I made 3 cakes (for a Wedding tomr) and when I leveled the cake, I got to taste it AND boy was it good. It is moisty and I taste the butter and alittle of the vanilla in there. It is the White Wedding cake recipe I got off of here. It really is good. I just wanted to tell ya'll to let ya'll know, just incase anyone was looking for a good white cake recipe.

Based on your review I went into white cakes, found wedding, and have added it to my favorites for the future. Sounds like the perfect cake to use for my daughter's bridal shower!

deb

which recipe exactly? I looked, but there are a few?

I have my sister's bridal shower in a couple of months. Sounds like I need to go look for this recipe. Thanks for sharing.

Edited

antonia74 - I think I found it.

http://www.cakecentral.com/cake_recipe-1190-13-Wedding-Cake.html

ttowndiva - please correct me if this isn't the recipe your recommending. Thanks.

Hello to all! Here is the recipe I love. You gotta try it! I believe it's the best white cake I've ever tasted, in my opinion.

White Wedding Cake
I thought I got this cake recipe from Cake Central, maybe the forums. Hmmmm. Anyway, it is perfect, in my opinion. I added some FYIs. It tastes like butter and a little of the vanilla taste and definitely not a dry cake. This recipe is durable for a wedding cake alright. It is a recipe I surely will be using for my family.
I used the crusting buttercream recipe (Viva method-FYI: for the buttercream recipe I used the salted butter to cut down on sweetness and it tastes good & creamy-& not that sweet as I think it could have been). And, the buttercream looks like a snow white frosting. Pretty white!

Ingredients:
8 egg whites
1 cup butter (2 sticks), room temperature only
2 cups granulated sugar
3 cups cake flour-sifted
2 teaspoons baking powder-sifted
1 teaspoon salt-sifted
1 cup half and half
3 teaspoons vanilla extract

Directions:

Preheat oven to 325°F. Grease pan(s) using Wilton Pan Release OR grease and flour as usual.
In a large mixing bowl, cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Use only pure butter at room temperature. Do not allow butter to be melted. Butter should only be soft enough to cream. Sift flour, baking powder and salt together. Add dry ingredients to butter mixture alternately with half and half. Beat in vanilla extract. Set aside. Beat egg whites until soft peaks form, do not over beat.



Fold egg whites into batter.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, about 30-45 min. (or until cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Take cake out of oven and let it set for 10 minutes to cool down a bit. Then remove the cake from the pan and place on a cooling rack until cake is at room temperature-which is about 1 hour.
FYI:
If you double the recipe-the batter will fill (1/2 way) a 10inch round pan, an 8inch round pan & a 6inch round pan. I also cooked all these sizes at the same time and they do not finish at the same time-the 6inch finished first then 10min. later the 8inch then about 15 min. later the 10inch. So, you need to check them.
Also if you do double the recipe-you will use the whole box of cake flour (a 32oz-2lb box).
When I doubled this recipe, using my Kitchen Aid mixer 4 ½ qt. size bowl, it was too much for that bowl-so if you have the 4 ½ qt. size, dont double the recipe. Do a single recipe only for that size bowl.


Enjoy!

I also submitted it to the recipe area.

Thanks! I'll try them both out.

I'm goona have to try it thanks!

A cup of butter and a cup of half and half.

This is a must try, thanks!

Can't wait to try it! Thanks for the info!

Goody!! I've been looking for a moist white cake!

I made that cake yesterday...I LOVE IT..