How To Make Cake At Home Without Egg
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03/21/2013
Perfect, just as I was hoping it would exist when I saw that this recipe called for shortening rather than butter. The little bit of butter flavor that'south sacrificed is more than made up for past the fact that you gain incredible moistness, since butter cakes tin can have a tendency to be dry. I'thou sure the recipe is perfect as is, simply for added richness, moistness and colour I added two more than egg yolks. For the lightest texture, exist sure to foam the shortening and saccharide very well, 2-3 minutes if using a stand mixer. Add together the eggs one at a time, beating well after each addition. When adding the flour mixture with the milk, begin and end with the flour. Thank you for posting the recipe - I couldn't take been more pleased!
04/xxx/2007
Very delicious. I've been looking for a good recipe using all-purpose flour (instead of cake flour) and this is information technology. I used the exact ingredients just increased the recipe to fill up an 11x15 pan. I got a trivial nervous when the eye didn't crown but it was fully cooked, I didn't have to level it off and the texture was ameliorate than I expected. Thanks!! ** Revision ** I made this for the 2nd fourth dimension today and the finished texture was very light and fluffy! Thorougly creaming the shortening & carbohydrate is definitely the answer. I didn't have enough shortening and so I ended upwardly using l/50 shortening/butter, which I beat together for a few minutes before calculation the sugar. The creamed mixture should look silky and light, sort of like whipped butter. Later on I added the last of the milk, I turned the mixer speed upwardly a niggling (i setting in a higher place "stir") and beat for about thirty sec. The batter looked smoother this time and had a nice body to it, non runny as with some box mixes. This recipe does piece of work and will be my only yellow cake from at present on. Thank you So MUCH!
09/03/2007
FOR ANY I THAT GAVE THIS RECIPE 4STARS OR LESS. Apply 2 STICKS OF BUTTER INSTEAD OF SHORTENING. Utilize CAKE FLOUR AND SIFT OR USE WHITE LILLIE FLOUR AND SIFT TWICE,AND OYU Volition Have THE Best Cake EVER!!!!!!!!!!!!
07/08/2007
Finally the moist block I've been looking for-I used all butter and made my own chocolate icing.Great.In fairness if you are not used to making scratch cakes,give a few times to perfect your technique hither. You can't expect to have your first scratch block come out great and must follow directions.Ingredients human activity differently if not done according to directions. It's a keeper and am adding a pic. Will say though it was difficult to get out of greased pan, volition apply parchment on lesser adjacent time.
09/27/2007
This is an 'award winning' recipe! I've been making it for the past 2 year and this summertime entered a block in the local fair. At that place was enough batter in i recipe to brand 3 brusque 8" round layers, I used kokosnoot flavoring instead of vanilla and homemade buttercream. I won first place and all-time of bear witness, ane of the judges wrote on my tag that it was ane of the best cakes she had ever eaten!
06/05/2007
I did not take a box of yellow block mix, so decided to try this equally I had the ingredients on hand. Not very impressed with this recipe at all. It seems to accept too much sugar, equally it doesn't rise well and and then the sugar caramelizes and forms a hard chaff on the out side. The texture was dry and crumbly and did gustation a little like cornbread, but not even good tasting cornbread. I felt bad to waste matter my dwelling made raspberry buttercream on this cake, just that was the only matter that made it edible for my hubby and kids. It is still sitting on the counter existence ignored. If you want moist and yummy yellow block, use one box of yellow cake mix and add together all called for ingredients, then add an additional egg + a three.9 oz. box of jello instant pudding. That is a yellow cake worth eating!
12/twenty/2006
This is the first time I have ever made a cake w/o using a box. I did however read over other recipes and made a few adjustments to this one and it turned out better than I anticipated. Commencement I used ane/2 cup shortning and ane/ii cup butter. I also used 3tsps of vanilla and only 2 1/two tsps of blistering powder. Everything else stayed the same. I would recommend this recipe to both new cake makers and seasoned makers.
05/07/2010
Wonderful, easy yellow cake recipe! I used half butter and half butter-flavored shortening and added one extra egg (gauge I could call it five egg yellow cake) and baked it in 2 9 inch cake pans. I could tell but by the batter this was going to be a moist, succulent cake. It's worthy of y'all're best chocolate icing! I used "Chocolate Butter-Creme Icing" from this site. This one'south a definite keeper.
