and added one yolk at a time as I added them to the butter,oil sugar and sour cream. I added the flour and milk in starting with flour then ending with it also.then whipped the egg white's with 1/4 t of cream of tartar to stiff peak's. then folded that in. I also added Butter extract as well as vanilla to give the cake that rich butter flavor it was missing. I then poured this over pineapples cherries and brown sugar to make a really good homemade pineapple upside down cake.Its a whole lot of steps but I really do feel if I had of followed this recipe as written it would have come out bad.

Too much flour, pretty bad.

This is a great recipe! I read the other reviews and I didnt think it was dry at all. I had to bake it a little longer than it called for but otherwise perfect. Great homemade taste

I read the reviews for this cake and decided to give it the benefit of the doubt. I added about 1/4 cup of mayonnaise and it was STILL really dry. It had a great flavor though and looked nice as well, but there's just no use for a dry cake unfortunately.

i used cake flour instead of all purpose flour,and 1 cup of butter,and 1 1/4 cup milk
it was delicious and moist ,my daughter and friends like it very much..i will make this again for my friends birthday...

I baked this cake in a 9 x 13 pan -- It rose very nicely, and was very moist (I added a couple of tablespoons of sour cream to the "wet" ingredients). I just felt like it needed a bit more flavor -- perhaps next time I make it, I will experiment with different extracts (almond, rum, or a combination of lemon and orange). It definitely had a unique taste, very different from a box mix.

I used 2c of self rising flour and a cup and a half of milk i also added 1/4c of oil for moisture. no need to meaure out salt and other dry ingredients when using self rising flour because it has all of that in it already. I greased and floured a bundt cake pan and this cake came out really good!

I read the other reviews and decided to try this recipe anyway. Followed the recipe exactly but used a bundt pan and baked for 50 minutes. Then I lightly sprinkled with powdered sugar. Cake was delicious!! My family loved it. Those of you who expect it to taste like box cake, it won't. You can't compare the two. This cake tastes like the cake my mom used to make from scratch when I was a kid. It is moist on the inside and yummy. Will definitely use this recipe again!

It had good flavor...But the cake was very dense and dry

while the flavor of the cake was okay, it was rather dry even with frosting

Add 1/2 cup of lemon juice and for the topping, mix 1/3 cup lemon juice with sweetened condensed milk. Add to the cake as soon as it comes out of the oven.