This cake is fabulous! And it actually tastes just like a really good sugar cookie! I doubled the recipe and used 2 tbsp. of vanilla and 1 & 1/2 cups of milk. This cake is moist, dense and above all delicious! Plus it only took 35 minutes to bake. It was perfect for a cookies n cream cake. I will definitely make this again!
i made these as cupcakes for my daughters birthday party, and they were great. made 3 batches, one with the vanilla essence, one batch with lemon and one with coconut they were great.
Ok – so I’m not sure if I did anything wrong. But I’m a fantastic baker…and typically when trying out new recipes I don’t alter it…though for this recipe I added a bit of salt. Everything else I followed to a “T”…and the cupcakes came out…kind of greasy (it may have been the european butter i was using)..and my boyfriend thought they had the consistency of cornbread muffins. They weren’t super fluffy and soft as I was hoping they’d be. I may try this recipe again because it got so many good reviews.
I used this recipe to make cupcakes with the little girl I babysit – they were terrific! They were nice and moist, and I liked that they were just a touch “cookie-like” on top – makes them perfect on their own! Thanks for this recipe!
I am in love with this recipe, and have made it twice in the past week. I’ve used a 10-inch springform pan, and gotten a plump, moist layer with a nice crumb each time. It is especially nice with a buttercream icing and toasted coconut.
ingredients:
1 cup granulated sugar
1-3 cup butter – room temperature
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Taking many bits of advice from other reviews on altering ingreds I made this into mini cupcakes and altered the recipe to use 2 tsp vanilla and 2 tsp almond extract, increased the milk to 1 cup and they were great! The almond extract really added to the flavor!
They do not rise as much as traditional cake mixes, but this made a very easy to frost flat top! I had some plain and others I iced with Banana Butter Icing recipe also found on this site. My 4 yr old loved these and loved helping me make them!! I will try splitting and adding either cocoa or cinnamon to the next batch for swirled variety!
These were GREAT! So quick and easy to make! Very moist with a great taste! I also took to advice from other reviews and added 1 cup of milk, it was perfect! Will definately keep this recipe!
I loved this cake. I used 1 cup of milk suggested by the previous reviews and I also used 2 tsp vanilla extract and 2 tsp coconut extract because my boyfriend just loves coconut flavour.
The cake came out very moist and flavourful. The extract you use determine the flavour of this cake which is great because you cake make it any flavour you want. I will double the recipe and make this for my mom.Really easy wonderful cake. Added 1/2 cup cocoa and a bit more milk. Really good, my kids love it.
This cake was just what I was looking for! It tastes just like a cake version of sugar cookies. Can’t beat that! I baked in my spring-form 9 inch round pan and it looks gorgeous. Served with strawberries and whipping cream as a sweet version of strawberry shortcake. As other reviews suggested, I added a whole T vanilla and about 1/8 c extra milk. It’s sooo easy and delicious.
ingredients:
1 cup granulated sugar
1-3 cup butter – room temperature.
3 eggs – room temperature –
3 tsps vanilla extract
1 1-3 cups all purpose flour
1 3-4 tsps baking powder
1-3 cup milk
method:
preheat oven to 360 degrees grease and flour 10 × 10 pan or line muffin pan with paper liners in medium bowl cream togehter the sugar and butter beat in the eggs one at a time then stir in the vanilla combine the flour and baking powder add to the creamed mixture and mix well finally stir in the milk until batter is smooth pour or spoon batter into the prepared pan bake for 25 to 30 minutes in preheated oven for cupcakes bake 20 to 30 minutes cake is done when it springs back to the touch
source:cooking-all.com