01/ten/2007
This is the perfect basic yellowish cake recipe. Light and fluffy, nevertheless moist. It has fantabulous flavor (I did use the i/two shortening-1/2 butter proffer). I don't understand how people get the cornbread gustatory modality or texture. However, exist sure to actually foam the shortening and sugar VERY well-this can accept a huge effect on the end result and actually mix all the ingedients thoroughly if you desire to right texture (I use a Kitchen Aid stand mixer). This is now my base cake for my mom's favorite Hawaiian cake!! Thank you for sharing this recipe with all of u.s.a.!!
01/14/2009
My first attempt at this recipe was a disaster, however later on reading endless reviews I figured out where I went wrong, and compiled the information for my review. It IS possible to brand this cake and take it rise and gustation like excellent yellow cake (and not like some kind of mess thereof). I volition summarize what I remember would help somebody in my predicament—fairly new to making scratch cakes. Outset, use all shortening and mix with the sugar very well as many reviewers suggested that not mixing well into a creamed texture was the crusade for many mishaps (no, the carbohydrate wont be entirely dissolved). Second, Adding one egg at a fourth dimension during mixing was a preferred method. If y'all use ALL butter instead of shortening, be aware that your cake could carve up during baking (eggy height and tough gummy bottom) which some had described was similar to a chess cake effect. I used all butter the first time and the cake came out this mode—I concluded up tossing the mess. Instead I used butter flavored shortening as recommended past other users. Use all purpose flour and you don't demand to sift it. There are lots of variations that tin be done and good for the more experienced bakers…merely I tried to compile a review that could help the beginner avert adding more variables and chances for error. Thank yous to all the previous reviewers who gave such great explanations for common cake baking bug in this recipe! Information technology was the previous reviewers that gave me impetus and information to endeavour again and make information technology
02/02/2012
I fabricated the recipe with 5 eggs and used 1/2 cup shortening, i/2 loving cup butter. Came out very light and airy. Broiled information technology in a bundt pan @ 350 for 55 minutes. May add together a piddling more vanilla next time. Very skillful basic yellow cake recipe...especially if your short on time/ingredients.
01/30/2007
Delicious cake!!! Used butter instead of shortening.
11/06/2012
Ah-mazing! I read quite a few reviews and altered the recipe just a bit. I used 1/2 cup softened butter and 1/2 cup butter flavored shortening. I also added i tsp of almond extract with the 2 tsp vanilla. Here are a few tips for baking-newbies: Proper creaming of the shortening/butter and granulated saccharide is a MUST and is fundamental to a light, fluffy block. I usually cream my butter/shortening/sugar for about 5 minutes until information technology is very light and fluffy. I use a KitchenAid stand mixer, but you can get the same results with a mitt mixer. Sift the flour first, spoon into measuring loving cup and level off with the straight border of a knife. Don't shake it! This is Martha Stewart's manner of measuring flour and it has never steered me wrong in recipes that don't utilise weights. And my final and most important advice is to brand sure your eggs and milk are at room temperature, not cold straight out of the refridgerator. Room temperature eggs and milk combined with proper creaming and measuring of flour will give you a superior, moist, fluffy cake!
12/27/2008
You should not rate a cake poorly if you lot alter the ingredients. Many used butter and omitted shortening altogether. Butter solitary, while tasty, lends to a drier cake. The shortening gives cake the moistness. Those who thought the cake was dry should either broil the block every bit printed or should use one-half butter/half shortening.
04/09/2010
This block was one of the all-time yellowish cakes I ever made. The just matter I inverse was I used real butter instead of the shortning. I likewise sifted the flour BP and table salt together earlier adding it to the butter saccharide mixture. When makeing any kind if layer type block always sift the dry ingredients. This helps keep it light and information technology gives you a lighter fluffier cake in the end. Also make sure you foam the butter and carbohydrate till it'due south really creamy so add together eggs one at a time and beat after each one till information technology'south super creamy. This will also help avoid that really dumbo texture that some people were lament about.
05/29/2012
Cook fourth dimension is too long. WAY too long. If I do this again, I'll cutting at least 10 nminutes off the cook time, considering 45 minutes gave me an overdone cake. And this isn't my first rodeo.
