This is a very simple and delicious base for any kind of cake you want to decorate. This recipe never lets me down.
I LOVE this recipe. I have used this recipe so much (sometimes modified with a bit more sugar) and it never fails me. Its always moist and delicious. It is hearty- definitely not like those "air" boxed cakes. A tip for those that find the cake to grainy or dry: Don't use cake flour! Use all purpose! Put a little more milk in for desired consistency and moistness and by all means when mixing the butter and the sugar together go as long as 10 minutes or until it is smooth. The smoother the butter and egg are the less grainy it will be! - 30 Sep 2005 (Review from Allrecipes USA and Canada)
Not to toot my own horn, but this recipe never lets me down. To ensure proper moistness, I'll sometimes add 1/8 to 1/4 cup of a light oil to the batter before baking (especially if the relative humidity is a little on the dry side). I hope you'll find easy, versatile this recipe as tastey as my family and I do. - 23 Nov 2003 (Review from Allrecipes USA and Canada)
I was about to give up on making cakes from scratch until I came across this recipe. This one turned out bakery style moist. I used 3 eggs instead of two and creamed them along with the butter and sugar for 10 minutes. AngieMonty was right,the smoother the butter mixture,the smoother the cake. I also used cake flour and whole milk and baked it in round layers for exactly 40 minutes,the least amount of time called for. I frosted it with chocolate frosting and it disappeared in record time. I have found my cake recipe. Thanks Scottley!!! - 18 Nov 2006 (Review from Allrecipes USA and Canada)