AI was at a wedding where they served cupcakes for the "cake". The cake part was so moist and dense and creamy. I've been trying to match it since. It was just a regular white cake (no special flavor). Does anyone have any ideas? It was almost like a pound cake but not if that makes sense. Any help would be appreciated thanx.
Hi - it could be that the cake was made using the reverse creaming method - I would suggest Rose Levy Berenbaum's white velvet cake recipe or you could try King Arthur Flour's white cake (I haven't tried it). Rose's cakes come out dense with a very tight crumb but so soft and delicious!
Best of luck!