03/16/2013
I made this recipe side-past-side the Wilton Basic Xanthous Cake... there's simply no comparison! I fabricated this exactly as stated [with exception of sifting the flour], fifty-fifty though I dislike using shortening, and it's incredible. We had a blind taste test for our family unit- my iii year quondam and five year old both adamantly declared this i the winner, and my married man and I had no hesitation declaring this our favorite as well. It is lite, moist [incredibly, lovely and moist, and then much like my favorite chocolate block!], and very delicate. Not crumbly or grainy, or 'eggy' or dry, information technology is the perfect, PERFECT cake. I can't rave plenty. I take been searching years for the right cake to add to my recipe book [just tried and tested recipes go written downward] and this has already been added!! Honestly, I accept tested more than recipes than I tin can keep track of now, nothing coming close to this. Phew, no more searching! Thank you, thank you, for this lovely cake! It volition be a highlight at many many birthdays to come. Edit: I'1000 now reading the poor reviews in shock. This cake is absolutely non like cornbread [yes, I accept come across this in other recipes!!], and is so lite! I truly recall this must be user error. I know afterwards reading several cookbooks/blistering books that mixing is key. Yes, creaming the butter is vital, only it's one time all of the ingredients are combined that'southward primal- mix information technology at least 1min on med/high subsequently you think it'southward done. Try it!
12/14/2002
I made this cake for my daughters altogether. It is incredibly moist and dandy with buttercream frosting. Big striking!!! This recipe is definately a keeper.
05/25/2004
I fabricated this in a 9x13 pan and I would say information technology is so good that icing is not required. Really better than any box cake. Nice and total, groovy texture & flavor and good color. A keeper. Thanks. Update: June 4, 2016 I still have this as my go to recipe for xanthous cake. In fact, it is in the oven now. Our favorite style to swallow it is with fresh strawberries and cool whip. I still never buy a box mix.
08/17/2009
If yous are used to boxed cake mixes, this is not the recipe for you! I am a very experience baker and followed directions very well. The texture is so-then, not actually moist, but passable. The taste nonetheless, was very, very floury. I can eat without displeasure, but my family hated it. I normally make white texas sheet cake and that is what they ar used to. I probably won't waste matter my ingredients on this one again, only I won't throw away the one nosotros have.
03/09/2012
This is an first-class yellow cake. Perhaps the best. I followed the recipe to a T and it came out perfect. Make sure to really cream the saccharide/shortening to the max and then its creamy, not crumbly. Add the milk/flour and beat only enough to mix it together and and so STOP. Do not over beat. Cakes go tough when you practice that. Cover with chocolate icing. Yous will love this block.
05/30/2011
I substituted 1 c. butter for the 1 c. shortening. Such a great block! Moist, flavorful...not besides sweet. Love it. I made cupcakes--the full batch made near 40 cupcakes (I filled them ane/two-iii/4 of the fashion full, which was perfect, and baked them for xv minutes per pan). This will be my go-to yellow cake recipe. No demand to go on searching. Give thanks you and so much for the recipe!
09/28/2005
I am a pretty practiced cake baker but this recipe is the worst one I've ever made. I give it a one star rating but because it did mix together well and looked really pretty before it was broiled. After that it was all downhill. I don't understand where some people were able to become it to plough out with the texture of cornbread. Mine turned out more than similar an egg custard with it's ain crust. I will not exist making this recipe once again and I discourage anyone else non to waste matter their ingredients or time on it either.
02/21/2011
I made this cake, post-obit the directions exactly, four days agone. Usually things I broil have, at most, a two hour survival charge per unit (and that's merely if the ii teenaged boys aren't home). In that location'due south still virtually i/2 left of the cake. Definately won't be making this over again...... extremely disappointing!
12/31/2009
Fantabulous! I used 4 eggs plus one yolk. 1/ii butter, ane/2 shortening. 2 heaping cups of sugar, "buttermilk" instead of regular milk. 1 tbsp of vanilla, and i tsp of butter flavor. I used block flour but did non sift. This cake came out so moist and flavorful. I made a homemade chocolate icing the first fourth dimension. I'one thousand making it once again correct now merely going to frost it with a homemade caramel frosting. YUM!!
03/31/2011
This cake was perfect. It was moist and fluffy and was not dumbo or dry like some other reviewers had described. I frosted it with a chocolate frosting recipe from this site and the combination was better than annihilation I could buy at the store. I will definitely exist making this again for special occasions or whenever I have a desire for cake. Thank you for an first-class recipe.
