Hello
My basic yellow cake came out realllllly bad. omg.
it was so embarrassing.
wtf
ok
i was gonna take a pic but my mom was like "throw it out NOW "GET RID OF IT!!
seriously. My parents are anything but supportive. ugh.
it was like a brick. hmm
how do i describe it. like...it was mushy and all the ingredients were squashed together. and this yellowish color. was it because i didn't beat it long enough?
please help.
thank you 
if that didn't help....can u give me a recipe for a basic yellow cake that comes out perfectly edible? please thank you
http://baking.about.com/od/cakes/r/basicyellow.htm
that was the recipe i used but i doubled it.and i didnt add that much milk...a little.
I've found that using a cake mix (Betty Crocker my fav) and adding
one more egg,
a box of instant vanilla pudding
a cup sour cream and
a 1/4 cup less water
makes a really nice cake. Most white and yellow cake recipes are too dry and tasteless for me.
Try again, we've all been there.
Hi Mystery and sorry about your failed attempts. I think most of us can relate to one time or another something not working right. I looked at the recipe and it looks fine. Since we don't know what you did...start with an extended box recipe that you can search for here under "WASC." Since you can throw it all in at one time...its pretty foolproof. The only thing I can tell you is I do not use water in recipes (whole milk or butter milk) and I replace oil with applesauce. Try it and let us know how it comes out!
1234 method with a few of my own additions has always worked for me:
1 cup butter or marg
1 cup buttermilk
2 cups fine sugar
3 cups cake flour
4 large eggs
2 tsp real vanilla extract
1 tbsp baking powder
Pinch salt
1/8c oil
Beat the butter, sugar, oil, salt and vanilla together until pale. Add the eggs one at a time and throughly incorporate each one before adding the next. Sift in the flour and baking powder, add the buttermilk and stir, then beat for 3 mins on medium speed. Bake at 325 or 350 depending on size of pan. Can be used in any sized pan or as cupcakes. Makes approx 6 cups batter.
Oh mercy, I've had cakes like that! (I must confess though, when I read the title of this thread I did a doubletake!!) 
Why didn't you use all the milk it called for? That may be your only problem since the recipe looks fine.
I agree..If you didn't add 1 1/2 cups milk for a doubled recipe, that's your problem.
This is from The New Doubleday Cookbook 1975. But they call it white wedding cake or something but it comes out golden color hence:
Golden Cake
6 cups sifted all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 cups milk at room temperature
2 teaspoons vanilla
1 # butter or margarine or 1 1/3 cups margarine with 2/3 cups vegetable shortening
(the margarine is not vegetable spread)
4 cups sugar
8 eggs at room temperature
2 teaspoons lemon extract
2 tablespoons finely grated lemon rind (optional)
Preheat oven to 325. Sift flour with baking powder and salt and set aside. Combine milk and vanilla and set aside. Cream butter until light, add sugar gradually, continue to cream until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon extract (and rind). Add dry ingredients alternately with milk beginning and ending with the dry and adding about one sixth of the total at a time. Beat just until smooth. Spoon into 1 ungreased 13" and 1 ungreased 7" pan lined on the bottom with wax or parchment paper filling no more than half full - this is a high-rising batter. Bake larger layer 60-65 mins until it pulls from the sides of the pan and is springy to the touch. Cool upright in pan on wire rack 10 mins then loosen and invert on rack peel off paper turn right side up and cool thoroughly. If you make 3 batches you get two 13", two 7" and two 10 " layers. Make cupcakes with any leftover batter. This is from The New Doubleday Cookbook 1975.
Real good cake. And this recipe is not real fussy - can be halved. Excellent.
I really must ask what was the point of your Subject Line? Really??
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