So I made a yellow cake from scratch, its my first. I doubled the recipe because I needed twice as much.
But when it came out, its tastes really salty and you can taste the baking powder, it leaves a bad aftertaste. Heck I can still taste it.
Did I do something wrong? Or is is supposed to taste that way? I've only ever had yellow cake from a box before, and it sure as heck didn't taste that bad!
Recipe was
2 1/4 c all purpose flour
1 1/2 c sugar
3 1/2 tsp baking powder
1 tsp salt
1 1/4 c milk (I subbed half evap milk and half skim, because I didn't have any whole milk in)
1/4 c butter
1/4 c shortening
1 tsp vanilla extract
3 eggs
and I made it by creaming the fats and sugar, then adding eggs, then milk, and then adding the flour, salt and baking powder, sifted and mixed together.
That sounds like a lot of baking powder for that recipe! Check out Baking911's yellow cake recipe -- their stuff is tested pretty well:
www.baking911.com/recipes/cakes/yellow_sheet_cupcakes.htm
(cut and paste this into your browser, then type "www." at the beginning.
Thanks Kelley,
I can't believe how it tastes, its from a Betty Crocker recipe book. I have a Toba Garrett recipe also, it has a 1 tbsp of baking powder in it, but I'm hesitant to use up 5 eggs finding out it doesn't taste good either.
Perhaps I've live that recipe911 version a go, at least I'll only waste a couple of eggs if it doesn't work.
I believe it's definitely the baking powder 
yowzer! Maybe try a scratch recipe on here? There were a lot of good ones being passed around not to long ago.
So I made a second cake, same recipe, it was already in the oven when I tasted the first one. I needed it for another layer. And it tasted okay, but I did use a different set of measuring spoons. I also threw all the ingredients in the mixer and let it 'have at it'. 
The original recipe did call for that, so I didn't bother creaming the butter and sugar. I don't see how that could affect the taste, but the texture was lighter than the creamed version. 
(I had creamed it because thats what I thought you were 'supposed' to do, from watching my mother bake all those years.
Apparently I have a looooong learning curve ahead of me on this baking lark...
But for now I think I may have a set of measures that are not accurate by a long way.
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