11/19/2006
I take been searching for a xanthous cake recipe for a long time, and this is definately the best i've tried.
06/x/2010
This was actually practiced! I was surprised it turned out as well as it did, since I only had a little bit of milk and had to use 3/4 cups of water. Plus, it was almond milk. I also followed what one reviewer said and seperated the eggs and beat the egg yolks in graually with the milk and flour. EXCELLENT. I used this cake for Honey Bun Cake which is usually gone in a few hours, and information technology was!! By the way I'm 14 and this is my second cake from scratch?
12/22/2005
This is a fabled recipe. VERY moist--tender and flavorful!! I used 1/2 butter and 1/2 shortening, kept all else the aforementioned simply fabricated cupcakes instead. Information technology made almost 2.5 dozen. Baked for 22 minutes. Thanks Carolyn!!
03/31/2003
I simply made this block yesterday and it was a hit at the function today. :-) I followed the recipe equally written, except that I used butter instead of shortening. I split up the cake and filled it with whipped cream, sliced bananas and strawberries and frosted both layers with the sweetened whipped foam. It was delicious and there was not a piece left. Thanks Carolyn for a great quick and easy yellow cake recipes.
08/26/2011
I originally rated this as a 2star but at present need to change that to 5 stars. After putting in the fridge overnite the texture some how changed and was phenomenal...did non take the cornmealy texture or taste. I got rave reviews at the political party. Is my go to now. :)
10/thirty/2002
Before starting this recipe I read the reviews and found some mixed results I decided to brand the cake for my kids and turned it into their favorite cake (a Rainbow cake by seperating the finished concoction into thirds and coloring each 3rd a diffrent color (cerise, blue, yellow) and bking it in a bundt pan for 55 min at 365 and it came out wonderful i will be using this recipe once again and over again thank you
07/14/2012
This cake is awesome! It'southward e'er moist, always delicious, and always perfect. This is my go to birthday cake when I make fancy cakes for the kids. I use my own buttercream frosting recipe (passed down from my nana) and it's GONE before the end of the solar day! Never a nibble spared :-)
05/05/2006
This cake turned out then moist and delicious. I halved the recipe and added some tangerine zest. My hubby devoured it! I'll definitely brand this for my friends and family unit again!
01/eleven/2009
I just made this yesterday and it was even ameliorate than I remembered. It's as light every bit and as fluffy as whatsoever box mix, merely 100 times better tasting. It also doesn't circular in the middle which makes cakes with multiple layers easier to do. Rich, and delicious! I crush in the eggs one at a time; sifted the flour, baking powder, and salt; substituted butter for the shortening, and added one more teaspoon of vanilla extract. It probably would not have been well-nigh every bit good without all of these changes, so I recommend that anybody make these changes.
10/17/2010
This is i of the best cake recipes ive ever fabricated. Couple of pointers. i) You take to trounce the shortening and carbohydrate at least 5 minutes. This is the secret to your block being light and fluffy. At this betoken y'all really cant vanquish it too much. 2) Brand sure your blistering pulverization is fresh. And take all your ingredients at room temp. And alternate adding flour mixture and milk. If you lot just dump all of it in at once your cake will be heavy because you only took all the air you lot beat into it... out.
08/23/2008
This is an first-class basic cake (definitely improve with butter) and requires that the butter be very well creamed with carbohydrate added gradually. Certainly information technology takes longer than a block mix merely at to the lowest degree it tastes home fabricated. Cheers for a not bad recipe.
04/x/2011
I rate this iv stars because it stuck to my greased and floured pan, and also information technology was a bit crunchy on the edges. Other than that, loved it! I was a flake indecisive about what kind of block I wanted so I ended up using two whole eggs and four egg whites. I made cupcakes and an 8 inch round from one batch. I volition brand this again with a footling less carbohydrate to get the crunch to get abroad.
12/20/2005
This cake is moist, soft, delicious! I didn't accept a cup of shortening and I didn't even foam it correctly with the carbohydrate and this block still came out delicious! Most, very thick, southern fashion cake is what this is. Not the boilerplate sparse, fluffy, box cake. This is the homemade tasty thick cake your mother made. This is a kepper! The edges might be crisp only this is a keeper with some buttercream frosting!
