Golden vanilla cake from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 262) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snoozermoose on December 07, 2021

    I agree with everything mamacrumbcake said. It's got a dense, coarse crumb instead of the soft fluffy yellow cakes you'd expect to get from a good bakery. It's easy to throw together and serves as a good vehicle for frosting but there are definitely better yellow cake recipes out there.

  • mamacrumbcake on April 26, 2020

    This would be a good cake for someone who needs something easy and is not extremely particular about taste/texture. This was an easy cake to make, but I thought it was just average. The crumb was fairly coarse and a bit heavy, instead of fine grained, soft, and tender. Though it had, what seems like the appropriate amount of butter and vanilla for a cake of this type, the flavor was a bit flat.

  • Jviney on October 03, 2019

    Poor planning - I found myself looking for a cake recipe for my three-year-old’s birthday cake at 1:30 on the day of. This was perfect. Simple, easy, lovely vanilla flavor, paired it with cream cheese frosting and he decorated it with sprinkles himself.

  • Rutabaga on January 01, 2019

    This recipe didn't turn out as well as the chocolate one did for me. Perhaps I baked the cupcakes just a minute too long, as they were not quite as moist as I'd prefer. They were still good, and this is a good one-bowl cake recipe, so I would try it again and be a little more cautious when mixing and baking.

  • stef on May 12, 2018

    Took my cake about 10 minutes longer to turn golden. I used vanilla yogurt instead of buttermilk. It was nice and moisted, iced with the cream cheese frosting and sprinkles. Will repeat when I need something fast and it used 1 bowl only.

  • westminstr on April 30, 2018

    I used this recipe to make a dozen cupcakes (with the chocolate buttercream frosting also from this book). They turned out great! Basically exactly what you would want yellow cake w chocolate frosting to be. Baked for 18 minutes in my slow oven.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.