AHi been looking at recipes on here I have a butter cake recipe that i use for tiered cakes (heavy but light in taste) and a light chocolate recipe but looking for more flavours but notice some people use box mixes to start with and that some people use sour cream ( never used before what are the benefits of this)
I use scratch sour cream cakes the most right now. I like how moist they stay but they are not as airy and light as one without sourcream IMO. I love the texture of the sour cream cakes and the taste too. I have not ever used a boxed just scratch. I find the weight of the sour cream cakes to be a bit heavier than a non sour cream.