05/09/2007
This cake was then good I forgot the vanilla only it was all the same crawly I got rave reviews at home. I used a butter cream icing that I plant on hither and everybody tore it upwardly. Volition make again and once more and again. Thank you
04/03/2011
I followed the recipe to a T. It was really dense and had no flavor. I bake quite ofttimes and this is not a recipe I will attempt again!
01/17/2008
Skillful, easy-to-make recipe. Per other reviewer's suggestions, I substituted butter for shortening and information technology came out perfect. I liked that the block was a little more dense than some other recipes I had tried. Very moist and flavorful. I volition definitely brand this over again.
x/11/2005
I was excited about this block because it looked and then good when I took it out of the oven. I was mistaken because when i took the get-go slice, it was gel similar and not at all similar the cake texture I was hoping for.
08/08/2011
I followed this recipe to the 't', using all butter, no shortening. I have to say, I was very disappointed. Information technology truly does have a cornbread blazon consistency. It doesn't gustation sugariness at all...very 'bready' flavor. If yous don't like your cake sweet, then maybe this is a skillful thing. The simply positive I can say is that it was very moist & fluffy. Only I won't get in again based on the gustation & consistency...recall I'll become with the cake box recipe plus pudding & an actress egg that was recommended in other reviews.
07/21/2005
I am in agreement with the other reviewers who claimed this to exist a good substitution for a "box mix." I love that the ingredients are all things I already have in my kitchen! I made the batter for this cake into cupcakes and it turned out perfectly. I programme to go on this recipe shut at hand.
06/02/2009
I was out of shortening so used butter instead (measure for measure out). Light, moist, great texture. Fabricated 3 dozen cupcakes. Volition utilize again & again.
06/24/2009
This block is very moist and flavorful. The simply change that I made was instead of the shortening I apply butter. I made this for the offset time for alot of people that where getting together and it all disapeared. I fifty-fifty take to go far again this weekend. I would suggest that you make this and whatever other cakes at 25 degrees less and bake for 5 minutes longer. Like I said it was very moist and very flavorful.
11/24/2006
Excellent!! I haven't had much luck with yellowish cakes fabricated from scratch; they e'er turn out dry. That changed when I establish this recipe. This cake turned out perfect so moist. I made information technology for Thanksgiving and anybody loved it. This will be THE ONLY yellow cake recipe I use.
01/03/2011
Fabled homemade xanthous cake recipe! Here's what I did: I used real salted butter (I exercise not like to use shortening in annihilation that I make) and omitted the teaspoon of common salt. Also it is important to Cream the butter and sugar. Creaming should have about five minutes (maybe longer depending on the ability of your mixer). The trick to a homemade cake batter is getting the butter light and airy before you add anything else. Beating in eggs/vanilla should merely take nigh 2 minutes max. in one case you have added all of the ingredients together (and my preference is to end with the dry ingredients when I am alternating while mixing), y'all should mix on medium to medium high speed (once more depends on capability of your mixer) for about 2 minutes to ensure the air is added back into the batter for the light, springy texture you lot are looking for. Suit mixing times accordingly depending on your preferences. This cake was succulent! Everybody at our New Yr's Eve gathering loved it! Thank y'all!
04/11/2008
This is a very skilful recipe for xanthous cake. I substituted butter for the shortening. This block has very good flavor, an excellent crumb and texture. It is almost like a pound cake. I added the eggs one at a time and mixed the batter well to incorporate the eggs. After all ingredients were combined, I mixed the batter for a full 5 minutes to contain air into the concoction to brand it smooth and creamy. I don't sympathize the reviews that say the texture was like cornmeal or had no flavour. I volition say brand sure that you are using the freshest ingredients possible and follow the directions. My block turned out beautifully and my family enjoyed information technology. I will be making it again in a few weeks for my daughter'south first birthday party. Thanks for the recipe!
12/06/2000
I don't like this recipe. I won't brand it once more.
12/19/2005
This was the best homemade yellowish cake I take e'er had! It was moist and flavorful. I did use ane/2 cup of butter and ane/2 cup of butter flavor Crisco instead of shortening. I frosted the cake with a butterscotch frosting and it tasted just similar the Tastykake Butterscotch Krimpets I had when I was a kid!
