So far, this is the best light and moist chocolate cake recipe I have found.
http://cakecentral.com/recipes/2185/dark-chocolate-cake (It's originally a Hershey chocolate recipe).

I'm looking for the equivalent texture in a white cake. Has anyone tried to modify this recipe for a white cake? The only thing that comes close is this one: http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc but I hate that I have to use a box mix.

I want to make everything from scratch. Any suggestions? Thanks.

Julie
http://juliesincredibles.ca

Julie,
I came to like the recipe in this website after a few days. http://www.cakecentral.com/cake-decorating-ftopicp-6561037.html#6561037
Dyneeâs White Velvet
adapted from white cake recipe http://www.easy-cake-ideas.com/white-cake-recipe.html
yields one 10" cake (3 layers) or 2 ½ dozen cupcakes
1 ½ sticks butter (6 ounces)     2 ½ cups sugar
3 cups unbleached all-purpose flour   1 ½ teaspoons salt
6 tablespoons cornstarch       1 ½ teaspoons baking powder
1 ¼ cups buttermilk       Â½ tsp baking soda
2 tsp. vinegar        1 teaspoon vanilla extract
6-8 large egg whites (3/4 cup)    Â¾ teaspoon cream of tartar

Preheat oven to 350° F. Prepare 2 x 10â round cake pans or 2 ½ dozen cupcakes by spraying with non-stick cooking spray and lining bottom of each pan with a wax paper circle cut to fit.
1.using an electric mixer beat butter and 2 cups of the sugar at high speed until lighter in color and fluffy.
2.sift the flour, cornstarch, baking powder and salt on to piece of parchment or wax paper.
3.mix the milk vinegar baking soda and vanilla together.
4.add the dry ingredients and wet ingredients alternately to the batter, ending with the dry ingredients.
5.in a separate bowl, beat the egg whites until foamy.
6.add the cream of tartar and beat until soft peaks form.
7.slowly add the remaining ½ cup of sugar and beat until stiff peaks form.
8.using a rubber spatula, gently fold a little of the egg whites into the batter, then the remaining whites, just until combined.
Cooks noteo not over mix or the batter will deflate and youâll lose all that air you worked so hard to incorporate!.
9.pour 1/3 of the batter into one pan and 2/3 into the other and bake for 25-35 minutes (check after 25 mins), until a cake tester inserted in the center of the cake comes out clean.
10.cool the cakes in their pans for about 15 minutes then turn out of the pans on to a wire rack to cool completely.

Hi Dynee,

I appreciate your post. I went to the link included in your post and read that this cake "becomes" moist over time when iced and refrigerated. What I am looking for is a cake that comes out moist and light straight from the oven. I need to deliver same day.

So if anyone else has suggestions, I am still looking for that elusive recipe...

Cheers!

Julie

Oh Julie, I really need to bump this one along because I know exactly what your after.
I actually got on tonight to ask the same question! I love the chocolate version and I too really want to find a white version of this cake.
So if anyone can help I too would really appreciate it.