This is a great base for a more complex cake, and it makes 24 servings so it's perfect for weddings and other large occasions.
For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flour into the measuring cup, then level it off. Yes, this takes extra time but it's a HUGE difference. This will give your cake the dense texture you're looking for. Please also cream the butter with the cake flour and the sugar, then pour in your milk/egg mixture. Also, please make sure all your cold ingredients are room temperature (about 65F)that's milk, eggs and butter. - 07 Jan 2003 (Review from Allrecipes USA and Canada)
Fantastic yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour and used whole milk instead of buttermilk and it turned out fantastic. Will def. make again. - 26 Jan 2007 (Review from Allrecipes USA and Canada)
I haven't tried the recipe, but in my trial and error with cake recipes I can tell where the "cornbread" reference comes from. Using all-purpose flour in a cake recipe, especially nearly 4 cups, can sometimes yield a heavier and more crumbly texture. Try substituting cake flour, but use only 3 cups, sifted. Eliminate the baking powder and add an extra 1/2 t. vanilla. Since you're reducing the cake flour, also reduce the buttermilk to 2 1/4 cups and sugar to 2 cups and see how this turns out. - 02 Jul 2007 (Review from Allrecipes USA and Canada)