01/27/2004
I am not an experienced baker at all but have had decent results with other cakes I have fabricated, but this one didn't plough out so well. Information technology didn't bake evenly at all. It didn't broil evenly and it does look a lot like corn bread. Any tips on what I might have done wrong? I would similar a yellow cake that is calorie-free in texture, not too heavy and I prefer to non employ a mix. Thanks!!
04/28/2009
I didn't like this cake.... I LOVED IT! BEST YELLOW Cake Always
eleven/29/2006
I fabricated this cake three times thinking I did something wrong the commencement ii times, simply on the third try I still got the same results dry dry dry. So I will not be making this recipe over again. sorry.
11/23/2008
Better off buying a cheap cake mix from Wal-Mart
12/03/2007
I tried this recipe concluding week for some bake sale cupcakes and was disappointed. I followed the recipe exactly, and at the cease of mixing was concerned at the look of the batter. The cupcakes didn't ascent very well, the tops of the cupcakes got crunchy and the sides of the foil were coated in melted shortening. They looked more like corn muffins than cupcakes. instead of rising well, the cupcakes flattened out on top and stuck to my baking tins, making cupcake extraction very difficult. They tasted okay, but not proficient enough for me to want to endeavor this recipe again.
01/11/2007
After reading all the rave reviews I thought "I must make this cake". Well to say I am dissapointed is an understatement. It nonetheless sits on the counter uneaten. The cake is so firm almost dry out, but it isn't dry, information technology is just hard and strong. There is not much flavor either. I even added iii tsp of vanilla and still not much flavor. I am sadly dissapointed and will not be making this cake again. I was looking for a moist, flavorful xanthous cake, I guess I will still be looking. atrocious
01/26/2011
This was a pefect and easy recipe with peachy results. I followed the recioe exactly, I used 1/2 cup (2 sticks of margarine) for the shortening. This block reminds me of an quondam fashioned scratch block. Moist and dense. A plus is that y'all use all purpose flour (vs cake flour) which well-nigh of united states have on hand. I made information technology for my family unit after a long snowy day. Quick and easy. Love It!
09/25/2008
I must have done something wrong but my husband hated it. it tasted like cornbread.
08/xiii/2007
This recipe turned out spongy and tastes like eggs. I used butter instead of shortening. I knew something was wrong when it didn't ascent upward when I checked on it in the oven. Also isn't annihilation similar a yellow block should be. Very heavy cake. Wouldn't try information technology again in the time to come!!
08/22/2010
This cake was crawly! I did follow another reviewers adviced and did half butter and half shortening. And u exercise have to trounce the sugar, butter/shortening mixture VERY, VERY well!Also when adding the eggs trounce until actually creamy and shine. If ur cake turned out similar cornbread ,U DID SOMETHING Wrong!!!!! My family loved it,this will be the simply yellow cake I use from now on!
12/03/2010
Wonderful basic cake. Lovely crumb frail flavor. I substituted buttermilk for the milk. I put it in the fridge for a few hours, the batter was thicker merely afterward they baked it was lighter and puffed upwards higher. I also made cupcakes. Added orange zest and a little orangish juice and so frosted it with chocolate. Astonishing. My married man doesn't similar frosting and loves these footling cakes just plain.
01/19/2009
Delicious! This is the first time I e'er made a cake from scratch. I followed the suggestions from others past substituting with: 1/2 loving cup shortening and i/ii cup butter; iii tsp of vanilla; 2.5 tsp of baking powder. I fabricated sure to thoroughly mix the butter/shortening with the sugar first and and then added one egg at a time. I manually mixed each ingredient as instructed. The cake turned out extremely fluffy and light, and not overly sugariness. Perfect!
12/16/2010
I agree with another reviewer, phone call information technology Cornbread Cake. Very expert for cornbread, but not the birthday cake information technology was supposed to be. I mixed everything thoroughly, did one-half shortening/butter and added an actress egg. Cooked it perfect. Taking it out of the pan was difficult, it ripped some, but that'southward fixable. Then tasted the role that ripped and was and so disappointed tasting the cornbread flavour. I won't be making this again.
06/13/2000
This block was moist and delicious! I used butter-flavored shortening.
03/28/2011
Slap-up flavor, very moist, but a very fragile cake. I made this as a 2 layer cake and it broke apart on me. It stood upwardly well with the frosting though (swiss buttercream!) This does accept the perfect moist, crumbly sweet homemade "corn bread" sense of taste that a good yellow cake should. I definitely didn't hate it, but would probably not make information technology once more.
