I have an order for a white cake and I have not made one from scratch yet. I need no fail white cake. They want white cake with a cream filling????? and fondant covered. I need something really soon so I can do a trial bake for the cake due next week. Any help would be greatly appreciated.
Thanks everyone.

This was an award winner at one of the Austin shows. I have not personally tried it, though.

White Cake

1 3/4 C sugar
1/2 C butter
1/2 C vegetable oil
5 egg whites
1 tsp baking soda
1 C buttermilk
2 1/4 C cake flour
2 tsp vanilla
1 tsp almond extract
1/2 tsp coconut extract

Cream sugar, butter and oil. Sift flour and soda together. Add buttermilk alternately
with flour mixture to batter. Beat egg whites to soft peaks and fold into mixture. Add
flavorings. Pour into 2 greased 8 round pans. Bake in 350° over for 25 minutes.
Submitted by Debi Smoot from Paige, Texas

I like the ingredients kelley. I will have to try it. Thank you.

i really like the white-on-white buttermilk cake,

http://www.bakespace.com/recipes/detail/White-on-White-Buttermilk-Cake-with-Jack-Daniels-Buttercream/7175/

i've made it in my magic line pans:

two 8x2" rounds
680 grams batter per pan (with leftover batter)
350F, 34-35 min
(cakes did not quite rise to the top of the pan)

two 9x2" rounds
780 grams batter per pan (entire recipe)
350F, 34 min

two 10x2" rounds
980 grams batter per pan (with leftover batter)
350F, 36-37 min
leftover batter: 200 grams in 4x2" round, ~390 grams in 6x2" round
i kept the leftover batter refrigerated while i baked the 10" and then baked it straight from the fridge. 4" - 29 min and 6" - 32 min, both at 350F.

one 12x2" round
1560 grams batter (entire recipe)
325F, 44-47 min

http://cakecentral.com/recipes/2165/A-Better-White-Scratch-Cake

It's the best. Great texture, crumb and very moist. There is a forum on it, it's long but worth the read if you have time. I use the recipe the way it's written. The key is to cream the sugar and shortening together for at least 10 mins. It makes it a lighter cake. Here's the forum... http://cakecentral.com/cake-decorating-ftopict-654467.html

I am always afraid to do a scratch cake.. especially white because I can't fold in egg whites for crap..... darn it..

Well, I posted it as written -- but with the other types of cakes I have made with this method, I've added vanilla or other flavorings to the liquid (buttermilk) so they go in as I'm alternating between flour and liquid.

i like the white-on-white buttermilk cake because it doesn't require whipping the egg whites, you just mix it in after creaming the butter and sugar.