I have tried several from scratch recipes for a white cake. I have no luck. Sometimes when it first gets done it tastes right then after it sits for a few hours or a day it is really dry. I have gotten alot of complaints and I want to get it right. I have tried adding pudding mix, sour cream, oil. Still I cannot get it right. I have tried beating the egg whites for a longer or shorter time. Does anyone have a white cake recipe that is moist and good? If so please share I am going crazy over this. Thank you.
we are in the same boat fancylane...i've been trying to find a good recipe too from scratch..so i will give you a bump...
Try the Cook's Illustrated white cake: http://www.cakecentral.com/cake_recipe-1967-14-Classic-White-Cake-II.html
I haven't had an occasion to make it, but their yellow cake is by far the best scratch yellow cake I've made.
Thank you. I am going to try that. Thank you.
Grrrr! The link to the classic white cake doesn't work anymore. Does anyone know where it's gone?
Maybe this is the same recipe, at another site:
If you're willing to, post the recipe and let's see if modifications can be suggested. Are you making sure to avoid over-baking? That's typically one of the main reasons for a dry cake. Others have suggested wrapping a warm cake and freezing it to retain the moisture in the cake (I tend to freeze the cake after it has cooled).
There was an earlier post on white cakes, specifically FromScratchSF's white cake recipe. It's my go-to recipe now that I've found it. It always comes out perfect, also makes perfect cupcakes, and everyone that I bake it for raves highly about it. You might try searching the forums for her recipe. It was just last week.
Here's the recipe for FromScratchSF's white cake. I believe you'll really like it.
Thank you for the link, Gerle!
AI would love to try this recipe, but I can't measure in ounces. :(
Invest in a digital thermometer. You will get better results if you measure by weight.
Regardless, google what you need to know ie "how much does 1 cup of flour weigh" and you'll be able to do basic calculations.
I found this. Very helpful!