04/11/2012
I gave this iii stars considering it sunk... then i was non able to make my intended bunny cake for easter. i merely left it as is and topped with whipped cream. It tasted swell but no bunny for the kids to decorate.
09/11/2010
I think you lot should rename the block Cornbread Cake. First bite, tastes similar cornbread. Second bite, no tastes similar block. Third bite, yup, information technology's cornbread. The outset block I've ever made and it tastes similar cornbread.
05/09/2009
i made this with butter instead of shortening and while it was moist information technology was to strong of an 'egg' gustation, after that no flavor. I'thou using this block for a boston creme pie so hopefully the custard and ganache volition help make information technology work. Probably will try one more time to make information technology because the loftier ratings bug me I usually agree with them and I desire to requite it one more shot.
06/29/2010
I made this cake hoping information technology was at least on par with a boxed yellow cake and was really disappointed. My block did come up out reasonably moist, but the flavor was not at all what I expected--it tasted more than like cornbread than a block. Next time I want to make a sugariness cornbread I'll use this recipe, but for a block it was really lacking.
06/12/2008
Like several other reviewers I found this cake rather heavy and dense. I did follow the recipe exactly every bit written. My sons did not care for it and did non finish their slices. The flavor is good, it was the texture that turned them off. It was crumbly rather than fluffy.
07/09/2010
I admit that I accidentally used expired baking powder and may accept substituted water for the milk incorrectly, but this cake was amazing! I brought information technology to work and it was gone in less than an hr. They keep asking me when I'm going to make information technology again! (a twenty-four hours later)
08/10/2011
Perfect. It is exactly what is it supposed to be. I colored mine and made a 6 layer rainbow block for my daughter's second birthday and it was a home run :) Thank you!
07/03/2011
Fabricated this recipe for a friend; fantastic stuff! Rich without existence sickeningly sugariness. We subbed out butter for shortening and covered information technology in foil while it was in the oven, but two thumbs upward!
05/05/2004
I used this cake equally a base of operations for a marble sheet cake. It was fabulous! I used real butter instead of shortening, and beat the butter and saccharide for over v minutes until very flossy. I did call back that the cocoa added a lot of flavor, then it is possible that the block was a picayune banal as originally written. Just, the texture, height, and moistness was actually skilful.
03/07/2012
i made this cake afterwards finding this looking up a recipe for 4 egg yellows i had left over from another recipe. there was too a apple that i sliced n mixed with some lemon juice, cinnamon and a footling carbohydrate and threw that in after pouring over one-half the concoction then putting the rest over that. didnt have shortning so i used three/4 cups veg oil instead. actually expert and stayed moist for a expert couple days!
12/26/2011
Oh, this is a skillful cake recipe. Moist, adept crumb, excellent flavor. Used half butter and half shortening. This volition be my go to yellow block recipe from now on. Cheers for sharing!
04/16/2009
i accept fabricated this cake many times before. i got information technology from my daughter and its the all-time xanthous cake in the earth. its always very moist and it has never failed me. sometimes i use orangish juice instead of milk.
03/20/2012
I over baked it, I did the 45 minutes and than realize I should have been watching it afterwards about 35 minutes. For those of you that broil a block and not a 13X9 picket it after 35 minutes. I institute it was very tastie and so did my family unit. I used a buttercream frosting, however, next time I brand this I will exist using a cream cheese frosting.
07/27/2003
I was very disappointed with this block. Like other reviewers mentioned, information technology came out tasting a lot similar corn bread. It did not melt evenly. I tested it in several unlike places and they all came out clean but I later discovered that the center of the cake wasn't done. I will not be making this again.
05/12/2003
Very expert gustation and texture. I used butter instead of shortening for a butter-block taste. Goes together easily and quickly. My cake was done within 35 minutes in a nighttime metal pan, so it's important to test your cake before the timer goes off.
02/26/2011
This was my First homemade cake for my son'southward eleventh birthday. It got rave reviews from everyone. It was fifty-fifty better the next solar day as the icing melded with the cake more. I followed the suggestion of another review and used 1/two c. shortening and one/ii c. of butter. Perfect block!
03/02/2012
This is a actually adept yellow cake. Note it'southward a yellow block, non a butter cake. Butter gives a block a nice flavour simply the texture of this is much ameliorate due to the shortening. Ive been looking for a expert yellow cake for a while...and this is information technology for me. Its better later on sitting covered at room temperature for a day or afterward being frozen and defrosted. I also apply butter flavored Crisco in this. My family really likes this block. Thanks for sharing!
03/30/2011
WOW! Moist, smashing acme and texture, delicious!
04/22/2002
This block was moist and yellowish. A little on the banal side though. I will make it againa and utilise butter of butter flavor crisco to see if information technology helps.
06/11/2005
This cake came out heavy and tasted like pancakes. I have made many cakes from scratch and this was the worst tasting, e'er. Very disappointing. Very dull flavor. Pitiful Carolyn.
02/15/2011
Astonishing cake. Loved it. the simply thing i did unlike was add 1tsp almond excerpt and after the cake was done information technology tasted like a sugar cookie. i made peanutbutter frosting and it was so amazing
04/16/2007
1 of the best cake recipes I've ever tried! It was a hitting (specially with the grown-ups) at my son'south altogether party -- everybody went for seconds and thirds. I substituted soy milk for the milk and it still tasted wonderful, with a great moist texture. Thanks for posting this recipe!
12/30/2011
I followed this recipe exactly, and the result was a delicious and moist block. Thank you for the recipe, I'll never purchase boxed again!!
06/18/2005
OMG! This recipe was so good. It was my first time making a cake from scratch and everyone LOVED it! My brother who doesn't like block loved it and now I have to brand it for his birthday.
04/24/2011
I'k non sure how off-white this review is since I used it equally a base of operations for the kokosnoot cake III on this website, but it turned out really well regardless. Changes I made were using butter instead of shortening, and adding a bit more vanilla. Then per the recipe I was using I also added 1/4 c. cream of coconut, 1 pkg.vanilla pudding mix, coconut and walnuts. The cake was seriously succulent and moist, it made three good sized layers and was but right for what I needed information technology for. Just as yous can run into I really modified the recipe then I am not sure how it would turn out as written.
06/05/2003
This cake came out moist, yellowish and very yummy. I baked information technology in a 9x13 pan then iced it with a chocolate buttercream frosting. VERY skilful cake. Its a keeper!
01/24/2012
I was very disappointed in this recipe. I followed everything to a "T," and had to cover it in plastic wrap and identify in the fridge for several hours before I could frost it. The cake was and so dry we concluded up throwing away 75% or more of it. I am giving it two stars instead of i because the fourth dimension in the refrigerator in plastic wrap may have been partially to blame.
03/31/2012
I must say that this recipe came out well, this was my first time working with shortening and I Love it.The block was very,very, moist with a beautiful taste....this volition be my favorite from now on.
12/31/2010
I thought making a cake with shortening sounded weird but after reading the other reviews I decided to attempt it with ane/2 shortening and 1/two butter. Information technology was VERY dense, almost thick like cornbread. Maybe this would taste meliorate if y'all replace the shortening with butter. "David'south Yellow block" (also on allrecipes.com)is FAR superior.
05/13/2009
great, i made this block in a 9x13 pan and cooked it for 35 minutes exactly in my gas oven
05/29/2011
Delish! I substituted one/four cup flour for i/four corn starch (a play tricks for when you don't take cake flour) and the cake turned out moist, soft, and crumbly. Per another reviewer'due south tip, I added the eggs one at a time as well as started and ended with the flour mix when beating that in with the milk. Actually, actually expert recipe!
07/25/2011
Finally found a xanthous cake i tin stay with, for information technology'due south texture and simplicity, although I did not have enough flour, so used Self Ascent Flour (Selfraising Flour in the Britain) and left out the salt and baking powder, and used merely ane-3/four cups sugar, then added 1 cup of raisins to pick up the sweetness, didn't have butter then used 1/2 cup margarine and 1/2 cup crisco,( cant look to utilise butter) as i didn't have any. Adjacent fourth dimension I volition utilize lemon extract and zest for a change. ...Went downwards very well with my cuppa tea, cant wait to serve information technology to my friends, they will I'm sure ask for the recipe...... Thank-yous Carolyn.....Forgot to add together I sprinkled slivered almonds on peak, and so they added a wonderful toasted crunch.
Source: https://www.allrecipes.com/recipe/8051/four-egg-yellow-cake/
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